Mixed Berry Cobbler

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Fruit cobbler made with tart mixed berries and a lattice crust. It is the best possible combination of pie and cobbler you’re gonna find.

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I know I probably should have shared this with you before Labor Day, what with holiday cookouts and all, but part of me just wanted to hang onto summer for a few minutes longer.

This hasn’t been an all-around outstanding summer. This past month (which was admittedly pretty crappy) aside, it was just…a summer. We worked a lot. We don’t have any outdoor space so the Mr. didn’t get to grill very much. I spent most of my weekends in the kitchen and forgot to do things like sit outside in the sunshine or go berry picking. So while everyone else is ready to hurry right along to the land of pumpkin spice everything, a part of me is ok with hanging on to summer sun for just a minute longer with Mixed Berry Cobbler.

This recipe is adapted from a family favorite Blackberry Cobbler recipe from an old Southern Living cookbook (Southern Living 1999 Annual Recipes, to be exact). Since blackberries are admittedly a bit expensive even under the best of circumstances (unless your grandfather happens to accidentally grow to many and gives your family several dozen pounds…not that we have ever had that happen or anything…), I went ahead and made a few changes to the recipe, including swapping out the blackberries for mixed berries. Feel free to use any berries you like in this recipe – if you happen to have several dozen pounds of blackberries (or raspberries, or strawberries or…you get the idea) hanging around, go ahead and use those! Otherwise, a mix of fresh or frozen berries will do just fine.

Oh, what’s that? Now that you see this recipe, you want to hang onto summer a bit longer, too? Then may I suggest topping your luscious Berry Cobbler with some homemade peach ice cream? I mean…duh.

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Mixed Berry Cobbler
 
Yield: 8 servings
Ingredients
For the crust:
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ⅔ cup half-and-half
For the filling:
  • 8 cups mixed berries, fresh or frozen (if using frozen berries, thaw completely)
  • 2 cups sugar
  • ⅓ cup flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¼ cup butter, cut into pieces
Instructions
Make pastry:
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add the half-and-half, stirring with a fork until the mixture is just barely combined.
  3. Turn dough out onto a floured surface; knead 6-8 times, until dough forms a ball. Roll ⅓ of the pastry into ¼-inch thickness and cut into strips 1½-inches wide (reserve the rest of the dough). Place on a parchment-lined baking sheet and bake for 10 minutes or until lightly browned.
Make the filling:
  1. Reduce oven temperature to 350 degrees.
  2. In a large bowl, combine the berries, sugar, flour, lemon juice, vanilla and almond extract. Let stand until sugar dissolves. Spoon half of the mixture into a greased 13x9-inch baking dish. Break the baked pastry strips into pieces and lay on top of the fruit mixture; top with the remaining berries. Dot with the butter.
  3. Roll the remaining pastry dough into ¼-inch thickness and cut into 1-inch wide strips. Weave into a lattice over the filling. If desired, brush the pastry with additional half-and-half and sprinkle with sugar.
  4. Bake for 50 minutes or until bubbly and golden.
Notes
Half-and-half is a mixture of half cream, half whole milk. If you do not have access to half-and-half, feel free to use milk instead.

Whole Wheat Rhubarb Muffins with Buckwheat

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Whole wheat, naturally-sweetened muffins are the perfect vehicle for tart rhubarb and earthy buckwheat flour.

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Before I get to muffins, I have something much more important to say.

Thank you to everyone who read and responded to my latest post about my mom’s cancer. To say that my whole family as been completely overwhelmed by the outpouring of love this weekend – much of it from people we have never even met – would be an understatement. I have always said that the community is the best thing I have gotten out of blogging, and that has never been more true than this weekend. Thank you all for your kind thoughts and prayers – believe me when I say that we will be carrying them with us to the hospital on Wednesday for her surgery. We are so blessed.

Alright. Some food. I hadn’t planned on a post from me this week (though you will be hearing from a couple of friends who were so generous as to offer to guest post for me even with such short notice), but wanted to share this rhubarb recipe with you before it is completely impossible to find any in the stores. Normally I would be sharing rhubarb earlier in the season, but almost no stores by me carry it! I wasn’t able to find any until a recent jaunt to a new grocery store. Believe me, it’s my new favorite place in the world.

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Paleo Strawberry Crumble

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Grain-free strawberry crumble uses almond flour and the natural sweetness of summer strawberries for a dessert that is healthful and easy to make!

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Happy Friday, my sweet readers! I have a treat for you today! Remember our friend Julia? Of course you do – we were just oo-ing and ah-ing over her new cookbook last week with this Massaged Kale Salad with Creamy Blueberry Vinaigrette! Well, she knows that things have been a little loco over here for me and offered to share a super fantabulous recipe with y’all today – how could I turn down that offer?? So, without further adieu…here she is!

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Cocodoodles

Cocodoodles

Snickerdoodle cookie base rolled in shredded coconut. Behold, the Cocodoodle!

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I totally just made up my own word. And it was hard.

To be fair, I could have just called these cookies “Coconut Snickerdoodles” and been on my way. But that seemed too easy. Also, slightly misleading – would people think that they involved both coconut and cinnamon-sugar? (Not a delicious-sounded combination, if you ask me, but to each his own.) No, that wouldn’t do.

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Garlic and Herb Swirl Bread

Garlic and Herb Swirl Bread

Fluffy yeast bread swirled around salted butter, garlic, and herbs. Your favorite swirl loaf and your favorite garlic bread just became best friends.

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We need to get something out of the way immediately: The butt of this bread is the best part.

But we’ll come back to that.

Actually, scratch that. I’m too intrigued by my own statement to move on from that.

Yes, I just fascinated myself. 

Normally, the butt of the bread is…well, the butt of the bread. Kind of so-so, probably the piece that the least picky person in the family will eat, but not something you fight over. In my family, my dad is the bread-butt-eater. (<–That’s a weird phrase.) He will eat the end pieces gladly, as toast or sandwich, with no complaint. We also often liken his palate to those of our beagles.

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Apple Pie Cookies

Apple Pie Cookies

Bite-size pockets of flaky pie crust filled with an apple-cinnamon filling. Apple pie just got 10 times cuter and 100 times more portable.

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I might have a bit of a pie problem.

It only just occurred to me that I have posted two other pie recipes in the past two weeks.

I mean, I assume that you desperately needed some Banana Coconut Cream Pie and some Deep-Dish, Crumb-Topped Apple Pie in your life. I know I did. They’re two very different pies for people with different palates.

Unless you’re feeding me, in which case just give me ALL THE PIE, PLEASE.

Have you ever been to an event where they served incredibly mediocre pie? Pie that just made you wish you had reserved the stomach space for a piece of cake, or perhaps a cookie? Pie that made you wish you had extra pie tucked away in your purse for emergencies such as this?

You’d be surprised at how often this happens to me.

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