Mixed Berry Cobbler and Vanilla Bean Ice Cream! That’s what’s for dessert for Memorial Day weekend! As a personal chef, I am always trying to incorporate seasonal ingredients.  Especially now, during this pandemic, I feel it’s so important to recognize the changes in our seasons and produce, and to celebrate whenever and whatever we can!  Cherries are back in season! That was the highlight of my month! This weekend, I cooked for one of my longtime clients, a lovely couple who hired me as their personal chef in Riverside. I picked up some great ribeye steaks for him to grill, and I handled the sides. I made Elote Corn Salad, French Bread with Herbed Butter for him to grill, and a really delicious Mixed Berry Cobbler. I am a sucker for a cobbler, a buckle, a crisp, a dumpling, a slump… there are a million different ways to make a cooked fruit dessert with a baked topping. I have made some that are healthy and light, with tons of berries, very little sugar, and an oat topping. This one was more traditional, with a topping made of flour, butter, milk, sugar and baking powder. I brought some great vanilla bean ice cream for them to serve with it.  (I was tempted to put this in a foil baking pan, and leave it for him to grill. Grilled desserts are so fun and unexpected, but ultimately I decided he had enough to do! He loves to grill, but he likes to relax on his deck just as much, so I thought I’d better make the dessert and leave it for them to heat up at their convenience!)

I made an extra for the freezer, but I don’t think it’s going to make it that far!