Sometimes dessert is just messy and comical

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BEWARE THE BLOB!

I had to laugh when I took this out of the oven. I’m not sure if it was due to the humidity or what, but when I made cream biscuits this time, instead of staying all nice and biscuit-y shaped, they all just decided to merge and become… the BLOB!

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You can kind of see the divisions between the biscuits (there are technically 8 of them), but I still cracked myself up when I took it out. Not to mention the very red berry juice making its escape over the sides…

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Add to that the explosion of berry juice that occurred in my oven – thank heavens for precautionary foil; I only had one really (quite large) entrepreneurial drip escape its confines and end up on the oven floor – this is one of those desserts that definitely tastes better than it looks! Although if you’re going for comic value… well…

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Also not helped by some odd overcast light this morning when I was trying to photograph before running off to the office.. sorry for the slightly off photos. If I promise it’s delicious, will you believe me?! I wouldn’t virtually feed you subpar food, promise.

Regardless of what it looks like, this cobbler is a great excuse for using up the last of summer berries – no more white shoes for you! It’s after Labor Day! Not that I really ever follow that rule, or even own white dress shoes…

A few things from late-summer life lately:

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Anyway. You really don’t need an excuse to make cobbler, so what are you waiting for? Go create a blob of your very own! But… don’t say I didn’t warn you…. BEWARE THE BLOB!

Hehe.

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Summer Berry Cobbler with Meyer Lemon Cream Biscuits

Lightly sweet and (barely) naturally sweetened, and perfect for showcasing the last of summer’s berries. Strawberries, blackberries and raspberries play perfectly with meyer lemon, present both in the filling and in the cream biscuits. Whole grain and refined sugar free. Adapted from the rhubarb ginger mint cobbler I made awhile back, here. Yield: 1 9″ cobbler; serves… several. Or two. Your call!

For the filling:

  • 4 c strawberries, quartered (unless they’re really small, in which case halved is fine)*
  • ~1 c mixed blackberries & raspberries**
  • zest of 1 meyer lemon
  • juice of 1 meyer lemon
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 c arrowroot starch

*Basically, you want as much fruit as you need to fill your pan of choice. This about does it for me in my 9″ pie plate; I need a larger dish though since mine totally overflowed this time… whoops

**I bake straight from frozen (usually I buy mine when on sale & freeze them for later); fresh would also be fine

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • zest of 2 meyer lemons
  • 2 tbsp meyer lemon juice
  • 2 tsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather) Just make sure whatever you use is deep enough! Not that I speak from experience…. Stick some foil on the rack below the rack on which you’ll bake the cobbler, just in case of drips.

In a large bowl, toss together strawberries, raspberries & blackberries, maple syrup, arrowroot, lemon juice & zest, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, lemon zest, coconut sugar, baking powder and sea salt. Stir in the heavy cream and lemon juice until combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 8 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar. Mine obviously all became one big blob, but whatever. Delicious.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling (or the juices runneth over…). A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

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Messy, delicious pre-camp cobbler

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It’s that time of year again! I leave tomorrow for my home away from home: camp, under the tall pines and in the crisp Sierra air.

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I have this strange tradition of always making some kind of fruit dessert before I leave – something about the combination of mindful baking that takes my mind off the trillion things I have to do before I leave, plus the freshness of the fruit that I miss while I’m at camp. I have no idea when this started, but for the last 5 years or so, it seems that I always make something the day before I leave. So! Cobbler. Here ya go. At least it was a change from the shortcakes – I looked back into the archives & apparently I made shortcakes the last three years. I suppose there’s something to be said for consistency?!

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And after I finish the trillion things it feels like I need to do today…. CAMP! YAY! It really is my home away from home – an awesome family who I only see about twice a year, beautiful surroundings and a soul-soothing break from technology.

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But in the meantime, before I go… I’ll eat cobbler. One of the more homely desserts out there – a blobby, delicious mess – but sometimes, dessert needs to be less than perfectly aesthetic and perfectly delicious.

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Cobbler is obviously dessert alongside a generous scoop of ice cream, but no doubt also will be breakfast, because everyone knows that cobbler is one of the most perfect breakfast foods (right up there with pie) – especially since this one is whole grain and full of fruit! That’s breakfast, right there.

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I really wanted to use leaves from my ginger mint plant – it’s actually a thing! It’s mint, that tastes gingery! Literally amazing. But sadly, a resident caterpillar thought it was amazing too, and ate all the leaves yesterday, RUDE. Which meant I had to punt and use regular spearmint, but it’s still delicious, I promise. And the caterpillar has been kicked out of his comfy digs on my plant, so hopefully the ginger mint (whose name is Watson, by the way) will make a speedy recovery.

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In other news… let’s see. More progress on the SF series, and a few different days of fun on the Bay!

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Happy July! See ya on the flip side of my wilderness sojourn.

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Rhubarb Raspberry Ginger-Mint Cobbler

Heavy on the fruit, lightly sweet with a kick from the ginger and a hint of mint  – perfect for summer since (unlike pie dough) there’s no fussing with cold butter or unwieldy dough in a hot kitchen. Cobbler is one of the easiest summer desserts – start to finish, it really only takes about an hour. This one is supremely easy, whole grain, and refined sugar free. Yield: 1 9″ pie dish; serves…. 2? Hahahaha I kid. Sort of. You could feed anywhere from 2-6 people, but I argue for two with breakfast leftovers ;) A Wait are those Cookies original; topping lightly adapted from the Kitchn, here.

For the fruit filling:

  • 4-5 c rhubarb, chopped*
  • 1 c raspberries*
  • 1/4 c maple syrup
  • 1/4 c arrowroot starch
  • juice of 1 meyer lemon (or regular)
  • 1/4 c candied ginger, chopped
  • 2 tbsp chopped fresh spearmint
  • 1 tsp vanilla extract

For the cobbler topping:

  • 1 c whole wheat pastry flour
  • 1/2 c whole grain spelt flour
  • 2 tbsp coconut sugar + a little extra for brushing the biscuit tops
  • 3/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1.5 c heavy cream (I prefer Straus because… it’s the best!), divided + a little extra for brushing the biscuit tops

*I bake straight from frozen; fresh would also be fine. I also don’t measure fruit for this – I just use enough so that my pie plate is heapingly full

Preheat the oven to 375, and grab a 9″ pie dish (or an 8 by 8 pan would be fine too I’m sure; so would a cast iron skillet if you’d rather). Stick some foil on the rack below the rack you’ll bake the cobbler on, just in case of drips.

In a large bowl, toss together rhubarb, raspberries, maple syrup, arrowroot, lemon juice, candied ginger, chopped mint, and vanilla. Let sit for at least 5 minutes — easiest to do this while you put together the cream biscuit for the cobbler topping.

For the cream biscuits: in a large bowl, stir together whole wheat and spelt flours, coconut sugar, baking powder and sea salt. Stir in the heavy cream, until the combined – the dough will be sticky & rather wet (but DELICIOUS). Spoon large dollops of dough onto the top of the cobbler – I used a large spoon and got about 5 biscuits; you can make them smaller if you like! Brush with a bit of extra cream and sprinkle with coconut sugar.

Bake for 45-55 minutes, until the cobbler is beginning to go golden around the edges, and the fruit is bubbling. A thermometer (if you have one) is useful here – the internal temp of the centermost biscuit should be 200F. Let cool before serving – awesome either warm out of the oven, or room temp later – with ice cream either way, obviously. AND it’s even better for breakfast the next day; leftovers keep well, covered in the fridge.

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