Without serving store-bought ice cream, you will not discovery a simpler & delicate dessert than this fruit cobbler. Use any summer fruit that is rich in succulents: peaches, nectarines, blueberries, blackberries, strawberries, raspberries.If you use frozen berries, this dessert can be harvested in 10 minutes.
* Ingredients :
+ For the fruit filling:
° 4-7 cups of chopped fruit
° 1/3 to 1 cup granulated sugar (optional)
° 1 tsp freshly lemon juice (optional)
° 2 tsps cornstarch (optional)
° 1 to 2 teaspoons ground spice, such as cinnamon (optional)
+ For top cobbler:
° 1 1/2 cups all purpose flour
° 3 tsps granulated sugar
° 1 1/2 teaspoons baking powder
° 3/4 teaspoon kosher salt
° 1 1/2 cups heavy cream
° 1 tsp heavy cream
° 1 tsp Demerara sugar
* Instructions :
Preheaat oven to 374 degrees F . Arrange a rack in middle of the oven and preheaat it to 376 degrees F . Line an 8- or 9-inch square baking dish or a 9-inch pie dish with butter; Sit aside.
Fruit preparation.Mandatory preparations for washing fruit/peel/stem, seeds/slices/etc.Try to mix it with a little sugar. If your fruit is juicy or you want a strong cobbler, mix in some cornstarch. Mix spices as desired.Transfer the fruit to the baking tray.Transfer the fruit mixture to the baking dish. The shape should be half full to 3 liters, leaving one centimeter.Mix dry ingredients on the shoe rack.Mix flour, sugar, baking powder and salt in a bowl.
Add the cream to the dried ingredient. Pour 1 1/2 cups cream.Stir until fully combined; the dough will be very wet.Pour the cobbler mixture over the fruit mixture. Using a teaspoon of ice cream or a tablespoon, apply two tablespoons of cobbler paste to the fruit.
Baking for 45 to 55 minutes. Grease cobbler dough with a teaspoon of cream also sprinkling it with Demiara sugar. Placing cobbler on a folded baking sheet to catch drips, OR place aluminum foil on the bottom of the oven. Baking TO the topping is golden round edges and the fruit filling has boiled, 45 to 55 min .
Cool cobbler also serving . Let cobbler cool about at least a minute so it doesn’t burn your mouth! The cobbler can also be serve at room temperature or next day.