How To Make a Fruit Cobbler by Heart

1. 1

   Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 8 or 9-inch square baking dish, or 9-inch pie plate, with butter; set aside.

2. 2

   Prepare the fruit. Prepare the fruit as necessary — wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed. If your fruit is juicy or you'd like a more firmly set cobbler, mix in some cornstarch. Mix in spice, if desired.

3. 3

   Transfer the fruit to the baking dish. Transfer the fruit mixture to the baking dish —it should fill the dish halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.

4. 4

   Mix the dry ingredients for the cobbler topping. Mix the flour, sugar, baking powder, and salt together in a large bowl.

5. 5

   Add the cream to the dry ingredients. Pour in the 1 1/2 cups cream. Stir until just combined; the dough will be quite wet.

6. 6

   Scoop the cobbler mixture onto the fruit mixture. Using either a small ice cream scoop or a tablespoon, scoop 2-tablespoon portions of the cobbler dough onto the fruit.

7. 7

   Bake for 45 to 55 minutes. Brush the cobbler dough with the 1 tablespoon cream and sprinkle with the demerara sugar. Place the cobbler on a rimmed baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden brown around the edges and the fruit filling is bubbling, 45 to 55 minutes.

   45 min
8. 8

   Cool the cobbler and serve. Let the cobbler cool for at least a few minutes so it doesn't burn your mouth! The cobbler can also be served room temperature or the next day.

Recipe Notes

1. 9

   Storage: Leftover cobbler can be stored in the refrigerator for up to 2 days.