The Art Of Baking

I recently tried out another cobbler recipe, using the rest of my frozen local blackberries for the dessert.This recipe actually came out a lot different then most cobbler's I've seen. Most recipes Ive tried are with a thick fruit filling on the bottom with a pastry top;however this one has a cake-like breading at the bottom with a berry mixture sprinkled on top.So what you end up with is a topping rising in between the filling while showing off the beautiful berries. This idea is actually way more appealing to the eye, since you get to see the star of the show, the blackberries! Also with the berries on top you have flavor seeping into the breading instead of just the bottom.Genius! However if your someone that loves a pastry topping with their cobbler.Then check out this recipe . If your someone that likes to try new recipes and loves a cake-like topping, then stay right here. Now this cobbler didn't disappoint, even when I had to change the recipe. The toppin...

I officially made my first fruit cobbler using fresh ripe peaches, Yum.I highly recommend using fresh fruit for this cobbler because fresh is so much more flavorful and you have more control over sweetness rather then can.I also recommend to always check the amount of sugar for fillings in recipes, especially if you change the amount of fruit. For this reason is many people have different preference in sweetness and you don't want to ruin a perfectly good cobbler with to much sugar.I actually thought I ruined this cobbler at first by making that same mistake,I don't recommend it .It did come out pretty sweet when hot or warm, but thankfully the next day the sugar absorbed it self into the topping and became mild.Don't worry about the recipe below though because I made the necessary adjustments to the measurements to keep it balanced. The buttermilk cobbler topping was perfectly scrumptious.It was soft, fluffy, crumbly and absorbed the filling flavor so well.The to...