I’m going to admit it – I am pretty damn lucky. I live in an amazing part of the world surrounded by farmland, friends, mountain views and great food. Top that off with a job that allows me to combine all of these things and, well, things are pretty damn sweet. The past few weeks I’ve been grabbing some delicious fruit from the Market and nibbling on it throughout the week but the truth is, I can’t eat the fruit fast enough. So instead of letting it go to waste, I’ve been making the most delicious, simple and summery treat I can think of: cobbler.
Last week it was cherry cobbler, this week it’s been peach and next week who knows? Maybe plum? Yum! Cobbler is so amazingly simple to make, the toughest part is waiting the 45 minutes for it to cook. It’s best served warm with a scoop of vanilla ice cream (Battenkill Creamery is my choice) but I’ll fess up to eating it cold, straight from the pan for breakfast too!
Easy Fruit Cobbler
4 T butter
3/4 c. all-purpose flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt (I usually skip)
3/4 c. milk
2 c. fresh fruit (sliced if needed)
- Pre-heat oven to 350 degrees.
- Put butter in an 8-inch square pan and set in oven to melt. When butter is melted, remove from oven.
- In a large bowl, whisk dry ingredients together. Add milk and whisk until it forms a smooth batter.
- Pour batter into the pan then scatter the fruit evenly on top.
- Bake until batter browns, about 45 to 50 minutes.
Eat and enjoy!
I was lucky enough to head over to Kate’s this week for lunch (something we haven’t done in quite a long time). As per usual, I brought dessert. What I really really really wanted to make was a canoli pie. I am in love with canoli’s and you can rarely get one that competes with the king of all canolis, the Luigi canoli. Luigi’s is a bakery in Bridgeport (and Trumbull), CT near where I grew up and they make the most amazing Italian pastries. My mouth salivates just thinking about them. I love Luigi’s so much that for my birthday this year, my best friend brought up six trays of the treats for everyone and included with it a canoli pie.
Alas, my morning schedule wasn’t going to allow me to transport a creamy, cool, carefully prepared and quickly consumed canoli pie, so I made a very tasty substitute…Ricotta Pie. I served it with fresh strawberries and coffee and it was yummy… Kate happened to mention that I talk about the canoli pie quite a bit, which I didn’t realize. I will make one soon and share the recipe. For now, here is the ricotta pie.
Ricotta Pie (makes 2 pies)
2 frozen deep dish pies
1 c. confectioners sugar
1 c. white sugar
1 T. vanilla
1 T. honey
1 1/2 lbs. ricotta cheese (2/3 of a 32 oz. container)
1 c. mini chocolate chips
- Pre-heat oven to 325 degrees.
- In a large bowl, beat eggs, sugar, vanilla and honey with an electric mixer until combined.
- On a low speed, beat in ricotta cheese until thick and creamy.
- Stir in mini chocolate chips.
- Divide the filling between the two pie crusts and bake, covered with aluminum foil, for 30 minutes. Remove foil and bake for another 15 to 20 minutes or until center is firm and a knife inserted into the pie comes out clean.
- Serve with fresh fruit (strawberries, raspberries, blueberries) and enjoy