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
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!
- Heat oven to 350 degrees.
- Melt butter in 13 x 9 inch pan.
- Heat sugar and water in saucepan until sugar is melted.
- In a large bowl, mix flour, baking powder and salt.
- Cut shortening into flour until fine texture.
- Add milk and stir lightly with a fork. Do not overmix. The dough should be light in texture.
- 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.
- If using peaches or apples, toss sliced fruit with cinnamon, in a seperate bowl.
- Spread 2 cups fruit on top of dough.
- Roll up from long side like a jelly roll.
- Slice the roll into 1/2 inch slices and place side-by-side in the baking pan, on top of melted butter.
- Disperse the remaining 1 cup fruit over the rolls.
- Pour sugar-water over top.
- Bake 75 minutes, at 350 F, or until golden brown and 'set'.
Roll the dough into a rectangle, like a jelly roll.
Spread 2 cups of fruit over the dough.
Roll, like a jelly roll.
Some fruit will escape when you roll. It'll be okay, DON'T PANIC.
Slice the roll. Place the slices in the buttered pan. Poke any runaway fruit into the slices.
Pour the last cup of fruit over the slices in the pan, evenly (See? It's Okay!).
Pour the sugar-water over the contents of the pan.
Bake until golden brown, serve with whipped cream or ice cream. Enjoy!