Today was 51 degrees and rainy - and its April 5. I know I should accept that fact that the Pacific Northwest has cold and rainy springs, but I did it anyway. I checked the weather at my parent's house in San Angelo, TX - 80 degrees and sunny. Sigh.
Its this time of year, every year, I really start wishing spring would hurry up and turn into summer, so I can once again eat fresh fruit and vegetables and bask in the warm rays of the sun. Its also the time of year I dig in to my fruit preserves from the previous year and start making pies and cobblers to satisfy my fresh fruit craving.
My favorite quick and easy dessert is my mom's fruit cobbler recipe. The topping has a rich, buttery taste and cake-like texture; it is nothing like the traditional cobbler recipes that call for a biscuit top. It's a comforting taste of home when my I can't be there.
For this dish, I used one quart-jar of peaches, 1 pint-jar of cherries and approximately 2 cups of frozen berries, thawed. The beauty of this recipe is you can mix and match any fruit you want. If you don't have fresh fruit, frozen is a wonderful substitute. Use canned fruit from the store only as a last resort. The syrup in those cans is loaded with sugar and all sorts of other additives.
My Momma's Cobbler
1/4 c. butter
1 quart peaches (~ 4 cups), roughly cut into bite-sized pieces
3-4 cups mixed berries
1/2 c. sugar
1 c. flour
1/2 tsp salt
2 tsp baking powder
1 tsp pumpkin pie spice
1 c. milk
Heat oven to 375. Melt butter in 8x8 pan in the oven. Put peaches and berries in pan.
Mix sugar and the rest of the ingredients.
Pour over fruit.
Bake for 1 hour. If the crust begins to brown about half way through the cook time, cover with foil.
This post is linked to: A Pinteresting Party, Makin' You Crave Monday,
A Southern Fairy Tale, Secret Recipe Club, Tasty Tuesdays, Simple Lives Thursday, and Sugar Me Up Weekends