Cobbled summer fruit cobbler

A cobbler is a great way to use bruised fruit to create a delicious summer dessert to go with vanilla ice cream or whipped cream. I also enjoy it with my morning yogurt.

Here's what you'll need for cobbled fruit cobbler

• 2 tablespoons cold butter cubed 
• 1/2-1 cup organic sugar (Use 1 cup if including rhubarb or other tart fruit)
• 3-4 cups summer fruit washed and cut in chunks
• juice from 1 lime
• pinch of kosher salt
• 1 teaspoon organic vanilla extract
• 1/4 cup Cointreau

Start with the butter chunks and then layer on the remaining fruit.Tip: No need to peel the fruit. I also included more sugar because I added plums and their skin is tart in addition to rhubarb.

Preheat oven to 400 and make the pastry/cobbler crust. Oven rack should be about 2/3 up from the bottom of the oven. I like Martha Stewart's Pate Brisee recipe. I divide the pastry in half, and parchment wrap and freeze the other half for a future cobbler.

You'll need

2 1/2 cups organic or Gluten free flour (I like King Arthur or Anson Mills)

2 sticks cold, unsalted sweet cream butter, but in chunks

1 teaspoon kosher salt

1 teaspoon organic sugar

1/4-1/2 cup ice water

Using a food processor or a pastry cutter, add the ingredients EXCEPT the ice water. Process/cut until it resembles corse cornmeal. Slowly add the ice water until the crust mixer looks bonded but not pasty. (If you add too much water, you can add more flour.) 

Form a ball with the pastry and then roll it out. My mom gave me this Tupperware pastry mat and I love it! Great for pies, tarts, and cobblers.

Bake at 400 for 30-40 minutes until the crust is light golden brown.

Shout-out to Michael Zimmerman whose Strawberry Rhubarb Compote inspired this recipe.

Bon appetite!