{"id":787,"date":"2020-08-07T22:52:52","date_gmt":"2020-08-07T22:52:52","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=787"},"modified":"2020-08-07T22:52:52","modified_gmt":"2020-08-07T22:52:52","slug":"treat-yourself-with-some-cobbler","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/08\/07\/treat-yourself-with-some-cobbler\/","title":{"rendered":"Treat yourself with some cobbler"},"content":{"rendered":"

I figured it\u2019s the appropriate time of year to make a cobbler. In fact, I think it\u2019s only because my sweetie now does the shopping for us that I haven\u2019t stopped to stare at the summer produce and be reminded sooner.<\/p>\n

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Peach and blackberry cobbler ingredients.<\/figcaption><\/figure>\n

Since I didn\u2019t grow up with a family cobbler recipe\u2014our desserts tended to be store-bought cookies\u2014every time I make it, I go searching for anything that strikes my fancy. This time, I happened to be going through Taste of Home<\/a> when I came across a recipe from an Iowan. (Yay!)<\/p>\n

I was intrigued but was ultimately won over when the recipe included my two favorite summer fruits: peaches and blackberries (it was actually a berry mix but blackberries were listed first, and honestly, I just made it with blackberries).<\/p>\n

Plus, it had cardamom<\/a>, and I almost never have excuses to use this most exciting of spices.<\/p>\n

I may have overdone it by adding a full 1 t. of cardamom when the recipe called for just \u00bc t., but I *really* like it, so I didn\u2019t mind and my sweetie has been enjoying bowlfuls for breakfast (don’t judge!) alongside me without complaint. My other adaptation was using lemon zest in place of orange zest in the topping, and that worked well for my tastes as well.<\/p>\n

I also went ahead and used my Le Creuset that measures 9 in. not 10 in., as the recipe called for. It all fit like a charm, though the liquid did bubble over a little in the oven and we got the delightful aroma of burnt sugar. Not the worst deal but perhaps a 10 in. skillet is the wiser course.<\/p>\n

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There’s fruit underneath all that, I promise!<\/figcaption><\/figure>\n

Here\u2019s what I did, adapting slightly:<\/p>\n

Ingredients<\/strong><\/p>\n

For the fruit mix<\/em><\/p>\n