Blackberry Cobbler

Extended Shelf life for: Blackberries

Normally, we dive a lot of potatoes and onions and a few other random produce items. Rarely we dive blackberries. Very rarely we dive an entire flat of blackberries. And even more rarely do we dive such an immense amount of berries and find that they are all incredibly edible! Would you believe that out of all these pints of blackberries I only threw two away? Unbelievable!

Of course, in these moments, my heart is truly torn: there's the heart that is thrilled to be cooking, chefing and crafting with blackberries and then there's the part of my heart that's devastated that I live in a society that can justify waste to this degree.

But of course, when life hands you blackberries you do a little victory dance and hit up the world-wide-web to find the best there is in Blackberry Cobbler's and it's not long before you find yourself on the doorstep of The Pioneer Woman.

The recipe I used is exactly the recipe posted by The Pioneer Woman (because who changes one of her recipes? Seriously?

But of course, I'll type it out in that special way I have ;)

Ingredients/Directions:

Melt 1 stick of butter. In a mixing bowl, stir together 1 cup Sugar and 1 cup Self-Rising Flour (make your own by adding 1 1/2 tsp. Baking Powder and 1/2 tsp. Salt). Slowly whisk in 1 cup milk. Add melted butter and whisk together.

Butter a baking dish.

Wash and pat dry 1 pint (2 cups of Blackberries). Pour batter into buttered dish, drop berries on top, sprinkle up to 1/4 cup additional sugar on top. Bake for 1 hour at 350 until golden and bubbly. Enjoy as is or with Vanilla Ice Cream (could you believe we dived ice cream the same week as blackberries! what luck, eh?)

Pear Cobbler

Extended Shelf Life for: Pears

Frankly, I do not like pears. I like Asian pears, the big ole pears that look like apples and abound during the fall and winter in places like South Korea, but Bartlett pears...not so much.They're just too grainy.

Not to mention, when we dive pears, they just look a little rough and I have a hard time biting into them. But I have no problem skinning and slicing them and making a nice pear cobbler on a cool fall evening!

Ingredients/Directions:

Preheat oven to 400 F.

Prepare cobbler topping by stirring together 1 cup Flour, 2 Tbsp. Sugar, 1 1/2 tsp. Baking Powder, 1/4 tsp. Salt and 1/2 tsp. Cinnamon. Cut in 1/4 cup butter with a pastry cutter, fork or two knives. 

In a large sauce pan stir 6 cups sliced and peeled Pears, 1/3-1/2 cup Sugar (to taste) and 1 Tbsp. Lemon Juice, bring to a boil. Stir occasionally once fruit begins to release it juices. Reduce heat and simmer, covered, about five minutes until fruit is tender. Combine 2 Tbsp. Cornstarch with 1 Tbsp. Water, stir into filling and cook until thickened.

In a small bowl, stir together 1 egg and 1/4 cup milk. Add to flour mixture and stir until just moistened.

Fill 2-quart baking dish with filling before spooning dough on top of filling. Bake 20-25 minutes or until top is golden brown. Let cool for about an hour. Serve with ice cream or at least enjoy with good friends you haven't seen in a long time!

Peach and Plum Cobbler

Extended Shelf Life: Peaches and Plums

I've been happy to return home and enjoy the fruits of my neighbor's CSA, the only agreement I've been required to make is to share anything made with their CSA share with them ^^ We thoroughly enjoyed sharing this cobbler of mixed peaches and plums.

Ingredients/Directions:

Preheat oven to 400 F.

Toss 6 cups chopped peaches and plums with 1 Tbsp. Cornstarch, 1/4 cup Brown Sugar, and a dash of Cinnamon. Tumble into a prepared square baking dish.

For topping, mix together 1 cup Flour, 2 Tbsp. Sugar, 1 1/2 Tsp. Baking Powder, and 1/4 tsp. Salt. Cut in 1/4 cup butter. Separately, mix together 1 Egg and 1/2 cup Milk. Add to the flour mixture, stirring until just moistened. Spoon on top of the filling. Bake 20-25 minutes until golden brown, cool for about an hour before serving.