Easy, Foolproof Cobbler with Any Fruit
Jul. 30th, 2015 11:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaHow To Make Easy, Foolproof Cobbler with Any Fruit
http://www.thekitchn.com/how-to-make-a-foolproof-cobbler-with-any-fruit-recipe-54973
Makes 6 to 8 servings
Ingredients
For the fruit filling:
4 to 7 cups sliced fruit
1/2 to 1 cup sugar or brown sugar, optional
1 to 3 tablespoons lemon juice, optional
1 to 3 tablespoons cornstarch, optional
1 to 2 teaspoons spice, like cinnamon, optional
For the cobbler topping:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, melted and no longer piping hot
Equipment
8x8-inch baking pan, 9x9-inch baking pan, or 9-inch pie pan
Mixing bowls
Measuring spoons and cups
Baking sheet or aluminum foil, to catch drips
Instructions
1. Preheat the oven to 350°F. Place a rack in the middle of the oven.
2. Prepare the fruit: Prepare the fruit as necessary — wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed. If your fruit is juicy or you'd like a more firmly set cobbler, mix in some cornstarch. Mix in spices, if desired.
3. Transfer the fruit to the baking dish: The fruit should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.
4. Mix the flour, sugar, and salt for the cobbler topping in a bowl.
5. Mix the melted butter into the flour and sugar. Warm butter is fine, but if it's still piping hot from being melted, let it stand for a few minutes before mixing.
6. Mix to form a crumbly dough: The cobbler topping will be quite sandy and crumbly, but should hold together when you pinch it. If not, add a little more flour.
7. Pat handfuls of dough into thick palm-sized disks. The disks should be 1/4- to 1/2-inch thick — no need to be super exact, though!
8. Lay the disks over the fruit filling: Overlap the disks to make a "cobblestone" look. If you have any extra topping, crumble it and sprinkle it over the surface of the cobbler.
9. Bake for 45 to 55 minutes: Place the cobbler on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake the cobbler until the topping is turning golden around the edges and the fruit filling is bubbling, 45 to 55 minutes.
10. Cool and serve: Let the cobbler cool for at least a few minutes so it doesn't burn your mouth! The cobbler can also be served room temperature, or the next day. Cover and refrigerate the pan with any leftovers.
Recipe Notes
Leftover cobbler topping can also be used to make smaller, individual cobblers in ramekins, or you can refrigerate it for a few days or freeze it for up to 3 months.
This recipe and post have been updated — first published by Elizabeth Passarella October 2011.
Nutrition
Per serving, based on 6 servings. (% daily value)
Calories 668
Fat 23.5 g (36.2%)
-Saturated 14.6 g (73.2%)
-Trans 0.9 g
Carbs 113.8 g (37.9%)
Fiber 2.5 g (10.1%)
Sugars 86.3 g
Protein 4.7 g (9.4%)
Cholesterol 60.7 mg (20.2%)
Sodium 124.6 mg (5.2%)
http://www.thekitchn.com/how-to-make-a-foolproof-cobbler-with-any-fruit-recipe-54973
Makes 6 to 8 servings
Ingredients
For the fruit filling:
4 to 7 cups sliced fruit
1/2 to 1 cup sugar or brown sugar, optional
1 to 3 tablespoons lemon juice, optional
1 to 3 tablespoons cornstarch, optional
1 to 2 teaspoons spice, like cinnamon, optional
For the cobbler topping:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, melted and no longer piping hot
Equipment
8x8-inch baking pan, 9x9-inch baking pan, or 9-inch pie pan
Mixing bowls
Measuring spoons and cups
Baking sheet or aluminum foil, to catch drips
Instructions
1. Preheat the oven to 350°F. Place a rack in the middle of the oven.
2. Prepare the fruit: Prepare the fruit as necessary — wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed. If your fruit is juicy or you'd like a more firmly set cobbler, mix in some cornstarch. Mix in spices, if desired.
3. Transfer the fruit to the baking dish: The fruit should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.
4. Mix the flour, sugar, and salt for the cobbler topping in a bowl.
5. Mix the melted butter into the flour and sugar. Warm butter is fine, but if it's still piping hot from being melted, let it stand for a few minutes before mixing.
6. Mix to form a crumbly dough: The cobbler topping will be quite sandy and crumbly, but should hold together when you pinch it. If not, add a little more flour.
7. Pat handfuls of dough into thick palm-sized disks. The disks should be 1/4- to 1/2-inch thick — no need to be super exact, though!
8. Lay the disks over the fruit filling: Overlap the disks to make a "cobblestone" look. If you have any extra topping, crumble it and sprinkle it over the surface of the cobbler.
9. Bake for 45 to 55 minutes: Place the cobbler on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake the cobbler until the topping is turning golden around the edges and the fruit filling is bubbling, 45 to 55 minutes.
10. Cool and serve: Let the cobbler cool for at least a few minutes so it doesn't burn your mouth! The cobbler can also be served room temperature, or the next day. Cover and refrigerate the pan with any leftovers.
Recipe Notes
Leftover cobbler topping can also be used to make smaller, individual cobblers in ramekins, or you can refrigerate it for a few days or freeze it for up to 3 months.
This recipe and post have been updated — first published by Elizabeth Passarella October 2011.
Nutrition
Per serving, based on 6 servings. (% daily value)
Calories 668
Fat 23.5 g (36.2%)
-Saturated 14.6 g (73.2%)
-Trans 0.9 g
Carbs 113.8 g (37.9%)
Fiber 2.5 g (10.1%)
Sugars 86.3 g
Protein 4.7 g (9.4%)
Cholesterol 60.7 mg (20.2%)
Sodium 124.6 mg (5.2%)
