Remember in college when you had to completely clean your room from top to bottom before you could even consider studying? I don't know why, but I just HAD to clean my kitchen today BEFORE making the cobbler from Baking from My Home to Yours. I know it was pretty clean to being with, but when I have the cleaning bug (rarely happens, must be a full moon); I have to clean everything. Now with all my appliances dusted, dishes sparkling, floor gleaming as only a clean floor can… I will get flour everywhere J
Beth of Our Sweet Life chose Dorie's Mixed Berry Cobbler
(pages 416-417) as this weeks TWD recipe. I was really excited to make this recipe till I went to the grocery store and discovered the berries are a bit out of my budget right now. Luckily, the stone fruits were on sale, and they looked surprisingly good for this time of year.
I decided to cut the recipe in half because a cobbler that serves 8 is a little too much for two people. It's not that we can't eat 8 servings, it's that we can (and would), so I halved it. The thing about the topping I changed was I used whole milk instead of cream. After adding the milk, I realized I should have either upped the flour or decreased the liquid. My cobbler topping was a bit on the mushy side, but it came out fine anyway J
For the fruit filling, I used white and yellow peaches, yellow nectarines and beautiful red/purple plums. I decided to leave the skin on the plums because I knew the color would permeate the filling making it a gorgeous color. I did remove the skin on the peaches and nectarines though because Joe doesn't like the texture of skin in baked goods. I followed Dorie's sugar/cornstarch ratio except I used brown sugar instead of plain-old granulated.
The results were good. I guess when it comes down to it, if I have great fruit I prefer to make pies instead of cobblers. That being said, if I'm ever in a crunch, I would make this again.
Here are some photos:
The flour-butter mixture before adding the milk:
After the milk addition:
The lovely fruits:
The fruit after being sliced and adding the brown sugar/cornstarch (and a pinch of salt):
With the topping in the oven: