Presenting to you: summer on a plate!
Strawberries, blueberries and peaches… All the fruits that are splendid this time of the year. Not that we really have such local produce here in Singapore — or seasons at all, for that matter — but we do get hints from the food imports found in the supermarkets.
I had all these fruits piling up in my refridgerator, so I searched for a simple recipe to turn them into a delish dessert.
And, since this treat was so easy peasy to make, I decided to jump in with both feet, making two at one go!
Cobblers, unlike cakes and pies, are moister and chewy in texture. Hardly anything like those light, chiffony cakes, these cobbler slices are dense and really teeming with flavour. And, they’re also not meant to have a base (partly due to the method in which it’s made).
The greatest thing about this dessert would have to be the flexibility of its recipe. It’s so good that I’d even consider it a basic recipe; applicable to almost any fruit, and an addition of nuts and even chocolate, if you wish!
Best served warm (freshly baked, to be exact) paired with a dollop of vanilla ice cream, this hot-and-cold dessert combination is sure to complete any summer meal.
Adapted from Allen’s recipe on Eating Out Loud, amongst others
Yield: one whole cobbler approximately 9 by 13 inch
(Note: I made two cobblers each 8 x 8 inch so I used 1.5x the ingredients)
- 1/3 cup butter
- 1 1/2 cup self-raising flour
- 1 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cup milk (I used Farmhouse low-fat milk)
- 5 cups chopped fruit (I didn’t follow this exactly; just used an estimate)
- 1/3 cup pecans (or any nuts; I didn’t use it this time but I will the next time because I’m pretty sure they give some good texture)
- 1/3 cup brown sugar (optional; I didn’t use)
- Preheat the oven to 190 degrees C (approximately 375 degrees F). In the mean time, place the butter into a 9 x 13 inch baking pan. Place the baking pan in the oven while it is preheating, in order to melt the butter.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, ground cinnamon and salt. Set aside.
- Remove the skin from fruit like peaches. Cut fruit like strawberries into halves or quarters (depending on the size). For bananas, peel and cut into slices. Set aside.
- Add milk to the flour mixture and combine fully. Initially the mixture will appear very liquid, but continue stirring and a thin batter should form.
- In the baking pan with melted butter, pour in the batter. The butter will rise on top and the two will not mix (simple Science!), but it’s all right. Make sure you do not stir.
- Sprinkle the chopped fruit evenly over the batter. Then, sprinkle the nuts and brown sugar (if using).
- Place the baking pan in the preheated oven and bake for 45 to 50 minutes, or until the top is a beautiful golden brown and a skewer inserted in the middle tests clean.
- Remove from oven when done and allow to cool on a standing rack. Serve immediately. And yes, it’s really all that simple!!!
The tops were supposed to have fruit peeking out, but I think I used too little fruit hence the batter swallowed them up! Was afraid at first that my shallow pan would cause the batter to overflow.
But no worries, nothing some icing sugar can’t do to make the tops look less lonely, and so much more appetizing in return 😀