Summer in the south means you get to eat all the cobbler. All of it. We’re taking advantage of the seasonal fruits and berries and doing it right: with lots of butter and a little bit of cinnamon. This recipe is almost too easy and can be adapted to yield a variety of tasty cobblers. Swap out the berries for peaches and raspberries, use brown sugar instead of white, leave out the cinnamon or add toasted pecans to the topping. Really, the sky’s the limit. Here’s what you need:
If you prefer more fruit to topping, cut the topping recipe in half.
1 tbs lemon juice
2 local eggs (Putney Farm)
1 1/2 cups sugar plus 1 tablespoon
2 cups Carolina Ground whole wheat flour
4 1/2 ounces Happy Cow butter, melted
3/4 tsp cinnamon (optional)
Put your fruit in an 8-inch baking dish and gently toss with the lemon juice and 1tbs sugar. Using your hands or a fork, stir together eggs, sugar, flour and cinnamon in a large bowl until mixture resembles coarse meal. Pile topping over fruit and drizzle with melted butter. Bake at 375° for 35 minutes or until lightly browned and bubbly. Serve warm or at room temp with whipped Atlanta Fresh heavy cream or Jeni’s vanilla ice cream.