Cobbler topped with thickened whipping cream |
I've been in the kitchen this week testing and experimenting with recipes for my class that I'm teaching at Kitchen Kneads. This one's a keeper! There are not words to describe how yummy this cobbler is. Hands down, this is the best cobbler I personally have ever had. I took a sampling to celebrate a birthday at work, there were no complaints, in fact, each person cleaned their plate and both baking dishes I brought it in came back empty!
October Recipe From the Pantry
Apricot/Raspberry Cobbler
Drain juice from fruit |
Move fruit to mixing bowl, add sugar and salt
let it rest while you make the batter |
Using a small mixer or a stand mixer with the paddle attachment,
cream Sugar and Butter for at least 3 -5 minutes, this will seem like
forever, but the mixture will turn pale in color and paste like in texture and the course/lumpiness will go away |
More like this
mix in flour and milk in three different phases
blending between each addition
Spread batter in bottom of 2 qt baking dish
Evenly spread fruit over batter
Bake for 45 - 60 minutes @ 375° f
Remove from oven and let rest for 20 minutes before serving
(I know this baking dish is different, but this photo turned out better)
Place on serving dish
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We added chantilly cream to ours, also known as thickened cream
SENSATIONAL!
Click on the button for a printable copy of the recipe. . . simple as cake
Click on the button for a printable copy of the recipe. . . simple as cake
It was so delicious that I think I will have seconds.
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