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    Any Frozen Fruit and Cornmeal Cobbler


    Source of Recipe


    From Julia Turshen’s book “Simply Julia”

    Recipe Introduction


    This was recommended by blue_dolphin at eGullet.org. I love that you can use any frozen fruit. For the 4th of July when Stephanie and Gary were here, I used commercially frozen blueberries and peaches that I’d gotten at the produce stand and frozen myself. I messed up a bit by using a smaller, deeper baking dish than the one called for. I didn’t think about it and used the full amount of topping. It ended up being too thick of a layer of topping. I personally found that the cornmeal topping needed to be sweeter. Next time I may double the sugar in it.

    Recipe Link: https://nationalpost.com/life/food/cook-this-any-frozen-fruit-and-cornmeal-cobbler-from-simply-julia

    List of Ingredients




    FRUIT FILLING:
    2 lb (907 g) frozen fruit – combinations are good
    2 tbsp fresh lemon juice
    2 tbsp cornstarch
    2 tbsp granulated sugar

    COBBLER TOPPING:
    3/4 cup (98 g) yellow cornmeal
    3/4 cup (94 g) all-purpose flour
    1/2 cup (100 g) granulated sugar [this is the original amount – I will double]
    2 tsp baking powder
    1/2 tsp kosher salt
    1 cup (240 mL) half-and-half
    3 tbsp unsalted butter, melted

    TO SERVE:
    Vanilla ice cream

    Recipe



    Heat oven to 375F.

    Put the frozen fruit, lemon juice, cornstarch, and the sugar in a 9x13-inch baking dish and mix to combine.

    Make the topping by mixing the cornmeal, flour, sugar, baking powder, and salt in a bowl. Add the half-and-half and melted butter and mix well.

    Pour the batter over the fruit. Bake for about 45 minutes – the topping should be dark golden brown and the fruit juices bubbly.

    Let cool for at least 15 minutes before serving topped with ice cream.

    Serves 8.



 

 

 


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