There is a unique window where berry, peach, and cherry season all come to an end or begin alongside one another in Colorado. There is something about eating seasonally that seems to connect you back into the original plan of health and vitality from plants and animals sans man-made additives and the likes.
And this cobbler y'all. Tart, sweet, zingy, oat-y, buttery, maple-y. Just yes.
It is my hope that you will bake this little recipe and feed the mouths of those in your home and community. With some startling reports from Mosul this week with the 'lack of' the basic provision of feed, coinciding with America's celebration of July 4th, I hope that each bite brings you and your people a bit closer, a bit more thankful, and a bit more reverent in fight and prayer for those whose lives look so different even in this very moment.
summer fruit cobbler
- 2 c chopped cherries
- 2 c strawberries
- 1/4 c jam (unsweetened/flavor of choice) *I use fresh peach jam
- 1/3 raw agave
- 1 TBSP flaxseeds
- 6 TBSP salted (grass fed preferred) butter
- 1/2 c finely, rough chopped almonds
- preheat oven to 375 F
- pull out butter to soften
- chop fresh cherries and strawberries
- mix cherries, strawberries, and jam in a 7 x 11 baking dish
- combine the remaining ingredients in a mixing bowl, making sure the butter is just about fully mixed in (a few clumps here and there won't hurt)
- crumble topping over fruit with your hands
- bake for 20 minutes, until topping is golden brown
- remove and let rest until cooled. (so hard, but so worth it as the fruit and jam will settle nicely with a bit of cooling time)