Golden puffs of biscuit afloat on hot, bubbling fruit… it’s no wonder the entire Southern portion of the U.S. is crazed for cobbler. It’s scrumptious with any type of fruit, but particularly beautiful with colorful choices like cherries or blueberries.
|1||cup||all purpose flour|
|1 1/2||teaspoons||baking powder|
|1/4||cup||butter or margarine|
|1||large||egg, slightly beaten|
|Apple or pear filling|
|1/2–3/4||cup||granulated sugar or 1/2 cup maple syrup|
|6||cups||liced, peeled apples or pears|
|Peach, rhubarb, cherry, or berry filling|
|1/4–1/2||cup||firmly packed light brown sugar or honey|
|1/2||teaspoon||ground cinnamon or other spice|
|4||cups||peeled peaches, diced rhubarb, pitted cherries or berries|
Preheat oven to 400° .
Lightly grease and flour a 9-inch, deep-dish pie pan or 9x9-inch square pan.
1. Combine the flour, baking powder, sugar, and salt in a medium bowl and set aside.
2. Using a pastry blender or fork, cut in butter until mixture resemble coarse crumbs.
3. Combine milk and egg and add to flour mixture, stirring gently just until dry ingredients are moistened.
For apple or pear filling: Combine all ingredients in a saucepan and cook, stirring frequently, over medium heat until apples are tender, about 7–10 minutes.
For peach or other fruit filling: Combine sugar, water, cornstarch and spices in a saucepan and cook until thickened, about 5 minutes. Add peaches or other fruit, lemon juice and butter and cook until fruit is hot and slightly cooked, about 7 minutes.
To assemble, pour hot filling into prepared pan and spoon biscuit topping in six mounds on top of filling. Bake 20–25 minutes. Serve warm.