TWD: Mixed Berry Cobbler

This weekend, I went to Memphis to visit my best friends April & Greg and of course, their dog, Banner. I know that April loves fruit as much as I do, and since cobblers usually seem to be fairly easy recipes to make, I decided that I could just make this cobbler while I was there!

My fellow Tuesdays with Dorie participants had been talking all week about how their cobbler toppings just weren't that impressive. That it was kind of flavorless. So, what did I decide to do? I decided to use a different cobbler topping from Dorie's Recipe for Cherry & Rhubarb Cobbler and instead of ginger (which I didn't have) I opted for Cinnamon. Ummm.. lots of cinnamon. Too much cinnamon, in fact.

The berries (raspberries, blueberries, and blackberries) weren't super flavorful and the topping just turned out too dang cinnamon-y. Uggh. My bad on this one. Better luck next time.

Thanks to Beth of Our Sweet Life for this summery selection! Be sure to check out everyone else's cobblers at Tuesdays with Dorie!

Peach Buckle

Cobbler is a southern staple. My grandma used to make it a lot and my mom. Peach, Cherry, and Blackberry Cobbler were the most popular in my family. Honestly, I was never a huge fan. I ate it, but it was never a particular favorite of mine. Their cobblers consisted of the biscuit top and my grandma always included dumplings inside hers (which I always picked around). So, since I never really loved cobblers, I never considered making one.

And then, I saw a "cobbler" on Pioneer Woman site and I examined the pictures very closely... it didnt look like the cobblers I had seen. No, it looked like it had crispy, buttery edges (which, incidentally, I'm a HUGE fan of). I decided that this is a cobbler I could fall in love with. Hers was a blackberry cobbler, but not liking the seeds (and I couldnt find fresh ones at the store) I opted to try a peach one and boy, is this recipe simple and delicious. But, folks... it's not technically a cobbler... it's a buckle. You should definitely try this. Hot out of the oven, it's divine. It gets pretty soggy on day two, but the flavor is still excellent.

Incidentally, I only made a half batch of pioneer woman's recipe and I used all splenda, so I calculated the whole buckle as having about 700 calories. Not bad when you can get 4 good sized servings out of it (or if you just sit down with an oven mitt in your lap and consume the whole thing straight of the oven, hey, it's only 700 calories...).

Peach Buckle
1/2 stick butter
1/2 cup self rising flour
1/2 milk
1 cup splenda (if using real sugar, only use 1/2 cup)
2 fresh peaches peeled and sliced
extra splenda for the top

Preheat your oven to 350 degrees. Cut your butter up and pit in the pan you are going to be using to bake the buckle. Melt the butter in the oven while it's preheating (dont burn it!)

Meanwhile, mix your sugar, flour, and milk together with a whisk. Pour mixture into the melted butter and place your peaches on top.

Bake till golden brown. Now, I put extra splenda on the top right before I took it out of the oven and thats why mine has that white-ish tint to it. If you used real sugar it would melt better and look prettier.

DELICIOUS.