This week has had some really beautiful evenings. It gets me excited for the warmer temperatures; the garden planting, flower watering, family walks and enjoying time spent outside with the littles. We went on our first family walk of the year today and there were so many signs of spring on the farm. The geese flying overhead, the later sunset and the bare ground just waiting to turn green.
In the kitchen I have been working on pastries. Have you ever heard of a Cruffin? It’s a muffin and a croissant together. They are baked in a muffin tin and then rolled in cinnamon sugar and sometimes filled with jams or pastry cream. So good! That recipe is up on TheFarmChicken as well as Cardamom Knots which was a fun one to create too!
I wanted to share a delicious and pretty family dessert. This recipe I got from my mother-in-law and her mom makes it often. I love the versatility of this dessert. In the included picture I used raspberries, but you really can use just about any fruit combination you’d like. Strawberries, rhubarb, peach, blackberry, or a combination of them. So good with a dollop of whipped cream, cool whip or a drizzle of cream. A perfect spring dessert! Enjoy!
Cobbler
4 cups fruit of choice, fresh or frozen
¾ cup sugar
3 T oil
1 cup flour
1 tsp baking powder
¼ tsp salt
½ cup milk
1 cup sugar
1 T cornstarch
1 cup boiling water
Cream together the sugar and oil. Add the flour, baking powder, salt, and milk. Mix this mixture and spread over fruit that has been placed in a 9×13 pan. Mix sugar, cornstarch, and sprinkle on top. Then pour boiling water over the top. Bake at 375 degrees for 50 minutes.
I hope you have a great week! Thank you for reading! If you are looking for more recipes or sourdough recipes check out thefarmchicken.com.
Mariah Nienhuis | TheFarmChicken
