Berrily We Roll Along... - Playing With My Food Blog at Allrecipes.com - 113155

Playing With My Food

Berrily We Roll Along... 
 
Jul. 13, 2009 8:04 pm 
Updated: Feb. 7, 2010 4:11 pm
I've been craving blueberry cobbler like my mother used to make.  I've tried a couple recipes recently that just didn't meet the standard.  Mom's cobbler was like a layered pie - crust, fruit, crust fruit, crust.  The crust was like a flakey pie crust.  The juice from the fruit would soak into it somewhat, and it was just awesome. 

Most cobblers that have crusts (not crumbles or streusel) have a cakey dough, which isn't what I want, or they are simply just a pie, with a top and bottom crust.

So, I came across some information where a different approach was used to make cobbler, by rolling the fruit in a dough.  Interesting...  Also not like my mother's, but intriguing...

I played with the idea, and here is what I came up with.

Rolled Fruit Cobbler
  • 1/2 c. butter (1 stick)
  • 2 c. sugar
  • 2 c. water
  • 1-1/2 c. all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c. shortening
  • 1/3 c. milk
  • 3 c. fruit, seperated
  • If using apples or peaches, 2 tsp cinnamon
  1. Heat oven to 350 degrees.
  2. Melt butter in 13 x 9 inch pan.
  3. Heat sugar and water in saucepan until sugar is melted.
  4. In a large bowl, mix flour, baking powder and salt.
  5. Cut shortening into flour until fine texture.
  6. Add milk and stir lightly with a fork. Do not overmix. The dough should be light in texture.
  7. Roll out on floured board to 1/4 inch rectangle. If a silicon sheet is available, roll on the silicon or waxed paper, to make rolling easier.
  8. If using peaches or apples, toss sliced fruit with cinnamon, in a seperate bowl.
  9. Spread 2 cups fruit on top of dough.
  10. Roll up from long side like a jelly roll.
  11. Slice the roll into 1/2 inch slices and place side-by-side in the baking pan, on top of melted butter.
  12. Disperse the remaining 1 cup fruit over the rolls.
  13. Pour sugar-water over top.
  14. Bake 75 minutes, at 350 F, or until golden brown and 'set'.
It worked really well.  Here is the photo diary of my process.  If you are in the mood for some cobbler, give this one a try.  (By the way, it IS a sweet cobbler.)  I am submitting it for publication.  I hope they take it!
Roll the dough into a rectangle, like a jelly roll.
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Spread 2 cups of fruit over the dough.
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Roll, like a jelly roll.
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Some fruit will escape when you roll. It'll be okay, DON'T PANIC.
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Slice the roll. Place the slices in the buttered pan. Poke any runaway fruit into the slices.
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Pour the last cup of fruit over the slices in the pan, evenly (See? It's Okay!).
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Pour the sugar-water over the contents of the pan.
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Bake until golden brown, serve with whipped cream or ice cream. Enjoy!
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Comments
mary 
Jul. 13, 2009 9:13 pm
That sounds yummy. Will have to give it a try. Your idea is very similar to my mom's Rhubarb Roll-up. Her dough is more like a biscuit dough. It has a sugary syrup in the bottom of the pan,too. You cook some rhubarb & sugar in water to baste over the roll- up while baking. We like eat it hot with milk on it. Recipe says whipped cream or ice cream, too. Thanks for sharing. Hope it gets published.
 
Jul. 14, 2009 4:32 am
I love cobbler, this one seems different and interesting. Thanks for sharing!
 
Jul. 14, 2009 6:13 am
Oh, that looks delicious! And I've been on a blueberry kick lately; I may just have to give that a whirl this weekend. One question - it's a little hard to tell on my moniter - do you lay the slices in the pan cut side up, like cinnamon rolls? I'll definitely keep my fingers crossed that it gets published, because it looks like a winner!
 
Jul. 14, 2009 8:14 am
What a great idea. How can you go wrong with pastry of any kind stuffed with seasonal fruits? I'm trying this.
 
Jul. 14, 2009 8:48 am
What is the clear plastic thing you are rolling the dough/blueberries with? Is that a special tool for rolling?
 
Jul. 14, 2009 11:38 am
It looks like one of those plastic cutting mats you can get at the dollar store in a 3 pack. Or it's the biggest sushi roller ever. :)
 
TLW 
Jul. 14, 2009 1:38 pm
Okay, first, elecrRicity- you lay the slices with the cut side down in the pan. With the blueberries, the slices are quite limp so it is a challenge but it came out well. Next, MySweetCreations- that is a silicon sheet used as a cutting booard. An inexpensive piece that you can just toss away when it gets too damaged to be a "food safe" cutting board. I love them because you can't cut through them but they bend so you can cut stuff and then kinda roll your cutting surface up and dump the contents into your pan. It also works really well to roll jellyrolls. :)
 
TLW 
Jul. 14, 2009 1:40 pm
Also, I've found that it's better today than yesterday. The flavor is much nicer after a night in the fridge. I just re-heated a piece and it's really a lot better. :)
 
Jul. 14, 2009 6:09 pm
Thanks for letting me know!
 
Jul. 16, 2009 10:49 am
Thanks for reading my blog. You do have to cook for a crowd. WOW. Your amazing!!! Keep up the good work.
 
Terratrain 
Jul. 18, 2009 7:42 am
Thanks for the tips on how to get a boxed cake moist, very helpful!!
 
milopug 
Jul. 23, 2009 4:42 am
Thanks so much for the recommended gluten-free & lactose free recipes. I'm gonna try one or two out today! :)
 
Feb. 7, 2010 4:11 pm
Ok, I'm saving this. Thanks TLW!! It looks awesome! I'ma thinking mixed berries (add strawberry's) or apples and pears and walnuts, maybe a sprinkle of gorgonzola, oh yeah. . . this is a winner :)
 
 
 
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TLW

Home Town
Louisville, Kentucky, USA
Living In
Altus, Oklahoma, USA

Member Since
May 2008

Cooking Level
Expert

Cooking Interests
Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy

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Knitting, Needlepoint, Camping, Fishing, Reading Books, Music, Painting/Drawing

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About Me
I have been cooking most of my life. I was a professional cooking instructor, 2005-2010. I live alone, currently but have cooked for over 200 people 5 days a week, for 5 years. I am now a vocational business instructor.
My favorite things to cook
Comfort foods are my favorite. I love to cook things that make people smile and feel warm inside.
My favorite family cooking traditions
Basic southern cooking, with some ethnic items tossed in. My fatheris the big cook in the family and (still) loves trying new things.
My cooking triumphs
Thanksgiving dinner... a challenge to coordinate, with many bad events in the past. 2007 was finally a complete success! Timing is everything!
My cooking tragedies
... Thanksgiving dinners, again... seems something is usually underdone, overdone, undone... It's almost like I have some kind of mental block when it comes to Thanksgiving.
 
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