Old-fashioned fruit cobbler
Instructions:
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An old-fashioned cobbler is made with a rich shortcake topping.
- THE FRUIT MIXTURE
- 2 cups fresh pared, cored, and sliced apples, fresh pitted or canned peaches, blackberries, loganberries, blueberries, or pitted cherries;
- 1⁄4 cup sugar;
- 1 tablespoon quick-cooking or minute tapioca;
- 3 to 4 tablespoons butter.
- THE COBBLER TOPPING
- 2 cups all-purpose flour;
- 4 teaspoons baking powder;
- 1⁄2 teaspoon salt;
- 1⁄4 cup sugar;
- 1⁄3 cup butter;
- 1 egg, lightly beaten;
- 1⁄3 cup milk.
- Preheat oven to 425°F.
- Butter a shallow 11⁄2-quart baking dish and arrange the fruit in the dish in an even layer. Sprinkle with 1⁄4 cup sugar and the tapioca.
- Dot with 3 to 4 tablespoons butter.
- In a bowl, or in the work bowl of a food processor with the steel blade in place, combine the flour, baking powder, salt, and 1⁄4 cup sugar. Blend in 1⁄3 cup butter, until mixture resembles moist crumbs.
- Combine the egg and the milk, and stir into the flour mixture.
- Pat out the dough to about a 3⁄4-inch thickness, and cut into rounds. Place rounds on top of the fruit mixture in the pan. Bake for 30 minutes, or until the cobbler is bubbly around the edges and the topping is lightly browned.