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Friday trivia is back tomorrow. Sharpen your skills!

 

 

I’ve made many different types of cobblers, streudels and crisps, and I wanted to make one with some delicious autumn fruit while it was still in season.

 

 

Autumn beauties.

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Honeycrisp apples, pears, and blackberries.

 

 

These pears were so juicy. It took everything in my power not to keep it for myself.

I rarely get a ‘good’ pear. Most are tough, bruised or mushy. I lucked out this time – this one was perfect.

 

 

 

 

I threw the fruit into a square baking dish.

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Sprinkled some brown (brown = healthy, remember?) sugar and cinnamon on the goods.

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I made my cobbler topping in one of my many pink bowls.

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Do bowls even come in colors other than pink? I wouldn’t know.

 

 

 

 

Cold butter. You don’t even want to know how many pounds of butter I went through when I was baking 1000 cupcakes.

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I’m breaking the bank on butter lately. I will be the little old lady who lives in her shoe(s). With butter.

 

 

 

 

I used Mother Lovett’s old pastry blender to cut the butter into the dough.

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And added some milk to finish off the dough. 

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Initially, I tried to plop pretty circles of dough on the fruit. I had alot of dough, so I just added it all on.

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Fresh out of the oven.  I covered up the corner that somehow got fork marks on it. I have no idea how.

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Sweet and cinnamon-ey fruit with a vanilla cobbler topping. 

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Autumn Cobbler

2 ripe pears

3 small honey crisp apples

1 pint blackberries

1/2 cup light brown sugar

1 tablespoon cinnamon

1 3/4 cup flour

1/4 cup sugar

1 teaspoon baking powder

1 teasopon baking soda

3/4 stick of cold butter

3/4 cup of milk

Preheat oven to 375.

After washing and drying fruit, chop pears and apples into small chunks. Place in a baking dish, sprinkling blackberries over the top. Add brown sugar and 1 teaspoon of cinnamon to fruit, and let sit while you prepare the dough.

In a separate bowl, combine flour, sugar, remaining cinnamon, salt, baking soda and baking powder. Add chopped, cold butter. Using a fork or pastry blender, cut butter into the flour mixture until it is in small crumbles and combined.

Add 3/4 cup milk to dough, stirring until just combined. Add spoonfuls to the top of the fruit.

Bake at 375 for 40 mins. Cover halfway through if mixture gets too brown.

 

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After eating the entire dish tasting, I wondered if there was a way to make this dish even better.

 

 

I committed a sin and added some Godiva White Chocolate Fresh Whipped Cream.

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Please forgive me.

 

You can find the Godiva White Chocolate Fresh Whipped Cream recipe here, along with the Godiva White Chocolate Cheesecake recipe.

 

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 It was totally worth it.

 

 

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