Cobblers and I go way back. Way, way back. They were one of the very first things I learned how to make from my great-grandmother, who was an excellent baker. But in all my many years of cobbler-making, I have never seen one quite like this. It is unusual for the mix of fruits it contains, and it is also unusual for the contents and preparation process of the topping.

Most cobblers only contain one fruit, such as cherry cobbler. I have seen some that contain two fruits, such as blueberries and peaches mixed together. This is the first one I have seen with three, or even four, fruits! I have never seen oats incorporated into a biscuit dough topping, nor have I seen cobbler topping shaped into patties by hand.

INGREDIENTS

For the Filling

1½ cups cranberries

½ cup dried tart red cherries

½ cup water

2/3 cup granulated sugar

3 tablespoons all-purpose flour

2 pounds large plums, pitted, and/or medium pears, cored, cut into bite-size chunks

For the Cobbler Topping

1½ cups all-purpose flour

½ cup regular or quick-cooking rolled oats

2 tablespoons packed brown sugar

1½ teaspoons baking powder

½ teaspoon salt

½ teaspoon cream of tartar

6 tablespoons butter

½ cup milk plus additional for brushing

Brown sugar, for sprinkling on top

Purchased cinnamon ice cream

 

INSTRUCTIONS

In a 10-inch cast iron skillet, or other oven-proof skillet, combine cranberries, cherries, and water. Stir in sugar and the 3 Tbsp. flour. Cook and stir over medium heat until mixture is hot and bubbly. Stir in plums/pears; cover to keep warm.

Preheat oven to 375 degrees F.

In a large bowl combine the 1½ cups flour, oats, brown sugar, baking powder, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add ½ cup milk all at once. Using a fork, stir just until mixture is moistened. Gently fold and press dough against the side of the bowl until it comes together in a ball. If the dough sticks to the side of the bowl, sprinkle with a little additional flour. Pull off small portions of dough and lightly flatten with your hands; lay atop filling in skillet. Brush dough lightly with milk; sprinkle with additional brown sugar.

Bake for 35 to 40 minutes or until topping is golden brown and filling is bubbly. (If necessary, cover top loosely with foil during the last 10 minutes to prevent over-browning.) Let cool for 30 minutes before serving. Serve with cinnamon ice cream.

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Quick Tip:   Add a pinch of salt to the fruit filling to bring out the complexities of the fruit flavors.

Recipe and image courtesy of Better Homes and Gardens