Sunday, August 05, 2007

Ginger-Vanilla Cherry-Berry Cobbler


I don't make dessert that often because I don't get to work out that often. Call it the abstinence form of dieting; if it's not there, I can't eat it. 'Cause if it's there? Oh, it's gone quick.

I decided to try and make one of those drop biscuit cobblers with some cherries and blackberries we had. But I don't like that bland plain old biscuit dough with some sugar as the topping. Calories should taste good. I modified the biscuit topping, and in thinking about a friend, Rachel, I got rid of the egg that some recipes call for. I don't bake enough to take these risks with batter, but I went for it. I figured it would be edible if imperfect. The end result was light, fluffy, delicious biscuits surrounded by just-sweet-enough fruit. I liked it. A lot.

Ginger-Vanilla Cherry-Berry Cobbler
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.

5 comments:

jen said...

you know, it's really not fair, all this food porn and no place to go to get it.

The Expatriate Chef said...

C'mon over!

katiez said...

Someone else with my approach to sweets - mainly keep it out of the house but when it's there make it truly worthy...
Your cobbler looks truly worthy!

Rachel said...

OMG, that looks fantastic. It really helps that you take such luscious photos!

I tried your ratatouille recipe on Monday (desperately trying to use up the last of a giant pumpkin from the brother-in-law). God, yummy. Still eating it for lunch! And your description of the heirloom tomatoes made me jump online and order some to plant in my backyard this summer. So thanks, on many levels!

(did you get my last email, BTW?)

Rachel said...

and thanks for experimenting with the no-egg batter! I'm definitely going to try this the next time I make a dessert