Blueberry Cobbler

It’s hard to beat this classic summer dessert—just add vanilla ice cream!

Ingredients:
6 cups blueberries
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, blueberries and lemon juice to a boil over high heat, stirring constantly. Pour the mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.

Fresh Fourth Recipes

Fire up the grill and celebrate America’s birthday this week with a flavorful Fourth of July spread highlighted by Skagit River Ranch bratwurst to grill, petite quail eggs to devil and our signature cobbler mix and apricots to whip up dessert. Also included: An absolutely incredible lineup of summer produce with fresh fava beans, cherries, garlic scapes, purple salad turnips, mixed baby greens from San Juan Island and the first of the heirloom tomatoes—so pour a glass of wine, tie on an apron and enjoy your Independence Day!

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Farro Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Apricot Cobbler

It’s hard to beat this summery dessert—just add vanilla ice cream!

Ingredients:
4 cups sliced apricots
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Variation: The cobbler mix can also be used to create shortcakes to pair with your favorite fruit: After mixing the dry ingredients with the 10 tablespoons of cream, turn the dough out onto a lightly-floured surface and roll into a ½-inch-thick round. Cut into 6 2-inch round biscuits, then place on a baking sheet and brush the tops with 1 tablespoon of cream. Bake in a 400° oven for about 17 minutes or until golden brown.

Peach Cobbler

It’s hard to beat this classic summer dessert—just add whipped crème fraîche!

Ingredients:
4 cups sliced peaches*
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
1 cup milk
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown and a tester comes out clean. Serve cobbler warm or cool with a generous dollop of whipped crème fraîche.

* Feel free to add in a few of this week’s apriums, as well—delicious!

this week's recipes
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