Recipe: NW Summer Cobbler

I know its summer when the salmonberries are ripe, peaches and cherries are in the supermarkets and I'm just about out of blackberries in my freezer (from last year's picking)!

So, tonight, I made up a recipe to celebrate the start of summer! I used salmonberries Chad and I picked last weekend :)

 Chad picking away at our favorite spot on Clear Creek Trail. You can see two orange berries just above his hand.

 

 These were the prettiest ones we picked!!

NW Summer Cobbler

• 2 peaches, pitted and cut into 1/2-inch chunks
• 1 cup cherries (any kind), pitted and cut in half
• 1 cup blackberries
• 1 cup salmonberries
• 1/2 cup unsweetened applesauce, divided
• a nice squirt of fresh lemon or lime juice
• 2 tbls granulated sugar or splenda (more if you like sweeter deserts)
• 1 1/2 tablespoons cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/2 cup old-fashioned rolled oats (I used old fashion)
• dash of salt
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 tbls cold butter, cut up

Preheat oven to 350 degrees and grease a 9x9 glass pan. Mix together fruit, 1/3 the applesauce, lemon/lime juice, sugar and corn starch. (Don't transfer to pan yet)

Mix together flour, brown sugar, oats, salt, cinnamon and nutmeg. With fingers squish the butter into the dry mixture until its just part of the mixture maybe like corn meal). Then start scooping in the apple sauce into the dry mixture. After each scoop, mix the dry stuff, and repeat until its moist, sticky, but still crumbly. (At this point, pour the leftover apple sauce into the fruit and stir)

Pour fruit mixture into the prepared pan. Sprinkle the oat mixture over the top.

Bake for 40-45 minutes, or until the top is happy brown and the fruit is bubbling.

Serve with whip cream or ice cream (OR BOTH!!)

Delicious! Really, you could use just about any fruit in this crisp/cobbler. I almost threw in some rhubarb :)