My account of creating a greener life.

How to Make the Easiest Seasonal Cobbler

Nothing says “summer” to me like stone fruit. Grocery stores have found ways to stock lots of out-of-season fruits year round, but not stone fruits. They’re persnickety things and really only hit their peak in summer. As a result, I buy pounds of them from June to August. Consequently, June through August has become cobbler season for me.

Possibly as a result of The Great British Baking Show, I have grown obsessed with baking. Sometimes (well, more like every once in a blue moon) I like to follow a very complicated recipe to bake something extravagant. More often, I like to bake things that require very little thought and are nearly impossible to mess up.

Enter: this fantastic cobbler recipe. While the recipe gives some idea of measurements, for the most part, you barely need to take out a measuring spoon. Apart from the flower and heavy cream for the biscuit topping, I rely on my eyeballs!

What I like the most about making a cobbler is that you can use any fruit your heart desires. Typically for me that means whatever combination of stone fruit and berries cost the least at the farmers market. Last weekend, peaches arrived at the market for the first time this summer so I of course had to buy them!

Here’s my overview of my favorite recipe, from The Kitchn! I’ve tried to add a few tips and pointers along with reminders about eating green.

Making the Cobbler

Selecting Your Fruit

After much trial and error last summer (practically one cobbler every week!) I determined that the best fillings consist of half stone fruit and half berry. This time, I went for peaches and blueberries. Any stone fruit will work: apricots, nectarines, peaches, plums, cherries… The juicier the fruit, the more delicious the filling.

Remember: there is no better place to buy sustainable, local fruit than your farmers market. I know I tend to harp on this, but eating local really can help the environment. Of course, this is a generalization. But eating local usually means reduced emissions because the food doesn’t have to travel as far and smaller farms tend to adopt more environmentally friendly practices.

Preparing the Filling

This step in particular requires no measurement. Less measuring equals less clean up time which equals less water used. It’s a win on all fronts. Slice up your stone fruit and place it in a bowl with the berries. Add some lemon juice, salt, corn starch and some sugar if you so desire. Mix it all together and pour into your baking dish.

Making the Dough

At this stage, certainly follow the recipe. I attempted to make the recipe more green a few weeks ago by swapping out the heavy cream for soy milk. I have never seen such a sad cobbler in my life. I’m going to keep searching for a greener alternative to heavy cream, but as it stands, soy milk is not the answer!

I like to shape the dough into six even ovals as suggested serving sizes for later. Of course, any pattern or display will work! As I said, this recipe is nearly impossible to mess up. Sprinkle the top with sugar and let your cobbler cook. Make sure you allow plenty of time: it takes about 50 minutes to cook all the way through.

I love that this cobbler gives me a mission every week at the farmers market and that it holds up so well in the fridge and the microwave. This is certainly my favorite way to eat seasonally!

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  1. And don’t forget that it’s also your favorite breakfast the next morning 😉

  2. And don’t forget that it’s also your favorite breakfast the next morning 😉

  3. My grandchildren would like this.

  4. My grandchildren would like this.