When your friends bless you with a box of peaches, well, you make cobbler and a host of other wonderful, summer dishes. We’ll get to the others later. Today, we’re talking cobbler.
There are about a zillion-and-one recipes on the web for fruit cobblers (and crisps). Mine is rather simple, but as always, I will give you a few ideas for fun additions to experiment with.
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Simple Fruit Cobbler (adapted from Easy, Foolproof Cobbler for Any Fruit thekitchn.com)
1 – 1 1/2 cups flour (I used this whole wheat pastry flour, but you can use all-purpose or a combination of the two)
1/2 cup butter (melted)
1/2 cup sugar (I’m known for reducing the sugar in my desserts. If you’d like yours sweeter, feel free to add up to 1 cup of sugar)
1 teaspoon of cinnamon (optional, depending on the fruit you are using)
Additional sugar to sprinkle on the fruit (depending on how sweet the fruit is)
Approximately 4 cups of chopped fresh fruit (this is also dependent on the fruit you are using)
Combine 1 cup of the flour, sugar, and cinnamon in a mixing bowl, stirring until combined. Mix in the melted butter and stir to combine, forming a dough. Depending on the flour you are using, you may need to add more flour to make a dough that you can form into “patties”. You don’t want it dry and crumbly, but you do want it to hold together enough that you can shape and handle it. (More on this below.)
Grease your preferred baking dish or pie plate (I used butter) and add a layer of fruit while leaving at least an inch from the top of the dish. Sprinkle the fruit with additional sugar, as needed, if you are using a tart fruit such as raspberries or rhubarb.
I used a pie plate with 4 peaches, 1 cup of frozen blueberries, and no additional sugar. While you may use frozen fruit, fresh is recommended. Frozen fruit tends to make the cobbler runnier. We didn’t mind, but I just wanted to make you aware. Fresh blueberries would have been the preference.
Using your hands, form “patties” with the dough and lay them over the top of the fruit until it is completely covered. It is okay if the patties overlap one another.
Bake the cobbler at 350 degrees for 35-40 minutes or until the crust begins to brown. You can cover with foil if it starts to brown too much. Keep in mind that it may brown quickly because of the butter.
I let this cool for at least 15 minutes before serving. It is also delicious when served at room temperature or directly from the refrigerator the next day. I know, it doesn’t sound right, but trust me – it is!
We usually eat our cobblers (and crisps) alone, but vanilla ice cream or whipped cream are always recommended. As we have 2 birthdays in the house this month, we are enjoying ours with a small dollop of vanilla ice cream.
What do you think? What is your favorite fruit in a cobbler?Print This Post
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