Saturday, June 26, 2010

Fruit Cobbler

The title of this recipe is a bit deceiving because it isn't really for a whole cobbler, just the crust.  You see, I have no interest in cooked fruit, unless the said fruit is an apple.  When served cobblers, my method is to eat a corner piece that is likely to have more crust than fruit and even then I'm not happy because most of the cobblers I have consumed didn't posses a crust worth remembering...now enter my friend Anisha's cobbler.

The peach cobbler she brought to work shortly after starting in my office was amazing, phenomenal, superb, simply put, like everything else she cooks, Anisha's cobbler is legendary.  It is simple and straight forward, nothing fancy or overly hard to prepare.  I am told it works beautifully with any fruit filling you might want to put under it for the simple reason that the crust is so marvelous.  So go to the local market and buy whatever fruit you want (my kids wanted peaches), mix it with some sugar and cornstarch for thickening and pour this crust over the top.  It will scream fresh summer dessert at you the minute you take a bite!

Sugar Cookie Crust
Recipe Source: Anisha's Kitchen

1 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/2 pound (2 sticks) butter at room temperature
1 cup sugar
1 egg
1/2 tsp vanilla

fruit of your choice
2 tablespoons of flour
2 tablespoons of sugar

Cream butter, sugar, egg and vanilla.  Add dry ingredients.  Mix until well blended. Your batter will resemble a very soft cookie dough.


 Combine fruit with 2 tablespoons of flour and 2 tablespoons of sugar.  Pour/spread over fruit mixture.  Bake at 375 F until golden brown.

**Cook's Notes: I made this in a 9x9 pan.  I also covered my crust part way through because it was browning too quickly and inside wasn't cooking as fast.  You can easily double this recipe for larger pans.

Total Cost- $1.26 with fruit $4.41 (depending on which fruit you decide to use the final cost will vary)
Butter $1.08
Egg .08
Flour .08
Sugar .02
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22 comments:

  1. I love cobbler when it is fresh and the crust is crispy. BUT I dont like it when the top gets all soft. Any tips? Or is that just the way cobbler is?

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    1. I'm with you...my sister and I share a piece of cobbler or pie, she takes the fruit, I like the crust and fruit "gravy". Would like to know how to make it so the top doesn't get mushy.

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  2. A woman after my own heart, LOL. You're the first person who likes their cobbler like me...lots of really great crust and if I have just a tiny bit of the fruit gravy or whatever you want to call it, that's fine by me. I will have to try this soon.

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  3. how big of a can of the fruit mixture do you use?

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    1. Anonymous I don't used canned fruit, but I would imagine the larger sizes would work best.

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  4. I made this last night!!! Crust is awesome!!! I have never liked cobbler before because the crust never has flavor...until now!

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  5. how long do you bake it?

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    1. This is a recipe that is never the same because it really depends on how thick the crust is, your oven, the size/type of pan, and the kind of fruit you use. I would start with 15-18 minutes and begin checking it. I have gone as little as 15 minutes and up to 35-40 depending on pan size, the fruit, etc.

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  6. Totally making this right now...it's in the oven and I can't wait to try it!

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  7. What do you mix with the fruit?

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    Replies
    1. You can mix a few tablespoons of flour with your fruit if you want/need to.

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  8. How much fruit do you use?

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    1. The amount varies depending on the type of fruit and its size. When I did the peach cobbler, I used 5 large peaches in a 9x9 pan. Basically, I cut the fruit into the pan until it is almost full. Then I mix in the sugar and flour making sure the fruit is well coated. Sometimes I don't have enough of one fruit, so I toss in some frozen berries to bulk it up.

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    2. can you use frozen mix blend of fruit...and if so do you recommend thawing it first?

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    3. Frozen berries should be fine. I would use them frozen, but increase the baking time slightly.

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  9. Should I use cornstarch or flour on the fresh fruit?

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  10. This sound so delicious! Perfect time of year to try with peaches fresh from the fruit stands. I grow blueberries and plan to try with those also. Maybe I'll mix some peaches and blueberries together. Thanks for sharing!

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  11. OMG just made this with golden delicious apple and did cinnamon and sugar on the apple instead of flour and sugar....SOOO GOOD. and my kids love it to. definitely a keeper

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    Replies
    1. Can you tell me how much cinnamon you used? Sounds great!

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    2. Can you tell me how much cinnamon you used? Thanks!

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