Things I am good at:

// Reading books about writing instead of writing.
// Talking through movies and TV shows.
// Memorizing song lyrics.
// Breakfast.

Yes, breakfast. Eating breakfast, making breakfast, thinking about breakfast. I’m not sure I’ve gone one day in life without eating breakfast. I can’t even fathom missing it. When someone tells me they’re “not a breakfast person,” it’s like they’ve said, “I kick puppies for fun.” It’s horrific and I must stage an intervention.

Consider this crumble your intervention. It’s almost like dessert and it’s rare for someone to “not be a dessert person.” And it’s easy. I mixed it up last Saturday morning in one bowl and the pan I baked it in. While it baked, I planned our meals for the week and made a grocery list. Between bites, Brad and I played this game I love where we go through a food magazine page by page, read the recipe titles on each one, and decide which on that page we most want to make. It is FUN. Don’t ask questions. Unless it’s How did you guys get so cool?

blackberry biscuit cobbler
makes four servings for the gluttonous (us) and six for the normals

Adapted from Sara Forte’s adaptation of a Bon Appetit recipe, which happens to be one of the magazines we looked through while eating this. The circle of life!

1 cup plus 3 Tablespoons organic einkorn flour
1/2 cup organic rolled oats
3 Tablespoons plus 1/2 cup organic coconut sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
5 Tablespoons chilled butter (I used Kerrygold, salted. It is my desert island food), cut into 1/2-inch pieces
1/2 cup plain organic yogurt
4 cups (roughly) frozen blackberries
juice from half a lemon

Preheat oven to 375 degrees Fahrenheit. In a bowl, whisk together 1 cup flour, oats, 3 Tablespoons sugar, baking powder, and salt. Add butter, using your fingers (or a pastry cutter if you’re profesh) to mix and smoosh until you have pea-sized butter covered in flour (try not to overwork it). Gently stir in yogurt.

Pour berries in an 8 inch-by-8 inch baking dish and top with the remaining flour and sugar. Squeeze the lemon juice over it and toss to coat. Spoon the biscuit dough evenly over the berries.

Bake until the biscuit topping is brown and sounds hollow when you tap the top and the juices are bubbling, about 40-45 minutes.