Tuesday, July 29, 2014

Fruit Cobbler


Fruit Cobbler is a perfect summer dessert, and made best with whichever fruit is in season. Here, we used a combination of strawberry, rhubarb, and raspberry- you can confidently use any fruit combination for cobblers, rest assured knowing it will be delicious.

Ingredients (makes 6 ramekins) :

For the topping:


cup buttermilk
1 tsp vanilla extract
1½ cup flour 
cup sugar 
1 tsp baking powder
½ tsp soda
½ tsp salt
½ tsp group cinnamon
6 tbs cold, unsalted butter, cut into pieces

For the filling:

5 cups fresh fruit
1 tbs citrus juice
citrus zest
3 tablespoons sugar (or to taste, depending on fruit used)

Directions: 

1.   In a large bowl, combine your fruit, citrus juice/zest, and sugar until well mixed. Divide the fruit among your ramekins, and bake at 375 for 10 minutes while you prepare the topping. 

2. In a large bowl (I used my Kitchenaid mixer) combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Once mixed, add the butter pieces- using the paddle attachment, mix on low speed until the mixture forms large crumbs (about 30 seconds). 

3. Slowly pour in the buttermilk and vanilla. Beat until just combined and a soft, sticky dough forms. 

4. Drop the dough into the fruit filled ramekins, spacing it evenly. Sprinkle with sugar. The dough will not cover the top entirely at first, but will spread to become an even layer once it is baked. 

5. Bake at 375 for 30-35 minutes, or until the fruit is bubbling and the topping is browned. 
6. Let cool slightly. Be patient, lest you burn your mouth. I know it's hard.


This is one of my favorite quick summer desserts, and I suggest eating it with milk and vanilla bean ice cream.

I used this recipe as inspiration. 
  
-Oksana