Summer Berry Cobbler
Usually, a cobbler is topped with a biscuit dough. This recipe is more like hot berries with cake on top. It’s delicious. If you make it with whole wheat pastry flour, don’t feel too bad about eating it for breakfast. However, I’d recommend doing this only once a week.
When I made this last Saturday, we cleaned the refrigerator out and used pitted sweet cherries, blueberries, and raspberries. Even if you don’t have berries, don’t let this stop you. You can use rhubarb, peaches, plums, or even apples.
9 cups fresh fruit, cut into bite-sized pieces (if necessary)
1 1/2 C. sugar (divided) (Feel free to use less if you’re making this for breakfast, more if you’re using rhubarb or sour cherries)
2 C. and 3 T. whole wheat pastry flour or white flour (divided)
1/2 C. butter
2 t. baking powder
3/4 t. baking soda
1/2 t. salt
1 C. yogurt
Preheat oven to 375 F.
Combine the fruit, 1/2 C. sugar, and 3 T. flour. Put in a 13 by 9″ baking dish.
Cream butter, sugar, and eggs together. Combine dry ingredients in a separate bowl. Add to creamed mixture alternately with yogurt, mixing well after each addition. Spread over fruit.
Bake 45-50 minutes, or until golden. Serve warm. (It’s good cold, too.)