A vibrant selection of fresh strawberries and cherries, perfect for making a homegrown cobbler.
For the fruit: Mix the cherries and strawberries together with the sugar in a bowl. Allow to macerate until the sugar has dissolved, several hours or overnight.
For the batter: Preheat the oven to 190° C (375° F). Put the butter into a 23 x 33 cm (9 x 13 inch) baking dish and put in the oven until it melts. Meanwhile, mix together the remaining ingredients into a thick batter. Once the butter has melted, pour the batter directly into the baking dish over the butter.
To finish: Using a slotted spoon, distribute the sweetened fruit over the top of the batter. A little extra liquid from the fruit is OK, but don’t use too much – it will thin the batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cobbler comes out clean. Serve immediately, preferably with good vanilla ice cream.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
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