It doesn’t really matter where inspiration comes from so long as we feel glad to receive it and go to those places often. For me, cooking and walking in my dad’s green overgrown garden feeds my creative side more than anything. Admiring and observing the process of food and nourishment is something that never bores me. I’ll try any food and every process of cooking and combining foods interests me. I love watching zucchini grow this time of year. Nothing is stopping them! I receive a singular satisfaction in preparing something people want more of. I am not a food photographer, nor do I intend on posting about food here but when you eat something this good it would be a sin not to share it.
I originally came across a recipe similar to this called the San Fransisco Farmer’s Market Cookbook. I’ve made some minor modifications, added some richness with more nuts and cut out some of the sugar and made it something I look forward to year-round. Don’t bother with frozen fruit if you can help it. Use fresh! This goes for cobbler all the way. So many recipes out there for box cake cobblers. Why not make the whole thing from scratch?
1 C whole wheat pastry or unbleached white flour
1 C rolled oats
1 C nuts (1/2 walnuts 1/2 pecans is ideal)
1/4 C brown sugar
1 cube cold butter cut into chunks
Pulse all ingredients in food processor/blender until oats and flour are well mixed. Set aside keeping cold, eating chunks.
Combine your favorite fresh summer fruit. I’ve tried blackberries, blueberries, nectarine, peach, plum. Pictured is plum, nectarine, blueberry.
Add and mix in-
Enough fruit to line the bottom of your cobbler pan. 2-6 C. Make it look right.
1-2 dashes balsamic vinegar
1-2 T flour
2-6 leaves of torn basil (optional)
Add cookie topping to fruit filling and bake, covered at 375 for 10-20 minutes, then uncover and continue baking until berries begin to weep for delicious joy and bubble.
Garnish with basil and serve with almond milk, coconut whip, ice cream or fresh cream. Indulge!