People spend a lot of time waxing poetic about the benefits of a pie, but I’m going to make a strong announcement: a fruit cobbler beats the pants from a fruit pie. For starters, you don’t have to fret with cold butter and pancake dough in the hot kitchen in mid-July. Cobbler does not have a bottom crust intended for smudging, and if cobbler juices are a little thinned, they actually make for better dessert. Cobbler offers a crisp and soft top crust with a fruit jam filling underneath, requires a scoop of ice cream, and can go from cravings to hot on the table in about an hour.
Regional variations abound, with some imitations of pie dough and others closer to dumplings than pastry, but the best topping for a cobbler is their plain sweet cream biscuit. A creamy biscuit layer baked with a crisp crust that breaks under the pressure of a fork, resulting in a soft, cookie-like biscuit that greedily absorbs rich fruit juices.
Are you ready for the best cobbler in your life – you can save it and bake it anywhere, anytime? Here’s how to do it.
What is a fruit cobbler?
Cobbler, potato chips, and crumbs are often grouped together in a family of recipes that I like to call a casual fruit dessert. The top layer of the cobbler should be a dense, thick pastry – usually a sweet cream biscuit – with a slightly sweetened fruit filling below.
Here are the four steps every cobbler requires.
Make a filling from fruit – from any fruit.
Make a layer of sweet cream biscuit.
Bake the fruit cobbler until bubbly.
Serving the cobbler for joy and delight.
* Ingredients :
+To stuff the fruit:
° 4-7 cups fruit cut into slices
° 1/2 to 1 cup granulated sugar or packed brown sugar (optional)
° 1 tablespoon fresh lemon juice (optional)
° 2 tablespoons cornstarch (optional)
° 1 to 2 teaspoons ground allspice, such as cinnamon (optional)
+To topping a cobbler:
° 1 1/2 cups all-purpose flour
° 3 tablespoons granulated sugar
° 1 1/2 teaspoons baking powder
° 3/4 teaspoon kosher salt
° 1 1/2 cup heavy cream
+ To be ranked first: (optional)
° 1 tablespoon heavy cream
° 1 teaspoon Demerara sugar
* Instructions :
Preheat oven to 375 degrees Fahrenheit. Arrange a shelf in the middle of the oven and preheat to 375 degrees Fahrenheit. Cover an 8-inch or 9-inch square baking dish, or a 9-inch pie plate, with the butter; Sit aside.
Fruit preparation. Prepare the fruit as necessary – wash, peel, stalk, seed, slice, etc. Give it a taste and mix it with some sugar or lemon juice as needed. If your fruit is juicy or you want a firm cobbler, mix in some cornstarch. Mix the spices if desired.
Transfering fruit to baking plate . Transfering fruit mixture to baking dish – you should fill the plate halfway up to three quarters full, leaving a good inch or so of extra space for the cobbler.
Mixing dried ingredients to top cobbler. In a bowl, mixing flour, sugar, baking powder, & salt.
Add cream to dry ingredients. Pour 1 1/2 cups cream. Stir until just blended; The dough will be very moist.
Put the cobbler mixture on the fruit mixture. Using a small scoop of ice cream or a large spoon, put two tablespoons of cobbler dough on the fruit.
Bake for 45 to 55 minutes. Spread the cobbler dough with a tablespoon of cream and sprinkle with demiara sugar. Place the cobbler on a baking sheet folded to catch drips, or place aluminum foil underneath in the oven. Bake until the top layer turns golden brown around the edges and boil the fruit filling, for 45 to 55 minutes.
Cool cobbler and serve. Let the cobbler cool for at least a few minutes so it doesn’t burn your mouth! Cobbler can also be served at room temperature or the next day.
Enjoy !
