Monday, February 11, 2013
Blackberry Peach Cobbler
It's said that breakfast is the most important meal of the day. I would have to whole-heartedly agree. Not only do I love breakfast foods, I also have found that if I don't eat, bad things happen. Not only do I get irritable, I also get headaches and in times of serious hunger, I've been known to faint.
Just ask my mom. I've done it to her. Twice.
The first time was when I was a teenager. It was my birthday so I had slept later than usual and came downstairs for breakfast. I talked to my mom and brother for a little bit before declaring that I was hungry. I turned around to go to the fridge and did a face plant on the kitchen floor. Ouch.
Then a couple years ago, we were singing in church. I had eaten breakfast, but apparently it wasn't enough. I got lightheaded and then next thing you know I was going down. I think I scared my mom pretty bad.
Now I make sure that I keep candy or a granola bar in my purse at all times so when I feel my sugar levels dropping I have something to eat. It's even worse now that I'm pregnant--my breakfast portions are huge!
cinnamon rolls for breakfast, but who has time to make those in the morning before work? Certainly not me! When I saw this recipe for Cobbler (that looks suspiciously like cinnamon rolls), I knew it was a feasible weekday breakfast. Though not something I would typically take the time to make on a regular workday, this breakfast was so easy to make.
A little mixing. A little filling. A quick roll. Slice it up and bake. Easy as pie. (Who says pie is easy? I'd like to know...). Anyway, I didn't have blackberry jam in the house, but I did have peach jam. I love the combination of peaches and blackberries and the peach jam added the perfect amount of sweetness to contrast with the slightly sour blackberries. I added a drizzle of icing over the top and breakfast was served!
2-1/4 cups self-rising flour
1/2 teaspoon salt
1 teaspoon sugar
3 Tablespoons shortening
1 Tablespoon cold butter
1 cup half-and-half
1 teaspoon vinegar
1/2 cup peach jam
1 pint blackberries
3 Tablespoons butter, melted
1 Tablespoon sugar
1. Add the flour, salt, sugar, shortening, and butter to a medium bowl. Cut together with a pastry blender or two knives until the mixture forms coarse crumbs.
2. Add the half-and-half and vinegar to the dough and mix together.
3. Scoop the dough onto a floured surface and knead a few times until the dough holds together and forms a ball.
4. Press the dough into a long rectangle, about 1/2 inch thick.
5. Spread the jam onto the dough.
6. Sprinkle fresh blackberries down the center of the dough.
7. Begin with the long side of the dough and fold the top third down over the middle, covering the blackberries. Fold the bottom third up over the middle.
8. Cut the dough into 2 inch thick slices and place in a greased round cake pan.
9. Drizzle the melted butter over the slices and sprinkle with sugar.
10. Bake a 475 for 10-12 minutes, until the top of the cobbler is lightly browned.
Allow the cobbler to cool slightly before serving.
Slightly adapted from: Add A Pinch