Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Mix together the
Fresh Blueberries (905 g)
,
Peaches (5)
, and
Fresh Blackberries (1 handful)
with
All-Purpose Flour (15 g)
,
Granulated Sugar (50 g)
, and the zest of a
Lemon (1)
. Spread into the bottom of a 9x13 baking dish or 11" square. Allow those fruit to juice!
Step 3
Sift together the
All-Purpose Flour (220 g)
,
Baking Soda (2 g)
, and
Baking Powder (2 g)
. Set aside until needed.
Step 4
In a standing mixer with the paddle attachment (or hand mixer), cream the
Granulated Sugar (150 g)
,
Unsalted Butter (85 g)
until creamy, about 3 minutes. Add the
Eggs (2)
one at a time until combined.
Step 5
Alternate between adding the flour and
Buttermilk (120 mL)
, adding the flour THREE times and the buttermilk TWICE (start and end with the flour). Add the flour to parchment paper for an easy pour!
Step 6
The batter will be thick. Spoon six large dollops over the cobbler. Mix the
Granulated Sugar (10 g)
and
Ground Cinnamon (as needed)
together. Sprinkle the cinnamon/sugar on top.
Step 7
Bake for 50 minutes to 1 hour, or until the topping is golden brown and fully cooked. Serve with fresh mint and ice-cream for extra deliciousness.
