A blog post not on a Sunday. That can only mean one thing: vacation. TheSaltedCookie is on vacation this week, which means my work email has been turned off my phone and my coworkers are probably sitting around my desk crying waiting for the weekly Monday cookie delivery which will not come this week. (That may be an extreme visual, but you get the point). The one upside to this rainy weather we are having down the Cape is more time for baking. I figure it’s my patriotic duty to provide some America-inspired desserts this week in honor of the Fourth of July. So expect some mid-week blog posts this week, or at least some photos up on Facebook and Instagram that may make you drool.
This cobbler is becoming my go-to summer recipe. This is my third version of the delicious treat. The first version was peach and blueberry, the second was peach and cherry. This weekend I decided to go all America on this cobbler with White Peaches, Blueberries and Cherries. The other great thing about this dessert, is it can easily be made gluten-free since the only “gluteny” ingredient is the pancake mix – and now Bisquick has a gluten-free pancake mix that swaps in easily. And it still tastes just as good!
I am really bad with measuring the ingredients when I’ve been making this but I think the below recipe is as close as you’ll need to get to replicate this all-American dessert. This recipe serves about 12 people by using the 13×9 pan, but you can cut everything in half and bake it in an 8×8 dish for a smaller serving.
- 6 fresh peaches peeled and cut into even-slices
- 1 cup fresh blueberries
- 2 cups fresh cherries, pitted and quartered
- 1 1/2 tablespoons cornstarch
- 1 cup granulated sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 cups (gluten-free) Bisquick pancake mix
- 1/2 teaspoon ground Nutmeg
- 1 teaspoon ground cinnamonm
- 1/4 cup milk
- 6 tablespoons butter, softened
- 1/4 cup granulated sugar
Step 1: Preheat oven to 400 degrees. Mix all the fruit in a large bowl. Add the cornstarch, sugar, lemon juice and cinnamon right on top and mix together. Spray a 13×9 glass baking dish with non-stick spray and spread the fruit out evenly in it.
Step 2: To make the cobbler topping, mix together the pancake mix, nutmeg, cinnamon and milk together. Add the softened butter and sugar and mix until it is crumbly. I’ve gotten lazy and just started melting the buter.
Step 3: Spread the crumble topping evenly on top of the fruit mixture. Bake at 400 degrees for about 40 minutes. You could bake the fruit uncovered first for 15 minutes and then add the crumb topping and bake for another 30 minutes, but I like to keep things simple.
To keep this as American as apple pie, you will need to top this with a scoop of vanilla bean ice cream.
This has been a big hit around the house this summer so I am sure a few more variations will be popping up this summer based on whatever fruit looks good at the store that week.
So my plans for this week include sitting, not doing work, and baking. If I can stick to that, and if mother nature decides to let the sun shine a little down the Cape then I think this is going to be a great week. Happy July!