http://teriskitchen.comEasy Fruit or Berry Cobbler
http://teriskitchen.com/desserts-recipes/easy-fruit-or-berry-cobbler.htmlServes 6 to 8
This easy and delicious fruit cobbler recipe came from my mother. She made most everything from scratch, but was not opposed to taking a little help from the grocery store, especially in the early days when convenience foods first became popular. And why not when the results are this good? This recipe works with fresh peaches, nectarines, plums, apricots, blueberries, blackberries, black raspberries, or a mixture of same. And I am certain there are other fruits and berries that would work as well. My absolute favorite is peach cobbler, sometimes mixed with blueberries. This dessert is great for a family meal, potluck or a special occasion. Although I have never tried it, you can make it using frozen or canned fruit when good fresh fruit is not available.
Ingredients
- 4 cups fresh fruit, halved or quartered, depending on fruit size, or whole berries
- 1/4 cup water
- 1/2 cup granulated sugar, more or less, depending on fruit and individual taste
- 1 tablespoon fresh lemon juice
- Grated zest of 1/2 lemon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup (1/2 stick) butter, preferably unsalted, cut into bits
- 1/4 teaspoon ground cinnamon
- Buttermilk biscuit mix for one batch shortcake dough
Preheat oven to 400° F. Place fruit and water in a saucepan or Dutch oven. Sweeten to taste. Add the lemon juice. In a small bowl, combine the cornstarch and cold water until dissolved. Blend into saucepan. Bring to a boil and cook for 1 minute or until sugar is dissolved. Pour into a 2-quart baking dish. Dot with the butter; sprinkle with cinnamon.
Mix shortcake dough according to package directions and drop by large spoonfuls on top of fruit. Bake for 20 minutes or until bubbly and dough is lightly browned. Serve warm or room temperature.
Notes: This recipe can be doubled. Use a 13x9x2-inch baking dish.
Variation: Substitute 3 tablespoons of quick cooking tapioca for the cornstarch and 2 tablespoons of water (check tapioca box for amount to use according to type of fruit) and omit cooking the fruit. Stir ingredients well to combine.