Monday, August 6, 2012

Domestic Goddess part III

Three weeks from today I go to college. That's pretty cool and stuff. I still haven't bought a plane ticket. Or bedding. Or started packing even. I'm a little behind. But it's okay.
I'm babysitting again this week, which makes me incredibly happy. It's my favorite summer job ever. It's just so much fun!

So Friday Kat, Lorin, and I are up at the cabin. Judy hasn't arrived with the food yet, it's 5:00 and we're kinda hungry. So someone suggests, "why don't we go to Kamas and get pie?" We all thought it was a great idea, so we got in the car and headed out. On the way, we called Judy, who had Sam and his friend in the car. They wanted pie too. Judy was, to say the least, not thrilled about everyone eating pie before dinner, but dropped the boys off nonetheless.
Once he got there, Sam decided he wanted cobbler. They didn't have cobbler. So I promised him I'd make some. So yesterday, I made blackberry peach cobbler (yay Whole Foods app!). And it was damn good. Also really easy. Here's the recipe and a picture.

Blackberry and Peach Buttermilk Cobbler
Serves 8

Ingredients:

1/4 cup maple syrup
1 teaspoon cornstarch
3/4 pound peaches, pitted and thickly sliced
1 (6-ounce) carton blackberries
1/4 cup (1/2 stick) butter, cut into large pieces
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups lowfat buttermilk

Directions:

Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside.

Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.

In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.


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