Posted by Kathy Lee | File under :

This very simple and quick recipe is about 100 years old. Most cobblers have a biscuit topping, which becomes hard overnight. This topping is more like cake, so it stays moist. The cobbler should be made with soft fruits, such as peaches, berries, nectarines, or plums, which may be fresh, canned, or frozen.

Fruit Cobbler Recipe



5 cups soft fruit
1/4 cup maple syrup or honey
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
2 tablespoons cornstarch, dissolved in
1/4 cup water or fruit juice
1/2 cup melted butter
1/2 cup maple syrup or honey
3 eggs
1/2 cup milk
1 teaspoon pure vanilla extract
11/2 cups unbleached white flour
1 tablespoon baking powder freshly whipped cream

Preheat the oven to 350°.
Prepare the fruit. Wash whole berries; wash, pit and slice fresh fruits; 
drain the juice from canned or defrosted frozen fruit and reserve it to mix with the cornstarch.
Prepare the filling by mixing sliced fruit or whole berries with the maple syrup or honey, 
lemon juice, cinnamon, and cornstarch mixture. Set aside.
To make the batter, add the maple syrup or honey to the melted butter.
 Beat in the eggs, milk, and vanilla. Add the dry ingredients and mix until just blended.
Butter a 9 x 13-inch pan and pour in half the batter. Spoon in the fruit filling and then top with the remaining batter.
 Bake for 30 to 35 minutes or until the cake is golden brown and springy to the touch.


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