I’ve always refused to look in a cookbook for a recipe for cobbler or crisp or anything that is pretty much baked fruit. It’s so easy, it should just be intuitive.
And I’m sure no one is surprised that my results have usually be disappointing. Well, no one other than me. It’s always a surprise.
So there I was with a package of blueberries from a month ago that wasn’t moldy or rotten, just a bit wrinkled, and nothing to do with it other than some kind of baked fruit joy.
So I got out two ramekins. And a tart green apple.
I diced the apple, and I added half to one ramekin and half to the other. Then I picked through the blueberries and split them evenly between the ramekins, too.
Also, for added complication, I wanted a lot of flavor out of as few calories as possible, so I did not put a pat of butter into each of these. Nor did I add a lot of sugar.
And then that was it for the first one, and it was ready to pop into the oven.
For the second one, I tried a crust.
I mixed together 2 heaping teaspoons of old fashioned rolled oatmeal, roughly the same quantity of leftover cooked brown rice, 1 heaping teaspoon of Trader Joe’s whole wheat baking mix (think Bisquik), and half a teaspoon of Demerara sugar. Mix together first, then spread over the top of the fruit.
And then I baked it for a while in a 350F oven. I didn’t time it, just kept peeping at it while I was cooking something else. I’ll guess they stayed in for about half an hour.
results – crustless
It was tart!
But I’d spent the cooking time also looking through my Weight Watchers cookbook for light dessert recipes, and I’d come across a beverage with added lime juice and I hadn’t noticed that it was a drink at first. And that just seemed right.
So I tried adding lime juice to the already tart baked fruit. And it was amazing! It was a gooey, bubbly dessert that also felt refreshing. Would make again. Don’t know if my friends would like it – but a lump of ice cream on top would probably mellow it out nicely.
When I took the first one out, the crust still wasn’t looking like a cohesive crust. So, I sliced a thin teaspoon of butter off the stick and lay that on top to melt in. And that worked well.
About 10 minutes later, when I’d finished the first dessert (only took so long because it had needed time to cool down from molten), I pulled out the 2nd cobbler.
results – with crust
I loved this. The rice dried out a little and got crunchy, but I thought that was delicious. The topping was a good mix of crispy and chewy, and it had a lot of the richness I like even it is wasn’t packed full of butter. The exact same fruit ended up tasting not nearly as tart with the starchy topping.
So – FINALLY – I’ve had a random experiment with cobbler turn out as joyous as I’d hoped.
*After I reviewed the Black Garlic the sent me for free, they sent me a mix box (related to a mix tape, I’m sure) of more things to try. Also for free. There was not any expectation of more fun from the first experiment, but there is a bit of a relationship now. And now a review of their vanilla sugar:
I have a friend who regularly orders vanilla beans from Penzey’s and makes her own vanilla sugar from scratch. In most cases, when given a choice between regular sugar and the vanilla, I prefer the plain. In fact, I’d pretty much only use it as a substitute for vanilla extract, which I don’t keep on hand either. No, I don’t do much baking. But this seemed a perfect time for a bit of extra.
They use a fine sugar, which is almost a confectioners sugar. I don’t know if it’s thicker because it’s a different grade or because of the additional vanilla, but it seemed a slightly different texture. Oh, hey – there’s a picture/explanation on their website. I think I like their sugar better for just popping on my tongue… not that I did that a lot. :) But I don’t know that there’s much functional difference in a setting where you can’t enjoy the texture. It would make a lovely dusting for a chocolate bundt cake.