Sunday, July 18, 2010

blackberry peach cobbler

i've documented my love for peaches and cobbler before. it's basically the quintessential summer dessert. i saw this recipe for easy, foolproof cobbler on thekitchn. which, if you haven't noticed, is my go to spot for kitchen tips, recipes and inspiration. i had some peaches and blackberries that i had frozen so they wouldn't go bad, so when i saw the recipe, i decided it was fate. it was easy. and it was foolproof. however, one thing to remember: when you freeze fruit, it's a little extra juicy than normal when it thaws out. therefore, it is advantageous to drain some of the juice. i learned this first hand. i actually knew this, but just conveniently bypassed this because i was distracted. distracted baking ≠ smart baking. as for the topping, it's pretty great. i might use a little less sugar and butter next time, or try to integrate what works with this into another recipe. this is why baking is so great, it's like mad science, but with (mostly) delicious results.

1 1/2 cups flour

1 1/2 cups sugar, plus a bit more for sprinkling
 (on the fruit)
1 1/2 sticks unsalted butter, melted  **i would try just one stick next time
fresh berries or fruit (peeled and cut into chunks)

combine the flour and sugar. add the butter, mixing as you go, until the mixture forms a soft dough. it can be slightly crumbly, but you want it to hold together when you squeeze it.

spray a 9x9 baking dish with non-stick cooking spray. put the fruit in the dish — you will probably need about 4 cups of berries or chopped fruit. you want to create a thick layer that comes about two inches up the sides.
 if the fruit is particularly tart, sprinkle with a light layer of sugar (i did a mixture of a little granulated and a little bit of brown sugar). if the fruit is soft and sweet, you don't need it.

take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. lay them on top of the fruit, continuing with the patties, until it is covered. (you may not need to use all of the dough to cover it completely) bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. let cool slightly, then serve with ice cream.


f*bomb. said...

O my land.
I am Queen of Not Smart I must ask:
How do you "drain" the fruit if it's frozen?

carolinesbakeshop said...

if you don't have a sieve or colander to drain them with, toss them in a pan with a lid and drain the juice out that way (like with pasta or rice) to get most of the juice out of the way.