Tasty
Summer Cobbler with Buttermilk Crust
First appeared in Grainews in September 2019
After making this favourite almost daily in my restaurant, Foodsmith, I now take this freezer-friendly cobbler to potlucks, year in and year out. In the summer, I use fruit fresh from the market. In the winter, I use frozen fruits and berries, or apples and pears enlivened with simmered dried fruit.
*8 c.
1
1/2 t.
1/2 t.
1/2
2 T.
2 c.
dried cranberry and apple with crystallized ginger plum and peach Damson plum and cherry plum and apple with cinnamon and cloves or cinnamon and basil grape and raspberry with rosemary
1/3 c.
1/2 c.
1 1/2 c.
2 t.
1 t.
1/2 t.
3/4 c.
1
Directions
To make the topping, cream together the butter and sugar, then stir together the dry ingredients in a separate bowl. Mix together the wet ingredients in a bowl or large measuring cup. Beginning and ending with dry ingredients, alternately add the wet and dry ingredients to the butter-sugar mixture. Mix only until blended, then immediately drop by spoonfuls onto the outer edges of the fruit filling. Do not cover the centre with batter — it takes too long to bake through. Bake at 375 for 45 minutes or until done. Serve warm or cool.
** For a gluten-free streusel alternative, mix together 1/2 c. melted butter, 1 ½ c. oatmeal, ½ c. rice flour or cornmeal, ½ c. coconut, and 3/4 c. sugar. Mix together to form crumbs. Sprinkle over the filing and bake.
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