Sunday, July 1, 2012

Apple (or Apple-Berry) Cobbler

MHS: Introduction to Foods and Nutrition*

¾ C sugar
1½  C flour
1½  tsp baking powder
¾  tsp salt
½ C cold butter, diced
¼ C + 2 Tbls warm milk

Fruit Filling (For apple-berry cobbler, substitute blackberries or blueberries for up to half the apples.):
1 Tbls cornstarch**
¼  C cold water
1 C sugar
¾  tsp cinnamon
½  tsp nutmeg
1½  Tbls lemon juice
6 C diced apple

    ** increase cornstarch to 2 Tbls if using berries or other very juicy fruit

Preheat oven to 400°.

Prepare Topping: In a bowl, combine sugar, flour, baking powder and salt. Cut-in butter, blend until mixture is coarsely mixed and crumbly; add warm milk and stir until mixture just forms a dough. Set aside.

Fruit Filling: In a large saucepan, dissolve cornstarch in cold water. Add sugar, cinnamon, nutmeg, lemon juice; combine gently. Bring mixture to a slow boil over medium heat. Add apples. Return to a boil, stirring gently, cook 1 minute. Add berries; stirring very gently, cook 1 minute longer.

Pour fruit mixture into 9x13” baking dish. Drop dough topping by spoonfuls over top of fruit filling. Bake 20-25 minutes at 400°.

Serve warm with whipped cream or vanilla ice cream.
* This recipe is one used in the introductory culinary course I teach.

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