Monday, March 11, 2013

Peach and Pineapple Cobbler

Well, in school, the only cobbler I knew was the guy who fixed our broken sandals. But here in the USA, this is also the word for a very delicious dessert, made with a layer of syrupy fruits with a cakey topping. Talk about poles apart!!

I have an earlier blog for a similar dessert - apple crisp. But the difference is that, a 'crisp' as I understand is almost always made with an oats topping, giving it a crunchy crust. Whereas a cobbler has a more cakey topping, made basically using all purpose flour and milk. Since I am so big into fruits, I have decided this dessert is going into my frequent recipes book (a purely hypothetical book that I have never written and never intend to!!)

Here, I have tried the authentic peach cobbler, as is usually made by Americans, but I also added pineapples! And the result was truly delicious, complete with the gooey-ness and good-ness of both the fruits! 

Here goes -

Fruit Filling

2 1/2 cups of cut and diced pineapple
2 1/2 cups of cut and diced peaches
1/4 Tsp cinnamon
2 Tsp lemon juice
1/3 cup white sugar
1/4 cup brown sugar

Crust part

1/2 cup of butter
1 1/2 cup of AP flour
2 1/2 Tsp baking powder
3/4 Tsp salt
1 cup of white sugar
1 1/2 cup of milk

  • Pre-heat oven to 350 F. Melt the butter in a 13 X 9 pan and set aside to cool.
  • Add all the ingredients listed under 'Fruit Filling' in a saucepan and stir well. Heat the fruit mixture on medium flame till juices come out and start boiling. Set aside
  • In a separate large bowl, mix the ingredients listed under 'Crust Part' except butter (the butter must remain in the baking dish after melting). First mix the flour, baking powder and salt. Then mix in the butter and milk. Stir the batter well, but do not over-whisk/mix
  • Finally, pour the wet batter into the baking dish containing melted butter. DO NOT STIR (the butter will move to the side which is how it should be). Plop chunks of the fruit mixture over the wet batter, spreading all around. Again, do not mix.
  • Bake for about 45 - 50 minutes, until the top is golden brown.
  • Let it cool down a bit. But serve when warm. With vanilla ice-cream! Or leave the ice-cream out. Its good any which way!
Do give this one a try. It is very very easy but very very tasty!  


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