Birthday Pandowdy!

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I had a birthday!

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It was lovely – C and I hiked, went to the symphony for some Stravinsky and ate a bunch of good things (like matcha verbena ice cream omg yum) and this thing! He also gave me some beautiful flowers – all around it was a wonderful birthday!

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Of course, true to form, I made my own birthday dessert! No surprises there, I don’t think. I haven’t had much of a chance to bake (other than a wedding cake, which was SO fun) lately, so it felt good to get this out – I’m overdue!

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Besides, I love pandowdies – they are pie’s unfussy cousin! So very easy, and so fun. Another excuse to play with your food! Cutting up the crust and flooding it with cream is my favorite part – it’s simultaneously soothing and satisfying.

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I sliced and froze a bunch of peaches over the last month while they were at their peak – frozen peaches do really well in this, as long as you don’t thaw them first – which makes for even easier baking, since you just toss them in some lemon zest and a few other things and go! The only bit of this that requires more planning is the crust refrigeration, but it can be made the night before or just an hour before, so you have some flexibility.

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I highly recommend this for breakfast after hiking – it’s filling and delicious without being overly heavy. Pair it with some whole milk (not like I speak from experience or anything!) and go to town. Whole grain, refined sugar free – as C said, this is no namby pamby fruit situation! We’re just into the tail end of peach season – enjoy it while it lasts!

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Enjoy the rest of your week!

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Swamped Peach and Blackberry Pandowdy

No namby pamby fruit here! This is a very fruit-foward dessert, so make it with the ripest, most perfect fruit you can find! Best for late summer/early autumn peaches. Whole wheat, refined sugar free goodness. Pandowdies are the unfussy cousin of pie – no bottom crust nonsense here! Yield: 1 9″ pandowdy, serves 6-8.

For the crust:

1.25 c whole wheat pastry flour
1/4 c cornmeal
1 tsp sea salt
zest of 1 lemon
9 tbsp unsalted butter, cubed into small pieces
3-5 tbsp ice water

Add whole wheat flour, cornmeal, sea salt, and lemon zest to a large bowl and stir to combine. Add in butter, toss to coat, and use your fingers or a pastry cutter to cut in the butter until a coarse mixture forms and the butter chunks are the size of peas (I prefer to use my fingers for this since I a) like the feeling of having my hands in flour and b) have greater control over butter-chunk sizing). Add ice water 1 tbsp at a time until the dough just begins to hold together when pinched between two fingers. It’ll look a little crumbly, but that’s fine.

Toss the dough out onto a clean counter or wax paper (I prefer the counter method; less fuss), and use a bench scraper to gather the dough into a rough rectangle. Using the heel of your hand, smear the last fourth of dough away from you, against the counter. Repeat until you smear all the dough (see? playing with your food!), then gather the dough back into a rectangle and repeat, smearing it all away from you. The dough should be cohesive by this point, so gather it up into a disc, wrap in plastic, and stick it in the fridge for at least an hour, or up to overnight.

For the filling:

3 c peaches, sliced*
1.5 c blackberries*
1 tsp vanilla
1/4 tsp almond extract
1.5 tbsp arrowroot starch
juice & zest of 1 lemon
1 tbsp maple syrup
egg white & 1 tbsp coconut sugar for glaze

1 egg yolk
3/4 c heavy cream
1 tsp vanilla

*I used some that I had frozen earlier; if you do as well, bake them straight from frozen instead of letting them thaw beforehand

In a large bowl, combine the peaches and blackberries. Add 1 tsp vanilla, arrowroot, lemon juice, and maple, and toss to combine. Pour all this goodness into your pie plate or skillet of choice – 9″ pie plates are fine as long as they’re the deeper variety; a 10″ cast iron skillet would also work well.

Preheat the oven to 400. Roll out the dough to be roughly circular (no need to be perfect here, like I said – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that. Make a few slits for steam to vent, brush the top with egg white and dust with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices runneth over!

In a liquid measuring cup with a spout, measure the cream, beat in the egg yolk and 1 tsp vanilla, and let it sit at room temp.

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks (now begins the really fun part). Carefully pour the cream into the new breaks in the crust, filling each – some of the cream will pool under the crust, and some will sneak out on top, which is fine. Just be careful not to drown the whole crust! Go slow, and fill each vent/break. Stick the pandowdy back in the oven, and bake for another 10 minutes, until the cream is just set and barely jiggles in the center. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of, if you’re out of cream; otherwise, this can be served even swampier with extra cream poured over the top. You do you!

Store any leftovers (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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Summer is for shortcakes

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Hi! I have cream biscuit shortcakes today.

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I’ve always thought that strawberry shortcake is just about the most June dessert there is.  I love shortcakes in most any form with pretty much any fruit, but C and I both agreed this one in particular is about the most perfect iteration. We might be a little biased since we both are obsessed with these cream biscuits, but whatever – this is pretty perfect.

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Simple, unsweetened cornmeal cream biscuits for the base, unsweetened sliced strawberries (they are just so perfect right now!), and some ice cream or whipped cream to finish it off: such a perfect trifecta.

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I did a bit of baking on Saturday morning, which was a great way to start the day. A batch of cookies for C’s studio recital, and then shortcakes for later! No complaints there – it was a good day.

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We both agree that these biscuits are also the perfect morning biscuit – not sweet, just so satisfying. They’re crumbly and flakey in the best way and go wonderfully alongside anything you might eat toast with (ie eggs and kale!). Of course, we did that – are you shocked? Ha. I didn’t think so.

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I’ll keep it short and sweet today: do yourself a favor and whip these babies out! They come together and bake up quite speedily, which is a boon when it’s hot out and you don’t want to run the oven excessively. Happy baking!

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Cornmeal Cream Biscuit Strawberry Shortcakes

Lightly sweet, perfectly biscuity. Summer dessert at its finest and most simple! Whole grain and refined sugar free. Yield: 8 biscuits. I adapted this one from my previous cream biscuit recipe; a Wait are Those Cookies original.

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For the cream biscuits:

1.5 c whole wheat pastry flour
1/3 c cornmeal
1/4 tsp salt
2 tsp baking powder
1 tsp vanilla
6 tbsp unsalted cold butter, cut into small chunks
1 pint heavy cream + extra for brushing the tops of the biscuits
coconut sugar for sprinkling

For serving:

Sliced strawberries
Whipped cream or ice cream

Preheat the oven to 400 and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, cornmeal, salt, and baking powder. Cut in the butter using a fork, your fingers (my preferred method!) or a pastry cutter until the butter is the size of small peas. Stir in the cream and vanilla with a fork until blended.

Lightly knead the dough a few times in the bowl, then turn it out on to a floured board or countertop and roll out to about 3/4″ thick. Cut 6 biscuits out – either circular or square, you do you! Reroll the scraps for 2-3 more. Place the biscuits on the lined baking sheet, brush the tops with cream and sprinkle with a little coconut sugar if desired, and bake for about 17 minutes until lightly golden.

Remove from baking sheet and let cool before serving.

To serve, split them in half & pile with whipped cream or ice cream & strawberries! Simple, summery.

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Wait, is this actually a cookie recipe?

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Cookies!

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Though this blog is named after them, I find that I rarely post them on here…. which is silly, given that I make this particular recipe at least several times a month – they are perennial favorites of all parties.

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I realized after I made them for C &I this weekend (they happen to be both of our favorite cookies) that I had never actually posted this recipe on the blog so – I am fixing this now! They are so easy, just mix dry, stir in liquidy stuff, mix, bake, BOOM! Cookies. I think my record to make them is 17 minutes start to finish, including bake time (then again, I do sort of bake a lot so perhaps I am not the best metric ;)

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We ate these for dessert with ice cream (of course! can recommend mint and vanilla with high marks) and alongside a late brunch/lunch after a very sweaty hike. Of course, they are also excellent alongside a tall glass of milk (whole, if you please).

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There was some haze in the sky today but we still had a great hike/walk up to Bernal – here are some snaps:

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And a few from when I stopped at the beach on the way back from camp training to say hello to the ocean, always a worthwhile activity:

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So anyway – tomorrow is Monday, ew – do yourself a favor and take 15 minutes to whip up some cookies. The beginning half of your week will thank you!

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Oaty Coconut Chocolate Chunk Cookies

My favorite cookies – I make these more than anything else, at least a few times a month! C & I love them, fam loves them, etc etc. Whole grain, refined sugar free, dairy free & a gluten free option (just use 1/2 c brown rice flour instead of 1 c of whole wheat). Cakey, dense, chewy cookies that are great for hiking or snacks or whatever else. A Wait are Those Cookies original. Yield – somewhere 12-16.

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1 c almond flour
1 c rolled oats
1/2 c shredded coconut
1 c whole wheat pastry flour (or 1/2 c brown rice flour for gf)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Flax egg or regular egg
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate (or chocolate chips, your call)

Preheat the oven to 350 and line a baking sheet with parchment paper. Mix dry, toss in melted coconut oil, flax/egg, vanilla, maple, chopped chocolate; mix – these are not finicky cookies! Roll into balls and place on lined baking sheet, flattening them slightly. Bake for 10-12 on parchment at 350 if using whole wheat flour; bake for 12-16 if using brown rice flour.

Let cool a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. I like to store mine in the fridge – they get extra dense and chewy that way. They do best wrapped in foil on the counter or in a slightly less than airtight container on the counter (I prefer plastic over glass since glass can make them go soft).

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Vegetables for dessert? Sure, why not.

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Happy 2018! I hope your new year got off to a good start – mine certainly did, absolutely no complaints over here!

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I’ve always been intrigued by the idea of using a squash other than pumpkin in a dessert.

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Don’t be deceived by the cute little dumpling squash hanging out in these pictures – what really went in here is kabocha, one of these guys:

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I like the kabocha here – if you’ve never encountered one, they’re a bit of a cross between pumpkin and butternut squash. I really like it for the earthiness it brings here, which plays nicely against the apples. Side note: after some thought, we gave it mixed reviews – it feels a little vegetabley to be dessert – I almost wonder if it would work as a side dish. That being said, if you like not too sweet things / vegetables, go for it!

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Besides, this is my absolute favorite crisp topping – it has a little extra protein from greek yogurt and almond flour, and is just so fun to eat. It stays crispy even after hanging out in the fridge overnight, which makes this excellent breakfast (see exhibit A).

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I also love it for dessert with ice cream (obviously) – the crisp ends up covered in melty ice cream, making it into slightly indulgent granola/muesli.

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In other news, I’ve been museuming and drawing again, which feels great. I let it lag a little too long I think!

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Of course coffee.

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Here’s hoping you’re enjoying the beginning of the new year! I have good feelings for this one. If you’re in the mood for a lightly sweet, perfectly healthy desserty-breakfast, I’ve got you covered! Happy baking :)

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Kabocha Squash and Apple Walnut Crisp

Gluten free, refined sugar free, and whole grain. Full of healthy fats AND fruits & veggies! Feel free to eat this as breakfast, I certainly did. Side note: we gave it mixed reviews – it feels a little vegetabley to be dessert – I almost wonder if it would work as a side dish. That being said, if you like not too sweet things / vegetables, go for it! Adapted from the Raz-Apple crisp I made around Thanksgiving, here. Yield: 1 2-quart baking dish (it’s about 8 by 8 and deep). Serves: 2 for dessert & then breakfast! Or… you know, a normal amount of people.

For the filling:

2-3 largish Granny Smith apples, cored and sliced into thin wedges*
1 small kabocha squash, peeled & cubed*
1/4 cup maple syrup
1/4 c port**
1 tablespoon lemon juice
2 teaspoons arrowroot starch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice

*I just approximate as I slice; I use however many it takes to fill my 2 quart, 8×8 baking dish; for ease of cutting kabocha squash, I recommend slicing it in half, then in wedges and using a knife to carefully peel it. The peel is totally edible, but I didn’t want its texture in the crisp. You’ll still get an arm workout peeling these babies, believe me!

**the port is optional but amazing; if you don’t use it, use 1/4c water instead

For the crisp:

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped walnuts
1/4 c unsweetened shredded coconut
2 tbsp maple sugar
¼ teaspoon fine sea salt
2 tsp vanilla extract
4 tablespoons unsalted butter, melted
¼ cup plain whole milk Greek yogurt

Preheat the oven to 350.
In a veggie steamer (I use a metal steamer inside a pot), steam the kabocha squash for 10-15 minutes, until just barely fork tender.

Slice apples into a deep baking dish, and add steamed kabocha squash (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the maple and water/port until combined. Add the lemon juice, arrowroot, cinnamon and allspice, and whisk to combine. Pour the mixture over the squash and apples and toss to combine. Bake for 15 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond meal, walnuts, shredded coconut, maple sugar and salt. Mix in the vanilla, melted butter and the yogurt. Stir until everything is mixed thoroughly.

Once the filling has baked for 15 minutes, stir to redistribute it evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest at least 5 to 10 minutes before serving; or do like I did and make it earlier in the day, and have it later. Serve with vanilla ice cream, obviously! Keep leftovers, covered, in the fridge for about three days (yeah right. It would take some kind of major feat to make it last that long; ours was gone in just over 1!) Serve cold alongside breakfast because it’s extra awesome that way.

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Let’s get seasonal!

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Tis the season! As always, it feels like it’s sneaking up on me.

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But I do love the excuse to get very seasonal with my baking – the colors of winter fruit are so pretty!

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Pomegranate arils always look like piles of rubies to me – the light shines through them so beautifully, like it does through stained glass windows.

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This cake is the best excuse of cake for breakfast I’ve made recently – lightly sweet, lemony and delicious. It’s gluten free and refined sugar free, too!

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Incidentally, it’s also high in protein from the almond flour and the ricotta – added bonus, if that’s your thing. We enjoyed it two ways: it’s perfect for dessert with a bit of vanilla ice cream, and excellent for breakfast alongside eggs & kale (see exhibit a).

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This cake also includes beaten egg whites – this is one of my favorite examples of baking alchemy: I love watching the egg whites go from straight liquid to soft, foamy whirls. I never get tired of it!

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On that note, I’ll keep it short and sweet today. I do hope you’re enjoying the holiday season with loved ones! Might I suggest feeding them cake? Everyone wins!

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Lemon Ricotta Cake with Pomegranate Arils

Lightly sweet, perfectly lemony-almondy – dense but not overwhelming. Gluten free and refined sugar free. Not dairy free, but I’m thinking that either non-dairy butter or coconut oil would work for a sub, and I know they make non-dairy ricotta from almond milk. So! We have options. This version does away with the glutens but obviously contains dairy. Serve wedges with a bit of ice cream for dessert, or alongside breakfast. Yield: 1 8″ or 9″ cake, depending on the pan you use (see recipe). Recipe adapted from Foolproof Living, here.

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Let’s make cake!

7 tbsp unsalted butter, at room temperature
1/3 c maple syrup, divided
zest of 4 lemons
1.5 tsp vanilla extract
4 eggs, separated
1.25 c (5 oz) almond flour
1 c (4 1/2 ounces) fine polenta
scant 1/2 tsp sea salt
1 cup whole milk ricotta cheese
1/3 cup slivered almonds, optional for garnish
pomegranate arils – I used one full pomegranate

Preheat the oven to 325, and either use an 8″ springform pan OR do like I did and use a 9″ cake pan, well greased and lined with parchment paper so that you can lift the cake out onto a cooling rack easily (see photo for reference).

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Using a hand mixer (or a stand mixer) , beat butter, half the maple, lemon zest, and vanilla in a large bowl. Add in egg yolks and beat until combined, another minute-ish. In a smaller bowl, whisk together almond flour, polenta, and sea salt. Add the dry ingredients into the larger bowl, add ricotta, and stir to combine.

In a separate, non-reactive bowl, beat the egg whites until soft peaks form (preferably with your hand mixer or stand mixer so that your arm doesn’t fall off) – drizzle in the rest of the maple while mixing.

Fold the egg whites into the batter in two batches. Pour the batter into the cake pan, and top with almonds, if using. Bake for 40-45 minutes, until a tester inserted into the middle comes out clean. Let cool for at least 10 minutes, then lift out onto a cooling rack to cool completely, removing parchment from underneath if you used it. Let cool completely before serving; also delicious cold if you want to stick it in the fridge for an hour or two.

Garnish with pomegranate arils before serving! Excellent with a bit of vanilla ice cream (really, what isn’t) for dessert or eat it alongside eggs for breakfast. Keeps well for several days, covered in the fridge or stored in an airtight glass container.

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Eat, drink, and be even MORE rosemary!

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Despite the name of this blog, it’s been awhile since I’ve posted a cookie recipe on here – it’s high time I think.

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Additionally, I should note – the light was not playing nice with me the several times I photographed these little guys so apologies for the inconsistencies in the photos! (I am nitpicky about this kind of thing and therefore have to point it out… just in case you might have overlooked it. Ha!)

These are probably my most frequently made cookies – not even probably, they ARE my most frequently made cookies, so they really should be on here!

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They’re so easy to put together – the flour is really adaptable & I’ve never had a bad batch, even with many substitutions. This is my favorite version of the recipe though; as I said a few posts ago – you’ve been warned against the excess of rosemary & herby desserts upcoming!

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More rosemary! I just can’t get enough these days in a dessert setting. It is just so good – subtle and not overpowering, but just perfectly there to remind you that you’re eating something out of the ordinary. Besides, it pairs unbelievably well with dark chocolate and coconut.

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Let’s see, what else besides cookies lately?

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Another opera trip on a beautiful evening! Three times in one week, that has to be a record even for me.

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I’m behind on drawing, I need to get back on that boat but I’ve just been too busy or distracted with one thing or another (might have something to do with the large pile of new books I just acquired).

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So! Cookies. Make yourself some rosemary goodness – these come together in just about 10 minutes; the most time consuming thing is chopping the rosemary and even that doesn’t take long. Instant cookie gratification in about 20 minutes – not too shabby! Also, you’ll end up smelling like a heavenly combination of rosemary and chocolate, and I really can’t think of anything better.

Happy baking!

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Rosemary Coconut Chocolate Chunk Cookies

Why stick to standard chocolate chip cookies when you could have rosemary in them?? It’s not overwhelming, just there in the background livening up your cookie experience. Chewy, thick cookies – these are perfect hiking snacks (or anytime snacks, really). Refined sugar free, dairy free, vegan (depends on your chocolate). Probably very easily adaptable to gluten free – a blend or oat flour would work nicely here I think! Yield: somewhere between 16-20, depending on how outrageously large you make them ;) A Wait are Those Cookies original!

  • 1 c whole wheat pastry flour (whole spelt works nicely here too)
  • 1 c almond flour
  • 1 c rolled oats
  • 1/2 c unsweetened shredded coconut
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tbsp finely chopped fresh rosemary
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)*
  • 1/3 coconut oil, melted and cooled
  • 1/3 c maple syrup
  • 1 tsp vanilla
  • 1/3 c extra dark chocolate, chopped (I use chunks and then chop them further so that I have a variety of chunk sizes & chocolate shavings)

*these are also great with an egg, if that’s your jam – I’ve made them both ways numerous times!

Preheat the oven to 350, and line a baking sheet or two with parchment paper. I usually shoot for 16 cookies and squash them all onto one baking sheet, because I can be lazy sometimes…

In a small bowl, combine flaxseed and water to make the flax egg, and set aside.  In a large mixing bowl, whisk together whole wheat flour, almond flour, oats, coconut, baking powder & soda, and salt. Chop the rosemary VERY finely and add it into the dry ingredients (large flecks of rosemary are slightly undesirable here). In a smaller bowl, whisk together melted coconut oil, maple syrup, and vanilla. Add wet ingredients, including flax egg, into dry and stir to combine. Stir in chocolate chunks until fully combined. Drop by the large tablespoon onto the prepared cookie sheets – I roll mine so they’re vaguely ball-shaped and then smash them down with the heel of my hand so they flatten a bit.

Bake for 11-12 minutes, until the top is nearly firm when you touch it. Remove from the oven and let cool on the baking sheets for 5ish minutes, until cool enough to handle, then move to a cooling rack to cool completely (these aren’t super fragile, but just be aware when moving them to the cooling rack).

I like these cold out of the fridge, but they’re great at room temp too. You do you! Happy snacking :)

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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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