Check out this cobbler recipe from our book Living the Locavore Lifestyle. It combines fresh berries, Fiori di Sicilia extract, and tapioca pearls to make a delectable cobbler.
This recipe is reprinted courtesy of the publisher.
Ingredients
- 1 quart fresh Rubus berries
- 2/3 cup sugar, or more if desired
- 1/2 teaspoon almond extract
- 3 to 4 drops Fiori di Sicilia herbal extract
- 1/4 cup to 1/3 cup tapioca pearls or pie filling enhancer
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter
Directions
- Preheat oven to 375 F.
- In a mixing bowl, combine berries, sugar, extracts, and tapioca pearls, and set aside.
- In a small bowl, combine flour, baking powder, and salt. Add milk, stir with a wire whisk, and set aside for 2 to 3 minutes. Batter will thicken a bit.
- Place butter into an ovenproof 2-quart baking dish. Place the dish in the preheated oven, until butter is almost completely melted.
- Remove dish from oven and pour batter over melted butter. Top with sugared berries, spreading fruit out to edges of dish.
- Return dish to oven and bake, uncovered, for 37 to 40 minutes, until fruit is bubbling and batter is golden-brown.
More about Living the Locavore Lifestyle:
Award-winning outdoor writer Bruce Ingram and his wife Elaine explain how they have enjoyed a healthy diet and lifestyle for many years by hunting, fishing, raising heritage chickens, growing fruits and vegetables, and foraging in the forests around their Southwest Virginia home.
The Ingrams show how to hunt, field-dress, and prepare wild game, ranging from deer to wild turkeys to squirrels and rabbits; how to catch bass, trout, and panfish; how to gather wild berries, nuts, and mushrooms; how to grow vegetables and fruits and protect them from other foragers such as deer; and how to raise heritage chickens and protect them, as well, from predators that could include opossums, foxes, and hawks.
The book features dozens of tasty and healthful recipes. They include more than 20 ways to cook and enjoy venison; several ways to savor squirrels and rabbits; a dozen recipes for wild berry and fruit dishes, including pancakes, waffles, cakes, breads, jams, and cookies; and still more recipes for preparing wild nuts, mushrooms, and freshwater fish.
