If you’re on dessert duty this weekend, I have the perfect light recipe to help you out! If you got a perfectly imperfect produce box this week, you already saw this recipe, but I loved it so much, I had to share it with the TWSE world, too!
In the summer months, when fruit is super ripe and sweet, you don’t need to add much sugar to a recipe like this- you can let the fruit speak for itself. However, when we are still working with a little bit of underripe fruit, a touch of honey really works it’s magic in this recipe, tossing a spoonful over the fruit so as it bakes, it creates this rich syrup like sauce, perfect to drizzle over a bowl of ice cream. The dough you sprinkle on top is really versatile. If you don’t have yogurt in the fridge, you can use sour cream, or even a thick buttermilk, you’re just looking to add some moisture here. If you don’t have self rise flour, you can add 1/2 tsp each of baking powder & baking soda! You can really use any fruit you have on hand, it’s super easy to get creative, just keep the dough the same, and you’ll have a ton of cobbler recipes at your fingertips! Yum!
This cobbler makes 8 servings, or 6 large portions, the option is up to you! Hopefully it makes its way to your Easter table, if it lasts that long! Let’s dig in!
Plum & Blueberry Cobbler
2 C Blueberries
1 T honey
3/4 C self rising flour
3 T sugar
1/2 tsp salt
1/3 cup yogurt
3 T cold butter
1 tsp vanilla
Preheat oven to 350. Grease a small baking dish, and set aside.
Remove pit from plums, and cut into wedges, about 8 wedges per plum. Place plum slices and blueberries in baking dish, and toss with 1 T of honey.
In a mixing bowl, combine flour, salt, & sugar. Cut butter into small pieces and mix into flour mixture until butter is in small little pieces all throughout the flour. Stir in yogurt & vanilla, and crumble pieces of the dough over the mixed fruit in the baking dish.
Bake cobbler uncovered for 40-45 minutes, until fruit is bubbly and crust is golden brown. Serve warm, whipped cream is always a great addition.
Hope you love this recipe as much as I do, and if you recreate it, be sure to tag me on instagram, @thatswhatsheeats, so I can share your foodie photo! Happy Easter, friends!