So, um, I weighed myself last week……yikes! Turns out I have put on five whole, entire pounds! Five big ones, ladies and gentlemen. My first reaction was “What!?” and I was in shock for a little while. Then I was trying to fathom how this happened when, my body, having to yell to get through to me as my mind was in turmoil, said “you know that place with machines and instructors/trainers. Well, you haven’t been there, ahem, for a while, so, you might want to maybe, um, say–GET YOUR BUTT IN THERE!” And then my mind intervened and said “Well, duh! You have a food blog.” I was still in denial. I don’t eat out too much as I prefer healthy home cooked food. I try to limit my dessert intake, to a certain, you know, reasonable extent (2 brownies instead of one). *Gasp!* Must I stop cooking and baking and end my food blog? Inconceivable!
While I was going back and forth deciding what I should do, I had a great idea. I baked a cobbler.
Yes, I know those are peaches but I couldn’t use them because, unfortunately, they had gone bad so I used the delicious nectarines I had instead. I love cobblers, crumbles and crisps, especially when certain fruit is in season.
Cut up the beautiful fruit and mix with sugar, flour, lemon juice, cinnamon and salt. Cinnamon is one of my favorite spices so I added a little extra.
Make the biscuit topping come together like so. The cornmeal really does gives it a nice crunch and taste.
Assemble the cobbler. Admire it, whisper words of love and stick it in the oven.
Let the tops brown like so and look lovingly at the end result.
Here is a side view, just because. Behold the juices and pretty color of the fruit and the perfect biscuits.
Put some cobbler in a plate. Make sure there is enough fruit to cobbler ratio 😉 And plop some homemade whipped cream on top.
Wait, something is missing…
Add some vanilla ice cream because then you get the best of both worlds. You could eat it without whipped cream or ice cream but why would you do something like that?!
Recipe taken from Smitten Kitchen
For the fruit
1 1/2 (about 4 cups) pounds peaches (I used nectarines), pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk
Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.