Type: Cobblers & Tarts

Nectarine Blackberry Crisp

There is some concern over whether oats are truly gluten free. If they are not good for your diet, try substituting rolled quinoa (quinoa is lighter in texture, so use 2 cups rolled quinoa). This recipe works equally well using 1 1/2 cups of just about any flour, such as all purpose white, spelt or […]

Nectarine Cobbler with Cornmeal Biscuits

Anyone that loves fruit desserts will appreciate this. The agave or fruit juice concentrates allow the natural fruit flavor to predominate. No overpowering sugar taste here. Perfect as is, even better with a dollop of vanilla ice cream. And leftovers…I have this for breakfast!

Strawberrry Rhubarb Cobbler

Rhubarb season begins in early spring and goes until July in some parts. If it is no longer available, feel free to substitute apples or other berries such as blueberries or blackberries. You may want to toss 2 tablespoons of corn starch with the berries to assist the juices in thickening.

Strawberry Rhubarb Tart

A match made in spring, strawberries and rhubarb, sits pretty in this tender cookie crust. The dough is softer than a pie dough, so don’t worry if it is a bit sticky. Keep your hands floured when pressing it into the pan and rolling into ropes.

Maple Bourbon Pecan Tart

These tarts a so much better than a traditional pecan pie! The maple and bourbon flavors take this classic to a whole new level. Best of all, you can make individual size portions for family or even for bake sales.

Blueberry Bliss Cobbler

This cobbler is pure blueberry bliss! It is luscious all by itself or served with whipped cream or vanilla ice cream, and leftovers make a fabulous breakfast.

Jumbleberry Cobbler

Feel free to adjust the quantities of fruits and berries to accommodate what you have on hand. The only rule is that for best flavor use slightly more berries than fruit. Also, taste the fruit blend and, if necessary, bring up the flavor or add tartness with a little lemon juice.