Of all my family's recipes--this summer cobbler is my favorite. Long ago I learned never to order a cobbler in a restaurant because it would always disappoint in comparison to this one. I grew up eating it around my grandparents pool topped with melting vanilla ice cream. My mom made it for me during my summer breaks from college. While doing the Peace Corps in Peru I replicated it with sliced juicy mangos. It's delicious served warm and also pretty dang good eaten cold for breakfast the next morning. The secret, as always, is to not skimp on the butter.
I made this cobbler twice this weekend and both times it brought back the taste of long ago summers by my grandparent's pool and the sweet togetherness evoked in my family. Ayurveda teaches us to eat the ancestral foods of our people. I've always thought of this more practically--our digestive tracts have evolved to process these foods efficiently. Now I see a sweeter layer too. Our senses carry so much memory and that sensory memory can trigger scary memories (trauma!) but it can also calm us down. This can be way more efficient than just telling ourselves something is ok through the thinking brain. Our senses are powerful so choose wisely.
What foods convey a calming sense of history to you? Can you make one this week?
Summer Fruit Cobbler
One quart summer fruit (sliced peaches, blueberries...perhaps even mangos)
One stick unsalted butter
One cup flour
One cup sugar
One cup milk
Three teaspoons baking powder
Good pinch of salt
Preheat oven to 375 degrees with a rack in the middle position. In a large bowl, mix together the flour, sugar, milk, baking powder and salt to make the batter. Taste the fruit--if it's not very ripe then sprinkle on a little extra sugar.
When the oven is almost preheated, put the stick of butter in a large baking dish and stick it in the oven to melt. Take it out when just melted.
Pour the batter on top of the melted butter. Drop the fruit on top of the batter until it's all nestled together in the dish.
Bake the cobbler for 30-40 minutes or until the batter looks golden very golden brown. Cool for 15-20 minutes and serve with ice cream or whipped cream.