Fruit Cobbler of the Season Recipe

From Dorothy McNett's Recipe Book.

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Fruit Cobbler of the Season

From Dorothy McNett's recipes at www.dorothymcnett.com. Use ANY fruit, such as peaches, apples, apricots, cherries, plums...or even a combination of fruits. Tomatoes can make a great dessert as well!

1/2 cup unsalted butter
3-4 cups fruit and its juices
1-2 tablespoons crystalline candied ginger, if desired
1 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup unbleached all purpose flour
3/4 teaspoon vanilla or almond extract
1 cup milk or half and half

small slices of Cheddar cheese, if desired

Put the butter in a deep casserole at least 9 inches in diameter, or 9 by 13 inch baking dish. Put it in a cold oven, and preheat to 350 degrees. This melts the butter nicely while heating the dish along with the oven. Prepare fruit, slicing if necessary, and put into a bowl. Toss in the ginger, if using. If the fruit is not juicy, sprinkle it with some of the sugar. Set aside.
In a batter bowl whisk together the sugar, baking powder, salt and flour. Add the milk with extract and mix well. Mixture will be thin. When the butter has melted and the oven has reached 350 degrees, pour the batter all at once into the dish, then pour the fruit and juices over the batter. Do not stir. Bake for 50-60 minutes, or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature. If making with tomatoes, It is nice served with a small thin slice of cheddar cheese and then some chocolate sauce drizzled over the cobbler.

Recipe created 1994-07-04.

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