Author Notes: If you thought it impossible to gulp up infinite amounts of cobbler with no consequence, this one is for you. I stumbled upon this guilt-free treat about twenty five years ago in my grandmother’s cookbook. It was meant to be a coffee cake, with a couple of pieces of fruit scattered on top. I kept on gradually increasing the amount of fruits the batter can absorb, pushing it beyond the limits of a coffee cake into the serious cobbler territory. Then I discovered that reducing the amount of flour, shortening the baking time, and keeping the end product in the fridge for a couple of hours contributes a whole lot of extra creaminess. Sour cherry is my top fruit of choice for this recipe, followed by strawberries, raspberries, blueberries, and then peaches or apricots. I serve it chilled, with a tiny bit of basil infused light cream on top. —QueenSashy
For the Cobbler
ounces granulated sugar
ounces general purpose flour
2 1/2 - 3
pounds peaches (strawberries, raspberries and sour cherries work too)
A drop of vanilla extract
For the Basil Infused Cream (Totally Optional)
cups light cream
small basil leaves, from the top of the plant
- Preheat the oven to 325F.
- Halve or cut the fruits, and reserve the juices. (Something like ½-inch pieces will do just fine.)
- Beat the egg yolks with the sugar, milk and fruit juices until creamy. Add the vanilla extract and flour, and mix until fully combined.
- Beat the egg whites until stiff. Gently fold the whites into the cake batter.
- Grease and flour a 9x13-inch baking pan. Pour the batter into the pan and spread it with spatula. Arrange the fruit on top of the batter. (It will be a lot of fruit, but go for it.)
- Bake for about 25 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. (It’s very important not to over-bake, so watch carefully. It will be done when it is barely done -- the crust will bubble up and cover the fruit partially, but the center should be very moist and close to creamy.)
- Remove the pan from the oven, let it cool completely and place in the fridge for about three hours or overnight.
- About half an hour before serving, mix the cream with the basil leaves (use whole leaves, do not chop).
- Serve the cobbler chilled, with a couple of drops of basil cream on top.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty