Hello there! I’m currently on my neurology rotation and recently made the switch from inpatient neurology to outpatient. Inpatient neurology means patients are living in the hospital while the medical team takes care of them, and was a combination of stroke patients and various neurological diseases ranging from severe migraine to spinal cord disease. It’s been a fascinating rotation, and the physical exam in neurology is one of the most sensitive physical exams I have encountered – you can learn so much from it to narrow down where in the brain or spinal cord the problem is located.
As most inpatient rotations go, we arrive very early in the morning to pre-round on patients and leave the hospital in the evening. Suffice to say, I saw very little sunlight for most of the inpatient rotation as it’s always dark when I’m going to and leaving the hospital. At the end of the inpatient rotation, I had a 2 day weekend before starting outpatient neurology (2 day weekends are rare when you are on inpatient!) and the sun shined bright all weekend, washing away the rain and early morning darkness.
With the weather surprisingly warm this last week (we were in storm mode prior to this stretch of good weather), I wanted to share this recipe for berry cobbler. Traditionally a dessert of the summer time, in this time of wonderful weather, it’s time for summer dessert. This cobbler tastes best with a generous scoop of vanilla is ice cream (p.s you can now buy vegan vanilla ice cream at Trader Joes and Safeway) or angel food cake as pictured below. The key to this cobbler is to find your desired balance between oats and dough for the top part. I made this cobbler is on the doughier side for added chewiness – but you can add more oatmeal if you want it crunchier. I also recommend brushing the top with soy milk before cooking and sprinkling the top with sugar. Not only does this make the cobbler taste better, it also gives the cobbler a warm golden glow.
- 3 cups frozen berries (I used strawberry and blueberries)
- ½ cup sugar
- 2 tablespoons all purpose flour, unbleached
- 1½ teaspoons cinnamon
- 1 cup all purpose flour
- ½ cup rolled oats
- 2 tablespoons sugar, plus extra to sprinkle
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup very cold vegan margarine (Earth Balance)
- ¾ cup soy milk
- Preheat oven to 375
- Mix fruit layer ingerdients in a medium size bowel
- In a separate, large bowel, whisk dry ingredients of bread layer together.
- Add in soy milk to dry ingredients, and mix till homogenous.
- Cut cold margarine in with a pie cutter (or alternatively using two forks)
- Fold in rolled oats.
- Fill bottom ¾ of ramekins with fruit mixture, and top with 4 tablespoons of bread mixture per bowel. Pat bread mixture so it lies flat over the fruit mixture instead of in the round shape of your measuring spoon.
- Brush top of bread layer with soy milk and sprinkle sugar generously (this gives the bread a dark and sparkly color after baking)
- Bake for 1 hr, until the bread layer is golden brown.