Rosie's World - Recipes - Fruit Cobbler

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Southern Fried Quail Charlane Plantation | Cumberland Sauce | Creamy Cheese Grits | Fruit Cobbler | Ratatouille
Roast Turkey | Cranberry Gelee
Fruit Cobbler

I call this a "do-as-you-please" recipe; you can even bake it in a round, shallow dish.

Ingredients:

1 stick butter (8 ounces or 8 tablespoons)
5 cups fresh fruit (such as blackberries, peaches, apples or blueberries), peeled and coarsely chopped or frozen, partly thawed
2-1/2 cups sugar, divided 1 cup and 1-1/2 cups
1-1/2 cups all-purpose flour
3 teaspoons baking powder (optional)
1 teaspoon ground cinnamon
1/4 teaspoon salt (less if using sea salt)
1 teaspoon vanilla
1-1/2 cups whole milk

Vanilla ice cream, whipped cream, heavy cream or sweetened creme fraiche, for garnish Preheat oven to 350 degrees. Place butter in an oval or rectangular baking dish, about 7x11 inches or 9x13 inches, and melt butter in preheated oven. To fresh or frozen fruit, add 1 cup sugar. Toss to combine and set aside.

Make batter by combining flour, baking powder, remaining cup of sugar, ground cinnamon, salt, vanilla and milk in the blender jar, whirling until ingredients are combined. Pour batter into middle of butter, but do not stir. Pour fruit into batter. Scatter about evenly, but do not stir. (Or you can reverse the process, and pour fruit first into butter, then top with batter, so fruit sits under a cake-like crust.) Bake 30 minutes, then check to see if set. (At this point, the dessert should be cake-like.) If you prefer it crisper, continue baking 15-25 minutes, until done to your liking. Serve warm with garnish of your choice. Serves 12.