At Makeshift Society we like being part of a neighborhood, and by extension a community, so when we eat, we look for delicious things that are grown nearby. To that end, we are happy to announce that Makeshift Brooklyn is now a pickup spot for Good Eggs, a virtual Farmer’s Market that delivers groceries from local farmers and food makers.
To celebrate the abundance of fresh produce arriving at our doors, we asked the foodies around here to share their favorite recipes. Our member Caroline Lee Jackson, a personal chef, kitchen optimizer and tastemaker, shares her recipe for Blackberry-Peach Cobbler. And most of these ingredients you can order from local producers at Good Eggs!
by Caroline Lee Jackson
My family grew up enjoying cobblers every summer on 4th of July and every weekend thereafter until the last peach was picked! Cobbler recipes vary from one part of the country to another, even from one home to another.
My favorite cobbler is not crumb-topped (that would be a crisp), biscuit-topped or short-crusted (both shortcakes, if you ask me). A real cobbler has a chewy texture and a crisp top, the smell of brown butter and is enjoyed best with loads of vanilla ice cream. There are two versions, the sweet one and the extra sweet one. I will let you decide how sweet you choose to make yours and add peaches, blueberries, blackberries, raspberries, strawberries and rhubarb singularly or in any combination. Many call this the “Cup-a Recipe” since it is easily remembered as most of the ingredients are measured in whole cups or one cup. (And there’s no shame in eating this year round, frozen fruit works as well as fresh, though the flavor might not be as intense!)
2 cup of blackberries
2 cups sliced ripe peaches
(not mushy, mealy, or bruised. Buying local ensures less chance of any of the above, store for three days and let ripen at home keeping the peaches separate to stop them from bruising.)
1 cup of milk
1 cup of flour
1 cup of sugar
+ 1 cup of sugar for fruit (this is where you choose sweet or extra sweet)
1 stick of butter
1 T of baking powder (if yours is 3 months old, purchase a new one for best results)
Measuring cup and Tablespoon
Soufflé Baking Dish or deep baking dish (3-6″ deep and 7-9″ diameter)
1. Turn oven to 400 degrees.
2. Place stick of butter (unwrapped) in soufflé dish and put in oven to melt.
3. Peel and slice peaches over a bowl saving the juice from the fruit.
4. Add the blackberries and sugar to taste (this is where it goes from sweet to extra sweet depending on your preference).
5. Remove the souffle dish from the oven carefully, it’s hot!
6. Measure and add directly into the souffle dish the milk, flour, sugar and baking powder.
7. Mix until smooth with a whisk.
8. Spoon the fruit (not the juice) over the cobbler batter evenly. Now drizzle the juice on top.
9. Return to the oven and bake for 45 minutes to 1 hour. The center should be firm if you hit the side of the souffle dish. If it jiggles only a little and the top is quite brown, just leave it in the oven, turn off the oven and allow it to set. If it jiggles a lot, keep cooking it and check every 5 minutes. Cover the top if it is browning too deeply with aluminum foil until it is finished.
10. Serve immediately while warm with lots of vanilla ice cream.