But I would do it again. Faced with an assortment of fresh fruit that was close to its best-by date, I scoured the internet looking for quick and easy cobbler recipes. There were cherries, blueberries, some sad-looking strawberries — desiccated from being in the refrigerator — and a very soft peach.
A cobbler is a dessert made by covering fruit in a baking dish with batter, biscuit mix or dumpling dough before baking. I was looking for a sweet, cake-like cobbler recipe to use up my fruit. Cobblers are quick and easy, endlessly adaptable depending on the season and what fruit you have.
I adapted a recipe I found on the Allrecipes website, deliberately and accidentally. It puts the fruit on the top, which looks pretty, especially if there is a colorful assortment like I had. It came out great.
Let me tell you what happened when I made it. Right off the bat I changed things up. I had more than two cups of ripe fruit and I used it all.
More like three cups. When the fruit sits in the sugar it macerates and some liquid comes out. The fruit softens a bit.
Perhaps because we’ve had some distractions around here lately, I misread the amount of butter. And I’d gathered leftover bits, including some Irish butter and the end of another stick. I put it all on my scale and added more until I had 4 ounces.
Only four tablespoons is 2 ounces, not 4. So, I ended up using a whole stick of butter, eight tablespoons. Which is crazy.
Meantime I whisked together the dry ingredients and sti.
