First, I was essentially gone all weekend. Saturday I had to drive to Los Angeles to pick up one of my daughter’s friends who was flying in from Fiji and visiting for several days. Sunday I spent the day volunteering for the County Fair. Our Fair starts on July 30th and this past weekend was the time for everyone to bring in their entries. I worked at the Clothing and Textiles table and saw lots of wonderful creations, so I’m looking forward to the Fair where I can see everything displayed. I’m thinking of entering some baked goods actually. The entry day is July 28th, so I have a bit of time yet. But, I digress.
Second, I really dislike rhubarb. I’ve never liked it and I can tell in an instant when it’s been included in a dish. Sorry, but I can’t think of a better way to ruin a strawberry than to mix it with rhubarb. So, I thought I’d take a pass this week, until Laurie mentioned substituting apples. That sounded appealing (no pun intended) so tonight, at the last minute, I made the cobbler.
I have to say that I liked this more than I expected, and actually more than the cobbler we made several weeks ago. I think it’s the crust that makes the difference. I love the little balls of crust, and the ginger in both the filling and the crust gives the cobbler quite a kick. I’ll probably make the berry cobbler again, but using this crust recipe. Because I waited until the last minute, I didn’t use fresh cherries from the farmers market. Instead, I used a 1-pound bag of frozen, pitted cherries from Trader Joe's. They were easy to cut in half while frozen and I only came across one pit. The advantage of this version, using frozen cherries and apples, means this cobbler can be made all year round.