Tag Archives: cobbler

Wineberry Cobbler

This afternoon when Ed suggested we take a walk up the road, I grabbed a bowl for picking wineberries.  Ed had never picked them before and I was excited to have his help.  It’s still a little early, since we’ve been having so much rain and so little sun that most plants around here are a bit behind.  However, we did end up with about a quart and a half of wineberries.  Picking will probably be easier and go faster in a few days to a week.

Instead of making my great-grandmother’s wineberry pie, I was in the mood for a cobbler.  If you don’t have wineberries (which are an invasive, red-orange raspberry from Japan), you can use raspberries or any mix of berries.  If you’ve never foraged for berries before, you should have someone who knows the berries help you the first time.  Never eat any wild plant unless you are 100% sure you know what it is.

berries 008

  • 1 quart wineberries
  • 1/2 cup sugar
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 1/2 stick cold butter, diced
  • 3/4 cup milk
  • 1 egg

Spread the wineberries in a baking dish and stir in the sugar.  In a bowl, combine the flour, baking powder, baking soda, salt and sugar.  Blend in the butter using your fingers or a pastry blender.  Beat the egg and milk together, then pour into the flour mixture.  Stir or use your hands to form a soft dough, then knead a few times.  Form into small biscuits and arrange on top of the berries.  Bake at 350°F for 40-45 minutes, until the berries are bubbly and the biscuits are slightly browned.  Serve with vanilla ice cream or whipped cream.

You might also like:

4 Comments

Filed under Food, Home, Living from Scratch, Outside, Recipes, Sustainable Living

Bumbleberry Cobbler

bumbleberry-cobbler-green-garlic-dipping-oil-bouillabaisse-009As far as I know, there’s no such thing as a bumbleberry.  I think it’s a term used to name a mixture of berries or a wild berry that you don’t know the name of.  Anyway, you can use any mixture of berries for this dessert, and today I used some raspberries and blueberries that I froze last summer.  When I think about the berry patch I’ll plant this spring, I imagine making lots of cobblers, pies, crisps, jams, jellies, and freezing berries so we can eat them all winter long.

  • about 1 1/2 quarts (3 pints) of mixed berries
  • 3 Tbsp sugar
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 1/2 stick cold butter, diced
  • 1 egg
  • 1/2 cup buttermilk
  • pinch of sugar for sprinkling

Combine berries with 3 Tbsp sugar, pour into a baking dish.  Combine flour, baking powder, baking soda, salt and sugar in a large bowl.  Crumble the butter into the dry ingredients using your fingers.  Mix the egg and buttermilk, then pour into the dry ingredients, reserving about 1 Tbsp of the egg/buttermilk mixture.  Stir to combine, then knead gently.  Form into about 9 biscuits and place on top of the berries.  Brush the egg/buttermilk mixture thinly on top of the biscuits, then sprinkle sugar on top of the biscuits.  Bake at 350°F for 35-45 minutes, until the biscuits are golden brown and the berries are bubbling up around them.  Serve warm with sweetened whipped cream or vanilla ice cream.

bumbleberry-cobbler-green-garlic-dipping-oil-bouillabaisse-013

5 Comments

Filed under Food, Recipes, Sustainable Living

Johnnycake Peach Cobbler

The peaches are ripe and it’s time to try out a recipe that I saw on TV a while ago.  I was watching an episode of Baking with Julia on PBS, and the guest baker made Johnnycake Cobblers.  They looked so delicious that I made a mental note to try them out during peach season.  Of course, when I went to look online for the recipe, it wasn’t to be found! So, I created my own by altering my biscuit recipe to include cornmeal and some honey.  It even resulted in a little bonus!

Johnnycake Peach Cobbler

  • 5 large, ripe peaches
  • dash cinnamon
  • 1 1/3 c. flour
  • 2/3 c. cornmeal
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp diced cold butter
  • 3/4 cup milk
  • 1 Tbsp honey

Peel and slice peaches.  Mix with cinnamon and put in a small baking dish.  Combine dry ingredients in a medium bowl with a whisk.  Mix in the butter using your fingers.  Stir in the milk and honey.  This makes a wet dough.  Drop by heaping Tablespoons into sliced peaches.  Bake at 350 F for about 25-35 minutes, until fruit is bubbly and topping is golden brown.

The bonus… You won’t need all of the cornmeal dough to cover the top of the peaches.  Shape the remaining dough into 2-4 biscuits, depending on how much is left, and bake at 350 F for about 12 minutes until golden brown.  These are great served for breakfast with butter and jam.

4 Comments

Filed under Food, Local Agriculture, Recipes