This is the most unusual cobbler I have ever made or eaten. It is almost steamed by the time it’s done baking, but it has a crispy, shiny coating on the top. You can use any berries or stone fruits. My absolute favorite combination is strawberry-rhubarb. Another good combo is blueberry- strawberry- raspberry, as shown here.
I have also made it with peaches, plums and even apples. You cannot go wrong. Included in the recipe are gluten free and dairy free directions because I am not going to give up a good thing, just because I cannot eat like I used to.
1. Info for Fruit Cobbler
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Fruit Cobbler
- Enough fruit to fill a 9X13 pan ¾th full…6 cups?
- 1½ cup sugar
- 4 Tbsp butter
- 2 cups flour (can use whole wheat)
- 2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla
- 1 cup sugar
- 2 Tbsp cornstarch
- 2 cups hot water
- Fill the pan ¾ with fruit.
- Cream 1½ cups sugar with butter.
- Add the vanilla and milk.
- Combine the flour and powder.
- Mix into the butter mixture.
- Spread the batter on top of the fruit.
- Combine the 1 cup sugar and cornstarch in a bowl and sprinkle evenly over the batter.
- Carefully pour the hot water over everything.
- Bake 75 minutes at 350 degrees.
- Serve with whipped cream or vanilla ice cream, if desired.
4. Tips and advices:
- For dairy-free, substitute almond milk and coconut oil for milk and butter.
- For gluten-free, substitute all-purpose gluten free flour for flour.
- For refined sugar free, use coconut sugar in place of white sugar, but note that the biscuits will be tan, as in the photos. With white sugar, they stay white.