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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.