Blueberry Peach Cobbler

10 08 2011

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)
Pre-heat over to 375F. Mix the kuzu water blend with the fruit and 2-4 tbsp honey. If the fruit is in season, it doesn’t need sweetening, the sugar does make the juice thicker though, that’s why I used the kuzu. Use a bit of butter to grease a pie pan or a 8-inch square pan. Add the fruit mixture into the pan.

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.

Add the egg and vanilla and mix into a thick batter using a fork. I made this twice and the second time I added a wee bit too much flour so I added a tbsp of water and mixed it in. This dough is not rocket science. Spoon the batter onto the fruit, I agree with Mark to not spread it out, but I gave it a little push around. Both attempts were good at 45-50 min in the middle rack, but check to make sure it doesn’t get to golden. I baked the first one in my brothers oven and it got a bit over done. Let cool and set for 10 minutes or so. At my brother’s house I warmed it up over the fire after dinner!

Cobbler served with Vanilla Frozen Yogurt

Serve with frozen vanilla yogurt like we did. Best compliment I got “Nat, this tastes clean, so good”. Just what I was going for, the fruit sang.
Eat well, Be well,
Nat
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Roadtrip: Kelowna and Vernon

1 08 2011

Enjoying the summer? We have had a busy agenda so far. This past week we made it out to the Okanagan in BC for our second annual trip to stay and visit friends in both Kelowna and Vernon. Can you call something twice done annual? Sure. This year we stayed at the Palliser Lodge in Golden, BC on the way out so our drive wasn’t as long and we didn’t have to leave early in the morning from Calgary. It was lovely, quiet and just what the doctor ordered. I was fighting a summer cold, but I warded it off with Vitamin C, Echinacea and homeopathic Coryzalia (besides my pillow and lots of rest). I was not risking a cold for wine tasting and buying. 😉

Our first stop was, well, uh, um, a winery. I changed into a summery frock in the Orchard Mall parking lot and we headed to Summerhill Winery for a light lunch and glass of wine before meeting up with our friends. Priorities eh, kidding, it was a scheduling opportunity. At Summerhill we had a build-it-yourself cheese platter. The one thing that I was in love with were the Truffled Wild Mushrooms. How easy would this be to make. Saute various wild mushrooms (chanterelle, morels, porcini etc) in some light olive oil and a bit of truffle oil. Yum. I’m gonna remember this one to try one day. We picked up wine after lunch and headed to Cedar Creek, their Merlot is a favourite of ours. It was all business, we know what we want, taste the newest press, choose, buy.

Cheese, Fresh Bread and Truffled Mushrooms

On the way home from BC we always pick up fruit. This is where my rants about organic versus local get stirred up in my head. We bought as much organic as we could, but it is not as prevalent and usually only found at the farmers markets that we missed. You can get pesticide free fruit, not necessarily certified organic, this is a good alternative though. It is expensive for farmers to certify when they can’t control the farms around them spraying. Anyhow, we did our best and picked up a box of apricots for grandma (she likes to make jam), a box of peaches (Tony’s favourite), a small box of cherries (they had a late harvest this year and we ate half of the box on the way home) and a big box of blueberries. What to do with all this fruit? Eat some fresh, bake some and freeze the rest!

I am not a jam maker, per se. I like to make fresh jams without sugar and they don’t preserve for long, so I make small batches of freezer jams and use frozen fruit through the winter to make new batches and other things. I bought the blueberries mostly for my green smoothies. Green Smoothie = fruit + green leafy vegetables, i.e. spinach, kale, swiss chard, beet greens etc. It’s the first thing I eat every morning. 1.5 cups of fruit to 3 cups of veg. Blend it up well with 2 cups of water. Good for the body, mind and soul (and digestive track :)). Drink this before a healthy breakfast, good to go.

Banana, Blueberries with Spinach and Swiss Chard from my garden

Freezing fruit for winter is easy. I like to wash it all off with a veggie wash. I fill the sink, immerse the fruit for a few minutes and then rinse. Let it dry a bit. Place berries on a cookie tray to dry, use a dish towel or paper towel if you’d like. Cut fruit like peaches into slices and place on tray. Freezing like this doesn’t take long. When frozen throw fruit into a freezer bag, pressing as much air out as possible. If you have an airtight bagging system, use that of course. I don’t, but might invest in one. Enjoy fruit all winter long.

What is your favourite summer fruit or fruit recipe?

Eat well, Be well,

Nat