Parker’s Fruit Cobbler
Parker's quick and easy fruit cobbler is the perfect dessert to bring to a midsummer cookout, or use our frozen berries or canned peaches in Winter if you need a pick me up!
Set the oven at 375 degrees.
If using fresh peaches, first remove the skin (optional.) Do so by blanching them- drop into boiling water for about 30 seconds, and then directly into ice water. Rub off the skins, and cut into slices around the pit. Discard pit. Cook the peaches in a sauce pan. Add sugar if you prefer. If you are using FFM canned peaches and frozen berries cook these together for a few minutes. Since there will be a large amount of juice, strain the fruit. Save the juice for your morning smoothie.
Melt the butter in the baking dish that you will use for the cobbler. It should cover the bottom of the baking dish—an 8 ½ x 11 dish or an oval dish of equivalent size.
Combine the flour, sugar, baking powder and salt in a mixing bowl. Stir in the milk. Whisk to break up any lumps.
Pour the fruit onto the melted butter in the baking dish, and then pour the flour-milk mixture on top. Do not mix, stir or blend-- just use a large spoon to flatten if needed. Alternatively, the batter can be poured on first and the fruit on top; cook's preference.
Place the dish in the oven and bake for about 40 minutes or until the center is set but soft. Let the cobbler cool and serve it warm or at room temperature. Serves well with yogurt, ice cream or pastry cream, or maybe just an extra splash of honey.
*Note: If using apples, sauté the slices in butter and sugar to soften before adding them to the cobbler.
Ingredients
Directions
Set the oven at 375 degrees.
If using fresh peaches, first remove the skin (optional.) Do so by blanching them- drop into boiling water for about 30 seconds, and then directly into ice water. Rub off the skins, and cut into slices around the pit. Discard pit. Cook the peaches in a sauce pan. Add sugar if you prefer. If you are using FFM canned peaches and frozen berries cook these together for a few minutes. Since there will be a large amount of juice, strain the fruit. Save the juice for your morning smoothie.
Melt the butter in the baking dish that you will use for the cobbler. It should cover the bottom of the baking dish—an 8 ½ x 11 dish or an oval dish of equivalent size.
Combine the flour, sugar, baking powder and salt in a mixing bowl. Stir in the milk. Whisk to break up any lumps.
Pour the fruit onto the melted butter in the baking dish, and then pour the flour-milk mixture on top. Do not mix, stir or blend-- just use a large spoon to flatten if needed. Alternatively, the batter can be poured on first and the fruit on top; cook's preference.
Place the dish in the oven and bake for about 40 minutes or until the center is set but soft. Let the cobbler cool and serve it warm or at room temperature. Serves well with yogurt, ice cream or pastry cream, or maybe just an extra splash of honey.
*Note: If using apples, sauté the slices in butter and sugar to soften before adding them to the cobbler.
OK, now I feel dumb about peach cobbler – when Parker says “cook the peaches in a saucepan,” can you be a little more specific? How long, and how high? Add any liquid? How much sugar? What will they look like when they’re done? Sorry to be such an idiot – I’m new to this.
Hi Joanna! No worries whatsoever, and please ask questions! Parker is an amazing chef with years of experience, so sometimes the details can be overlooked. First step would be to blanch your peaches, and that’ll get the cooking started– drop the peaches in boiling water for about 30 seconds, and then into ice water for about a minute or so. Rub off the peel. Cut into chunks and put into a saucepan/pot. If the peaches are really fresh, add about 1/3 cup of sugar and cook until they become soft and a little syrupy, the consistency and look of canned peaches. Try a bite after 5 minutes. If your peaches are a few days-a week old, you probably don’t need any sugar and you’ll only need to cook for a 2-3 minutes. They will cook again in the oven, so you don’t want them to turn to mush. You don’t need to add any extra liquid, in fact you might need to drain some off. Hope that answers any questions! I’ll make this recipe again and add pictures of each step along the way.
I made this with cherries. It was delicious. The only thing I advise though, is to follow the general instruction in step 3 where it says the butter should “cover the bottom” of your baking dish, rather than to follow the 1/2 cup listed in the ingredient list. I used the 8.5 by 11 baking dish and a half cup of butter was way too much. When I poured the batter on top, the butter was pooled up the sides of the pan. I think you really just want to cover the bottom with butter, maybe a little more to butter up the sides when you pour in the batter. Oh, and also, use unsalted butter! Not mentioned, so I used salted-no, don’t do that. But otherwise, it’s a really easy recipe and very good.
Hi Maude- thanks for writing! And great notes, too, I’ll make some edits to the ingredients