Cobbler Warm from the Oven
Oh boy, this is yummy. I follow a chef/writer Mark Bittman and he posted a recipe for a Blueberry Cobbler the other day. It asked for white flour and 1 cup of sugar, so I of course set out to modify it. I had fresh picked peaches and blueberries from Kelowna and I was ready to experiment. If you want the original recipe, follow the link above, but for the no white sugar version, here you go. I saw no reason on adding white sugar or all that butter to it. I used honey instead and thickened it with a bit of Kuzu, or Japanese Arrowroot.
- 4 cups Blueberries
- 4 cups sliced Peaches, skin on
- 4-8 tbsp Honey (instead of 1 cup of sugar)
- 1 tbsp Kuzu mixed in 1 tbsp water (or use the appropriate amount of cornstarch for a bit of thickening)
- 4 tbsp cold Butter (instead of 8 tbsp)
- 1/4 cup Whole Wheat Flour
- 1/4 cup Spelt Flour
- 1/2 tsp Baking Powder (I use wheat & corn free, but double the amount)
- Pinch Salt
- 1 Egg
- 1/2 tsp Vanilla Extract (get the good stuff, it’s worth it)
Warmed up over the Fire
Mix the flour, baking powder and salt together. Cut the butter into small pieces, add to the flour mixture. Using a pastry knife cut the butter into the flour mixture as well as you can. Add 2-6 tbsp of honey, experiment with how sweet you like it, blend with pastry knife. If you have a food processor you can pulse the flour mixture, butter and honey together using it.
Cobbler served with Vanilla Frozen Yogurt
Nat
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