Cooking in Quarantine-It’s Cobblering Time!

The berries are abundant. We have no yeast. It’s time for a quick, use any fruit, simple ingredient cobbler recipe! My husband bought me Genius Desserts a couple years ago, and I cracked it open last week for some inspiration. Inside was the life-changing Meme’s Blackberry Batter Cobbler. It is so easy and so versatile! You literally can use any fruit you have on hand. I made it with a blackberry-blueberry combo last week, but this time I could not resist the strawberries and rhubarb at the store…mmmm…tastes like summer!

IMG_5605

INGREDIENTS

  • 1/2 c unsalted butter (1 stick)
  • 4 cups fresh berries- I just filled a large measuring cup of what I wanted to try
  • 1 cup sugar, plus more for berries
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • Pinch of salt
  • 1 cup heavy cream (use whole milk if you don’t have cream)
  • 1 tsp. pure vanilla extract

 

IMG_5595

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Place berries in a large bowl. Sprinkle some sugar over top to get the juices running. You may want to mash them slightly with your spatula if they are very firm.
  • Melt butter in a large cast iron skillet or ovenproof baking dish in the oven.
  • In another large bowl, whisk together sugar, flour, baking powder, and salt. Add heavy cream/milk and vanilla extract; mix until well combined.

 

IMG_5596

  • Remove baking dish with melted butter from oven. Pour melted butter into flour mixture, and stir.
  • Pour batter into baking dish and mound berries into center of batter- do not mix in or spread out.
  • Transfer dish to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 50 minutes.

Stay Safe and Cook On!

Other Posts in the Quarantine Series:

Cooking in Quarantine- Simple Sticky Buns

I have been dying to bake some sticky buns for a couple of weeks, but yeast has been non-existent in the stores. I know everybody is baking bread, but jeez! I found this riff on sticky buns in one of my Ina Garten books, added a couple of twists, and I may never need yeast again…This is seriously as easy as it gets for a sticky bun recipe.

IMG_5493

Gooey Deliciousness!

Ingredients: IMG_5485

Buns-
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1/3 cup dark brown sugar (original called for light, but I have not been able to buy it for over a month)
  • 1/2 cup pecans, chopped in very large pieces
  • 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
Filling-
  • 2/3 cup dark brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • 1 cup pitted dates, chopped

Directions:

  • Preheat the oven to 400 degrees. Place a 12-cup standard muffin pan on a baking sheet  lined with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Put one scoop of the mixture in each muffin cup, evenly distributing. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

IMG_5486

  • Lightly flour a surface- I used my countertop. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Combine brown sugar, and cinnamon and sprinkle each sheet with 1/2 of mixture. Spread the chopped dates across the sheets.
  • Roll up the pastry sheets as tightly as you can, finishing with the seam side down. Trim the ends and discard. Slice the roll in 6 equal pieces. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
  • Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper. You will probably need to use a spoon to gather the filling still in the cups and redistribute on top of buns.

My husband mistakenly grabbed them a little too quickly and burned his tongue…it will be hard, but you may want to let them cool slightly 🙂 Yum, Yum!

IMG_5492

Stay Safe and Bake On!

Other Posts in the Quarantine Series:

 

Baking with Booze

Now that we no longer know what day it is, seems fitting to bring some booze into the recipes. This week I took a family favorite, Clafoutis, and gave it a makeover with a few different types of fruit and alcohol. I know the name sounds fancy, but it is really just a French custard cake made with seven ingredients. I adapted my mother recipe from Smitten Kitchen.

 

Ingredients:IMG_5427

  • 3 large eggs
  • 1/2 cup sugar
  • 6 tbsps unsalted butter, melted and cooled slightly
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 cup heavy cream
  • 2 tbsps liqueur of choice (I have tried Rum, Frangelico, Amaretto)
  • 2 generous cups fruit of choice (I have tried apples, peaches, blueberries, cherries)

**Tip** DO NOT USE CITRUS FRUIT…it will curdle your batter

**Tip2**Gird your loins if you pick cherries…pitting is not for the faint of heart

Directions:

  • Heat oven to 400. Beat the sugar and eggs together with a whisk or in a stand mixer with whisk attachment, until they lighten in color. Gradually add butter, beating to incorporate.
  • Add the flour and salt all at once and whisk until the batter is combined. Next, slowly pour in the cream. Add the booze of choice, mixing well. The batter should be very smooth and shiny. Detach your bowl if using a stand mixer and move it to the fridge. the batter needs to rest 30 minutes before baking.
  • Meanwhile in a separate bowl, mix your fruit and liqueur together to macerate (fancy word for how the fruit absorbs the liqueur). Depending on fruit I add a few other ingredients to this party. For example, brown sugar and cinnamon for apples. Use your judgement and what you like.
  • Arrange half of your fruit in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. (I used a 9-inch cake pan.)
  • Remove your batter from fridge and add the liqueur left in fruit bowl. Whisk to combine. Pour the batter over the fruit. Arrange the rest of fruit on top of batter.
  • Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving.

IMG_4339

Stay Safe and Bake On!