…and I haven’t made one fruit cobbler all summer?
I need to get my head checked.
Nothing brings you back to reality more than getting back from vacation and seeing the bright yellow flash of buses whizzing by in the morning. Seriously…school? NO! I’m not ready for more traffic in the early morning rush, or schedules or EVERY DAY school for L as I make a frantic call to the preschool director…’does he really have to go every single day???’ It seems like a lot. He is 4.
Thankfully his preschool respects the laziness of the last weeks of summer and doesn’t begin until after Labor Day. (God bless them). That gives me a nice amount of time to sort it out while I bake as many cobblers as I can possibly fit in. I’m hoping I’ll find the answer I’m looking for somewhere between a raspberry and peach one.
Promise me you’ll make one before it’s too late. Let’s hold on (tightly!) to all that summer gives us as long as we possibly can. We all know what is looming around the corner…
- 1/2 cup of flour
- 1/4 tsp baking powder
- a dash of kosher salt
- 1 stick of unsalted butter
- 1 cup of sugar
- 1 egg yolk
- 1 1/4 tsp vanilla
- 2 pints of fresh berries (your choice)
- 1 TBS cornstarch
- 1 tsp of freshly grated lemon zest
- Mix together the dry ingredients: 1/2 cup of flour, 1/4 tsp baking powder, and a dash of kosher salt.
- Beat together 1 stick of unsalted butter and 1/2 cup of sugar. Add in 1 egg yolk and 1/4 tsp vanilla and mix together. Add the flour mixture and blend. Chill the dough while the oven preheats to 375 degrees.
- Mix together 2 pints of fresh berries (your choice) with 1/2 cup of sugar, 1 TBS cornstarch, and 1 tsp vanilla. Gently toss together.
- Pour berries into a baking dish, top with drops of the chilled dough, a sprinkle of cinnamon and a tsp of freshly grated lemon zest.
- Bake until bubbly and golden brown - about 45 minutes.
Even if you don’t think you like cobbler, make it for the smell you get when you first open the oven. It’ll change your mind.