This weekend was a perfect mix between being productive (hello, spring cleaning) and lots of relaxing. On Saturday, Alan and I spent the entire afternoon walking all around our neighborhood–we got iced coffee, ogled the fancy cheeses and salami at Zanotto’s, and I picked up these shoes at Gap. Today, I wore a summery skirt and walked around the Campbell farmer’s market with a friend. The weather was amazing, and it seemed like a simple cobbler would be the perfect way to end the weekend. I recently picked up Ad Hoc at Home from the library, and decided to follow TK’s blueberry cobbler recipe.
Most cobblers I’ve had have either a granola or crumble topping, but this version has a beautiful cake-like topping (that, judging by appearances alone, one might be tempted to think taste like dry biscuits, but don’t be fooled!) They soak up the blueberry juices perfectly. Add a scoop of vanilla bean ice cream on top, and this cobbler, fresh out of the oven, is just divine. I can’t wait until peaches are in season to make this again!