Anyone want to join me while I go and stick my head under a rock and pretend summer is going to stick around forever? Summer with its juicy berries and crispy veggies, lots of sunlight and dresses-no jacket required. But as the nights get shorter and September comes rushing in, there’s no denying fall, and winter, are on their way.
What to do when you can’t stop summer’s departure? Develop a strategy for survival through the cold, winter months and start practicing…now.
I’m a huge fan of frozen berries. There’s no sense of urgency to eat them, and while not the same as fresh berries, they make a pretty darn good substitute. More often than not my freezer is stocked with a large bag of frozen berries from Costco, berries that will get me through the winter and help me make cobblers like this even on the coldest nights.
Atop the gooey, berry base is a buttery, crumbly cobbler topping. If you’re anything like me, it will make you swoon and lose all sense of self control. Butter, sugar, flour, oats, cinnamon and on a whim the addition of a little creamy peanut butter adds interest and complexity to an otherwise straightforward cobbler topping.
Triple Berry Shortbread Cobbler (Printable Recipe)
Since my self-control is pathetic around fruit desserts, I adjusted this recipe to serve four and baked it in an 6×6-inch baking dish. If you’re looking to feed more, or just want a little more for yourself, doubling the recipe and serving it in a 10- or 12-inch baking dish should work just fine.
*1 stick butter, melted
*1/4 cup creamy peanut butter, melted
*3/4 cup all-purpose flour
*1/2 cup rolled oats
*1/4 cup granulated sugar
*1/8 tsp. salt
*1/2 tsp. ground cinnamon
*2 cups frozen mixed berries (blueberries, blackberries, and raspberries)
*1/4 cup all-purpose flour
*1/4 cup granulated sugar
*Preheat oven to 350°F. Grease a 6×6-inch baking dish and set aside.
*In a large bowl, stir together the butter and peanut butter until well-combined. Add in the flour, oats, sugar, salt and ground cinnamon and stir until wet and dry ingredients are evenly mixed. Set aside.
*In a bowl, toss together the berries, (they can be frozen or thawed – mine were frozen when I made this and it turned out great) the flour and the sugar. Pour into the greased baking dish.
*Sprinkle the topping mixture in clumps atop the berries. Bake for 35 to 40 minutes, until the topping is slightly golden and berry mixture is bubbly.
*Remove from the oven and allow to rest at least 10 minutes before serving. Serving with vanilla ice cream is strongly recommended if you have some on hand.