Monday, February 10, 2014
Sweet And Simple
I did end up making that rhubarb-strawberry cobbler during our last snow and it was fantastic!! Yum-OOO!! I really hope my little rhubarb plants come back this next year but I'll just buy new ones every year if I have to. I only managed to harvest one really full quart bag of rhubarb off the plant I had but maybe I can refine my technique (and fertilize the ever-lovin' crap out of the plant) and produce more from now on. At any rate, it was worth the minimal effort for one big cobbler.
All my cobblers are very simple matters; basic same recipe no matter what fruit you are using. I love them because you can throw one together in just a few minutes and they are so tasty. As I mentioned before, I'm not a big fan of sweets but they are a nice treat every so often and in the summer you can add a couple of spoons of ice cream for the season! It's also very simple to can up or freeze lots of summer fruit for use during the winter so I always keep fruit stored for a quick dessert. Here's my basic recipe: This makes enough cobbler for a 9x13 inch pan but you can cut it down however you like. I've even made little 1 or 2 portion mini cobblers.
Basic Fruit Cobbler
8 cups fresh (or thawed) fruit of choice
1 1/4 to 2 cups of sugar ( I don't like real sweet so I use the 1 1/4 cup)
2 to 4 tablespoons all-purpose flour ( I like a thick syrup tho, so i use about 4 Tsp)
1/4 cup butter
biscuit dough crust
Combine first 3 ingredients; bring to a low boil then reduce to low simmer until mixture thickens, stirring constantly; this won't take too long. If fruit is fresh you might want to cook a little longer because it will be much firmer. But no more than 10 minutes. Remove from heat, stir in butter and spices, vanilla extract or whatever and stir until butter melts. Pour into a buttered dish and top with biscuit crust in lattice or just a solid sheet with slits cut in it. I sprinkle a little sugar on top of the crust and then bake at 475 degrees (F.) for about 12-15 minutes or until lightly browned and bubbly.
Biscuit Dough Crust:
About 1 full cup of all-purpose flour
About 2 tablespoons of shortening
1 1/2 teaspoons baking soda
1/2 teaspoon salt
about 1 tablespoon sugar
Mix flour, salt, sugar, and baking soda. Mix in shortening until coarse and distributed. Add enough buttermilk until dough is just workable. (maybe 1/2 to 3/4 cup)?? Roll out on floured surface to about 1/4 or 3/8 inch thick and either cut into strips for lattice or whatever else you want!
*For the rhubarb-strawberry I used a little nutmeg and grated orange; that's good with blueberry too. Vanilla, nutmeg and cinnamon is great with peaches and apples. Or go wild and use your imaginations!