This post is here because I am tired of looking up cobbler recipes every time, tired of wondering the exact amount of flour and sugar in the crust, and the temperature to bake it in. This time, since the cobbler turned out to be the best ever, I decided to commit to writing everything I remember about making it.
So first of all, a cobbler is very similar to a pie, in that there is a fruit filling. But it only has an upper crust, and no lower crust (I've read recipes of both-crusts varieties, but I prefer not to make them). The reason why I make cobblers and not pies is you don't need to knead and roll out the dough, you can just prepare a mixture that you can drop over the filling by the spoonfuls, so much easier :)
Preheat oven to 375 degrees Fahrenheit, around 190 degrees Celsius.
To start with, we will need to make the filling. For that, we can use apples or peaches. And if it is apples, then definitely we should add some berries, which add flavor and colors. My favorites are strawberry and mulberry. Strawberry is perhaps the prettiest with its deep red color, but mulberry's dark purple is quite unique. If available, also consider raspberries, blueberries, ainselu, and bayar minus the stone.
Cut the apples in thin slices. Wash the berries. Put apples and berries together and add 2 tablespoons of sugar and equal amount of flour. If any of the fruit (especially the berries) is more sour than it should be, increase the amount of sugar accordingly. Sprinkle the juice of one or more lemons, according to lemon size. Add a pinch of salt. Stir thoroughly and pour into a greased pan. Add vanilla or cinnamon or both according to preference. Dab one tablespoon of butter over the mixture bit by bit, spread out.
In a separate bowl, mix two tablespoons butter with 3 tablespoons of sugar. One egg is optional. Add 6 tablespoons of flour, a pinch of soda, cinnamon / vanilla and stir thoroughly. The consistency should be like batter, pour-able, not stiff like dough. If it becomes stiff, add a couple spoonfuls of milk.
Drop batter by the spoonfuls over the filling. The batter should hopefully cover most of the filling, but if small gaps are left, the batter will expand to cover it.
The oven should be preheated to 375 degrees (190 degree Celsius). Bake for 30 minutes, or until the crust becomes golden brown. Serve hot or cold (best with ice cream.)
If served hot, the contents are likely to be still runny (but delicious). When it cools down, it sets like a cake.
So first of all, a cobbler is very similar to a pie, in that there is a fruit filling. But it only has an upper crust, and no lower crust (I've read recipes of both-crusts varieties, but I prefer not to make them). The reason why I make cobblers and not pies is you don't need to knead and roll out the dough, you can just prepare a mixture that you can drop over the filling by the spoonfuls, so much easier :)
 |
| peach cobbler (not made by me though) |
Preheat oven to 375 degrees Fahrenheit, around 190 degrees Celsius.
To start with, we will need to make the filling. For that, we can use apples or peaches. And if it is apples, then definitely we should add some berries, which add flavor and colors. My favorites are strawberry and mulberry. Strawberry is perhaps the prettiest with its deep red color, but mulberry's dark purple is quite unique. If available, also consider raspberries, blueberries, ainselu, and bayar minus the stone.
 |
| mulberry piled over apples |
Cut the apples in thin slices. Wash the berries. Put apples and berries together and add 2 tablespoons of sugar and equal amount of flour. If any of the fruit (especially the berries) is more sour than it should be, increase the amount of sugar accordingly. Sprinkle the juice of one or more lemons, according to lemon size. Add a pinch of salt. Stir thoroughly and pour into a greased pan. Add vanilla or cinnamon or both according to preference. Dab one tablespoon of butter over the mixture bit by bit, spread out.
.JPG) |
| apple and mulberry with flour, sugar, salt, vanilla essence, and dabbed with butter |
In a separate bowl, mix two tablespoons butter with 3 tablespoons of sugar. One egg is optional. Add 6 tablespoons of flour, a pinch of soda, cinnamon / vanilla and stir thoroughly. The consistency should be like batter, pour-able, not stiff like dough. If it becomes stiff, add a couple spoonfuls of milk.
Drop batter by the spoonfuls over the filling. The batter should hopefully cover most of the filling, but if small gaps are left, the batter will expand to cover it.
The oven should be preheated to 375 degrees (190 degree Celsius). Bake for 30 minutes, or until the crust becomes golden brown. Serve hot or cold (best with ice cream.)
.JPG) |
| The crust is wonderfully crunchy when warm, and soft like a cake when cold |
If served hot, the contents are likely to be still runny (but delicious). When it cools down, it sets like a cake.
Ingredients
Filling
3-4 apples/peaches
A cup or two of berries
2 lemons
2 tablepoons sugar
2 tablepoons flour
A pinch of salt
Vanilla essence / Cinnamon powder
One tablespoon butter
Crust
2 tablepoons butter
3 tablepoons sugar
6 tablepoons flour
1 egg
A pinch of soda
Dash of milk
Vanilla essence / Cinnamon powder
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