Lev – you beckoned, and I delivered.
We’ve all had cobbler, and they’re usually pretty straight forward, and they’re all just a little boring (unless of course you’re making them with freshly picked sour cherries, which were pitted with your brand new pitter…that’s a different story). I could have made apple cobbler, but everyone and their polish cleaning ladies know how to make that, so I opted for something different.
Joythebaker.com has this recipe for a peach blueberry raspberry cobbler, and I figured it would be a good dish for shabbos, and it’s a little different than the regular cobbler we’re all used to.
We’ll start with the fruit part – take the peaches and slice em up, and put it into a bowl, with the berries. To that, add 2 tablespoons flour, 1/2 teaspoon cinnamon, a pinch of nutmeg, and a 1/4 cup pure maple syrup.
yes, real maple syrup, none of that “pancake syrup” garbage.
Mix it all together and set it aside.
Now onto the topping. Take 1.5 cups oats, 1/3 cup flour, 1/8 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg and combine them all together. In a separate bowl whisk 2 tablespoons canola oil, 2 tablespoons pure maple syrup, 1 tablespoon water, and 1 teaspoon vanilla extract.
Combine wet and dry ingredients with a fork, making sure that the all the dry ingredients are moistened.
Add about half a cup of the mixture to the fruit mixture, and combine.
I decided to bake these in individual ramekins, but you can do whatever you’d like. Wanna know why? Because I let…that’s the only reason.
Anyway, I took the fruit and oat mixture, and put them in said ramekins, and topped with the rest of the topping, sprinkled some cinnamon on it, and put it in 350 degree oven for about 35 minutes. You know it’s ready when you see some fruit under the topping layer bubbling.
Was it the best cobbler I had ever tasted? Not really. But it was pretty good, and like I said, a nice change.
One thing – the topping was pretty dry and crumbly, unlike other cobblers where it was a nice cohesive topping layer, and the topping is always the best part. So if anyone wants to tweak the topping to make it more of a structured type of consistency, by all means. Maybe adding some more liquid (oil, water, or maple syrup…) would do the trick.
Leonardo’s Peach Blueberry and Raspberry Cobbler
adapted from JoytheBaker.com
For the fruit:
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 2 medium sized ripe peaches sliced into 1-inch chunks
- (if you’d like to use frozen fruit, just defrost and drain the juice.)
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- a big pinch of nutmeg
- 1/3 cup pure maple syrup
For the topping:
- 1 1/2 cup oats
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 Tablespoons canola oil
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 Tablespoon water
- Preheat oven to 350 degrees F.
- In a medium bowl, toss the berries and peach chunks with flour, maple syrup, cinnamon, and nutmeg. Set aside while you assemble the topping.
- In a separate medium sized bowl, combine the oats, flour, salt, cinnamon, and nutmeg. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and blend with a fork. Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
- Add half a cup of the topping mixture to the fruit mixture and toss together. Scoop fruit into ramekins. Spoon and pat topping onto each cup. Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven. Bake for 35 minutes, or until bubbly.