cobbler

by Anna Monette Roberts

Michelle Obama's first cookbook American Grown will be released on May 29, and we're cooking up some of Michelle's tried-and-true recipes like this apple cobbler, a favorite of President Obama.

The First Lady has a unique, slow method of preparing this cobbler. She marinates the apples in their spicy, sugary juices overnight, then slow cooks the cobbler at a low temperature to gradually break down the apples and crisp up the crust. The end result is absolutely heavenly: the cinnamon and nutmeg are perfectly balanced; the slow marination and long cook-time create a complex, caramel flavor; the apples dissolve upon bite, and the crust is as crispy as promised.

I used the lesser amount of sugar, and opted for a crisscross pattern on the top of the cobbler rather than covering the entire baking dish. Despite the 12 or more hours it requires to make this cobbler, it is a cherished, special occasion treat to be enjoyed during family gatherings or neighborhood barbecues.

Make the recipe here.

by POPSUGAR Fitness

Summer is here, which means strawberries are at their peak ripeness. Crumbles and cobblers are a delicious and easy way to enjoy Summer's bounty. However, it's tough to find gluten-free options that actually taste good. The combination of brown rice flour, flax, and oatmeal gives this version of a strawberry crumble a crunchiness that complements the melt-in-your-mouth strawberries. This recipe is also high in fiber and vitamin C and low in sugar.

Learn how to make this recipe after the break.

by POPSUGAR Food

To me, one of the sweetest rewards of waiting all year long for warm weather is the sweet-tart, firm, ink-red cherries that flourish for a short season. After ogling Party's cherry pie, I decided it was high time I make my own pastry with this beloved stone fruit. Nothing's more summery than a fruit cobbler, still piping hot from the oven and covered with moist biscuit dough. I'm torn, however, between two different versions: a quickie that calls for frozen dark cherries (so I can save my fresh ones for eating out of hand), and a slightly more laborious (yet equally rewarding) adaptation that takes advantage of juicy, just-pitted fresh fruit. Which one should I make? See both when you read more

by partysugar

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by coutorture We wonder if the fast fashion culture has had a few unintented consequences for shoe lovers. Is it possible that the faster we go through disposable clothing the less likely we are to take good care of our footwear? If it isn't worth taking care of a jacket or a pair of pants then why would we think its worth taking care of a pair of pumps. Shoeblog thinks we need reassess how we care for our footwear. And we couldn't agree more. We may be a rare case but we own four pairs of good shoes (a boot, a pump, a platform and a sandal) and we find ourselves making the way to our cobbler on a regular basis to keep them looking like new. We actually prefer this method as not only do we enjoy our shoes as an investment we aren't continually hoping, hunting, and searching for the next best thing. We already own the best shoes for us. For more tips on the fine art of footwear care check out Shoeblog's tips.