If you thought it impossible to gulp up infinite amounts of cobbler with no consequence, this one is for you. I stumbled upon this guilt-free treat about twenty five years ago in my grandmother’s cookbook. It was meant to be a coffee cake, with a couple of pieces of fruit scattered on top. I kept on gradually increasing the amount of fruits the batter can absorb, pushing it beyond the limits of a coffee cake into the serious cobbler territory. Then I discovered that reducing the amount of flour, shortening the baking time, and keeping the end product in the fridge for a couple of hours contributes a whole lot of extra creaminess. Sour cherry is my top fruit of choice for this recipe, followed by strawberries, raspberries, blueberries, and then peaches or apricots. I serve it chilled, with a tiny bit of basil infused light cream on top.

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