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Autumn Cobbler


dish of autumn cobbler dish of autumn cobbler with whipped topping
(photo by jhy)
You will need:
For the Filling:
  • 3 c sliced apples
  • 3 c sliced pears
  • 3 c halved and seeded grapes (any will do, but Concord is divine)
  • 1/4 c flour
  • 1 c brown sugar
  • 1 t cinnamon
  • 1 T orange juice
For the Topping:
  • 2 c flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 c sugar
  • 2 eggs
  • 1/2 c milk
  • 1/2 c butter or margarine (melted)
  • 2 t fresh grated orange rind
9x13 baking pan bowls measuring cups, spoons, scraper etc. We love this dessert. However, it's not a low-calorie treat. The part we love most is the filling, so I'm going to work on a different topping. You could even fix the fruit alone as a compote, and use half sugar substitute. You can easily cut this in half for an 8x8 pan. I have made it with several kinds of grapes. Our favorite, by far, is Concord. Although these do have seeds you have to remove, the flavor is amazing. It takes some prep time to cut the fruits, and baking time is a total of one hour. Sometimes I forget to buy the orange. You can leave it out without dire consequences.
autumn cobbler prepared fruits autumn cobbler prepared fruits (photo by jhy)
Prepare the fruit and mix together in a large bowl with the flour, brown sugar, cinnamon and juice.
autumn cobbler filling autumn cobbler filling, before baking (photo by jhy)
Pour into greased 9x13 pan. Bake at 425 F for 30 minutes Meanwhile, mix the dry ingredients for the topping. In a separate bowl combine the liquid ingredients, mixing to combine. Pour the liquid into the dry ingredients and stir well. When the fruit is cooked, remove from oven and spoon the topping over the fruit. Bake an additional 20-30 minutes until golden.
autumn cobbler in the pan autumn cobbler in the pan (photo by jhy)
Serve hot or cold. Whipped topping or ice cream is great with this. You can cut into any serving size you want, but we find that 12 portions is about right for adults.

1 comments:

Joyce Lansky said...

I'm on vacation. This could be a good week to do some kitchen experimentation.

Joyce
http://joycelansky.blogspot.com

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