Makes about 8 servings.
Feel free to adjust the quantities of fruits and berries to accommodate what you have on hand. The only rule is that for best flavor use slightly more berries than fruit. Also, taste the fruit blend and, if necessary, bring up the flavor or add tartness with a little lemon juice.
1 1/3 cups granulated sugar
1 cup 1/2 cup inch pieces rhubarb or peeled and chopped tart apple
1/8 tsp Clabber Girl Baking Soda
3 1/2 tbsp Clabber Girl Corn Starch
1/4 cup orange juice or cranberry juice cocktail
1/2 tsp salt
1/4 tsp ground cinnamon
2 tbsp unsalted butter, cut into bits
1/4 cup chilled unsalted butter, cut into small pieces
2 cups blackberries or red raspberries (or 1 cup of each)
1 to 2 tbsp lemon juice, to taste (optional)
2 1/2 tbsp canola oil or corn oil
1 1/4 cup coarsely chopped strawberries
Dough:
1/3 cup milk, approximately
1 cup blueberries
1 1/2 cups all-purpose white flour
1 tbsp sugar for sprinkling on dough top, optional
1 3/4 cups pitted and (unpeeled) chopped red or purple plums or apricots
1-1/2 tbsp granulated sugar
1 cup pitted dark, sweet cherries, coarsely chopped, or ripe peaches, chopped
3/4 tsp Clabber Girl Baking Powder
Preheat oven to 375 F. In a 2 1/2- to 3-quart non-reactive, stove-top and oven-proof casserole thoroughly stir together the sugar, cornstarch and cinnamon. Stir in the berries and fruit, orange juice and butter until smoothly incorporated. Bring the mixture to a simmer over medium-high heat. Continue simmering, stirring frequently, just until the mixture thickens slightly and clears, about 2 minutes. Taste and add lemon juice, if desired. Set aside. For dough: In a food processor, combine the flour, sugar, baking powder, soda and salt. Pulse several times to mix ingredients. Add the butter and oil to flour mixture. Process in on/off pluses until the fat is cut in and mixture resembles coarse crumbs. (Alternatively, place the ingredients in a bowl. Cut the fat into the flour using forks until mixture resembles coarse crumbs.) Turn out the flour mixture into medium-sized bowl. Add 1/3 cup milk, tossing with a fork just until evenly incorporated. If necessary, stirring very lightly, gradually add enough more milk to form cohesive, but not wet dough. Let the dough stand a minute or two. Knead and shape it with flour-dusted hands into a smooth mass. Pat the dough into a 3-4 inch disc. Lay between sheets of wax paper. Press or roll out into a round 1/4-inch smaller than the interior of the casserole used. Peel off one sheet of paper. Center the dough, paper-side up, over the fruit mixture. Peel off and discard the second sheet. Cut some decorative slashes in the dough top for heat vents. Garnish the dough by sprinkling with 1 tablespoon sugar, if desired. Bake on the center oven rack for 35 to 40 minutes or until the top is nicely browned and a toothpick inserted in the dough center comes out clean. Let cool at least 10 minutes and preferably 20 minutes before serving. Garnish servings with ice cream, if desired. Keeps, covered, at room temperature for 36 hours, and then refrigerated for up to 3 days longer. Reheat the refrigerated cobbler in a low oven or let stand until room temperature before serving.
Makes about 8 servings.
1 1/3 cups granulated sugar
1 cup 1/2 cup inch pieces rhubarb or peeled and chopped tart apple
1/8 tsp Clabber Girl Baking Soda
3 1/2 tbsp Clabber Girl Corn Starch
1/4 cup orange juice or cranberry juice cocktail
1/2 tsp salt
1/4 tsp ground cinnamon
2 tbsp unsalted butter, cut into bits
1/4 cup chilled unsalted butter, cut into small pieces
2 cups blackberries or red raspberries (or 1 cup of each)
1 to 2 tbsp lemon juice, to taste (optional)
2 1/2 tbsp canola oil or corn oil
1 1/4 cup coarsely chopped strawberries
Dough:
1/3 cup milk, approximately
1 cup blueberries
1 1/2 cups all-purpose white flour
1 tbsp sugar for sprinkling on dough top, optional
1 3/4 cups pitted and (unpeeled) chopped red or purple plums or apricots
1-1/2 tbsp granulated sugar
1 cup pitted dark, sweet cherries, coarsely chopped, or ripe peaches, chopped
3/4 tsp Clabber Girl Baking Powder
Preheat oven to 375 F. In a 2 1/2- to 3-quart non-reactive, stove-top and oven-proof casserole thoroughly stir together the sugar, cornstarch and cinnamon. Stir in the berries and fruit, orange juice and butter until smoothly incorporated. Bring the mixture to a simmer over medium-high heat. Continue simmering, stirring frequently, just until the mixture thickens slightly and clears, about 2 minutes. Taste and add lemon juice, if desired. Set aside. For dough: In a food processor, combine the flour, sugar, baking powder, soda and salt. Pulse several times to mix ingredients. Add the butter and oil to flour mixture. Process in on/off pluses until the fat is cut in and mixture resembles coarse crumbs. (Alternatively, place the ingredients in a bowl. Cut the fat into the flour using forks until mixture resembles coarse crumbs.) Turn out the flour mixture into medium-sized bowl. Add 1/3 cup milk, tossing with a fork just until evenly incorporated. If necessary, stirring very lightly, gradually add enough more milk to form cohesive, but not wet dough. Let the dough stand a minute or two. Knead and shape it with flour-dusted hands into a smooth mass. Pat the dough into a 3-4 inch disc. Lay between sheets of wax paper. Press or roll out into a round 1/4-inch smaller than the interior of the casserole used. Peel off one sheet of paper. Center the dough, paper-side up, over the fruit mixture. Peel off and discard the second sheet. Cut some decorative slashes in the dough top for heat vents. Garnish the dough by sprinkling with 1 tablespoon sugar, if desired. Bake on the center oven rack for 35 to 40 minutes or until the top is nicely browned and a toothpick inserted in the dough center comes out clean. Let cool at least 10 minutes and preferably 20 minutes before serving. Garnish servings with ice cream, if desired. Keeps, covered, at room temperature for 36 hours, and then refrigerated for up to 3 days longer. Reheat the refrigerated cobbler in a low oven or let stand until room temperature before serving.