7 C. fresh fruit, such as plums, apricots (sliced) and blackberries or raspberries
2/3 C. fruit juice concentrate, plus 3 Tbsp.
1 tsp. Spice Islands® Lemon Peel
3/4 tsp. Rumford® Corn Starch
1 1/4 C. all-purpose flour
1 C. McCann’s® Quick Cooking Rolled Irish Oats
3/4 C. wheat germ
1/4 tsp. salt
1 stick (8 tablespoons) unsalted butter, cold and cut into bits-divided
Directions
Preheat the oven to 350° F. Gently mix the fruit, 3 Tbsp. fruit juice concentrate, lemon peel and corn starch until the corn starch has dissolved. Spoon this into the baking dish.
Mix together the flour, oats, wheat germ and salt. Cut in 5 Tbsp. of the butter until the mixture resembles coarse crumbs. Stir in the 2/3 C. fruit juice concentrate with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 Tbsp. of butter.
Bake for about 35 to 40 minutes. The cobbler should be golden brown and the fruit bubbling and somewhat thickened.
All Fruit Cobbler
Prep Time: 20 Minutes
Total Time: 1 Hour
Ingredients
7 C. fresh fruit, such as plums, apricots (sliced) and blackberries or raspberries
2/3 C. fruit juice concentrate, plus 3 Tbsp.
1 tsp. Spice Islands® Lemon Peel
3/4 tsp. Rumford® Corn Starch
1 1/4 C. all-purpose flour
1 C. McCann’s® Quick Cooking Rolled Irish Oats
3/4 C. wheat germ
1/4 tsp. salt
1 stick (8 tablespoons) unsalted butter, cold and cut into bits-divided
Directions
Preheat the oven to 350° F. Gently mix the fruit, 3 Tbsp. fruit juice concentrate, lemon peel and corn starch until the corn starch has dissolved. Spoon this into the baking dish.
Mix together the flour, oats, wheat germ and salt. Cut in 5 Tbsp. of the butter until the mixture resembles coarse crumbs. Stir in the 2/3 C. fruit juice concentrate with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 Tbsp. of butter.
Bake for about 35 to 40 minutes. The cobbler should be golden brown and the fruit bubbling and somewhat thickened.
