Latest dessert idea: fruit cobbler

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Blackberry Cobbler; Photo Source: pastrystudio.blogspot.com

I have been trying to eat more fruit and less dessert. It has been working for the most part. But every once in a while there are days when I feel like I absolutely need the added sugar. Lately, that dessert craving is being satisfied by cobblers. It has the fruit, it has the sugar, and it is baked so it feels special.

A cobbler is not that different from the crisps I have talked about.  Instead of the oat based mixture that is added over crisps, cobblers have a biscuit like topping. You could think of it as a variation of a pie.

After making these a few times, this is the version that appeals to me the most because it is the quickest and dirties the fewest dishes. I always make mine in a 8×8 inch square pan so here are the approximate measures for a batch.

What you need: 

Butter, Milk, Sugar, All-purpose flour, Baking powder, Fruit

 

Method:

  • Melt about 6 tbsp of butter and pour into baking dish.
  • Mix about a cup of flour, 1/2 -1 cups of sugar, and a teaspoon of baking powder. Mix thoroughly.
  • Add 1 cup of milk and mix. Do not stir. Mix less than you think you need to.
  • Pour biscuit mixture into pan with butter. Do not stir.
  • Add fruit on top. I would approximate about 2 cups of fruit. Do not mix.
  • Bake at 350 degrees for about 20 minutes. Remove when the biscuit looks golden.

Notes:

  • I have made this with peaches and blueberries but I imagine it would with pretty much any stone fruit and many berries as well. Apple cobblers are common too.
  • If you are using a glass or ceramic dish you could use the microwave to melt the butter in the baking dish itself.
  • The texture of the biscuit completely depends on the mixing process. If you mix too much, you will end up with a chewy dough that is not as appealing.

Breakfast Idea: Baked Oatmeal

I wish I liked oats more than I actually do. Oatmeal porridge is definitely a no go for me. I am very particular about my granola so I no longer bother to find/ make the perfect one. Every time I try muslei, I hope to like it unfortunately I never do. There is always the crisp idea that I posted but I am always looking for variety.

The one oat-based breakfast that I do know I enjoy is baked oatmeal. The first time I ate, a very plain version of this, I realised that it was something I could probably actually enjoy if I modified it.

What is baked oatmeal? It as a baked dish that cooks oats in a custard mixture. Other than the oats, it contains milk and eggs. Any other additions are optional. This means that the possibilities are endless. My favorite addition, as always, is fruit. I have tried it with stone fruits, apples, and bananas. I am sure it would work just as well with berries or pretty much any other fruit you could think of.

Method

Make a custard mixture with milk and eggs. Add vanilla if you desire.

Make a dry ingredient mixture of rolled oats, salt, and a bit of baking powder. Add any spices like cinnamon or nutmeg if you would like.

There should be an equal volume of dry mixture as liquid mixture. In my experience, 2 cups of oats mixed with 1.5 cups of milk and 1 egg makes about 4 servings.

Mix wet and dry ingredients. Add sugar if you so desire.

Use a baking pan or a pie pan. Add fruit to the pan and then cover with oatmeal mixture. Bake at 350 degrees for about 25 minutes.

Allow it to cool for 10 minutes and you will be able to cut the oatmeal into slices. It is enjoyable eaten warm. I eat it with yogurt and sometimes maple syrup.

Baked oatmeal is a very filling breakfast and can be made ahead for a few days at a time. I am going to try and come up with some savory versions of baked oatmeal and will share any good finds.

Do you have any ways in which you enjoy eating oats? 

 

Fruit Crisps: Dessert for Breakfast

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By GrammarFascist (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)%5D, via Wikimedia Commons

I rarely use recipes or measurements when cooking. My philosophy is to keep remaking the same foods until I have a good idea of what things should look, feel, smell, or even sound like.

One of the purposes of my food posts are to, keep track of, and share with you my thinking behind creating or modifying recipes to suit specific needs.

Goals:

  • Use the abundant summer fruit in a breakfast food.
  • Use little sugar but also make it filling enough for breakfast.
  • Make something that is versatile and easily adaptable to the availability of ingredients.
  • It has to make multiple servings to last a few days.

Idea: 

Deconstruct my breakfast smoothie and modify it to last a few meals.

Result:

A modified fruit crisp that can serve as both breakfast and dessert.

Method: 

Combine whatever fruits you have available. Toss the fruit along with a couple spoons of sugar, a spoon of lemon juice and some spice (cinnamon, nutmeg, and/or cardamom), in the baking pan. Mix oats, flour, and brown sugar in an approximate ration of 4:2:1. Cover fruit with toping mixture. Evenly distribute a few spoons of melted butter over the dry topping. Bake at 350 degrees for about 20 minutes. 

Notes:

  • Frozen fruits work just as well. Try to combine tart fruits like strawberries with sweeter fruits like peaches or apricots. Bananas do not work.
  • Dried fruits and nuts make a good addition to the filling.
  • Goes well with plain yogurt for breakfast. Tastes good by itself or with ice-cream for dessert.
  • One loaf pan makes something between 4 and 5 servings.