- 3/4C sugar
- 1-1/2C flour
- 1-1/2tsp baking powder
- 1-1/2C heavy cream
- 1tsp vanilla
- 1/2C butter, melted
- 2Tbsp cornstarch
- 1/4 tsp salt
Making the Fruit Filling
Preheat oven to 350…(isn’t that what almost recipes tell you to preheat your oven to…just lately noticed this)…
Place a stick of butter into a 9×13 pan in the oven while the oven preheats….just make sure that you take the pan out so that the butter doesn’t burn.
Do whatever you need to do to get the fruit ready—such as wash, peel, stem, seed, slice, and so on.
You may need to cook some of the firmer foods—such as apples or peaches—before using them in your cobbler in order to bring out more of their juices. To do this, just stir together the fruit and a little bit of sugar in a pan. Cook on medium heat for just a few minutes, until the sugar dissolves.
Once you finish prepping the fruit, taste it to see if you need to add some sugar, spices (choose whatever you gut instinct tells you), or lemon juice.
If your fruit is juicy or you want your cobbler to be more firmly set, you may want to add some cornstarch.
Spread the fruit filling evenly into prepared pan. It should fill the dish three-quarters full…(almost like when Making the Perfect Muffins, right?!)
Making the Topping
Mix together your dry ingredients—the flour, sugar, baking powder, and salt.
Cut in cold butter with a pastry cutter until pea-sized crumbs form.
Add the cream to the dry ingredients. Stir until just combined; the dough will be quite wet.
At this point, your topping should look like cookie dough.
Scoop the topping over the fruit mixture, using either a small ice cream scoop or a tablespoon.
Spread the topping out with a spoon or your fingers if you need to.
Sprinkle with coarse sugar or use an egg wash to give your cobber more sparkle and extra crunch.
Baking the Cobbler
Bake for 45 to 55 minutes, until golden brown….(Just like with everything else that you bake, stick a toothpick into the topping…if it comes out clean– it’s done.)
Once you have finished baking the cobber, set your oven on broil. Broil long enough to make it golden brown and slightly crunchy on top.
Serve warm with vanilla ice cream…(duh)…
Cover and store leftovers in the refrigerator for up to four days.
Baked cobbler can be kept frozen for up to three months. To serve, thaw overnight in the fridge. Warm in the oven before serving.