learning to cook healthier & without a recipe!


Blackberry Cobbler

Mmmmm I love blackberries and all sugary creations made with them! I got a giant carton of blackberries at costco and decided the best thing to do with them was to make cobbler… and making cobbler meant I got to bust out the cast iron skillet which always makes me feel fancy and rustic, I don’t know if those two things go together…

This recipe originally came from, see it here. I added a little whole wheat flour and flax to make myself feel better about all the sugar I was about to consume….

The recipe:

  • 1/2 c all purpose flour
  • 1/2 whole wheat flour
  • 2 tbsp ground flax meal
  • 11/2 c sugar (divided)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold butter
  • 1/4 c boiling water
  • 2 tbsp cornstarch
  • 1/4 c cold water
  • 1 tbsp lemon juice
  • 4 c rinsed blackberries

Preheat oven to 400 and cover a baking sheet with aluminum foil just in case any spills over.

In a medium bowl mix together the flours, flax meal, 1/2 c sugar, baking powder and salt. Cut in the cold butter until mixture is coarse and crumbly. I chop mine into little squares then work in by hand or with a pastry blender. Add 1/4 c boiling water to moisten. (Does anyone else have water explode when they microwave it? I don’t remember this happening before but it definitely did when I microwaved it for this recipe… maybe stick with the kettle or put it in a mug…)

Dissolve cornstarch into cold water and add lemon juice, the remaining 1 c of sugar and the blackberries. Toss until the blackberries are evenly covered by the mixture.

Put mixture into the cast iron skillet (I used a 10in skillet which made for a thin cobbler).

Bring to a boil and drop in spoonfuls of dough until used up.

Place the skillet on the foil lined baking sheet and bake for 25 minutes or until the dough is golden brown.

Serve it up with a little vanilla ice cream and enjoy!!




Peach & Apple Tarts

Summer is here!!! Time for delicious, cheap fruit! These were pretty tasty, I pulled the recipe from veggie belly you can see it here, she modified it from Pioneer Woman which you can see¬†here. I didn’t measure out much of anything for this one, just pinches of this and that and it worked out well! Let me tell you something about peaches- I don’t know very much about them. You start this recipe by peeling them- blanching, which worked well for 2 out of the 3… I don’t know what happened to the third (directions to follow). Then I proceeded to pit them, or attempt. I looked on a website about how to do this and unless I got crazy peaches, they were already fully ripe, it is not as easy as it seems. Supposedly¬†you can cut them in a circle around the pit like an avocado and pull them apart… that ended with peach mush so I just sliced them down the sides and and cut them into thin strips…

Here is the recipe!

1 puff pastry sheet, thawed (I let mine thaw too long before unwrapping it, either way it will work great but you may want to unfold it while it is still a little frozen…)

4 peaches (or apples- variation to follow)

A few large pinches of cinnamon

2 pinches of nutmeg

2 pinches of ginger

3 spoonfuls of brown sugar

Preheat the oven to 415. Blanch the peaches: Bring a pot of water to boil, cut an X on the bottom of each peach and fully submerge them in boiling water for 40 seconds.

Put directly into an ice bath until cool enough to handle.

Peel from your X cut.

Pit… or slice peaches into quarters and cut into thin strips.

Mix with cinnamon, nutmeg, ginger and brown sugar.

Roll out puff pastry and slice into four wide strips and place on parchment paper and top with the peaches.

Bake for 18-20 minutes and cool on a drying rack.


To use apples instead- slice apples (I used Gala) with peels into thin strips, mix with spices and either a little lemon or orange juice. Place on wide strips of puff pastry and drizzle with honey. Bake for 18 minutes- Yum!! I can’t decide which is my favorite…