I am so truly excited to have you over to my tiny corner of the world. I am a 40 something year old living in the country with my high school sweetheart, turned husband and our miracle baby thru adoption, Norah Kay.
We are talking simple desserts that pack a powerful punch, today on the blog. I love, love cobblers and crisps, year round. They require little prep time, marginal baking ability, and are always a crowd pleaser.
We are also talking my first time in front of the camera… that’s right, I did my first cooking segment on Guy (my husband) Tv show. Thankfully, we were able to film my segment right here in our kitchen. Guy has a TV show on the Sportsman Channel called, Team Fitzgerald Vintage Country Lifestyle. I was invited to join the team this year to do what I love, all things home… which, includes cooking and baking. So, I thought I’d take you behind the scenes as we talk recipes and being brave.
So, the day got off to a great start and as I stepped in front of the camera, I could feel my heart starting to go a little crazy…but, as soon as I started doing what I love to do (making dessert) I forgot that I was doing this for anyone but, Guy. We had the best sponsors to work with for this segment. Products that I already use and love. Pioneer Sugar and Bob’s Red Mill made sure we had everything we needed to make this dish a success.
So, heres what I did..
2. Mix in Oats, and set aside.
3. In a separate bowl, rub the granulated sugar together with the lemon zest. ( Tip: I always use my zester upside down so I can see whats being zested). Mix in the cornstarch, then add the blueberries. Stir to coat the berries.
4. Pour the berries into a large cast-iron skillet (or buttered 8×8 baking dish), and sprinkle the oat topping over the berries. Bake until fruit is bubbling and the topping has slightly browned. – 50 minutes to an hour.
Your house will smell amazing!!
5. Serve with homemade whip cream or ice cream.
1. Preheat the oven to 375 F.
2. Combine the cinnamon, salt and flour (whisk these ingredients together). Then add the brown sugar and mix well. Using the food processor, or two forks or your fingers, cut in the butter until it is in very small pieces.
3. Mix in the oats, and set aside.
4. In a separate bowl, rub the granulated sugar together with the lemon zest. Mix in the cornstarch and vanilla, then add the blueberries. Stir to coat the berries.
5. Pour the berries into a large cast-iron skillet (or buttered 8x8 dish), and sprinkle the oat topping over the berries. Bake until the fruit is bubbling and the topping has browned - 50 minutes to an hour.
6. Serve with homemade whip cream or ice cream