Posts Tagged ‘Fruit Cobbler’

The ChocolateDoctor’s Fair-Stoppin’, Blue Ribbon Basic Cobbler

Thursday, September 8th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Stone fruit in California started out really strong and is not at the tail end of the season. I hate to throw any food away, especially stone fruit and berries that are starting to get peaked. What do I do? I toss the fruit in a cobbler.

This was my friend Stu’s grandmother’s cobbler recipe from the 1940′s. It is the best only made better with some Choclatique White Chocolate Chips. She entered her cobbler in the California State Fair in Sacramento. Nana Barlet’s cobbler won First Place and Blue Ribbon Best In Show. Not too bad for a first-time entry.

Prep time: 15 minutes
Bake time: 45 minutes
Ready to eat in: 2 hours

Ingredients:
1/2 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1/4 cup melted butter, unsalted
1 teaspoon vanilla extract
2 cups fresh berries, stone fruit chunks or apples
1/2 cup Choclatique White Chocolate Chips
1/2 cup granulated sugar
1 cup water

Directions:

  1. Preheat an oven to 350°F.
  2. Grease a 9 x 9-inch baking dish (I used an 8 x 13 baking dish).
  3. Whisk 1/2 cup of the sugar together with the flour and baking powder in a mixing bowl. Stir in the milk butter and vanilla extract until a batter forms.
  4. Scrape into the prepared baking dish. Add the fruit, chocolate chips and sprinkle with 1/2 cup sugar. Pour in the water.
  5. Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.
  6. Serve with a scoop of ice cream.

ChefSecret: Trust me, just pour the batter over the fruit – it works. This recipe doesn’t work well with all strawberries.

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The ChocolateDoctor’s Chocolate Batter Fresh Fruit Cobbler

Friday, August 23rd, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Batter cobblers are a lazy baker’s rustic country pie. Well, maybe that’s an over-generalization. However you classify them, they are the perfect dessert for a summer dinner or afternoon picnic. They’re easy to make. They transport easily and don’t require any refrigeration. All this being said, they are as delicious as any American pie and you don’t have to worry about nicking the ends of the crust and damaging that picture-perfect look. In fact, you won’t find a simpler, more delicious homemade dessert than a fruit cobbler. I added a Choclatique touch to the batter with a little cocoa powder. Go ahead and splurge and top it with a little freshly-whipped Cinnamon Chantilly or a scoop of ice cream.

Prep Time: 10 minutes
Bake Time: 40 to 50 minutes
Cooling Time: 30 minutes
Ready In: 1 hour 20 minutes
Yield: Serves 4

Ingredients:
5 tablespoons butter
3/4 cup all-purpose flour
1/4 cup Choclatique Nutra Unsweetened Cocoa Powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 cups of sliced fresh Freestone peaches
1/2 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1 tablespoon crystalline sugar

Directions:

  1. Adjust oven rack to upper-middle position, and heat oven to 350º F.
  2. Put butter in an 8-inch square or 9-inch round pan (cast iron works best); set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk the flour, cocoa powder, 3/4 cup of sugar, baking powder and salt in a small bowl. Add the milk; whisk to form a smooth batter.
  4. Pour batter into pan, and then scatter fruit over evenly over the batter. Sprinkle the lemon juice and zest over the fruit. Sprinkle with crystalline sugar.
  5. Do not mix. As the cobbler bakes the batter will rise up over the fruit creating a flaky, crisp pastry.
  6. Bake until batter browns and fruit bubbles, 40 to 50 minutes. Serve warm (not hot) or at room temperature with a dollop of whipped cream, a small scoop of ice cream, or my Cinnamon Chantilly (see recipe below), if desired.

ChefSecret: If you don’t have fresh peaches you can use nectarines, or whole blueberries, strawberries, raspberries, blackberries, pitted cherries or a combination of fruits. You can also use a 12-ounce package of frozen berries.

Cinnamon Chantilly

Ingredients:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon ground cinnamon

Directions:

  1. Combine all ingredients and whisk to stiff peaks.

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