Cobbler is a baked fruit dessert and is so named because of the "cobbled" look of the topping. Like a pie, it can be made with any fruit or fruit filling, but cobbler is easier and faster to make than pie. This recipe serves six to eight people.
Things You'll Need
- 2 c. all-purpose flour
- 1/2 c. sugar
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 7 tbsp. unsalted butter, cut up
- 3/4 c. heavy cream
- 5 c. fruit (large fruit sliced)
- 1/2 c. unsalted butter
- 2 tbsp. honey
- 1/4 c. brown sugar
- Baking Dishes
- Mixing Bowls
- Mixing bowls
Heat oven to 350 degrees F.
Butter the bottom of a 9-by-13-inch baking dish and fill with the fruit or fruit filling of your choice (see Tips). Set aside.
Stir together the flour, sugar, salt and baking powder.
Combine 7 tbsp. butter and the flour in a bowl. Mix with your fingers until the mixture resembles coarse meal.
Add the cream all at once, stirring it in with a wooden spoon to form a dough. Once it's combined, knead for 15 to 20 seconds.
Pick up pieces of the dough about the size of olives and sprinkle them over the fruit until the top of the dish has been covered. These pieces will give the dish its "cobbled" look, and juices from the fruit will bubble up around the dough.
Bake for 30 minutes. While the cobbler is baking, prepare the butter mixture for the top of the cobbler.
Combine 1/2 c. butter with honey and brown sugar and place in the microwave to melt.
Pour the melted mixture over the cobbler after it has baked for 30 minutes.
Increase heat to 375 degrees F and cook for another 15 to 20 minutes or until a crust has formed on top.
Tips & Warnings
- Any fruit or fruit filling normally used for fruit pie can be used here.
- If you're using a fruit like apples with low sugar content, toss the fruit with some sugar before placing it in the pan. You can also add spices to taste.
- Peel fresh fruits if you can - the peel will fall off during cooking as the fruit shrinks.
- You can also try combining fruits - a mixed berry cobbler is very tasty.
- If you're using canned fruit, drain and rinse it well before using. Buy more than you think you need to compensate for the loss of the syrup.
- If you're using dried fruit, such as apricots, as the primary fruit, rehydrate them in cold water before using. Raisins used as an accompaniment do not need to be rehydrated.
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