So, I’d been in kind of a cooking rut lately… I’ve been spending so much time thinking about our home that we’re renovating/building out at our family farm that I just hadn’t had much creative energy to expend in the kitchen… There was a lot of “Oh! Wagner! You’re going to have chicken tenders AGAIN tonight! Won’t those be delicious??” and “I think I just want watermelon and coffee for lunch today.” Ugh. Cooking’s not as much fun when there aren’t fun things to cook, you know?
But then, last week, that all changed. Our new, wonderful forager friend brought me two quarts of mulberries and a quart of dewberries and I basically died and went to berry heaven. I had SO many ideas for using these tart, sweet, perfect little treasures and not enough time to make them. You’ve hopefully already seen (and tried!) the mulberry scones recipe, and then that very same night, my daddy requested a cobbler. That seemed the PERFECT way to use the berries but not overwhelm their natural perfection… so he got his wish. Each of us had a personal sized one piping hot after supper, with OF COURSE, homemade vanilla ice cream.
Don’t have your own forager friend or a mulberry tree in your backyard? No worries. A combo of fresh or frozen blueberries and raspberries will do the trick. Your tummy will thank you.
Also, this is an EXCELLENT dessert….but an even better breakfast. Maybe you’ve never had fruit cobbler in the morning, but let me tell you, it’s DIVINE.
- FOR THE FRUIT
- 4 Cups Mulberries and Dewberries (or blueberries & raspberries)
- 2 tsp grated lemon zest
- 2 Tablespoons fresh lemon juice
- ¼ cup stevia (or ½ cup sugar)
- ¼ cup all purpose flour
- FOR THE COBBLER
- 1 cup all-purpose flour
- ⅛ cup stevia
- ¼ cup light brown sugar, lightly packed
- ½ teaspoon salt
- ¼ pound (1 stick) cold unsalted butter, diced
- Preheat your oven to 375.
- Grate the lemon zest, and then mix the berries, stevia, flour, lemon zest and lemon juice together and pour into your baking dish, or into 4-6 individual ramekins.
- After you’ve prepped the fruit, it’s time to make the crumble.
- Cut the butter into little pieces then mix it with the flour, brown sugar, stevia, and salt using your paddle attachment on your mixer. I smushed it around with my hands a little bit for good measure, but once everything was combined and rolling around in little pea-sized balls, you'll know it is ready to go.
- Take the dough-peas out of the mixer and smush them again into flat little pieces, then lay them on top of the fruit until it covers most of the fruit.
- Bake the crumble for 40 to 45 minutes if it's in one large baking dish and 20 minutes if you're using ramekins at 375 until it’s bubbly and brown, and serve. (Ideally with vanilla ice cream or whipped cream. But it's still divine without!)