I don’t typically use shortcuts in the kitchen. I don’t buy pre-chopped this or pre-cooked that. I’m not knocking you if you do. I think it’s a great time-saver for some people, and with out the prep work already done, a lot of people wouldn’t have the time to cook.
For me, the prep-work is my therapy. It’s methodical, relaxing, and enjoyable. I spend the better part of an hour every Monday prepping the fruits and veggies for the week so they’re ready to go for meals or easy to grab for a healthy snack. You wouldn’t believe how many servings of fruits and veggies Travis and I consume in a week, and it’s all thanks to clean, prepared produce.
That being said, there are times when I’m in a pinch or I need to use what I have on hand, and in these times I have no issue turning to a box of brownie mix or a couple of bags of frozen berries, which I’ve used in the recipe below.
Patriotic Fruit Cobbler
I created this recipe when I was working at Trader Joe’s. I hosted a dessert tasting for the employees and had to utilize Trader Joe products for each recipe. The resulting dessert was not only very quick and simple, but also incredibly delicious.
Ingredients:
For the fruit mixture:
- 2 (16 oz.) packages frozen berries, any combination you like (I used blueberries and raspberries for mine)
- 1/4 cup flour
- 1/4 cup sugar
- 2 teaspoons orange or lemon zest
- 1 cup Trader Joe’s Multigrain Pancake and Baking Mix
- 3 Tbsp. sugar
- 1/4 tsp. salt
- 3 Tbsp. cold butter, cubed
- 1/2 cup buttermilk
- 3 Tbsp. grapeseed or canola oil
- 2 Tbsp. coarse sugar, such as turbinado, for sprinkling
- Preheat the oven to 400F. Grease a 9″ square baking pan or similar sized casserole dish.
- In a large bowl, combine frozen berries, flour, sugar, and orange zest. Toss to coat berries, and pour into prepared pan.
- In a separate bowl, stir together baking mix, sugar, and salt. Cut in butter using a pastry blender or your fingers until butter is the size of peas.
- Stir in buttermilk and oil just until combine.
- Pour the batter over the berries. Sprinkle the top with 2 Tbsp. coarse sugar.
- Bake for 30 minutes until golden brown and berries are bubbling.
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