- 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.
Fried food can be such a temptation, or even a luxury indulgence that you only have once in a while.
It can also be quite intimidating to cook at home…anf if you are going to take the time, and the risk of getting burtned, it’s worth learning how to do it correcvtly.
Those times that you do fry foods at home, you want to make sure that you end up with the crispiest, crunchiest, and yummiest food…food with an attractive coloring, delicious taste, and satisfying crunch.
Not greasy, soggy food with breading that simply, falls or flakes off while you are cutting into it, ending up eating the breading separate from the meat.
So we’ll start our discussion on frying foods with breading.
Breading is a basic process that involves coating your food—such as fried chicken and onion rings—before frying it.
This coating can consist of many different types of crumbs—such as rushed corn flakes, fine dried breadcrumbs, crushed cracker meal, and even potato chips…(more on this later)…
Breading differs from using a batter to prep your food.
Breading involves using basically dry ingredients whereas Battering your food involves combining flour of some sort with a liquid and perhaps other ingredients—such as eggs and baking powder.
Battering your food coat them in a thicker and more goopy layer.