Batter Fruit Cobbler
Source of Recipe
David
List of Ingredients
Batter Fruit Cobbler
1/4 cup unsalted butter -- (1/2 stick)
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups washed -- trimmed, cut up fruit ( not sweetened or thickened)
1 tablespoon sugar
Recipe
Preheat oven to 350. Put butter in an 8 or 9 " square or round pan. Set
on lower-middle rack in oven to melt. (I use a glass 9" pie plate).
Whisk flour, 3/4 c. sugar, baking powder and salt in small bowl. Add
milk; whisk until just incorporated into dry ingredients. Once melted,
remove butter from oven. Pour batter into pan over butter (no need to
stir at all) and arrange fruit over batter. Sprinkle with remaining 1
T. sugar. Bake until batter browns, 40 to 50 mins. Cool slightly and
serve. It's great with freshly whipped cream or vanilla ice cream.
This recipe is great because it's amazingly easy, quick and can be made
with almost any fruit, fresh or frozen year round. If using frozen
fruit you will need bake it 50 to 60 mins. IQF fruit (individually
quick frozen) works, well especially blueberries, rhubarb and sour
cherries. The latter two may require a bit more sugar. Avoid frozen
peaches and bing cherries. Just snip the bag and pour. Don't thaw it
out first. I've made this with apples, pears, (I added cinnamon)
peaches and fresh blueberries mixed with strawberries I found
strawberries to be too watery.
Variations:
Apple Cobbler: Add 1/2 tsp cinnamon and 1/8 tsp nutmeg. Omit last tbs sugar.
Top with powdered sugar, after baking.
Pineapple: I made an "upside down" cobbler by melting the margarine, and
sprinkling 1/4 cup of brown sugar on the bottom, then spreading a can (
16 ounce ) of drained crushed pineapple evenly on that, and then the batter.
Wonderful. Use the mix recipe below, and use the juice from draining the
can in place of the water. Do not sprinkle the top with sugar.
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