Tuesday, August 5, 2014

Easiest Batter Simple Fruit Cobbler

Fruit Cobbler is the very first thing I ever learned to make when I began cooking 25 years ago. My grandma used to bottle her own fruit and so we had a lot of canned fruit around the house. When the case of the Sunday afternoon munchies attacked it was my go-to food. 

Not only did I love the sweet flavor of the fruit and crispy-cakey-ness of the cobbler, but the science in the recipe absolutely baffled me. You seemingly assemble the ingredients all in the wrong order and somehow in the oven they all change places and become something magical. 

This is just about the most simple homemade dessert you can prepare. Served with a scoop of ice cream or a dollop of whipped cream it becomes fancy comfort food that elevates any fruit into something extra special.  You can use any fresh, frozen or canned fruit. I had a bag of frozen mixed berries, a few fresh cherries and a handful of fresh raspberries. I used those. 


(This recipe makes a 8x8 pan, so I suggest doubling the recipe and preparing a 9x13 pan)

 4 tablespoons butter
 3/4 cup all-purpose flour
 3/4 cup sugar
 1 teaspoon baking powder
 1/4 teaspoon salt
 3/4 cup milk
 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
 1 tablespoon sugar


Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. 

Sprinkle with remaining 1 Tb. of sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes.

  Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

 The hardest part of this whole recipe is waiting for it to cool a bit right out of the oven before dishing up a big heaping spoonful.  It was every bit as wonderful as I remember it being when I made it so many years ago.

 My favorite fruit to use is cherries, but peaches make an incredible cobbler as well as blueberries.