Buckle Up Brown Betty – Cobbler’s On The Way

Whether you call it a Buckle, a Brown Betty or a Cobbler, the end result is the same……yummy deliciousness!
 We decided that 4 days worth of chicken recipes called for something sweet and wonderful to end out the week and we have just the thing!

We are calling this particular dish a cobbler but buckles, brown bettys and cobblers are really all very similar.  One thing that is characteristic of a cobbler is that it doesn’t have an actual bottom crust.  This particular one has a biscuity type cake that surrounds the fruit so there is technically some on the bottom though I wouldn’t call it a bottom crust.

Our recipe came from the wonderful blog, Freutcake which is the beautiful work of our great friend, Leah.  Leah, in addition to being a great baker and all around lovely person, also happens to be a very talented graphic designer.  She designed our Two Chums site.  Thank you again Leah:)

She shared this recipe on Freutcake using cherries.  I decided to try it with peaches and it was spectacular!  This is simple and fool proof and yes….very, very, very yummy!  You can really use any kind of fruit you prefer though I think, stone fruits probably work the best.  Stone fruits are those that have a hard seed in the middle, so cherries, peaches, plums, apricots or even nectarines would work well.  Berries are another good choice.  Or try mixing fruits.  Peaches and blueberries would be divine!  Experiment.  Try your favorite fruit or combination and let us know how it goes.

Hey…a sweet biscuity batter and ripe delicious fruit…how could you lose?  Just scoop up some vanilla ice cream on top and it is bound to make you feel full of love, joy and abundant living 🙂

Peach Cobbler
serves 8

We used 2 cups of peaches for our cobbler.  Fresh are wonderful when they are ripe and in season, but frozen ones, it turns out, work equally as well for this.

Next we added 1/4 cup of sugar, 1/8 tsp. nutmeg and 1/4 tsp cinnamon to the peaches.

In addition to what ever fruit you are choosing to use, you will need to make the batter:

1 stick butter (1/2 c.), salted
—-
1 cup flour
1 1/4 tsp. baking powder
1/8 tsp. salt
(or use 1 cup of self rising flour and omit baking powder and salt)
—
1 cup granulated sugar
1 cup buttermilk

Preheat the oven to 350°.   In an 8×8 inch baking dish or 9″ round glass pie dish, or oval glass baking dish, add butter and place in the oven until melted and slightly bubbling, but not browned.

  
Meanwhile, sift together the flour,baking powder and salt along with the sugar. Whisk in the buttermilk.

Batter should be pourable.   If too thick, add 1 teaspoon of buttermilk at a time. Once the butter is melted, remove from the oven, and immediately pour in batter.

Edges will begin to cook immediately.

Generously add the fruit.

Return to oven, and bake for 30-35 minutes or until crust is golden.

Serve warm with vanilla ice cream. Enjoy!