![]() If you’re using blueberries, raspberries or blackberries etc. Mix flour, sugar, baking powder and spice and set aside. The larger the dish the less the batter will rise up to cover the fruit. Place the butter into a glass pie plate or 8 x 11 or smaller glass baking dish and place in the oven to melt. ¼ cup granulated sugar (optional-it really depends on how sweet and ripe your fruit is and how sweet you like your cobbler, it will give a nice crunch to the top as well).2 to 2 ½ cups fruit, in bite size pieces – any single or combination you like, plums and peaches are two of my favorites.warm brown spice (I like coriander for its slightly citrusy character but cinnamon or nutmeg or allspice are great as well depending on the type of fruit you are using). ¼ cup unsalted butter (if using salted omit the salt in the recipe).Servings: 4 to 6 (but easily doubled in a 9 x 13 baking dish to serve 8 to 12) I guess I could have gone with a dollop of lowfat yogurt but I do so love Snowville creamery heavy cream!!Īdapted from a recipe given to me by my good friend and former colleague Carrie Sears Whipped cream or vanilla ice cream are great as well, but this was my breakfast. Serve it warm as is or as as I like it with a little splash of heavy cream. Pour the batter over the melted butter-do not stir.Īrrange the fruit pieces evenly over the batter and again do not stir.īake for approximately 45 minutes or until the fruit is nice and bubbly and the batter mixture had turned a golden brown. The total amount should be 2 to 2 1/2 cups of bite size fruit pieces. Today I’m using a some blueberries, plums, a peach and a few blackberries. Today I chose coriander because I love it’s faint citrusy character, but cinnamon, nutmeg or allspice would be great as well. Mix the flour, sugar, baking powder, salt (if you are using unsalted butter) and warm brown spice of your choosing in a small to medium sized bowl. Today I’m using a rectangular baking dish but a 9 or 10 inch pie plate would work as well and would force the batter to rise over the fruit a tad higher. Preheat the oven to 350☏ and melt the butter in the dish you will use for baking. The thing they all share in common is that they taste great and are simple to prepare. Some have a pastry crust, some a biscuit or scone like topping and some a simple cake or pancake like batter like this one. This would explain why there are so many different styles and versions of the same type of dish. I didn’t find any evidence of it, but my logic tells me it could have been called cobbler because the early British settlers made it from what could be cobbled together from the ingredients and equipment on hand. Sugar & spice, flour, butter, milk, baking powder, vanilla, a pinch of salt and the random fruit you have hanging around. The ingredients are likely things you have in the pantry and refrigerator already. So when you have a bit of extra fruit on hand and are craving something sweet, this could be on your table too. Not that making a pastry crust is time consuming or difficult but this type of cobbler is even easier and ever so tasty. This version of Cobbler is much easier than the Cobblers I grew up with which consisted of a large rectangular pan of fruit topped with a pastry crust. On one particular week we were discussing what to make with the lovely plums we had just gotten in our bag and she told me about the Fruit Cobbler she made. ![]() We shared a Wayward Seed CSA share for several years and not only was it great to enjoy the fresh, locally grown produce but we also got to share recipes and ideas of what to do with our bounty. It’s with her that I first experienced the joys of CSA membership. ![]() The recipe is based on one I got from a good friend and former colleague Carrie Sears. It’s been a busy few weeks with little time for taking pictures or writing but this morning I realized I had both a little time and several bits of fresh fruit from my Great River Organics CSA (Community Supported Agriculture) on hand and Fruit Cobbler popped into my mind.
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