“He who loves an old house never loves in vain”
–Isabel Fiske Conant
I’ve been quite the social butterfly over here…
And with each passing social event…
there seems to be new discoveries living on the Oregon coast particularly in a vintage cottage.
There’s no question that my love for cottage style is fueled by what I call charm (old and imperfect)
I confess that I find beauty in the chipped teacup…chippy paint….a sometimes wobbly leg…the once new and now well worn home. There are times I actually struggle with replacing the old original.
At some level I treasure the realness and the story that comes with the character of the house more than making everything new.
Even when something is imperfect it is the imperfection that speaks at times the strongest to me.
Case in point there is a kitchen drawer which drops a little when pulled out too far…and a quirky cupboard cabinet that doesn’t stay closed even after you close it.
I am learning that somewhere in between the up-to-date and modern in this 1940s vintage there is a balance. Finding ways to elevate life…celebrate simplicity….and yet embracing an inspired lifestyle beautifully decorated.
That my sweet friends, is not only a game changer…it’s perfection
6 cups fresh blueberries, sorted, rinsed and dried
one cup granulated sugar
2 teaspoons freshly grated lemon zest
3 tablespoons unbleached all purpose flour for the biscuit crumble topping
one cup +5 tablespoons unbleached all purpose flour
6 tablespoons granulated cane sugar
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
6 tablespoons unsalted butter chilled and cut into bits
one large egg slightly beaten
one teaspoon pure vanilla extract
1 tablespoon granulated cane sugar
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg optional
Arrange oven rack in lower third of oven and preheat oven to 375°. Lightly batter 10 inch or 2 quart baking dish.
Prepare the blueberry filling: place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently.
Make sure the sugar and flour mixture is evenly distributed over the filling with no mounting in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
Prepare the Buttery Biscuit Crumble Topping: in a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a course meal with a small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork.
With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg.
Alternatively, dust with cinnamon/sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon/sugar.
Bake the cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.Avenue typing,
Serve the Cobbler: serve cobbler warm ala mode and with fresh whipped cream or both! Makes 8 to 10 servings.