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.
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 1/2 c.
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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