Before last week I had always associated picking fruit as something English backpackers did to fund their travels around Australia. For some absurd reason it had never occurred to me that I could go and pick my own fruit from farms in my local area. Silly me, for all these years I have been missing out on fresh berries picked straight from the tree and into my mouth! I immediately rectified this situation and last week went blueberry picking with a friend to the beautiful Higham Blueberry Farm in Kinglake.
The trees were literally dripping with gorgeous ripe blueberries that were sweet and juicy. It was so much fun ‘tickling’ the little jewels off the branches into our buckets and taste testing along the way. My friend and I may have got slightly carried away, between the two of us we picked 15 kilos at $15 per kilo. What can I say? We were having a good time! Plus a kilo of blueberries at a supermarket is around $40. So we were in front, right? One of the greatest features of a blueberry is that it freezes brilliantly. So you can just imagine what my freezer is full of and what is going to be starring in my breakfast smoothies, muffins, cakes, pancakes and desserts for the next few months.
One of my favourite desserts that my mum makes is Cobbler Pie, which is basically a cake batter filled with fresh fruit. It’s super easy to make and even my boyfriend who claims he doesn’t like dessert always asks for a second helping. Mum makes it with cherries but considering my current abundance of blueberries, I thought I’d make it with them. Just as I was about to pop my pie into the oven, my friend bought me the most incredible blackberries, so I added them into the dish too.
This recipe is really versatile, you can make it with any fruit soft fruit like berries and cherries in summer or pears in winter. Enjoy a slice warm from the oven with cold double cream. Thanks mum for this recipe!
Blueberry Cobbler Pie
What’s in it?
125g softened butter
½ cup sugar
1 cup self raising flour
2 free range eggs
¾ cup milk
1 cup fresh blueberries (or blackberries, or cherries, or raspberries – you get the idea!)
How to make it:
1. Preheat fan-forced oven to 160 degrees
2. Combine butter, sugar, flour and eggs in a large electric mixing bowl and mix on high speed for about 2 minutes
3. Add milk and stir to combine
4. Spray shallow pie dish or baking tray with canola oil. Pour in batter and top with fruit, the fruit will sink into the batter when cooking
5. Place in oven and bake for 45 minutes, keep an eye on the batter, when ready the pie should spring back slightly when touched. Serve warm with cold double cream.