Fruit on the bottom, cake on top-that must be cobbler!

KIDS IN THE KITCHEN

September 02, 1992|By Beth Hillson | Beth Hillson,Contributing Writer

In the world of food, a cobbler is not someone who fixes shoes! It's a dessert that has fruit pudding on the bottom and biscuit-like cake on top. This one is made with blueberries, but it would be just as delicious made with peaches or apples. Those (( fruits should be peeled, then cut into small chunks or slices. Frozen fuit (without sugar) may be used.

Kids over 11 can make this recipe by themselves but should have an adult's permission before using the oven. Younger chefs can measure and mix everything without help, but will need assistance using the oven. They will find this recipe even easier if they use frozen fruit.

Preparation time: 20 minutes

Cooking time: 30 minutes

Do ahead: Line up all ingredients and equipment. Measure and mix together dry ingredients. Wash and drain blueberries.

Equipment:

large strainer

3 medium (4-6 cups) mixing bowls

small bowl

small strainer

set of measuring cups

set of measuring spoons

9-by-9-inch baking pan

2 kitchen soup spoons

kitchen fork

Blueberry cobbler

Serves 6 to 8.

1 quart (4 cups) fresh or frozen blueberries

2/3 cup sugar

1/2 medium lemon

1 tablespoon flour

1/4 cup ( 1/2 stick) melted butter or margarine

3/4 cup flour

2 tablespoons cornstarch

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

3 tablespoons cold butter, cut into small pieces

1/3 cup milk

1 egg

1 cup heavy cream

1 tablespoon sugar

Heat the oven to 350 degrees. Pour the blueberries into the large strainer and rinse under cold water. Drain and pour berries into mixing bowl. Squeeze the lemon into a small bowl. Pour the juice through the small strainer onto the blueberries. Throw away the lemon seeds. Add the sugar, 1 tablespoon flour and the melted butter. Mix gently and spread the blueberries evenly over the bottom of the pan.

Combine the 3/4 cup flour, cornstarch, baking powder, salt and nutmeg. Mix with a fork to blend ingredients. Make sure you've washed your hands. Add the butter and rub into the flour with your hand until the chunks of butter have disappeared and the flour looks a little like crumbled white bread. Beat the egg with the milk and add to the flour mixture. Mix to combine and spread over the blueberries. (The mixture will be thick so you may need to spread it with a knife to cover the entire top of the pan.) Bake 30 minutes or until the top of the crust is light brown. Using pot holders, carefully remove the pan from the oven and set it on a wire cooling rack.

In another mixing bowl beat the heavy cream until thick (about 3 minutes). Sprinkle 1 tablespoon of sugar over the cream and beat until very fluffy. Spoon warm cobbler into little bowls and top with spoonfuls of whipped cream.

Tips: To melt butter quickly, set it in a microwave-proof glass or ceramic dish, cover with paper towel and heat on highest power for 1 minute.

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