It seems we’re having a never-ending summer in Portland this year, early spring, early summer. The strawberry patch is still producing fruit which has been going on for at least 2 months now. Last year it took a break and resumed with more berries in August, so I have no idea what to expect this year. The blueberry and raspberry bushes seem to be winding down, but I had just enough to make this crazy delicious cobbler. I’m a big fan of crumbles, but I think the cobbler is taking first place over the crumbles. It’s sort of like a biscuit, but a little more cake like, I’m really sold on this and will make more variations with it in the future. I used the convection bake mode and it was nicely browned in about 30 minutes. So while the recipe calls for 45 minutes the time may vary depending on your oven. I’m anxious to bake this again in a regular bake mode and see how that works out. Top with whipped cream or even better some greek yogurt, while I love cream I think the yogurt is a great healthy alternative, if the yogurt is too tart for you just add a bit of honey to sweeten it up! Enjoy.

Peach + Berry Cobbler

Filling:

6 cups mix of berries and chopped peaches
1/4 cup sugar
1 Tbs. all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt

Topping:

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1/2 cup buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract

Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.

To make the filling place the fruit in your baking dish, gently toss in the sugar, flour, lemon zest and salt until blended and set aside.

To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.

Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Serves 8 to 10.

Adapted from Williams-Sonoma