Saturday, March 12, 2016

Assorted Cobbler

This recipe, like the Universal Biscuits recipe, is a quick reference for making several different types of fruit cobbler depending on the type of fruit you happen to have.

As a side note, I have fairly bland taste in food-- many foods taste much more bitter or sweet to me than to my housemates so I tend to err on the side of less-is-more with both salt and sugar. I encourage you to try the recipe as is, and then adjust it to your own taste.

Assorted Cobbler

Ingredients for base:

  • 4 c. fruit, or enough to layer 1 to 1 ½ inches in the bottom of the pan
    • For berries add:
      • 2 Tbsp. cornstarch
      • 1 ¼ c. water
      • zero to ¼ c sugar
    • For rhubarb / apples add:
      • 2 ½ Tbsp cornstarch
      • ⅔ c. water
      • ⅔ c. sugar
  • Let fruit mixture sit for 15 minutes to soak
  • Bake fruit mixture for 20 minutes at 200C/ 400F
  • While the fruit is soaking and baking mix a batch of the Universal Biscuits
  • Add drop biscuits to the top and bake for and additional 15-20 minutes or until golden brown
  • Pull from oven and let set for 15-20 minutes or until cool enough to eat
Serve with vanilla ice cream or with a little cinnamon sugar sprinkled on top. This can be eaten warm or cool and holds up well when stored in the fridge for a few days.


Tools: shallow glass baking pan (mine is 7 x 11 inches), baking parchment

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