Fruit Cobbler’s are very popular, today it’s our first topping for our fruit filling:
Cobbler
In a food processor, pulse 2 cups flour with 1/2 C. cornmeal, 3/4 C. granulated sugar, 2 tbs. ginger, 1 tbs. baking powder and 1 tsp. salt.
Add 2 sticks cubed cold butter and pulse until crumbly, the size of peas.
Add 3/4 C. milk and pulse until moistened.
Scoop 15 mounds of dough over the fruit filling of your choice and bake for 1 hour and 15 minutes.
A Fruit Crumble is our second topping:
In a processor, pulse 1-1/3 C. all-purpose flour with 2/3 C. light brown sugar, 1 tsp. baking soda and 1 tsp. salt.
Add 1 stick and 2 tbs. cubed cold butter and pulse until crumbly.
Add 1C. thick-cut rolled oats and pulse. In a bowl, press the topping into clumps and scatter over the fruit filling.
Bake for 1 hour.
A Pound Cake Crisp is a new-to-me topping, but it sounds rich and delicious, also easy, which I like!
Slice about 12 ounces plain pound cake into 1-inch cubes and spread on a baking sheet.
Toast in a 375 degree F. oven for 10 minutes.
Let cool, then toss with 6 tbs. melted butter, 1/4 C. sugar, and 1 tsp. finely grated lemon zest.
Arrange the cubes over the filling and bake for 50 minutes., covering with foil for the first 30 minutes.
Note: The fourth topping is Vanilla Bean ice cream, top while the cobbler is still a bit warm, sprinkle with a little cinnamon….you can thank me later!!
The above recipes are from the Food and Wine Annual Cookbook, an entire year of recipes 2009.
American Express Publishing Corporation, New York
All varieties of fresh fruit are available this month and for the rest of the Summer, be sure to try a cobbler, crumble or a pound cake crisp on a Sunday afternoon, with friends and family around your table.
Sundays seem to be the day for faith, family and fellowship, throw in some “fresh” and it’s a perfect day!
What could be better?
Oh! Don’t forget the ice cream!
Enjoy,
xx,
