Warm fruit, tender crust, cinnamon meltiness...what's not to like about a fruit cobbler?
Our version tonight will feature a bag of peaches I found in the back of the freezer -- just in time, too. The temperature's dropping, and clouds are moving in.
*Use many different kinds of fruit -- fresh, canned or frozen -- for this country dish. If you're planning on frozen, use it partly-thawed, or it will be mushy. Mix and match, if you like.
*Make up the cobbler dough earlier in the day, and store in the refrigerator until needed.
(adapted from an All Recipes version)
For the fruit:
2 cups fruit, your choice -- peeled and chopped, if needed
1/3 cup white sugar
1 teaspoon cinnamon and/or nutmeg
(I don't use any spices, except a bare sprinkle of nutmeg, for blueberries, strawberries -- or any other berry)
For the cobbler:
1 cup flour
6 tablespoons butter, crumbled or grated into the flour
1/4 cup each of white and brown sugar
2 teaspoons baking powder
shake of salt
just enough milk (I used an egg) to moisten the mixture, if needed
2 teaspoons cinnamon
2 tablespoons white sugar, mixed into the cinnamon
Start your oven to 425 degrees.
Mix the cobbler dough. (This will be crumbly, more than doughy. No worries.) Mix the fruit, then pile into a greased 8" square baking dish. Dump the cobbler mixture over, spread out, then sprinkle with the sugar/cinnamon, if you like. (It's also good without, if you're planning on serving with whipped cream or ice cream.)
Bake for 30 minutes, until golden brown. Makes four warm servings -- unless it's really cold out, and you've had a long day. Then it might only be two.