PEACH AND BERRY COBBLER

Every year, for the past sixteen years, I spend a week in a cabin in the Sierras. I call it my little heaven on earth. And, everyone who has come to stay with me during that week thinks so too. There is no cell phone reception, no TV, no internet. There is, however, the sounds of birds and chipmunks, of the wind singing through the pines, water lapping the lazy shoreline, and breathtaking views from the deck of the cabin.

About 10 years ago I started making this cobbler during the first weekend, when the cabin is packed with friends and family. Every year it is a little different depending on what kind of peaches or nectarines and berries I can find. And every year I make this large pan and it is gone in a little over a day (Did I mention that it is incredible for breakfast with a little yogurt on top?).

I hope that this weekend finds you with your family and/or friends and that you take time to enjoy the wonderful gifts that our lives bring us.

Peach and Berry Cobbler

4 ½ lbs peaches, fresh from the Farmers’ Market of course, peeled, pitted, and sliced (about 7) – sometimes I use nectarines and peaches

3 cups fresh berries such as blackberries, raspberries, boysenberries, blueberries Many markets still have lots of fresh berries or if your lucky maybe you can pick your own.

1 cup sugar

¼ cup instant tapioca

2 tablespoons fresh lemon juice

1/4 cup butter, cut into pieces

Your favorite recipe for pie crust for 9″ pie

Preheat oven to 425°. Butter baking dish –I use a large aluminum roasting pan for this

Toss peaches, berries, sugar, tapioca, and lemon juice in large bowl. Let stand 10 minutes. Transfer fruit mixture to prepared dish. Dot with butter.

Roll out pie crust. Spread thin layer of butter on crust; sprinkle with a little cinnamon and sugar, cut with cookie cutter into shapes, and place on top of cobbler. Bake until crust is deep golden brown and fruit bubbles. Serve cobbler warm or at room temperature with vanilla ice cream.

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