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Summer Hoarding & a Recipe for Berry-Lemon Cobbler with Cornmeal Topping

Berry-Lemon Cornmeal Cobbler
I’ve been thinking lately {about the summer}; the belly-aches of eating too much fruit, the dehydration from basking in the sun for too long, the collective over-indulgence that could easily be described as “summer hoarding”.
Berry-Lemon Cornmeal Cobbler
It’s not a new thing. Even when I was a kid, my family could see the signs. “Don’t eat too many cherries,” my mom used to tell me, “you’ll get a tummy ache.”

That wasn’t the only time she tried to intervene. She kept telling me over the years – but I never learned. To this day I continue to eat cherries {and blueberries, blackberries, and raspberries} until I get that promised tummy ache.

I’ll never learn.
Berry-Lemon Cornmeal Cobbler
Berry-Lemon Cornmeal Cobbler
But why should I {aside from the obvious tummy troubles}? They’re nutritious, delicious, and only around for so long. I may as well shove them into my mouth by the fistful {glamourous image, isn’t it?}, add them to my breakfast cereal, and incorporate them in every dessert.
Berry-Lemon Cornmeal Cobbler
I say we forego the motherly advice and just enjoy the summer bounty while we still can… the tummy ache is worth it. This Berry-Lemon Cobbler with Cornmeal Topping is the perfect way to use up a bundle of berries. It’s tangy {from the zest and juice of a lemon} and not too sweet; if you’re less of a fan of lip-puckering desserts, add an extra tablespoon of sugar to the filling. Better yet, top the cobbler with some vanilla ice cream or sweetened, whipped cream.

Now come on, get summer hoarding while it’s still around.
Berry-Lemon Cornmeal Cobbler

Berry-Lemon Cobbler with Cornmeal Topping
Serves 4

4 cups mixed berries
Zest and juice of ½ a lemon
½ teaspoon pure vanilla extract
Pinch of sea salt
1 ½ teaspoons cornstarch
1 tablespoon sugar

½ cup whole wheat flour
2 tablespoons cornmeal
¼ teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon sugar, plus more for sprinkling
Zest and juice of ½ a lemon
½ cup milk
1 tablespoon grape seed oil
½ teaspoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit and lightly oil a pie dish or similarly sized oven-proof dish.

2. In a medium bowl, stir all filling ingredients together. Transfer to the prepared pie dish.

3. In another medium bowl, whisk flour, cornmeal, baking soda and powder, and sugar; in a small bowl, whisk lemon zest and juice, milk, oil, and vanilla. Pour milk mixture into the bowl with the dry ingredients and mix until smooth. Pour over top of the berry mixture, and sprinkle with sugar.

4. Bake in preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling. Let cool on a wire rack for 10-15 minutes before serving; serve warm.
Berry-Lemon Cornmeal Cobbler


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