I knew it was a good sign when my mother-in-law, Emily, started rattling off the ingredients for her go-to berry cobbler over the phone, then interrupted herself to say, This index card is so stained and old, who knows where on earth I got it from? Those of you who have read my book know about Emily’s Index Card Cache (a.k.a The Recipe Starter Kit) we inherited from her a few months after we were married. And those of you who have made her Meatloaf know that those index cards rarely disappoint. This cobbler — a flexible, non-fussy, absolutely-screams-summer kind of dessert — follows suit. My favorite thing about the recipe (besides the crunchy crumbling topping that somehow weaves all the way into the filling) is that it doesn’t involve getting butter to the right temperature, then smushing it into the sugar and flour, which I always find to be a somewhat perilous (and messy) proposition. You simply drizzle the melted butter on top at the end, which means the whole thing comes together fast and with minimal fuss.
My other favorite thing about it? The original recipe called for that butter to be margarine.
I assembled this particular cobbler (made with peaches and blueberries) in about 10 minutes, shoved it into the oven, drove across town for a playdate pick-up, and was back in time to pull out the bubbly goodness just about a half hour later.
3-5 cups fruit (Any combo: peeled, sliced peaches or nectarines, blackberries, raspberries, blueberries; for this one I used 8 medium peaches, peeled and sliced, and 1 1/2 pints blueberries) enough to mostly fill a 13-by-nine inch baking dish.
juice from half a lemon
1 cup flour, whisked
1 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1 beaten egg
5 tablespoons butter, melted
Place fruit in a 13-by-9-inch baking dish. Sprinkle on lemon juice and toss. In a medium mixing bowl, whisk together dry ingredients. Add egg, tossing with fork until mixture is crumbly. (It should not be mushy.) Sprinkle flour-egg mixture over fruit then drizzle as evenly as possible with melted butter.
Bake at 375°F for 35-40 minutes. Serve warm with vanilla ice cream.
Emily’s Index Cards. See page 15 of Dinner: A Love Story.
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