Farmhouse Weekends is the cookbook for anyone who daydreams of country life.
Prepare meals and experiences to enjoy in the easy companionship of family and friends―everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages.
Each chapter provides recipes inspired by author Melissa Bahen’s weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers’ market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day.
You’ll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: 65 recipes to entertain and enjoy good company all year round.
Summer Fruit Cobbler
To me, warm desserts filled with sweet fruit are just about perfection. This is my favorite cobbler recipe in the whole world for lots of reasons: it is ridiculously easy to make; you can use all different kinds of fruit and get amazing results; and most importantly, it tastes heavenly.
Serves 8 to 12
8 cups fresh fruit (blackberries, raspberries, blueberries, cherries (halved and pitted), diced peaches, diced rhubarb, chopped strawberries, etc.)
2 tablespoons fresh lemon juice
2 cups granulated sugar
2 cups all-purpose flour
12 tablespoons (1½ sticks) butter, melted
Sweetened whipped cream or ice cream for serving
- Preheat oven to 375°F. Lightly spray a 9 x 13-inch baking pan with non-stick cooking spray.
- Spread fruit evenly in pan and sprinkle with lemon juice.
- In a medium bowl, combine sugar, flour, and egg until crumbly. Spread mixture evenly over the top of
the berries. Drizzle melted butter evenly over the top of the crumble mixture.
- Bake for 40–45 minutes, until the topping is golden and bubbly. Serve warm with sweetened whipped cream or ice cream.
- You can use any mix of fruit you like. We’ve made this dozens of times over the years and with dozens of different combinations, and every single one of them has been delicious.
- You can easily cut the recipe in half and bake it in an 8-inch square baking dish for the same amount of time.
- In the winter and early spring, we use frozen fruit instead of fresh fruit, and it turns out exactly the same. Just increase the baking time until the top is golden.
Recipe reprinted with permission from Gibbs Smith.