I think we should treat ourselves to cobbler! Blue like the skies, black like the light under buttermilk clouds. Yum! It’s 5 o’clock somewhere, right? Actually, it’s 9am in the morning, but you wouldn’t know it. It’s a grumbly overcast gray of tormented storm clouds and a misting of rain. All the light we cannot see is hidden behind their rough and tumble exteriors. Hence, the cobbler!
Fruit cobblers of this nature are said to have originated in the British American colonies where the migration of household left these new settlers without common culinary cookery and ingredients such as suet then commonly in use at the time. As is usually the historical case, improvisation led to usage of biscuits to top these new “American” puddings and a twist on a heartfelt classic was born. Can’t say as I blame them! Suet has an awful lardinous ring to it.
Per Wikipedia, and therefore it must be true, the first noted usage of the word cobbler is attributed to year 1859, practically a full century later. Perhaps we clung to our English roots where pudding is as pudding was. But with time, pudding as a concept would be relegated to sweeter things, and in American English would narrow in scope referring to only one specific type of sweetness.
Today, as I am off to London for a spot of good English cheer, a “pudding” seems an appropriate start to my day! Ah, the burden! Cheerio! P.S. I will miss my babies…even though I didn’t save them any cobbler!
- 1 tablespoon melted butter
- 2/3 cup blueberries
- 1/3 cup blackberries
- 2 tablespoons granulated sugar
- 1½ tablespoons all-purpose flour
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon lemon zest
- Juice from a lemon slice
- 1 frozen Callie's Charleston Biscuit
- 1/4 teaspoon melted butter, for dusting
- 1 teaspoon Sugar in the Raw, for dusting
- whipped or iced cream, for serving
- Preheat the oven to 350°.
- In a small saucepan over medium heat, bring the melted butter, blueberries, blackberries, flour, sugar, vanilla, lemon zest and cinnamon to a bubble and let cook until a lovely saucy filling starts to form (about 2-3 minutes). Remove from heat and pour into a ramekin or mini cocotte. Top with a frozen buttermilk biscuit, brush with melted butter and generously sprinkle with Sugar in the Raw.
- Bake at 350° for 25-30 minutes or until the biscuit is a golden sugary brown and the filling is bubbling. Let cool for 5 minutes, top with your favorite kind of cream and dig in!