Serving the heart of California since 1892

The Madera Tribune

Turn fruit into a cobbler

Most newspaper content here is incomplete. Want it all? Sooner? Subscribe to our full print and online editions by calling (559) 674-4207 and get both for the price of one!

webmaster | 05/29/13

I am not sure how or when the word cobbler came to be known more for a fruity dessert than a shoemaker, but I am a big fan of fruit cobblers, especially blackberry ones.

At the moment I have a cobbler filling that is half-way cooked, as I am waiting until my son visits before I bake it. It has rhubarb, strawberries and blueberries in it.

I didn’t use a recipe, but just in case you want some general instructions, I cut up 5 large stalks of rhubarb, used a little more than a pint of strawberries and about 2 cups of blueberries. All the fruits were fresh. Then I stirred in 1 1/2 cups sugar and about 3 tablespoons of cornstarch, maybe a little more. Simmered it on the stove for about 10 minutes or until the rhubarb was a little more than halfway cooked. I transferred the mixture to a greased 8-inch glass baking dish and when I am ready to bake it, I will make a biscuit-dough topping, sprinkle it with a little extra sugar then pop it in the oven.

It is very hard for me to resist the urge to eat the filling just the way it is. If you like cobblers as much as I do, here are are recipes you might want to try this summer while fresh fruit is abundant...


comments powered by Disqus