Weafters, I have missed you!! I have been entertaining, cooking, gardening, Proseccoing….all the sort of WEAFTInG things we love….I simply have not made time to write and share.
Nothing firms up an apology from a writer to her readers quite like sharing an *amazing* fruit cobbler recipe.
We had Special Guests in the Cozy Corner last evening, and this is what I served up for dessert (and…we’ve been invited to dinner somewhere next weekend, and the gracious hostess gave me the thumbs up to tote this with us).
Full disclosure: this is not one of my original creations. I found this 20 years ago in the July/August 1996 issue of Cook’s Illustrated (The. BEST.), and I must quote them:
This recipe was featured in an article titled “Boarding House Cuisine,” which ran in the May 1990 issue of Cook’s magazine. All of us who tasted the cobbler thought it was one of the best we have ever tasted. Six years and a lot of cobblers later, I still feel this topping makes one of the best cobblers you’ll probably ever eat.”
1. Ok. I’m not the boss of you (btw…this is me…not Cook’s Illustrated). You can use whatever floats your boat….blueberries, blackberries, strawberries, sour cherries, Italian plums, apples, pears, apricots, peaches, nectarines. Whatever you choose, you need 24 ounces or so of it (one kind…or go crazy with some mixed berry montage. Surprise me!).
2. Mix fruit with up to a tablespoon of cornstarch, up to 2/3 c sugar (1 c, for sour cherries. Me? I use a scant 1/2 c, as the topping is sweet), 1 t vanilla extract (disclosure: I use Penzey’s double-strength vanilla extract), and a dusting of cinnamon (1/2 t or so).
3. Pour into 8″ square or 9″ round pan.
Set aside. Preheat the oven to 375 while you’re at it, and adjust oven rack to lower-middle position.
1/2 c flour
1/4 t baking powder
8 t unsalted butter, softened
1/2 c sugar
1/2 large egg or 1 yolk (I use just the yolk)
1/4 t vanilla extract (disclosure: I use Penzey’s double-strength vanilla extract)
1. Mix flour, baking powder, and salt in small bowl and set aside (* or, if you’re like me and live a little more dangerously, just measure it out and have it at the ready. Who wants to have to wash *another* thing if they don’t have to?)
2. Beat butter and sugar until well blended. Beat in egg and vanilla. Add flour mixture; stir just until combined.
3. Drop dough onto prepared fruit by heaping tablespoons.
4. Put in oven ON A COOKIE SHEET (better yet, a parchment paper-lined cookie sheet…this baby is prone to bubbling over, and I’m saving you from an imminent mess. You’re welcome).
Bake 45-55 minutes until golden brown.
Serve with ice cream or lightly whipped cream, if you desire (and, if you didn’t forget them both, as I did…whoops!).