Before we begin…
- Use fruit at the peak of ripeness
- Peel and slice fruit
- Measure out ingredients and set aside
- Peaches are in season first part of September
– Blanche to remove skins
Ingredients to feed 6 people
- 4 C fresh fruit – your choice (eg) peaches, berries, apples
- 2 C accent fruit (eg) cherries or raisins
Fruit Filling – Add to above fruit - 1/2 C sugar
- 3 T cornstarch
- juice and zest from one lemon
Biscuit Topping - 1 1/2 C AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 6 TBL COLD butter
- 1/2 C cold milk
- 1/4 C cold cream
Final Topping - 1/2 C rolled oats or Original Oats
- 1/2 C sliced toasted almonds
- 1 tsp salt
- 1 tsp cinnamon
- 3 TBL melted butter
- 2 TBL maple syrup
Step by Step
- Preheat oven to 400
- Clean, cut, peel and slice all fruits
- Combine sugar, cornstarch, cinnamon
- Combine fruits and toss in lemon, then in sugar-cinnamon mixture
- Place in bottom of greased baking dish
- Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
- Add milk and stir briefly. DO NOT overmix. Keep it crumbly.
- Spoon this batter over top of the fruit in lumps – flatten lumps slightly
- Brush with heavy cream
- Sprinkle Final topping across the top
- then sprinkle with Turbinado sugar
- Bake at 375 for 35-50 minutes or until golden brown
- Let rest five minutes before cutting
Oh, one more thing…
-
The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
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