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| Holiday Cobbler |
Cobblers are one of my favorite desserts. I love the delicious fruit combinations and the no roll "crust." You just need to drop or pinch the dough on top of the fruit and bake. Dessert is ready. If you wish, you can add a scoop of ice cream to make it extra yummy.
Today's recipe I found in the November 2013 issue of
"Better Homes and Gardens" magazine. This cobbler is made with a combination of fresh and dried fruits. The cobbler is baked in a 10-inch cast iron or other oven-going skillet. Yeah, less clean up. The recipe also has an alternative version if you want to bake your cobbler in a 9-inch deep-dish pie plate. You combine fresh plums and cranberries with dried red cherries. To the fruits you add some sugar and flour. Cook until the mixture is bubbly. Remove from heat and begin preparing the topping.
For the topping you whisk together flour, oats, brown sugar, baking powder, salt, and cream of tartar. Cut in some butter until the mixture resembles coarse crumbs. You add some milk and stir just until the dough is moistened. You pinch off portions of the dough and gently flatten the dough with your hands. Place on top of the cobbler. Then lightly brush the dough with some milk and sprinkle some brown sugar on top.
Place the cobbler in a 375 degree F oven and bake for 35 to 40 minutes. The cobbler with be bubbly and the topping a nice golden brown. Remove the cobbler from the oven and let cool about 30 minutes before serving.
Serve the cobbler with Cinnamon ice cream. If you can't find any Cinnamon ice cream Vanilla Bean is just as good. Delicious. This is one of my family's favorites. The fruit combinations are sweet with just a hint of tartness from the cranberries. I loved the texture and flavor of the topping. This recipe is a keeper and will be on our Holiday Table.
Holiday Cobbler With Cinnamon Ice Cream
From Better Homes and Gardens
Ingredients:
1 1/2 cup cranberries
1/2 cup dried red cherries
1/2 cup water
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2 pounds large plums, pitted and cut into chunks
1 1/2 cups all-purpose flour
1/2 cup regular or quick-cooking rolled oats
2 tablespoons packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream or tartar
6 tablespoons butter
1/2 cup milk plus additional for brushing
Purchased Cinnamon ice cream
Directions:
1. In a 10-inch cast-iron or other oven-going skillet combine cranberries, cherries, and water. Stir in the granulated sugar and the 3 tablespoons flour. Cook and stir over medium heat until hot and bubbly. Stir in plums. Set aside.
2. Preheat oven to 375 degrees F. In a large bowl combine the 1 1/2 cups flour, oats, brown sugar, baking powder, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add milk all at once. Using a fork, stir just until moistened. Gently fold and press dough against the side of the bowl with your hands until it comes together.
3. Lightly flatten small portions of dough with your hands; lay atop filling in skillet. Brush dough lightly with milk; sprinkle with additional brown sugar.
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| Ready for the Oven |
4. Bake 35 to 40 minutes or until topping is golden brown and filling is bubbly. (If necessary, cover with foil during last 10 minutes to prevent over browning.) Let cool 30 minutes before serving. Serve with Cinnamon ice cream.
Makes 8 servings
For a 9-inch deep-dish pie plate
Prepare filling in a large saucepan; transfer to pie plate. Continue as directed.
