Thursday, August 26, 2010
I love apple crisp... something about baked fruit is so warm and comforting. It's a shame crisps are only made in the fall and winter. Good thing someone created a baked cobbler to fulfill our cravings for baked fruit in the Spring and Summer months!
Cobblers are similar to crisps because of the baked fruit, but the textures are very different. Crisp has that slight crunch with the caramelized oatmeal and brown sugar topping, while this cobbler recipe has a light sponge like consistency. They are equally delicious and full of sweet fruity goodness!
I love this cobbler recipe in particular because it requires so few ingredients. It's a dessert I find is easy to throw together when I have a sudden craving for something sweet . If you stock the few baking ingredients I have listed on my Pantry Staples page, you can whip this dessert up any time you like!
Despite it's convenience, you have to be warned that it's an extremely fussy recipe. Out of all of the times I've made this recipe, about half of those attempts have failed. You would think that would discourage me from using it, but its so delicious I can't give up on it! Not to mention, I get special requests put in by my husband for it... how can I say no to him?!
So to help you through the fussiness, just keep in mind that the baking time may need to be adjusted. So how can you tell if its baked through? That's the difficult part... you can't perform the toothpick test. In fact, it will always look wet and runny in the center because the melted butter settles on top... hence my multiple failed attempts! So my advice to you would be to prep with finesse paying close attention to each step and when in doubt leave it in the oven to bake longer. As far as I can tell, you can never over bake this recipe.
Good luck!! This recipe is well worth the hassle!
To start, melt one stick of butter in the corningware dish. Meanwhile, in a separate bowl, mix the sugar, salt, flour, and baking powder. Then mix in the milk.
In a small saucepan heat 3 cups of fruit. Any mix of fruit will do! Add some extra sugar if you would like it even sweeter. Then when all three components are ready, carefully pour the batter into the center of the coringware pan that is holding the melted butter. Then carefully pour the fruit into the center of the dish.
Bake in the oven at 350 degrees for 1 hour or until center appears as cooked through as possible. Don't be weary of the melted butter that collects on the surface of the dish. As it cools, the center drops slightly and the cake sponges.
Allow to cool about 20 minutes and serve with vanilla ice cream!
Fruit Cobbler (Mom’s amazing Cobbler!!)
½ cup butter
1 cup sugar
1 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 cup whole milk
3 cups fresh or frozen fruit
Preheat the oven to 350 degrees.
Melt the stick of butter directly into your 1.5 quart corningware baking dish in the microwave.
In a mixing bowl, stir together the sugar, salt, flour, and baking powder. Mix in the milk.
Heat the fruit in a saucepan. Add some extra sugar if you would like it even sweeter. (Why not?) You can use any type of berry, and I like to mix fresh peaches and blueberries. Plums are also divine, but don’t bother peeling them. In a pinch (or in the winter), frozen fruit works too.
Pour the batter directly into the center of the melted butter. Pour the hot fruit into the center of the batter. Bake for 1 hour or until it looks golden brown.