3000 miles 'til dinner.

What is right at the top of your list when it comes to summer favorites? The “top” of my list is very long, but looming large  are cobblers and pies, so much so, that I make them as often as possible. 

Prep time:   20 minutes

Baking time:  40-45 minutes

Baking temp:  350 degrees, middle rack

Pan Size:  9”x13” (approx size) glass, ceramic or stainless baking pan/dish

Servings:   8-10 servings

♥PANTRY, FRIDGE, MARKET♥♥

berry mix

4 pints fresh berries - any combination 

1 T. cornstarch

1 1/4 C. sugar  *if fruit is very sweet, add less

option: 1 T. lemon juice

cobbler biscuit topping

1 2/3  C. unbleached flour

1/2 C. sugar

1 t. sea salt

2 1/2  t. baking powder

1/2. C. unsalted butter, chilled, cut into 4 pieces

2 large eggs

1/2 C. heavy cream, half ‘n half or milk

1 t. pure vanilla extract

sugar-cinnamon topping

1 t. ground cinnamon mixed with 2 T. sugar

♥PREP - berry mix - preheated 350 degree oven

Rinse berries and pour in baking pan.  Mix cornstarch with sugar in a small bowl  then sprinkle over berries, stirring in gently.  Place in preheated oven and heat through for 20 minutes, stirring a few times to distribute the juices.  When mixture is hot and beginning to bubble around the edges,  remove from oven and set aside.

♥PREP - cobbler topping - food processor

In processor bowl, add flour, sugar, salt and baking powder, pulse a few times to mix.

Add pieces of butter all at once and pulse until they are “pea size”.  Pour into a mixing bowl and set aside. 

 In same (no need to rinse) processor bowl add eggs, cream and vanilla. Pulse until throughly mixed; pour over dry ingredients and stir together. Batter will be thick but sticky.

Drop batter by small spoonfuls over berry mixture, leaving space between spoonfuls.  Dust with cinnamon-sugar mix.

*blueberry/blackberry combo       *each carton = one pint

♥BAKING - 350 degree oven, middle rack

Cobber will be done when berry juices are clear and biscuit topping is baked through …. test by using a small knife to cut through biscuit in the center of the pan. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute - fresh peaches, plums, apricots or any combination of fruit and berries

*substitue - frozen berries or fruit with juice, thawed

*consider - use less biscuit topping if desired (remember: it will double in volume) 

*substitute - 1/2 whole wheat flour + 1/2 white unbleached  flour

*consider  -  Pamela’s Pancake & Baking Mix  for gluten free topping (salt and baking powder are already in the mix) 

Pamela’s - Pancake & Baking Mix, Gluten Free

♥ Helpful Hint♥

*prep the berry mix a day in advance; warm again in baking pan before dropping on biscuit topping

♥ Serving ♥

*delicious served warm or room temp with vanilla ice cream

*leftovers — breakfast of course!

(MIL mission)