Mom's Fruit Cobbler
I have made this recipe with cherries, blueberries, peaches, and even canned fruit if whatever I am craving is not in season. Serve with ice cream if you want.
I have made this recipe with cherries, blueberries, peaches, and even canned fruit if whatever I am craving is not in season. Serve with ice cream if you want.
- Carbohydrate 1058.7995 g
- Cholesterol 2.24 mg
- Fat 93.31182 g
- Fiber 12.3934000598788 g
- Protein 21.82142 g
- Saturated Fat 17.44964 g
- Serving Size 1 1 Serving (1923g)
- Sodium 4011.5815 mg
- Sugar 1046.40609994012 g
- Trans Fat 3.50263200000001 g
- Calories 5019 calories
Step-by-step
- Spray a glass (9x9) pie pan with Baker's Joy. Line pan with fresh fruit(peaches, cherries, blueberries, apples, etc.
- In separate bowl, prepare batter by mixing dry ingredients, then addingmilk, margarine, and vanilla. Pour batter over fruit and spread evenly overtop.
- Mix 1/2 cup water with 1 cup sugar well, then pour slowly over batter.
- Bake at 350? for 1 hour
Golden edges of crisp pastry crust yield immediately to bubbling, concentrated fruit juices that concentrate naturally under prolonged dry heat. Achieving this balance requires careful management of the moisture released by fresh peaches as they heat past 180 degrees Fahrenheit, which can easily turn a dessert soggy if the batter ratio is incorrect. Standard cobbler formulations often struggle with structural integrity because the dense fruit releases copious liquid while baking, diluting the surrounding starches.
Pouring a sugar-and-water syrup directly over the uncooked batter acts as a density controller, forcing the fat and flour emulsion to rise above the heavier fruit layer through differential buoyancy during the initial twenty minutes in a 350-degree oven. Whisking the dry ingredients thoroughly before introducing the skim milk and melted margarine ensures uniform gluten development, preventing pockets of raw flour from forming inside the dense crumb while the baking powder releases carbon dioxide. Because baking powder reacts to both moisture and heat, placing the assembled pan into the oven immediately after the final liquid addition is critical for maximum lift.
Varying the stone fruit or berries depends entirely on adjusting initial maceration times to account for differing natural pectin levels, though firm fruits require no preliminary cooking before assembling in the 9x9 glass dish.
