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 (115 g) butter, melted (dairy or non-dairy)
- 1 cup (150 g) all-purpose flour (regular or gluten-free blend)
- 1 cup (200 g) granulated sugar
- 2 teaspoons (10 g) baking powder
- 1 teaspoon (3 g) ground cardamom or cinnamon, divided
- 1/4 teaspoon (1.25 g) salt
- 3/4 cup (180 mL) milk (dairy or non-dairy)
- 1/2 teaspoon (2.5 mL) vanilla extract
- 5 medium-sized peaches, peeled and thinly sliced
- 1/2 cup (95 g) blueberries
- 3 tablespoons (37 g) 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, sugar, 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.
i know i’ve asked this before but what’s the go with using mils for non-liquids? I have never seen this anywhere before except on your blog, to be honest:) Is it a personal thing?
sorry not trying to be rude – just curious.
Hi Sherry, sorry for not answering earlier when you asked. Busy week. I understand what you are asking and agree that oz/grams is more appropriate but the home cooks which represent the majority of my audience seem sadly reluctant to use kitchen scales. And in Canada, weirdly, it seems many people are OK with using mLs for non-liquid measurements – I don’t quite know why. Thanks for asking. I may try to convert the masses in the future. 🙂
Thanks paula. I am still bemused I have to say. Or is that confused? The longer i blog the more I realise how important scales are:-)