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Fresh Fruit Cobbler
By King Arthur Test Kitchen · kingarthurbaking.com
Serves 9 (one 9" square or 11" round cobbler)
50 min
A warm fruit cobbler with a tender cake topping baked over a boozy fruit filling.
| prepPreheat oven to 375°F / 190°C | ||||
| prepLightly grease a 9" square pan or 2 1/2-quart casserole dish | ||||
| 1 cup / 120 g King Arthur Unbleached All-Purpose Flour | Whisk flour, baking powder & salt | Stir dry ingredients into wet mixture | Pour batter into prepared pan | Bake 375°F / 190°C, 30 min until golden |
| 1 teaspoon baking powder | ||||
| 1/2 teaspoon table salt | ||||
| 2 large eggs | Beat eggs & sugar, stir in butter & milk | |||
| 1 cup / 198 g granulated sugar | ||||
| 2 tablespoons / 28 g butter, softened | ||||
| 2 tablespoons / 28 ml milk | ||||
| 1/2 cup / 113 ml dry sherry, brandy, bourbon, or fruit juice | Simmer liquor & sugar, 3–4 min | Add fruit, stir to coat, pour over batter | ||
| 1/2 cup / 99 g granulated sugar | ||||
| about 4 cups / 454 g fresh fruit, diced, sliced, or berries | ||||
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