Cobbler mixes are a fun way to make something quick and tasty without a lot of planning or work. I had some frozen berries (blackberries, raspberries, and blueberries), and added about 1/2 cup of sugar.
I also added zest from a lemon, and some lemon juice.
First let me clarify, yes, I used frozen berries and expected them to defrost and get the same results from fresh fruit. I didn’t the same results as the fruit ended up being a bit more mushy. However, let it sit, and macerate.
Find a good cobbler mix like the Louisiana Fish Fry Cobbler Mix. I love this because you are truly able to use fresh, frozen or canned fruit. We can keep it in the pantry and mix something up in a flash. 
I forgot to take an after picture. My old age I suppose. But if you want to see what one would look like, I had originally posted about the cobbler here.
Happy Friday! What are you cooking this weekend?
Blessings.
The use a rolling pin or chop as you like to crumble the pine nuts.
I added in some fresh parsley, and did a coarse chop.
I had purchased this beautiful salmon filet. I cut it into 4 equal pieces for cooking (and I left the skin on—love the skin especially when crispy).
Take the pine nut mixture and coat the top of the fish with it. 
Cook it with the pine nut side down first, cooking it 4-5 minutes.
Flip them, and cook until the skin is crispy. 
It was good, nutty, and succulent. I should have served the skin side up, but didn’t so it didn’t stay crispy. It was still very good. I did serve this with the 
Sliced in half. Spread out on a baking pan. 
In my toaster oven (as my dehydrator is buried in the garage somewhere), preheat at 160-175 degrees.
This is a midpoint picture – they should “cook” for 8-10 hours or until leathery.
As you can see, much drier, almost leathery. You can serve these with granola, on cereal, snack on them as is…try to save them for the granola…or not! Super yummy!
This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. 
And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! 
Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.
Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped. Let sit for about a hour to let the juices merry.
Pour over the batter, bake according to the instructions. 
David loved this…super moist, and it was even better served warm with vanilla ice cream!
I have to agree. I don’t like heating up the house in the summer, but for this cobbler, it is a must! Super yummy. Definitely tastes like summer. Note: not weight loss surgery friendly…but three bites and I was done.Blessings.
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