Wednesday, March 1, 2017

Sugar Cookie Cobbler

This cobbler recipe isn't like your normal cobbler recipe.  It's not the normal, delicious, soft doughy topping on this cobbler.  Nope, this one is like breaking into a crisp sugar cookie every time you take a bite.  I have made two variations of this so far - peach and cherry - using some of my preserved fruit that I canned last summer/fall.  This could be used with any fruit you desire, canned or fresh.  The amount of sugar you add to the filling will depend, of course, on how sweet the fruit is that you use.  I recommend starting with a tablespoon, tasting the filling, then adding more sugar to suit your tastes.

This recipe can easily be made as large or as small as needed by adding more fruit and increasing the topping.  I find that the recipe posted below is a perfect fit for my 8 inch Lodge cast iron pan.  It makes for a great presentation too!

Sugar Cookie Cobbler


3/4 cup flour
3/4 cup sugar
3/4 cup (6 tbsp) unsalted butter, melted


2 pints tart cherries, drained
3-4 tbsp sugar
1 tbsp cornstarch
1/2 tsp almond extract

2 pints sliced peaches, drained
2-4 tbsp sugar
1 tbsp cornstarch
1/2 tsp cinnamon


1.  Preheat oven to 350.  Melt the butter for your topping.  Once melted, brush the pan/baking dish with just enough butter to lightly coat the pan.  Mix the rest of the butter with the sugar and flour and set aside to cool slightly.

2.  Combine the drained fruit, sugar, and cornstarch.  Taste and add more sugar to your liking.  Remember that the topping will also add sweetness so you will want your filling slightly tart.  Once you have reached the desired sweetness add in cinnamon/almond extract.  Pour the fruit into your pan and cover with your topping.

3.  Place on a foil-lined baking sheet and bake for 30-45 minutes, until bubbly and the topping begins to turn golden.  Remove from oven and allow to cool for at least 10 minutes.  Serve and enjoy!

~ Sara :)

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