I love getting cookbooks from my library – they are so expensive these days. One in particular that I got was this one – it would have been $35.00 in the store!
My friend Beth uses King Arthur flour all the time and bakes up some of the best things – check out these whole wheat hot cross buns she made. 😀
I was reading it like a book and got the section of Cobblers, Grunts and Slumps. Still don’t know what a grunt and a slump is . . . but I knew what a cobbler was. And realized I’d never made one before. I did change the recipe to make it more WW friendly – the original recipe called for 1 stick of butter for the topping! I cut the biscuit topping recipe in half and it worked out perfect. Quite possibly one of the best desserts I’ve ever made. The recipe also was for a peach-blueberry cobbler, but when I defrosted my peaches, they tasted like ass – so I subbed in fresh strawberries instead – best move ever. 😀
Tony and I both agree on slightly sweet desserts, and this one fit the bill perfectly. And served with some vanilla ice cream on the side? Heaven in a bowl!
Strawberry Blueberry Cobbler
- 4 servings would be 8 points, 6 servings would be 5.5 points and 8 servings would be 4 points
Ingredients for biscuit topping:
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 tablespoons butter, chilled
- 1 tablespoon light brown sugar
- 1 egg
- 1/2 cup of milk
- 1 quart of fresh strawberries, sliced
- 1 pint of fresh blueberries
- 1/4 cup light brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon of sugar (sprinkled over the top of the biscuits before going in the oven)
Preheat oven to 350. In a baking dish, spray with pam. To make the biscuit mixture combine all ingredients into a food processor – pulse until the mixture is incorporated – don’t worry, this is a very wet dough.
Combine the strawberries, blueberries, brown sugar, corn startch, nutmeg and salt. Let sit for 15 minutes.
Pour fruit mixture into prepared dish. I just used a teaspoon and placed dollops of dough across the top – doesn’t have to be perfect, and you can have holes on top – the dough will rise while baking. Cook for 45 minutes, until the fruit is bubbly and the biscuit topping is slightly browned. Let cool – this is perfect at room temperature – so its a great make ahead dessert.
This will definitely not be the last cobbler I make 😀
My Mom had a concert at her church yesterday morning – I was trying to be quiet and didn’t use my flash, and sadly none of my pictures turned out. 😦 You did a great job Momma!
My sister was there too – and afterwards we picked up her kids and went to Caputo’s by her house. It was huge!
And while I said I was going to menu plan with what I had on hand, I did need fresh fruit, veggies, seltzer, coffee, toilet paper, etc. – so I spent $66 this week.
- chicken noodle soup with spinach apple carrot salad
- buffalo chicken burgers on magic rolls
- spaghetti squash pasta with ricotta and lemon garlic sauce
- pinto bean and couscous tostadas
- broccoli mac n cheese
- Brined pork chops, homemade rice-a-roni and green beans
- Cincinnati chili mac three ways
- Creamy herbed chicken in puff pastry
- Steak and Twice Baked Potatoes
- Sausage Calzones
Anything new on your menu this week? Check out the gas prices by my Mom’s house! So far the most I’ve paid is $3.99 – isn’t it crazy??!!
Hope you have a great Monday! 😀 I am off the gym to get my swim on – sadly I need to scrape the snow off my car before I leave – really?? Snow in April?!
Update – check out the BSI round up from last week – Veronica chose cream cheese and there are some amazing dishes that were submitted! 😀