Fall – Crisp Crust – Fruit Cobbler E.A.T. #46

~ Teresa Blackburn

Cobblers are great desserts for any time of the year. They can be somewhat tricky…very easy, but tricky.  I am totally turned off if I take a bite of cobbler and find some crust inside that is wet, doughy and sometimes not really cooked. The fruit can be delicious, the spices genius, but if the crust is not crisp then I do not want another bite.

Needless to say, as a Southerner, I have had my share of cobblers and I have had my share of not very good ones. I got this idea from a recipe in the cookbook “Cherry Bombe”. I changed and tweaked and this exceptionally crisp crust cobbler is what I came up with. It is as easy-as-this.

A pint of fresh berries and 8-10 apricots or plums or pluots,  lemon infused olive oil, aromatic raw vanilla sugar (more on aromatic sugars here) and your favorite pie crust recipe are the basics.

Fruit  not-overly-cooked with a little cornstarch and raw vanilla sugar.

Rolled out crust, randomly cut with a fluted pie cutter..I really like using the one with zig-zag edges. Brushed with olive oil and a generous scattering of sugar. Baked until golden brown.

Crust pulled apart. Fruit and crisp crust layered in baking dish. Cook time is minimal…about 15 minutes because each element is already cooked.

Crunch, crispiness, fruit and a little scoop of ice cream. Not a soggy bite to be had. Life is hard, make it easy on yourself when you can. Be safe, be well. Take care.

VOTE BIDEN-HARRIS, PLEASE, FOR ALL THINGS GOOD IN THIS WORLD.

Crisp Crust Deconstructed Fruit Cobbler

Ingredients:

  • one 9 inch pie crust dough – your favorite recipe or refrigerator crust works fine
  • 2 tablespoon olive oil, I used a lemon infused oil, but any will do
  • 1/2 cup homemade vanilla sugar, or raw sugar + 3 tablespoons
  • 1/4 cup cornstarch
  • 1 pint of fresh berries, blackberries, raspberries or blueberries
  • 8-10 fresh apricots, pitted and thickly sliced, or peaches fresh or frozen
  • 3 tablespoons fresh lemon juice
  • a few tablespoon water

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment. Spread the pie dough out on the parchment. Brush with olive oil and dust with the 3 tablespoons sugar. Use a fluted pastry wheel, or a knife, and cut the dough into random shapes. Pull cut pieces apart just a bit and bake until golden brown, about 10 minutes. Remove from oven.
  2. Stir together the 1/2 cup sugar and cornstarch in a heavy saucepan. Stir in the fruit, add lemon juice and water and toss to coat. Heat until fruit just begins to bubble. Turn to simmer and stir continuously for about 5 minutes or until mix is slightly thickened but still juicy.
  3. Butter a smallish baking dish with butter. Scrape half the fruit mixture into the baking dish. Top with half the baked crust pieces. Add remaining fruit and top with remaining. crust pieces.
  4. Place in oven and bake just until heated and bubbly. Serve warm with a scoop of vanilla ice cream for a really easy treat.

Recipe adapted from “Cherry Bombe – The Cookbook” published by Potter

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