How To Make a Cobbler with Frozen Fruit
Moms are busy these days, and they like to make dinners that take less than half an hour from start to the finish. But what they do about dessert? A cobbler made with frozen fruit can be a fantastic dish that your family will love to have, and there will be no looking back. You can make this dessert for your family, friends, birthdays or potlucks, or just for putting the extra fruits in your refrigerator to great use. One cool thing about this dessert is that you just can ‘not’ mess it up. A cobbler with frozen fruit will be an ultimate easy and quick dessert that everyone would love. Here at OneHowTo.com, let’s see how to make a cobbler with frozen fruit.
- For fruit filling
- For cobbler topping
- Mixing bowls
- Measuring cups and spoons
- 2 baking pans and a pie pan
- Aluminum foil or baking sheet for catching drips
The first step to make a cobbler with frozen fruit is to preheat microwave oven at 350˚F, and keep a rack in the center of it.
Now it's time to get the frozen fruit out of the freezer. Put it in a bowl and let it defrost for at least 15 minutes. If the fruit you have selected is juicy, then you will need to mix some cornstarch to make it set firmly. You may also wish to mix some spices as per your taste buds.
Transfer the prepared fruit to a baking dish. Fill this dish halfway with fruit, leaving around one inch space on the top to accommodate the topping you would add later.
Mix sugar, salt and flour in a bowl to make a topping for the cobbler.
Pour melted butter in this sugar and flour mixture. The butter can be warm, but it should not be piping hot. If it is, wait for a few minutes so that it can cool down a bit and become appropriate for mixing.
Mix this mixture to make a rough dough. The topping that you make should not be extremely smooth, but should be a little crumbly and sandy. But make sure that it holds together if you pinch it a little. If it breaks apart, you can make it stick by adding some more flour.
Make thick palm size disks with this dough. Each disk should be around ½ inch thick.
Lay these disks on the fruit filling. They may overlap to give a cobblestone like appearance. If extra topping is left, you may crumble and sprinkle it all over the cobbler’s surface.
Place this cobbler on a baking sheet or keep an aluminum foil under it to catch any drips in the oven. Bake for 45-50 minutes until the fruit filling starts bubbling and the topping becomes golden near the edges.
Let the cobbler cool and serve when it comes to room temperature.
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