Quick and Easy Fruit Cobbler
by rmcmullan
This is a nice quick and easy cobbler that's made to accommodate whatever fruit you have and spice you're interested in. It's a nice platform for fruit dessert improv. See notes below for my favorite pairings of fruit and spice.
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INGREDIENTS
- 4 tablespoons Unsalted butter ; (1/2 stick)
- 3/4 cups Sugar
- 1 teaspoon Spice ; (your choice, see notes below)
- 2 cups Fruit ; (your choice, fresh, frozen, or canned)
- 1 cup All purpose flour
- 2 teaspoons Baking powder ; (aluminum free if you can get it)
- 1/2 teaspoon Salt
- 1/4 cup Vegetable oil
- 1 cups Milk
- 1 teaspoon Vanilla extract ; (optional)
- 2 tablespoons Course Sugar ; (large crystals, optional)
INSTRUCTIONS
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees.
2. Place 4 tablespoons cut-up butter in 8 by 8-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
3. Mash, cut, or crush 2 cups fruit into nice bit-sized pieces, letting juices out. Taste and add sugar if needed.
4. Combine 1 cup flour, 1 cup sugar, 1 tsp spice (see note below), 2 tsp baking powder, and 1/2 tsp salt in large bowl. Whisk in oil until well distributed, then whisk in milk and vanilla (if desired).
5. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
6. Dollop mashed fruit mixture evenly over batter
7. Bake 20-25 minutes, brush top with additional melted butter (if desired), sprinkle with course sugar, and rotate pan.
7. Bake additional 20-30 minutes until golden brown and edges are crisp.
8. Let cobbler cool on wire rack for 30 minutes. Serve warm.
NOTES
The fun in this is pairing the two interchangeable parts, fruit and spice. Here are some suggestions:
- Peaches and nutmeg
- Blueberries and cardamom
- Pears and galangal or ginger
- Cherries and cloves (sub almond extract for vanilla)
For an extra flourish you can brush the top crust with butter half-way through baking so that it bakes up extra golden brown and deliciously buttery. If you want the bread part of the cobbler to be richer or more tender, add butter to the batter or substitute some of the milk with half-and-half or cream.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (138g) | ||
| Recipe Makes: 9 Servings | ||
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| Calories: 215 | ||
| Calories from Fat: 98 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.9g | 15 % | |
| Saturated Fat 4.2g | 21 % | |
| Monounsaturated Fat 4.5g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 17mg | 5 % | |
| Sodium 4683.4mg | 161 % | |
| Potassium 156.3mg | 4 % | |
| Total Carbohydrate 26.1g | 8 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 24.7g | ||
| Protein 3.7g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 215
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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