From the Shipt Kitchen: Summer Fruit Cobbler with Hari M.
We all have that go-to meal – the one Grandma used to make, the one we bring to parties, or the one we whipped up using leftovers that turned out to be a keeper. In this series, we’re sharing our community’s go-to recipes, along with the memories and stories that make them worth making again and again.
Growing up with a mother and two sisters who were excellent chefs, Data Scientist Hari M. didn’t feel the need to learn how to cook – he enjoyed just eating! It wasn’t until he left for college that he found the joy in baking. Looking back on fond memories of helping out in the kitchen when his family made desserts inspired Hari to experiment with baking.
In college, Hari would crave something fresh baked, so he began with just box mix cake. When he moved to San Francisco, he was inspired by the rich culinary culture and decided to try and make things from scratch. Hari’s now renowned around the Shipt San Francisco office for his homemade pastries, multi-tiered cakes, and freshly baked pies.
“My family and friends at the Shipt office seem to like the things I bake, which encourages me to continue experimenting. I started making simple things like cookies, brownies and cobblers – dishes I knew I loved eating and were easy to share with people,” said Hari. “A few years ago, I took my first cooking classes where I learned about pies and making my own dough from scratch. Now I make everything from scratch!”
“I used to make this Blueberry cobbler with my family growing up. It’s a simple recipe I whipped up frequently when I first started baking. It was easy to make for the new family I was building in college and I’ve made it for almost everyone in my life since,” said Hari. “It’s something you can make anywhere, all you need are basic pantry ingredients and your favorite seasonal fruit. Even on trips, it’s an easy dessert to make – it’s my go-to campfire treat.”
Hari says: People think of baking as being extremely precise and having a lot of difficult, specific steps. But this home cooked recipe doesn’t need to look pretty, perfect or polished – it’s all about the taste! It’s simple, straightforward and really adaptable. You can use blueberries or any seasonal fruit like raspberries, blackberries or peaches. My personal favorite is with peaches and a dollop of french vanilla ice cream.
- 8 cups fresh blueberries
- Hari tip: sub blueberries for any seasonal fruit of your choice!
- 2/3 cup sugar
- 1 tbsp lemon juice
- 1/4 cup all-purpose flour
- 2 tbsp cold salted butter, cut into pieces
- 2 1/2 cups all-purpose flour
- 2 1/2 tbsp sugar (plus more for sprinkling!)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks cold salted butter, cut into pieces
- 3/4 cup milk
- 1 large egg
- Vanilla ice cream, for serving
- Preheat the oven to 425 degrees F.
- For the blueberries:
- Place the blueberries in a large bowl. Sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough:
- In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it, then add the cold butter. Use a blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture. Stir until the dough comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes. Remove the foil and bake until lightly browned, about 25 more minutes.
- Serve warm or at room temperature with a big scoop of vanilla ice cream and enjoy!
Check out the original recipe that inspired Hari from FoodNetwork here.