Quick Fresh Fruit Cobbler

Before 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, apples
• 2 C accent fruit (eg) cherries or raisins
  Fruit Filling – Add to above fruit
• 1/2 C sugar
• 3 T cornstarch
• 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
  Final Topping
• 1/2 C rolled oats or Original Oats
• 1/2 C sliced toasted almonds
• 1 tsp salt
• 1 tsp cinnamon
• 3 TBL melted butter
• 2 TBL maple syrup

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.  Keep it crumbly.
8. Spoon this batter over top of the fruit in lumps – flatten lumps slightly
9. Brush with heavy cream
10. Sprinkle Final topping across the top
11. then sprinkle with Turbinado sugar
12. Bake at 375 for 35-50 minutes or until golden brown
13. 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.