Week(and every) day cobbler

Hello again, my friends. From the looks of it, it’s been a year since I posted – A YEAR! I never intended to take such a substantial break, but I suppose such is life. I’ve still been making delicious food and have thought about Yum For Tum too many times to count, but just couldn’t seem to muster up the power to sit down and write. Honestly, I’ve been feeling a bit (well, more than a bit) stuck and trying to figure a whole lot of things out in the last 12 months, and I think I’m finally making some headway. I’ll spare you all the details, and just leave it at that. I’m writing a blog post, so that’s progress right? 🙂

Making and eating cobbler is also a form of progress, so let’s do it.

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This cobbler is my go to dessert at all times of year, work night or no. It’s so very easy, so very tasty, and it takes about 5 minutes to throw together. You can use fresh or frozen fruit, and I’ve experimented with pretty much everything – the only thing that I’m not wild about as the sole fruit in this is citrus fruit. Don’t get me wrong, it’s a great addition to something with less water in it, but it makes for kind of a mushy final product. Adding in dried fruit with fresh or frozen stuff also makes for sweet, sweet goodness.

One more thing, this whole recipe is super flexible! You have dried apricots and frozen blueberries at home? Use them! You have a handful of raspberries, some left over blueberries, and couple apples – that’s a fine mofo of a cobbler!

Also, the amounts of every ingredient are more suggestions than anything else. Depending on pan size, you change the amounts of fruit and topping to suit what you’ve got.

What you need (makes 4 mini cocottes – see disclaimer below):

Topping:

2 cups gf oats

1 Tbsp coconut or sunflower oil (even a light olive oil is pretty good here), melted

1/4 cup maple syrup (the oats should be coated lightly with maple syrup – if you want more sweetness or find your oats aren’t coated, add more, but don’t let the oats get mushy)

1/2tsp cinnamon

pinch of sea salt

pinch of nutmeg

Filling:

2-3 cups fruit, chopped.

Juice of 1/2 lemon

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Here’s where I make a quick disclaimer: I use these little cocottes to both make and serve the cobbler. If you’re thinking, “this is bullshit! I don’t have cocottes!” worry not, my dear. Really, even I’m shocked that I have cocottes. So, take whatever pan you’re going to be using (ideally it doesn’t have more than about a 3 inch side), fill it with fruit about 2/3-3/4 of the way, then pack on the topping! 

So, first, preheat the oven to 375. Then wash your fruit (yes, yes, fresh and seasonal fruit is always sweetest, but I’ve been using up the rest of my frozen nectarines and daaaa-ummm, Gina, they’re good!)

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Next, add lemon juice, stir, and fill your cocottes or not cocottes.

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Mix all the topping ingredients together and spoon onto your fruits. I like to make each of these little guys heaping because I love me so oaty topping and they just end up so nice and crunchy. If your topping layer is too thin, the oats will be mush. I’d shoot for at least 1/2 inch, maybe an inch of topping. If you don’t have enough fruit or topping to cover your pan, just keep adding more until you’re satisfied!

Bake for about 15 minutes, until golden brown and crunchy on top and all bubbly and luscious in the middle.

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Boom, tasty dessert! Enjoy!

Baked Apple and Pear Chips. Two Ingredients, So Much Yum.

P1030052_2We had quite a bit of extra fruit that I’d bought to make pies, and while it’s so tasty fresh, juiced, and smoothied, I’ve been feeling snackish today. Sooo…fruit chips seemed like the right thing to make.

P1030045_2Start with apples, pears or both. Preheat the oven to 250 degrees. Slice your fruit very, very thinly.

P1030048_2Line a baking sheet with parchment paper, and place slices on sheet. Pop them in the oven.

P1030050_2After about 50 minutes, flip the fruit, and bake another 30 min before removing. Eat straight away or place in airtight container and save for another day. Yum!

P1030053_2Also, making a little almond butter sammie is definitely a good idea.

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