Scott will return on Father's Day from his epic visit to Champagne and Burgundy where he has been guiding two amazing groups of customers and also tasting and seeking out new producers to add to our portfolio! If you've been following along on his blog as I have, you know that he's been on a Burger Tour of Champagne! The French are obsessed with high-end burgers right now. So the day that he gets home, instead of firing up the grill for burgers like we might have done on Father's Day, it'll be his favorite enchiladas instead - stuffed with swiss chard, onions, lentils and potatoes and smothered in a smoky enchilada sauce. (I can guarantee he's not had anything remotely Mexican/Southwest in 3 1/2 weeks!) And he's been feasting on plenty of "petite" fancy and pretty sweets in France, so for dessert we'll go rustic Americana with this perfect cobbler.
This cobbler is perfect and foolproof! And you won't find an easier recipe anywhere that is this golden, delicious and just right! Pictured here with blueberries. Peaches and blackberries work well too.
2 1/2 cups berries
1 cup flour
1 cup sugar
1/4 tsp salt (double the amount if it is the larger grained kosher salt - you knew that, right?)
2 tsp baking powder
3/4 cup almond milk (can use regular milk, but really, why bother Bessie?)
1 stick (4 ounces) Miyoko's vegan butter (this stuff is the real deal - tastes like European butter and bakes up perfectly. Better than Earth Balance for baking in my humble opinion. Can substitute real butter, but again, why bother ole' Bessie, the cow, when we don't need to?)
Preheat oven to 350 degrees. Stir together dry ingredients in an oven-proof round casserole dish. Add milk and stir briefly to combine into a batter. Pour melted butter evenly over batter (don't mix it in). Distribute berries evenly over that. Bake 45-55 minutes or until as golden brown as you want. Always takes longer than I think it will but I want to be sure there are some good crispy bits! You know what to do from here...