Summer Cobbler

As many of you know I am an avid blog stalker as well as blogger. I have my morning routine and it includes the blogs I stalk and hot coffee, this morning it is "Rolling Thunder" from PT's Coffee Company, which is perfect considering is has been storming all morning. (Let me tell you it made the drop off routine at the school quite interesting.) This a great dark latin american blend. I love Latin American coffees because they have just a hint of cocoa flavoring. Try it with a brownie and you will be hooked. Trust me I perfected the art of coffee pairings while I managed a Starbucks. I worked for Fred and Jeff at PT's a long time ago at their first Coffee house in Topeka (pre Starbucks career, they are partially responsible for my passionate love affair with that little bean). I LOVE these guys. They are amazing if you get a chance check them out at http://www.ptscoffee.com/. Yes I have a long time love affair for the bean.

So let's back on track, last week I visited Heather over at www.shivayanaturals.blogspot.com, she is an amazing gal, she had a post about a summer evening meal and they ended the night with this great Peach Cobbler. So I connected with her recipe and I used the Blackberries and Peaches that came in my Fresh Connect KC box. Let me just tell you this was sinfully good. I heated up the servings and put a scoop of Vanilla Ice Cream and WOW things should not be that good. Try this it is super easy and will please anyone. The other nice aspect is that you can use any fruit. I made again on Monday and used the rest of the Dark Bing Cherries that came in my combo box. Thank you, Thank you Heather for this recipe it has a sacred spot in the Red Binder!

SUMMER COBBLER

1 QRT FRUIT OF YOUR CHOICE

3/4 CUP GF FLOUR OF CHOICE

1 STICK BUTTER SOFTENED

1 CUP GF OATS

3/4 CUP BROWN SUGAR

Mix dry ingredients and butter in large bowl. This will be crumbly. Set aside. Preheat oven to 350. Take cake pan and line bottom with your fruit. Be careful not to over fill or you will have mess in bottom of oven. Spread topping over the top. Bake for 35 min or until golden brown and bubbly.