I have a confession to make…I’m not much of a baker. Most of my desserts are made with pre–made pie crusts, or are tarts that are made from pre–made pastry. Not saying they don’t taste good, they do, but something about actually baking, like making my own biscuits or anything that rises, freaks me out a little. It’s so precise, and I like to cook as I go along, adding more ingredients if necessary. With baking, you have to get the proportions correct before you put the dish in the oven, and hope for the best.
Then I saw this recipe for a cobbler, and I knew I had to try it. I even went out and got a new set of measuring spoons to make sure I would get the ingredients correct. My set’s markings on the cups has been faded for years.
The great thing about this recipe is it uses stuff that most people have in their pantries, and if you don’t, buying the dry ingredients will last you for a while so it’s a good investment.
3 nectarines [$3]
1 qt strawberries [$4]
1 lemon [.50 cents]
cornstarch (I already had this on hand, but costs around $2)
All purpose flour (Already had this on hand but costs around $3 or $4)
sugar (I had this on hand as well,but a small box is around $1)
Baking soda [$2]
baking powder [$3]
butter (Had this as well, $2)
vanilla extract (…and this too. $4)
Ice cream (optional)
Preheat the oven to 400.
Cut up the fruit and put in an oven–safe dish (I just used the same roasting pan I use for my meats cause I don’t have a oven safe pie dish, or any pie dish for that matter). Cover with 1/3 cup sugar, 1 tablespoon cornstarch, lemon zest, and a little juice if you want a little more zip. Place in the oven for 25 minutes until the fruit gets nice and gooey.
Melt 1/2 a stick of butter and mix with 1/3 cup buttermilk and 1/2 teaspoon of vanilla extract when it has chilled. In another bowl, mix 1 cup of flour, 1/4 cup sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of both baking soda and salt. Slowly mix the wet ingredients into the dry and combine. It kinda feels like the biscuit dough that comes out of the pop–able cans.
When the fruit comes out of the oven, separate the dough into 6 mounds and place on top of the fruit; top dough with more sugar. Place back in the oven for about 20 minutes, or until the dough is golden brown.
Then scoop some out on a plate, top with ice cream if desired, and pat yourself on the back. You have baked.