Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [407]
½ cup plus 1 tablespoon sugar
2 tablespoons quick-cooking tapioca
2 teaspoons finely grated lemon zest
¼ teaspoon salt
Sour Cherry
2½ pounds fresh sour cherries, pitted, plus the juice from the pitting; or 2¼ pounds frozen pitted sour cherries do not thaw)
2/3 cup sugar
1½ tablespoons quick-cooking tapioca 1 tablespoon all-purpose flour
¼ teaspoon salt
Strawberry
2 quarts fresh strawberries, hulled and quartered
6 tablespoons sugar
2 tablespoons quick-cooking tapioca
1½ tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
¼ teaspoon salt
Strawberry Rhubarb
1 quart fresh strawberries, hulled and quartered
¾ pound fresh rhubarb, peeled and thinly sliced; or one 12-ounce package frozen sliced rhubarb
1¼ cups sugar
2 tablespoons quick-cooking tapioca
1 tablespoon all-purpose flour
¼ teaspoon salt
Sweet Cherry
2½ pounds fresh sweet cherries (preferably Bing or Tartarian), pitted; or 2 pounds frozen pitted sweet cherries (do not thaw)
½ cup sugar
1½ tablespoons quick-cooking tapioca
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
While the filling rests, make the biscuit topping of your choice. In each case, mix the dry ingredients in a large bowl, then stir in the liquid ingredients until a loose batter forms.
Biscuit Cobbler Topping
Dry Ingredients
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
Wet Ingredients
6 tablespoons milk (regular, low-fat, or fat-free)
4 tablespoons (½ stick) unsalted butter, melted and cooled
Cake Cobbler Topping
Dry Ingredients
1 cup all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
Wet Ingredients
3 tablespoons heavy cream
3 tablespoons unsalted butter, melted and cooled
1 large egg plus 1 large egg yolk, lightly beaten, at room temperature
1 teaspoon vanilla extract
Almond Cobbler Topping
Dry Ingredients
¾ cup all-purpose flour
2/3 cup toasted sliced almonds, finely ground
3 tablespoons sugar
1½ teaspoons baking soda
¼ teaspoon salt
Wet Ingredients
½ cup buttermilk (regular, low-fat, or fat-free)
2 tablespoons unsalted butter, melted and cooled
1/8 teaspoon almond extract
Brown Sugar Pecan Cobbler Topping
Dry Ingredients
1¼ cups all-purpose flour
½ cup chopped pecan pieces
¼ cup packed dark brown sugar
2 teaspoons baking powder
¼ teaspoon salt
Wet Ingredients
½ cup half-and-half, whole milk, or low-fat milk
4 tablespoons (½ stick) unsalted butter, melted and cooled
Lemon Oat Cobbler Topping
Dry Ingredients
1 cup all-purpose flour
½ cup rolled oats (do not use quick-cooking or steel-cut)
¼ cup sugar
2 teaspoons baking powder
2 teaspoons finely grated lemon zest
¼ teaspoon salt
Wet Ingredients
6 tablespoons half-and-half or whole milk
4 tablespoons (½ stick) unsalted butter, melted and cooled
1½ tablespoons lemon juice
Drop the prepared topping by heaping tablespoons onto the filling in the pan.
Bake until the fruit starts to bubble and the topping is lightly browned, about 45 minutes.
To cool: Set on a wire rack for at least 10 minutes before serving up with a large spoon.
To store: The cooled cobbler can be covered and stored at room temperature for up to 1 day or in the refrigerator for up to 2 days (but the cold will dramatically compromise the topping).
A road map for Fruit Crisp
A crisp is a cobbler with a crunchy topping. The fruit filling’s the same; only the toppings have been changed. Makes about 8 servings
Position the rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 9-inch square pan with a little unsalted butter or walnut oil.
Prepare one of the fillings for cobblers, pour it into the pan, and set aside for 10 to 15 minutes while you prepare the topping.
Mix any of the following together in a large bowl.
Walnut Maple Oat Crisp Topping
½ cup all-purpose flour
½ cup rolled oats (do not use quick-cooking or steel-cut)
6 tablespoons packed light brown sugar
1/3 cup finely chopped walnuts
4 tablespoons (½ stick) unsalted butter,