A Sensory Cooking Activity for the Holiday Weekend: Red, White, and Blueberry Cobbler
Cooking provides a fantastic sensory activity for children of any age.
Cooking teaches children to use all of their senses; and is an especially enjoyable activity for you and your kids this holiday weekend. Children learn from exploring the sight of the ingredients, feeling the textures, smelling the spices, hearing the clink-and-whirl of the utensils and, of course, tasting the results.
"The senses, being explorers of the world, open the way to knowledge. Our apparatus for educating the senses offers the child a key to guide his explorations of the world…"
--Maria Montessori
- Start with fresh ingredients. Let the children feel the texture of the fruit, smell the fragrant berries and spices, and note the vibrant colors. They can also help measure ingredients and feel the weight of sugar vs. flour, or observe the different tactility.
INGREDIENTS FOR FILLING:
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4 Cups of fresh Strawberries, Raspberries, Blueberries and/ or chopped Rhubarb
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1/3 Cup Sugar
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1/3 Cup Flour
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3 Tbsp Lemon Juice
4 Cups of fresh Strawberries, Raspberries, Blueberries and/ or chopped Rhubarb
1/3 Cup Sugar
1/3 Cup Flour
3 Tbsp Lemon Juice
2. Stir all of the filling ingredients together. Help the children coat the berries evenly with the sugar and flour. Take your time; let the kids observe the different weights of the berries and other ingredients.
3. In a separate bowl, stir together 3/4 cup flour, 1/3 cup sugar, 1/3 cup brown sugar and 1 Tbsp cinnamon. Cut 6 Tbsp. of butter into cubes. Combine with flour mixture using a pastry cutter. This part is really fun for kids!
INGREDIENTS FOR TOPPING:
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3/4 Cup Flour
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1/3 Cup Sugar
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1/3 Cup Brown Sugar
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1 Tbsp Cinnamon
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6 Tbsp Butter
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1/3 Cup Slivered Almonds
3/4 Cup Flour
1/3 Cup Sugar
1/3 Cup Brown Sugar
1 Tbsp Cinnamon
6 Tbsp Butter
1/3 Cup Slivered Almonds
4. Pour filling into a greased 2 quart baking dish. Pour topping mixture over the filling. Sprinkle with slivered almonds (optional.) Bake at 375°F for 40 minutes or until browned. I probably don’t need to remind you to enjoy the intoxicating aroma of the baking cinnamon and fruit!
5. Let cool for 15-20 minutes. Serve with whipped cream or ice cream on top. Here is the part where you get to use the sense of taste. Note the sweetness of the fruit, the creamy-cool ice cream and the tartness of the rhubarb. Now, feel the corners of your mouth curl up into a smile as you listen to the “ummms” and “ahhhs! Enjoy your 4th of July weekend!!!!
