(Becky, the Mama.) I just returned from bringing this simple cobbler to my pastor Hugh Halter’s new ranch house for a pot luck lunch on the back porch. It is mid-January but I do believe God decided to borrow a perfect Spring Day from April, and drop it on us today as an early treat. Hugh is also a passionate author and storyteller (his latest book, Flesh,just released this week), and we share a mutual love of cooking and experimenting in the kitchen. Today he made a yummy creamy lentil soup and a delicious quinoa salad with cranberries, diced sweet potatoes and pears with a light vinaigrette. What can I say? The man knows his way around the Bible, a horse barn and the kitchen.
So it was no small compliment when he strode out to the back porch and hollered out, “Becky Johnson! Did you make that cobbler?”
“I did,” I said.
“Well, it just changed my life. That might be the best dessert I’ve ever tasted.”
I thought about calling this “Change Your Life Cobbler,” but decided that might be over-promising a wee bit. But I will tell you that there are few desserts you can make that will garner as many kudos, for as little trouble to make, as this recipe. It is one of my standard throw-together-in-a-hurry desserts for a crowd.
Using frozen fruit and Pillsbury refrigerated pie crusts, you can assemble this dish in about five minutes. It does take about 45 minutes to an hour to cook, however. It’s nice to pop in the oven if you are having company for dinner, while you prepare the rest of the meal. Or if you are having folks over for dessert only, pop it in the oven then you can go take a nice bath and get yourself ready for their arrival. A little Blue Bell vanilla ice cream on top never hurt anybody. Some of the crust may sink a little into the berries as it cooks. No worries as I think this makes the cobbler tastes even better, with the pastry having different textures. You want it look rustic and free-formed, like a farmer’s wife just made it.
Try this cobbler with other combinations of fruit, fresh or frozen. Peaches, Apples, Rhubarb, and Raspberries would also be delicious. If you like you can add a little cinnamon or nutmeg, vanilla or almond flavoring for variety.
Easy Rustic Cherry Blueberry Pastry-Style Cobbler
4 cups frozen blueberries (you may also use fresh if in season and on sale)
2 1/2 cups frozen dark sweet pitted cherries
1 1/2 cups sugar (plus 2 more T. for sprinkling on top later)
1/2 c. flour
1/2 teaspoon salt
Juice of one fresh lemon
2 T. butter
2 Pillsbury refrigerated pie crusts, unrolled
Preheat Oven to 375 degrees.
Put the fruit in the biggest bowl you have (can be frozen or thawed at this point). Toss with sugar, flour, salt and lemon juice. Pour into a lightly greased, large, oblong Pyrex pan.
Take small pinches of the butter and dot it all over the top of the fruit.
Place one pie crust at the end of the pan, and lightly tuck it in to place. Tear the other pie crust in pieces to fit the oblong plan as best you can, and pinch any seams together, free form, like a patchwork quilt. I like to make an edge and flute it a little bit, but do not worry about making it perfect. Using a sharp paring knife, cut a few designs in the pastry to allow the juice to steam through. Sprinkle the top top of the pastry with 2 T. sugar.
Bake for 1 hour if the fruit is frozen, for about 45 minutes if thawed. You want the pastry to be very golden and juice to be thickened. Let it sit at least 15 to 30 minutes before serving. Is wonderful plain or with a bit of whipped cream or vanilla ice cream.