Barb's Fruit Cobbler

The pint of fresh blueberries on my counter were begging to be transformed into a cake! So I made Barb's Fruit Cobbler today. The recipe calls for 4 cups of fresh fruit, so I added chopped fresh apricots to the left side of the pan.

Here is the recipe:

FRUIT
4 cups blueberries or any fresh fruit or combo

BATTER
1 cup flour
1/4 cup sugar
1 teaspoon. baking powder
dash salt - I used abt 1/4 tsp. when using unsalted butter
2 to 3 Tablespoon melted butter (I used 3 Tablespoon)
1/2 cup milk
Mix dry ingred. together.  Add milk & oil and stir gently to completely mix and form batter.
I added about 1-1/2 teaspoon vanilla

TOPPING
1/4 cup sugar
1 TBLSP. cornstarch
Mix very well.

LAST INGREDIENT
1 cup boiling water

DIRECTIONS:
Preheat oven to 375 degrees F. for pyrex oblong pan, 7 x 11" (or 2 quart size)
Heat the 1 cup of water-(2 min in my microwave).
Can use non stick spray on pan bottom and sides.
Spread FRUIT on bottom of pan.
By spoonfuls, place BATTER on top of fruit, being careful not to mix.
Sprinkle TOPPING (sugar & cornstarch mixture) over batter.
LAST INGREDIENT: Pour the cup of boiling water over the entire contents, being careful not to mix.

Bake 35-40 min. or till done.
Enjoy!

Notes: Barb made us Rhubarb Cobbler July 9, 2003 and also June 24, 2013.
In the past, I've made this with 3 cups fresh blueberries and 1 cup chopped peeled apple! Delish!

Because my apricots were tart, I sprinkled some sugar on top of the apricots before adding the topping.

I also sprinkled a little cinnamon on top of ALL the fruit before adding the topping. A very easy recipe that looks and tastes wonderful!

A Healthier Coffeecake?

I just love coffeecake! When I was young, both of my grandmas would make coffeecakes, but I preferred cake with frosting back then. Now that I'm old, I understand...

This coffeecake has some whole wheat flour along with some oat bran and blueberries:

1 cup white flour
1/2 cup whole wheat flour
1/4 cup oat bran
1-1/2 tsp. baking powder-I like aluminum free, such as Argo brand
1/2 cup sugar
about 1/2 tsp. salt
1 egg
1/2 cup oil
3/4 cup milk-you can use water plus powdered milk
about 2 tsp. vanilla
Blueberries-about 1 cup-I had less than 1 cup today (also good with cut up strawberries)

Mix dry ingredients well. Make a well in the center and add egg, milk, oil, vanilla. With a fork, beat the egg with the wet ingredients. Then, gently but thoroughly, mix all together. I poured a little more than half in to a greased 10 inch pie plate, sprinkled my blueberries on top and topped that with the remaining cake batter. You could just fold the blueberries into the batter, or you could top off the batter with the blueberries.

Bake at 375 degrees F. Check after 20 minutes. Toothpick inserted in center should come clean. Edges will be golden brown. I usually sprinkle a cinnamon sugar mixture on top before baking, but did not do that this time. It looks better with the cinnamon sugar!  You can sprinkle powdered sugar on top just before serving.

I have made this with diced fresh strawberries. It reminded me of that strawberry quick bread recipe from years ago.

Used a new Quick Rise Dough Recipe

Used a new Quick Rise Pizza Dough recipe for my pizza crust. It was quick and easy and tasted good too. You can find the Crust Recipe HERE.  I used the bulk yeast from Sam's which I store in my freezer.  Substitute 2-1/4 teaspoon of bulk yeast for 1 package of yeast.  The Sam's yeast worked great!