Nothing says home like an old fashioned cobbler. They are quick to make and are eaten even faster! The perfect dessert for a gathering or family. Served with a scoop of vanilla ice cream while still warm and you will melt!
4 cups of mixed berries. I enjoy Raspberries, blueberries and black berries. However, you can mix this up as you like.
1 cup of raw honey
1/2 cup of sugar
2 tablespoons of corn starch
In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
Once the berries are well coated, add in your honey. Using a large wooden spoon, fold the berries so the honey coats well.
Pour into a large casserole pan.
Pie Crust Top:
This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own. A drop crust is like sweet drop dumplings, which I am not going to cover here.
1 1/4 cups of lard
3 cups of flour
1 tbsp of sugar
a pinch of salt
1 to 2 tbsp of water
In a large bowl add your flower, sugar and salt.
Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
Finish mixing with your hands, adding in the water if need be. You do not want your dough too dry or too wet.
Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
Add the dough to the top of your fruit.
Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
Sprinkle the crust with a light dusting of sugar.
Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.
Serve hot or cold. Warm with vanilla ice cream is my ultimate favorite.
Since I can my own fruit, especially berries, I have plenty of juice available as well. Each year I pick up fresh blueberries in Michigan when I visit my parents and to me nothing is better than blueberry syrup on pancakes.
Fruit syrup is simple to make.
Place 1 cup of juice in a small pot and add 1 cup of honey. While stirring heat on high for about 15 min after boiling. Let cool and bottle. Keep in your refrigerator.
Several weeks ago I made this cake to take to our church cafe. It was a huge hit and I have been asked for the recipe several times. This cake takes time and patience, but believe me it is well worth it.
1 Cup of unsalted REAL Butter (2 sticks), softened to room temperature.
1 Cup of Sugar
1 Cup of Splenda (I use Aldi Market’s brand)
3 Large eggs (beaten)
1 tbsp of REAL vanilla extract
2 tbsp. of Lemon Juice (concentrate)
2 3/4 cups of all-purpose flower (sifted)
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 Plain Unsweetened Almond Milk
1 pound of fresh blueberries
Preheat your oven to 325 degrees F.
Spray your bundt pan with nonstick baking spray (the kind with the flour in it).
Make sure you get into all the nooks and crannies of the pan.
Using a mixer, cream together the butter and the sugar and splenda.
Then add your beaten eggs, vanilla extract and lemon juice into the sugar/butter mixture.
In a separate bowl, combine your flour, baking powder, soda and salt.
Fold the flour combination with a fork until well combined.
Alternating a half cup at a time add in the flour mixture and the Almond Milk. Add in flour, then Almond Milk, over and over until it is all incorporated. DO NOT mix it in all at once or over mix it. Stir just until its all come together.
Make sure you scrape down the sides as you mix in your flour, and Almond Milk.
Very, very gently “Fold” in half of your blueberries. Be very careful when doing this so you do not burst open all the berries.
Now gently add the batter into your prepared bundt pan.
Then add the rest of your blueberries on the “top”.
Bake for about 65-75 minutes. Oven times often vary for baked goods, test for doneness by using a toothpick. It should come out clean when you insert it into the cake (if you don’t hit a blueberry).
Cake should be golden brown and should NOT be “Jiggly”.
Don’t turn your off your oven until after you take out your cake.
AND DO NOT EVEN THINK ABOUT RELEASING THE CAKE FROM THE PAN YET.
The cake must COMPLETELY cool. This could take an hour and a half or more.
Once the cake has been allowed to cool COMPLETELY, you can release the cake form the bundt pan. This is absolutely KEY to getting the cake to come out clean. The pan needs to be TOTALLY COOLED, then it should come out easily.
To take the cake out, place a large plate under the opening of the pan, and “Flip” over. Your cake should slide out onto the plate.