Showcase fresh or frozen fruit in a delicious, easy dessert!
While I am inordinately fond of fruit crisps and keep a bag of homemade prepared oat-butter-sugar topping in my freezer year round, I recently decided to make my very first cobbler and it was a delicious success. I opted to go Southern-style (batter on the bottom) rather than Northern (batter on top of fruit) and loved not only the flavour of this dish but also its beautiful appearance. I am looking forward to trying other fruit combinations such as apple-cranberry or solo fruits such as raspberries, cherries or plums. This is a great dessert to make with gluten-free flour; it’s also ideal for vegetarians or vegans as it does not contain eggs and non-dairy versions of butter and milk may be used. I found that the cobbler was best enjoyed within a few hours of baking, however the next morning, the leftovers still tasted pretty fabulous. Note that you can use fresh or frozen fruit; if using frozen, do not thaw before adding to the dish.
- 1/2 cup (125 mL) butter, melted (dairy or non-dairy)
- 1 cup (250 mL) all-purpose flour (regular or gluten-free blend)
- 1 cup (250 mL) granulated sugar
- 2 teaspoons (10 mL) baking powder
- 1 teaspoon (5 mL) ground cardamom or cinnamon, divided
- 1/4 teaspoon (1.25 mL) salt
- 3/4 cup (180 mL) milk (dairy or non-dairy)
- 1/2 teaspoon (2.5 mL) vanilla extract
- 2 1/2 cups (625 mL) peeled and thinly sliced peaches (about 3 large)
- 1/2 cup (125 mL) blueberries
- 3 tablespoons (45 mL) brown sugar
- Whipped cream, coconut cream or ice cream, to serve
- Preheat oven to 350F. Pour the melted butter into an 8 inch (20cm) square baking pan and set aside.
- Make the batter by putting the flour, baking powder, salt and 1/2 teaspoon (2.5 mL) of the ground cardamom or cinnamon in a medium-sized bowl. Combine the milk and vanilla extract and pour over flour mixture, stirring until a smooth batter forms. Pour the batter mixture over the butter in the pan but do not stir.
- In another medium-sized bowl, toss the peach slices and blueberries with the remaining cardamom or cinnamon and scatter them evenly over the batter. Sprinkle the brown sugar over the top.
- Bake until the batter is set in the centre of the pan (about 35 – 40 minutes).
- Let cool for at least 10 minutes before serving with whipped cream, coconut cream or ice cream.