A Taste of the Hocking Hills by Matt Rapposelli

Author:Matt Rapposelli [Rapposelli, Matt]
Language: eng
Format: epub
Publisher: Ohio University Press
Published: 2018-08-19T16:00:00+00:00

Batter-Style Cobbler

We do two styles of cobblers at the lodge. One is the traditional batter style, which is very quick to put together and works with many types of fruits. The other style we offer is a streusel-topped variety bursting with whole mixed berries (see page 62). The batter style gives you a very nice cake-like texture intertwined with your fruit filling. The streusel-topped one gives you a very nice layer of thickened mixed berries punctuated by the crisp accent of the streusel.

2 cups fresh or frozen blueberries (Peaches, raspberries, or strawberries work well too.)

1 Tbsp lemon juice

1/4 tsp orange zest

1 tsp vanilla extract

1/4 tsp cinnamon

3/4 cup sugar

1/2 cup (1 stick) butter

3/4 cup sugar

1 cup all-purpose flour

2 tsp baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, slightly beaten

1. Preheat oven to 350°.

2. In a saucepan, combine the berries, lemon juice, orange zest, vanilla extract, cinnamon, and first 3/4 cup sugar. Bring to a boil; remove from heat and set aside.

3. Place the butter in an 11 x 7-inch baking dish and place in the 350° oven until the butter is melted.

4. In a small bowl, combine the remaining sugar with the flour, baking powder, salt, milk, and egg.

5. Pour the batter over the melted butter in the baking dish. Do not stir.

6. Spoon reserved berry mixture over batter. Do not stir.

7. Bake at 350° for 40–45 minutes or until golden brown.

8. Serve at room temperature with whipped cream or ice cream.

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