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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.
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.
Sprinkled some brown (brown = healthy, remember?) sugar and cinnamon on the goods.
I made my cobbler topping in one of my many pink bowls.
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.
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.
And added some milk to finish off the dough.
Initially, I tried to plop pretty circles of dough on the fruit. I had alot of dough, so I just added it all on.
Fresh out of the oven. I covered up the corner that somehow got fork marks on it. I have no idea how.
Sweet and cinnamon-ey fruit with a vanilla cobbler topping.
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.
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.
Please forgive me.
You can find the Godiva White Chocolate Fresh Whipped Cream recipe here, along with the Godiva White Chocolate Cheesecake recipe.
It was totally worth it.
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