Whole Wheat Cobbler

So, apart from being a pie-making fool at Fawn’s, I’ve been a cobbler-making one, too. I’ve tried a few different recipes, but the latest is probably the one I’ll stick with. It’s absurdly easy, tasty, and is delicious even if you make it with completely whole wheat flour.

The first time, I made it with blueberries, but one day Matt came home with a bunch of New York peaches, I think perhaps forgetting that we had a big bowl of peaches, plums, and bananas on the counter. (Yes, bananas. None of the fruit was local. Le sigh.) Fawn was hosting a sleepover to mark Emma’s departure from her home, and it seemed like a good time to use up some of those peaches.

I essentially made this recipe with somewhat less sugar and all whole wheat flour. The wheat flavor definitely comes through, but it tastes really delicious against the tart and sweet fruit, and makes a not-overpoweringly-sweet accompaniment to some ice cream.


Whole Wheat Cobbler

4 tablespoons butter
¾ cup whole wheat flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk

2 cups of fruit
1 tablespoon sugar

Preheat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

Whisk flour, sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. (Depending on the fruit, I might sprinkle some spices at this point, too; I skipped that with blueberries, but sprinkled some nutmeg and cinnamon on the peach one.)

Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Not local today: everything but the fruit.