Fruit Cobbler

You can make this cobbler all year long with whatever gorgeous fruit you find at the market. Cobblers are great for using up fruit – just about any combination will do!

Fruit:
10 cups fruit (peaches, nectarines, apples and pears need to be skinned and pitted)
¾ cup sugar
¼ cup corn starch
½ tsp cinnamon
1 Tbsp lemon
1 Tbsp butter, unsalted preferred

Topping:
2 cups all purpose flour
3 tsp baking powder
4 Tbsp sugar
1 tsp salt
½ cup butter
1 egg
¼ cup milk

one 9×13” casserole

Procedure:
Slice skinned and pitted fruit.
Add sugar, corn starch, sugar, cinnamon and lemon juice to fruit.
Coat fruit and turn into a casserole large enough to hold filling.
Dot with butter.
Put casserole on a cookie sheet lined with paper (to catch any thing that bubbles over).
Bake in a 350 oven until fruit is bubbling-20-40 minutes

Mix flour, baking powder, sugar and salt together.
Cut in butter (in food processor ) until mixture is like corn meal.
Pour flour mixture into a bowl
Beat egg in ½ of the milk and add to flour.
Stir just until blended.
If topping is too crumbly add more milk and mix just until dough comes together.
Dollop topping over the top of bubbling fruit in the casserole dish.
Return to oven and bake for 20 minutes or until browned and cooked through.
Serve warm with whipped cream or ice cream.

Servings:
A rule of thumb is ¾ cup fruit per person. A 2 ½ quart casserole holds 8 -10 cups of fruit.

This serves about 12. For more or less guests or larger or smaller casserole dishes increase or decrease by halves.

Note:
We cook our fruit to bubbling first so that firmer fruit has a chance to soften and cook before the topping is added.