Berry Cobbler

Since 4th of July is approaching fast, I decided to make a red, white, and blue berry cobbler. I placed the blueberry filling on one side. The other side had a raspberry and strawberry filling. I really liked both sides but my husband preferred the raspberry and strawberry filling better. Next time I make this recipe, I will mix all the berries together. This cobbler is really good and easy to make. I really should make more cobblers. They make me think of my Mom. She spoiled us by making cobblers for us. It would be perfect to bring to a 4th of July celebration!

Mixed Berry Cobbler
Filling:
1/4 cup sugar
1 1/2 Tbsp flour
7 cups blueberries, strawberries, and raspberries

Dough:
1 1/3 cup all purpose flour
1/2 cup sugar plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, unsalted butter
1/2 cup chilled milk

Directions:

1. Preheat oven to 400 degrees. 
2. Spray the 2 quart baking dish with nonstick baking spray

For Filling:

1. In a large bowl, combine the berries.
2. Fold in the sugar and flour with the berries. Set aside.

For Dough:

1. In a medium bowl, combine the flour, sugar, baking powder, and salt.
2. Add the butter and mix until coarse meal forms.
3. Stir in the milk. Combine until incorporated. 
4. Add the berries into the prepared baking dish.
5. Spoon on the dough evenly over the berries.
6. Sprinkle the top of the dough with a little sugar. 
7. Bake the cobbler for 25 minutes or until the crust is golden brown.
8. Allow to cool for 30 minutes before serving.

Recipe adapted from Epicurious.

One year ago................................................I made Tri-Berry Pancakes.
Two years ago..............................................I made Raspberry Cheesecake Cookies.
Three years ago............................................I made Dulce de Leche Macaroons.

Did you already know.......................................
-Since 1777, Americans have been celebrating the 4th of July as Independence Day.
-In 1870, Congress made 4th of July an official holiday.
-Our 30th President Calvin Coolidge was born on the 4th of July.

Peach and Pluot Cobbler

Good Morning! This week for Project Pastry Queen was a wild card. Of all the recipes I haven't tried, it really wasn't a hard choice which one I was going to make. See, I had been given two bags full of peaches so I had a starting point. I had also purchased a large container of pluots so I needed to use them up too. When I noticed the Hill Country Peach Cobbler recipe, I knew it was perfect with what I had on hand.

Since it was a previously picked recipe by Josie, I was able to read the great reviews for this recipe. I will admit my batter did overflow so if you decide to make this either use a very large pan or just place a dish under it. The topping is not your typical heavy crust. It was light and sweet. It accompanied the browned butter, fruit filling perfect. This recipe is adaptable for many different fruit combinations. As I even type this recipe, I want more!

Peach and Pluot Cobbler
1/2 cup unsalted butter
1 cup sugar
1 cup all purpose flour
1 Tbsp baking powder
3/4 cup milk
2 cups fresh peaches, sliced or peeled
1 cup fresh pluot, sliced or peeled with skin removed
1/2 cup firmly packed brown sugar

Directions:

1. Preheat oven to 350 degress F.
2. In a small saute pan, melt the butter over medium high heat until it bubbles and turns a nut-brown color.
3. Pour the butter into an 8 inch square baking dish.
4. In a medium bowl, stir the sugar, flour, baking powder, and milk.
5. Pour the milk mixture over the melted butter. DO NOT STIR.
6. Arrange the fruit evenly over the top of the milk mixture. Do not mix. 
7. Sprinkle the brown sugar over the cobbler.
8. Bake the cobbler for 40 to 45 minutes, until the top turns a golden brown.
9. Serve warm or at room temperature.

Recipe adapted from the The Pastry Queen cookbook by Rebecca Rather. 

Did you already know....
-A pluot is an hybrid of a plum and an apricot.
-Pluots are a good source of Vitamin A, Vitamin C, and fiber.
-Pluots were created by Floyd Zaiger by using cross pollination.