When fruit flies start swarming in the kitchen, I know it’s time to make peach cobbler. So ripe they nearly burst in my hand, the peaches ooze and fragrance the whole counter top. I peel and slice them, and then I toss in a few cups of fresh raspberries, garden ripe and falling off their stalks, just because.
The thing about cobbler is that you just kinda throw it all together. Melt some butter; mix up some sugar, flour, and milk; slice up your fruit; sprinkle some cinnamon on top; bake for a bit–and there you go.
I think about other woman in centuries past who made cobbler from their late summer harvest. I feel connected to them when I pull out these old pioneer recipes. They had to innovate, imagine, and improvise and thus: cobbler.
Living with flair means you take what you have and build a beautiful cobbler. Warm, sweet, and delicious–what a beautiful life! Cobbler reminds me that the best often comes when we’re forced to improvise.
Journal: Do you have a great cobbler recipe you can share?
I use and love the recipe from the Betty Crocker Cookbook (my dad worked for general mills for nearly 40 years) for their fruit crisp. I have used peaches, strawberries and rhubarb, apples, and mixed berries all with the same crisp topping recipe. Yum!