Call us out of touch, but we’ve always figured everyone is as crazy about desserts as we are. Not a day goes by that we don’t think about a new way to transform a box of berries or a bag of apples into something delectable. That said, we’re not talking about spun sugar or Rothschild soufflé. Like everybody else, we’ve always got an eye on the clock, which means that whatever we pop into the oven or mix together in a large bowl has to be fast and easy.
So you could have blown us away when Harry Balzer, who tracks American eating habits at the NPD Group, told us that desserts are practically an endangered species. “They are a declining event,” says Balzer. In restaurants, people won’t order desserts because they don’t want to be seen eating them, while at home desserts are just plain too inconvenient and time-consuming to bother with. “The presence of children makes the difference,” said Balzer. “The only ones eating desserts are retirees and people whose kids have flown the nest.” On a totally unrelated subject, Balzer did say that sewing is making a comeback.
Reversing trends is more that we can manage, but we’re willing to bet that anyone who tastes our Strawberry Cobbler will be reminded of all they are missing. The gently sweetened fruit is covered with an old-fashioned buttermilk biscuit topping and baked until brown and bubbly. It’s perfect as is or with a dollop of ice cream. We figure that if people can stitch up a straight seam, they can find the time to whip up a fresh strawberry cobbler.
Fresh Strawberry Cobbler
4 cups medium strawberries, hulled and quartered
1 cup sliced fresh peaches
1/3 cup sugar
1/3 cup orange juice
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1 cup all-purpose flour
3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cut into pieces
1/2 cup buttermilk
1. Preheat oven to 350F.
2. To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
3. To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
4. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned. Serves 6.
Per serving: 230 calories, 6g fat, 4g prot., 43g carbs, 3g fiber, 390mg sodium.
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Photo credit: Mark Boughton Photography / styling by Teresa Blackburn