Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Crumbly Caketop Cobblers
Serves 8 to 10
| 1 Universal Black Iron Skillet Pie Crust
(Note: I haven't included his pie crust recipe here. Any pie crust for a 10"- pie pan or plate will work. ) |
| Fresh or frozen fruit of your choice (about 2 cups). Peel and cut into slices if you're not using berries. |
| 1/4 cup plus 2 teaspoons butter or margarine |
| 1 cup unbleached white flour |
| 1/2 cup sugar |
| 1/2 cup buttermilk |
| Total preparation and baking time: About 1 1/2 hours, depending on preparation of fruit. |
| 1. Prepare fruit. |
| 2. Preheat oven to 375 F. |
| 3. In a mixing bowl, cut the butter or margarine into the flour until the mix is the consistency of cornmeal. Then thoroughly mix in 1/2 cup sugar. Set aside 1/2 cup of the butter-flour-sugar mix for sprinkling the top of the cobbler. |
| 4. Beat buttermilk into the remaining butter-flour-sugar mix until you have a thick but pourable batter. |
| 5. Layer the preparedcrust with half the fruit and pour half of your batter over this layer. |
| 6. Add the remaining fruit and again cover with batter. |
| 7. sprinkle the remaining 1/2 cup dry butter-flour-sugar mix over the top. |
| 8. Put the cobbler in the oven. Check it after 40 minutes, although it may need another 10 minutes or so. It is done when the top is lightly brown and developing a slight crunchiness. As with the other cobblers, serve hot with substantial scoops of french vanilla ice cream. |
