Bumbleberry Cobbler

1 cup blackberries
1 cup blueberries
1 cup sliced strawberries
2 Granny Smith apples, chopped
2 cups sugar
4 TBS. flour or cornstarch
½ to 1 stick of butter or margarine
1 cup water

Mix flour (or cornstarch) with the sugar.  Mix fruit with sugar mixture in a large pot, add ½ cup of water and bring to a boil.  (Add more water after the mixture comes to a boil if mixture is too thick.  Add butter or margarine and set aside.

Crust

2 cups flour
1 tsp. salt
Butter
2/3 cup shortening
½ cup milk

Mix flour and salt.  Cut shortening into flour/salt mixture until mixture resembles pea size crumbs; add milk.  Mix lightly until dough can be formed into a ball.  Refrigerate for 1 hour.  Remove dough from refrigerator and divide the dough in half.  Roll out remaining dough for top crust.  Top crust can be latticed or placed on whole.  (Make certain to cut vents if whole top crust is used.)  Sprinkle top with sugar.  Bake at 350 degrees for 40 to 45 minutes or until done.

Peach Cobbler

Recipe courtesy of Ruston Peach Festival

Ingredients:

3 cups peeled and sliced fresh peaches
½ cup granulated sugar
¼ cup (4 Tbs.) butter, cut in small pieces

Crust:

1 cup all-purpose flour
2 tsp baking powder
1 Tbs. granulated sugar
1 tsp. salt
¼ cup (4 Tbs.) butter
½ cup (or less) heavy cream

Lay sliced fresh peaches in a buttered 1 ½ quart baking dish.  Sprinkle with ½ cup of sugar.  Dot with the ¼ cup butter, which has been cut into small pieces.  For crust: Mix together flour, baking powder, 1 Tbs. sugar and salt.  Cut in the remaining ¼ cup butter.  Stir in heavy cream until dough is manageable.  Roll dough out o a lightly floured surface; place over sliced peaches.  Bake at 375 degrees for 35 minutes, or until top is nicely browned.

Creamy Lemon Dressing

½ cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
Zest of two lemons
Salt, to taste
Pepper, to taste
One egg yolk (you can use ¼ cup of mayonnaise if you’re squeamish about raw eggs) 

Combine ingredients in blender and mix until thick.