|on the left, crumble..on the right, cake style cobbler|
Cake-style Cobbler Flex-recipe
for every 1/2 cup fruit you need:
1 teaspoon sugar to toss with the fruit
2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon baking powder
2 tablespoons milk
splat of butter for the cup/bowl
Toss berries with prepared fruit (cut in bite size pieces). Set aside while preparing the rest.
Heat oven to 350 degrees.
Stir together flour, sugar, baking powder and milk.
Place a splat of butter in the baking cup/dish and heat in oven until warm and melted.
Pour batter in cup..top with fruit..bake 20 minutes for small cup/40 for larger batch.
Top with fresh whipped cream or ice cream and enjoy!
A few notes:
adding lemon/orange zest perks up any fruit
frozen and canned fruits were tested with excellent results
if using canned fruit, skip tossing with sugar
for a gooier fruit filling, we stirred in a spoon full of preserves before baking
Add another tablespoon of flour and crumble on top fruit for a different texture
For a crumble:
For every 1/2 cup fruit
1 teaspoon sugar
1/2 tablespoon butter
3 tablespoons oats
1 tablespoon flour
2 tablespoon chopped nut
Toss fruit with sugar. Place in lightly buttered cup/pan. Crumble together remaining ingredients..place on top fruit. Bake 400 degrees 5-10 minutes for small cup/30 minutes for larger batch or till bubbly.
You can replace the crumble mix with granola for a wonderfully speedy version.
As for the taste testers..I think they liked it, but it was a little hard to tell with all the clinking and slurping and burping. I thought it was delicious!