Wednesday, September 10, 2014

Summer Fruit Cobbler


Summer is almost coming to an end and it was high time to prepare a typical summer dessert before the seasonal fruits become unavailable. You can in fact improvise and use any kind of fruit you have around. This dessert or comfort food is so simple, seasonal and delicious. I made mine with apples, blueberries, peaches and red currents. The merge of 2 sweet fruits with 2 sour ones gave it an amazing flavour and taste.



I totally loved how my apple and peach crumble turned out the other day so I cooked the fruit first in the same manner as the crumble before making the cobbler. You can use fresh or frozen fruits, but when in season, I would rather use all fresh fruit. 


Fruit Preparation :

Ingredients
20gm butter
60gm castor or fine grain sugar
1/3 cup orange juice
1 Stick cinnamon
1 Star Anise
1-2 medium sweet apples cored, peeled and sliced  (I used 2)
3 small or medium ripe peaches, sliced.
1 cup blueberries
1 cup red currents (used as a garnish with vanilla ice cream….but you can add in some to be cooked as well)
***Optional : 1 tsp nutmeg and 1 tsp cinnamon powder - I did add these 2 spices because I love the aroma of the blend of spices with fruit and sugar….amazing flavour!

Method :
Melt butter and add spices. Stir in the sugar until it becomes a light caramel colour.
Deglaze with orange juice. Add the fruits and cook for 5-8 minutes.
Set aside and prepare the cobbler batter.


Cobbler

Ingredients
1/2 cup or 4 oz butter cut into slices
1 cup all purpose flour
1/2 - 1 cup granulated sugar (I used only 1/2 cup of fine grain sugar)
1 1/2 teaspoon baking powder
pinch of salt
1 cup milk 
Vanilla ice cream and fresh red currents for serving.

Method
1. With rack in the centre of the oven, pre-heat to 375° F. Put the butter into a 10-inch skillet or 3-quart baking dish and put the skillet or dish in the oven to melt the butter while the oven is heating.

2. Meanwhile, whisk together the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir just until combined. A few small lumps are fine.



When the butter is fully melted, take the skillet out of the oven and pour the batter over the melted butter. Do not mix it together. Scatter the fruit over the batter, keeping most of it in the middle of the dish, rather than the edges. Do not mix it in, either.


Bake until the top is a rich golden-brown, 30 to 45 minutes (mine took 30 minutes).


Serve warm with vanilla ice cream and some fresh currents.





Prep time: 15 min | Cook time: 30 min | Total time: 45 minutes

Bon Appetit!

Author : Nur Diyanah Magness / www.sweetsharings.com












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