Guest Foodie: Jake Van Ness & Easy to Gobble Cobbler

We were invited to a BBQ Sunday with friends, and that morning we had just watched an episode of Guy’s Big Bite where he prepared this beautiful looking dessert, so Jake knew right away that he was going to make that for the BBQ. The first thing we did, was to get fresh produce: peaches, blueberries, raspberries, blackberries and lemon… I even got away and bought oranges and strawberries! And the most important tool, a food processor. It’s huge! We were not expecting to buy the big one, but the price difference was not significant. So, now we’re proud owners of a General Electric food processor that can hold up to 9 cups of chopped vegetables… Ain’t that something!

Kitty

Easy to Gobble Cobbler
Recipe adapted from The Food Network, by Guy Fieri

3 pounds peaches, ripe, peeled, pitted and sliced
½ pint blueberries
½ pint raspberries
½ pint blackberries
2 tablespoons lemon juice
1 cup sugar
2 tablespoons tapioca flour
2 cups all-purpose flour
2 tablespoons baking powder
½ cup sugar
¼ cup brown sugar
½ cup buttermilk
½ teaspoon cinnamon, ground
1 teaspoon sugar
2 tablespoons unsalted butter, cut into 8 small pats

  1. Preheat an oven to 350 degrees F.
  2. Filling: Add the fruit to a large bowl and sprinkle with lemon juice, sugar and tapioca flour. Toss the ingredients until they are coated.
  3. Dough: In a food processor, combine the flour, baking powder and sugars and pulse 3 to 4 times. Slowly pour in the buttermilk and mix until the dough comes together. Remove the dough from the processor and turn out on a lightly floured board. Divide the dough into 3/4 and 1/4 portions. Press the larger amount into the bottom of a 12-inch cast iron skillet. Add the filling and top with 6 to 8 even dollops of the remaining dough.
  4. Topping: Sprinkle the dough tops with the cinnamon and sugar and evenly dot the butter over the cobbler. Put the skillet on a baking sheet and into the oven. Bake until bubbly, about 50 minutes. Remove from the oven and let cool for 15 minutes. Serve hot with a scoop of vanilla ice cream.

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