I found this on Eater.com, in an article about kitchen staples, one of them being frozen fruit and vegetables. I usually don't keep frozen fruit unless I am using it for smoothies. My frozen veg tends to go freezer-burned unless I remember to have plans for it, like chicken pot pie or peas in fettucine alfredo.
For the fruit filling:
2 lb (907 g) frozen fruit (try a mix of peaches, cherries and raspberries — but use whatever you like)
2 tbsp fresh lemon juice
2 tbsp cornstarch
2 tbsp granulated sugar
For the cobbler topping:
3/4 cup (98 g) yellow cornmeal
3/4 cup (94 g) all-purpose flour
1/2 cup (100 g) granulated sugar
2 tsp baking powder
1/2 tsp kosher salt
1 cup (240 mL) half-and-half
3 tbsp unsalted butter, melted
To serve:
Vanilla ice cream
Step 1
First, preheat your oven to 375ºF (190ºC).
Step 2
Prepare the fruit filling: Place the frozen fruit, lemon juice, cornstarch and sugar in a 9-by-13-inch (23-by-33-cm) baking dish and mix well with your hands to combine.
Step 3
Make the cobbler topping: Place cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk well to combine. Stir in the half-and-half and melted butter.
Step 4
Evenly pour the batter over the fruit.
Step 5
Bake the cobbler until the topping is dark golden brown and the fruit is bubbling, about 45 minutes.
Step 6
Let the cobbler sit for at least 15 minutes before serving to allow the juices to settle. Serve warm or at room temperature with vanilla ice cream.
Serves: 8
Recipe from the book Simply Julia by Julia Turshen. Copyright 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers.
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