Fruit Cobbler

Updated: Apr 30, 2020


This is an old fashioned family favourite!  I rediscovered this dish a few months ago when I needed to use up some frozen fruit left over from last summer and it was so well received by everyone who tried it that I knew I had to share it with all of you as well!


Whilst traditionally peaches were used for cobblers any fruit is delicious.  I have made it with combinations of peach, nectarine and apricot, plum and apple, pear and even cherry!  You can use fresh, frozen or preserved fruit in the recipe, but just add the fruit not the juice or syrup otherwise it may become soggy.  This is a simple and forgiving recipe that is great for beginners or for getting the kids interested in cooking – and a dessert that everyone is bound to love!


Ingredients:


1/2 cup (110g) unsalted butter 1 cup plain flour 2/3 cup sugar 1 tbs baking powder 1 pinch of salt 1 cup milk

4 cups fruit, sliced 2/3 cup sugar (additional) 1 tbs lemon juice 1 tsp cinnamon, ground


Method:


Preheat oven to 180 degrees.  Grease a 22 x 33 cm baking dish and set aside.


Melt the butter and pour into the baking dish, spreading evenly so that it reaches all corners. 


In a separate bowl, combine flour, 1 cup sugar, baking powder, and salt.  Add milk, stirring just until dry ingredients are moistened. Pour batter over butter BUT DO NOT STIR.


Bring remaining sugar, fruit, lemon juice and cinnamon to a boil over high heat, stirring constantly. 


Pour over batter BUT DO NOT STIR.


Place dish into oven and bake for 40-45 minutes or until the cobbler is golden brown.


Can be served warm or cold.  Delicious with ice cream or custard.



A note from Gracious Goodness :


No lemons? You can substitute the 1 tbs lemon juice for 1-2 drops of doTERRA Lemon essential oil and the 1 tsp ground cinnamon for 1/2 – 1 drop of doTERRA Cinnamon Bark essential oil. 


To achieve a half drop simply dip a toothpick into the essential oil, remove then swirl through the fruit.  Taste and adjust to personal preference.


Only ever use essential oils in your cooking that say they are safe for internal use on the label. These oils will have the Food Standards of Australia and New Zealand (FSANZ) tick of approval as a food additive.


If you would like to learn more about CPtG food safe essentials oils head over to here or send me a message. I would love to chat with you about my two favourite things - food and oils!

Sandra xo

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