Latest dessert idea: fruit cobbler

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Blackberry Cobbler; Photo Source: pastrystudio.blogspot.com

I have been trying to eat more fruit and less dessert. It has been working for the most part. But every once in a while there are days when I feel like I absolutely need the added sugar. Lately, that dessert craving is being satisfied by cobblers. It has the fruit, it has the sugar, and it is baked so it feels special.

A cobbler is not that different from the crisps I have talked about.  Instead of the oat based mixture that is added over crisps, cobblers have a biscuit like topping. You could think of it as a variation of a pie.

After making these a few times, this is the version that appeals to me the most because it is the quickest and dirties the fewest dishes. I always make mine in a 8×8 inch square pan so here are the approximate measures for a batch.

What you need: 

Butter, Milk, Sugar, All-purpose flour, Baking powder, Fruit

 

Method:

  • Melt about 6 tbsp of butter and pour into baking dish.
  • Mix about a cup of flour, 1/2 -1 cups of sugar, and a teaspoon of baking powder. Mix thoroughly.
  • Add 1 cup of milk and mix. Do not stir. Mix less than you think you need to.
  • Pour biscuit mixture into pan with butter. Do not stir.
  • Add fruit on top. I would approximate about 2 cups of fruit. Do not mix.
  • Bake at 350 degrees for about 20 minutes. Remove when the biscuit looks golden.

Notes:

  • I have made this with peaches and blueberries but I imagine it would with pretty much any stone fruit and many berries as well. Apple cobblers are common too.
  • If you are using a glass or ceramic dish you could use the microwave to melt the butter in the baking dish itself.
  • The texture of the biscuit completely depends on the mixing process. If you mix too much, you will end up with a chewy dough that is not as appealing.

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