Fresh Fruit Cobbler

by on April 13, 2015 » Add the first comment.
Print Friendly, PDF & Email

cobblerBefore we begin…

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside
  • Peaches are in season first part of September
    – Blanche to remove skins

Ingredients to feed 6 people

  • 4 C fresh fruit – your choice (eg) peaches, berries
  • 2 C accent fruit (eg) cherries or raisins
    Fruit Filling – Add to above fruit
  • 1/2 C sugar
  • 3 T cornstarch
  • 1/2 C rolled oats or Original Oats
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 TBL melted butter
  • juice and zest from one lemon
    Biscuit Topping
  • 1 1/2 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 TBL COLD butter
  • 1/2 C cold milk
  • 1/4 C cold cream

Step by Step

  1. Preheat oven to 400
  2. Clean, cut, peel and slice all fruits
  3. Combine sugar, cornstarch, cinnamon
  4. Combine fruits and toss in lemon, then in sugar-cinnamon mixture
  5. Place in bottom of greased baking dish
  6. Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
  7. Add milk and stir briefly.  DO NOT overmix.
  8. Spoon this batter over top of the fruit in lumps – flatten lumps slightly
  9. Brush with heavy cream and sprinkle with Turbinado sugar
  10. Bake at 375 for 35-50 minutes or until golden brown
  11. Let rest five minutes before cutting

Oh, one more thing…

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’   It originated in the U.S. sometime in the early to mid 19th century.

This is a recipe that has been created by Robert (Grandpa) Andrews.
Look for Grandpa's Cookbook coming soon. © 2016.

 


Find more like this: Casseroles and Pan Dishes, Desserts

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.