Warm Apple and Berry Cobbler

Now, what’s the difference between a crisp and a cobbler? Answer: It’s all in the topping. Crisps typically have a topping comprised of flour, nuts, butter, oats and sugar, leaving a crisp texture. The topping can also include streusel. Thanks to their crumbly nature, crisps are also called crumbles. A cobbler is usually topped with batter or biscuits in lieu of a crust. Cobbler’s name comes from its sometimes cobbled texture and look, which is a result of spooning or dropping the biscuit dough over the fruit rather than distributing it equally. This way, the filling can peek through.

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Photo by Grace Holyoke (2019)

Cobbler is such a great dessert because it is acceptable to eat for breakfast (at least I tell myself that). And now THAT is the kind of dessert I want to be making if you ask me. It is PACKED with fruit, and the sweetness is all to your liking. The topping does not overpower or overcrowd the filling, it lets the fruit shine.

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Photo by Grace Holyoke (2019)

Simple desserts like this are perfect for the summertime. During these months, Ontario produces some of the best, juiciest, sweetest, best fruit and it would be a shame to not highlight them while they are in peak season. This recipe doesn’t fuss with the natural fruit much, it mainly just enhances its natural flavour and sweetness.

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Photo by Grace Holyoke (2019)

Warm Plum, Apple and Berry Cobbler

Ingredients

For the filling:
  • 2 cups fresh Ontario berries****
  • 1/3 cup light brown sugar, packed
  • 3 Ontario Sweet apples, peeled and roughly chopped
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
For the topping:
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 8 tablespoons unsalted butter, cubed and cold
  • 1/3 cup heavy whipping cream
  • 1 tablespoon coarse sugar for topping
  • vanilla ice cream, to serve (optional)

Process

  1. Preheat oven to 375 degrees F.

  2. In a large mixing bowl, combine the apples, berries, brown sugar, cornstarch and cinnamon.  Spoon the mixture into a 9″ or 10″ cast iron skillet.

  3. In a medium mixing bowl combine the flour, baking powder, salt and granulated sugar.  Add the butter and using a pastry blender, cut in the butter until the mixture resembles a coarse meal.  Add the cream and stir with a fork just until moistened.  Gently press the mixture together using a spatula, forming a loose dough.  Crumble the dough on top of the plum mixture.  Sprinkle with 1 tablespoon of coarse sugar.

  4. Bake until the top is golden brown and the filling is bubbling, about 45 minutes.  Serve warm topped with ice cream if desired.

     

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