Fruit Cobbler
Recipe: Fruit Cobbler
From: Mark Bittman's How to Cook Everything, with variations
Serves: 6-8
4-6 c. fruit (see note)
3/4-1 c. sugar, or to taste
1/4 c. brandy (optional)
1/2 tsp. ground cinnamon (optional)
1/2 c. (1 stick) cold unsalted butter, cut into small pieces
1/2 c. all-purpose flour
1/2 tsp. baking powder
pinch salt
1 egg
1/2 tsp. vanilla extract
Preheat the oven to 375 degrees. Spray a 8x8" or 9x9" square baking dish with nonstick spray, or use a little extra butter to butter lightly.
Prepare fruit. Wash, peel, cut up as needed. If using brandy, reduce in a small skillet to 2 Tbsp. Toss fruit with brandy, cinnamon, and 1/4 to 1/2 c. sugar to taste. Place in baking dish.
Combine flour, 1/2 c. sugar, baking powder, and salt in a food processor and pulse several times to combine. Add butter and process for 10 seconds, until well blended. By hand, beat in egg and vanilla.
Drop the dough onto the fruit by tablespoonfuls, but do not spread it out. Bake until golden and just starting to brown, 35-45 minutes. Serve warm.
Notes:
This is a very flexible recipe. The original was for blueberries, without the brandy and cinnamon. I made it with about half peaches (from our CSA), half blueberries (which I had frozen), and spiced it up a bit. You could use blackberries, cherries, apples, pears, apricots, nectarines, plums... or a combination. Could toss in some cranberries (fresh or dried) with apples or pears. Use frozen (thawed) sliced fruits or berries in winter.
From: Mark Bittman's How to Cook Everything, with variations
Serves: 6-8
4-6 c. fruit (see note)
3/4-1 c. sugar, or to taste
1/4 c. brandy (optional)
1/2 tsp. ground cinnamon (optional)
1/2 c. (1 stick) cold unsalted butter, cut into small pieces
1/2 c. all-purpose flour
1/2 tsp. baking powder
pinch salt
1 egg
1/2 tsp. vanilla extract
Preheat the oven to 375 degrees. Spray a 8x8" or 9x9" square baking dish with nonstick spray, or use a little extra butter to butter lightly.
Prepare fruit. Wash, peel, cut up as needed. If using brandy, reduce in a small skillet to 2 Tbsp. Toss fruit with brandy, cinnamon, and 1/4 to 1/2 c. sugar to taste. Place in baking dish.
Combine flour, 1/2 c. sugar, baking powder, and salt in a food processor and pulse several times to combine. Add butter and process for 10 seconds, until well blended. By hand, beat in egg and vanilla.
Drop the dough onto the fruit by tablespoonfuls, but do not spread it out. Bake until golden and just starting to brown, 35-45 minutes. Serve warm.
Notes:
This is a very flexible recipe. The original was for blueberries, without the brandy and cinnamon. I made it with about half peaches (from our CSA), half blueberries (which I had frozen), and spiced it up a bit. You could use blackberries, cherries, apples, pears, apricots, nectarines, plums... or a combination. Could toss in some cranberries (fresh or dried) with apples or pears. Use frozen (thawed) sliced fruits or berries in winter.