Sunday, June 19, 2005

Fruit Cobbler


2 pints or 1 ¾ pound fresh fruit, stemmed, pitted and/or peeled and quartered.
½ cup sugar (more if the fruit is sour)
2 teaspoons cornstarch
1 teaspoon vanilla extract
Pinch to ½ teaspoon of one of the following: cloves, cinnamon, nutmeg, or allspice


½ cup all-purpose flour
¼ teaspoon baking powder
Pinch salt
1 stick unsalted butter, softened
½ cup sugar
1 egg yolk
¼ teaspoon vanilla extract

Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Spray a 9 x 6 baking dish with non-stick spray.

To prepare the filling, mix the sugar and cornstarch and any dry spices in a medium bowl. Add the fruit with its juices and toss to coat. Place fruit in the baking dish.

To prepare the topping, mix the flour, baking powder, and salt in a small bowl and set aside. In a medium bowl, beat butter and sugar until well combined. Beat in egg and vanilla. Add flour mixture and stir until just combined. Drop dough by heaping tablespoons onto prepared fruit.

Bake for 45-55 minutes until golden brown.

Serves 4-6

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