fresh from the forest- cobbler

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My favorite place on earth is Lauterbrunnen, Switzerland- reminiscent of my fairytale dream.


There’s a part of a me that loves being barefoot, that loves scraped knees, dirt and messy hair. There’s a dream of living in a quaint cozy cottage, tucked inconspicuously in the deep of a overgrown forest- a small stream trickling near by. I imagine rising in the early dawn- the warm sun gently tickling my eyelashes awake, perched on a porch swing with warm milky coffee held close to my lips as I soak in the beauty that surrounds me. Spending the afternoon tending my young vegetable garden, lost in thick treasured novels and preparing flavorful fresh dishes from the bounty of my work. Likely, this will never be a reality for me- I’d get cabin fever quick. The lack of to-dos, the lack of urgency, the lack of lofty goals and deadlines- I’d crave the pressure of making something big come to life. However life in the forest certainly doesn’t sound bad at all- at least for a weekend.

IMG_20160428_071231I may not have tended the blackberries that I cooed over when preparing this luscious cobbler but they certainly appeared to have been just picked from a wild blackberry bush. The lemon zest, a striking contrast to the blue-black hue of the small berries. The heat of the oven caused them to burst- releasing their sweetness into the surrounding buttery cobbler, the sugar macerating the berries to release more of their natural flavor.

This dessert was certainly sent straight from the heavens above- my class adored it’s beautiful but simple presentation and gasped over it’s sweetness. I’d recommend serving it alongside a creamy vanilla bean ice cream- a balance to the tart lemon and burst blackberries.

Let it take you to that place, perched beside the bubbling brook,wild life surrounding you and utterly lost in the beauty of His creation.IMG_20160428_071717

Recipe adapted from On Cooking/ 5th edition


Blackberries- fresh or frozen 2 qt
Granulated Sugar 8 oz
Instant Tapioca 2 oz
Water 5 fl oz
Unsalted Butter 2 oz
Lemon Zest 1 tbl
Streusel Topping Ingredients:

flour, all purpose 6 3/4 oz
cinnamon, ground 1/2 tsp
salt 1/2 tsp
sugar, light brown 2 1/4 oz
sugar, granulated 1 3/4 oz
butter (cold) 5 1/8 oz
16 oz total streusel topping when prepared.


Streusel directions:

1. Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly.

2.Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before use.

Blackberry Cobbler directions

1.Gently rinse blackberries and more vigorously scrub lemons.

2. Zest lemons, reserving the whole lemons for use in other recipes later.

3. Combine the berries, sugar, tapioca, water, butter and lemon zest, tossing the berries gently until well coated with the other ingredients.

4. Transfer to a lightly buttered 8×10 3 inch deep pan/ metal or glass. Then set aside for at least 30 minutes before baking to let the tapioca soften with exposure to the water.

5.Cover the top of the cobbler with an even layer of the streusel topping.

6. Bake at 350°F (180°C) until the berry mixture bubbles and the crust is appropriately browned, approximately 40 to 50 minutes.





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