Fruit Cobbler Recipe

Preheaat oven to 374 degrees F . Organize a rack in middle of the oven & preheaat it to 376 degrees F. Line an 8- or 9-inch square baking dish or a 9-inch pie dish with butter; Sit aside.

Fruit preparation. Prepare fruit as obligatory - wash /  peel / stalk, seed / slice /  etc. Giving it a taste & mix it with some sugar . If your fruit is juicy or you want a strong cobbler, mix in some cornstarch. blend spices as desired.

Transfering fruit to a baking plate . Transfering fruit mix to the baking dish - you must fill dish about halfway up to 3-quarters full, let a perfect inch .

Blend dried ingredients on cobbler. In a bowl, mixing flour, sugar, baking powder also salt.

Add cream to dried ingredient . Cast 1 1/2 cups cream. Stir until totally mixed; The dough will be very damp.

Pour the cobbler mixture over the fruit mixture. Using a teaspoon of ice cream or a tablespoon, apply two tablespoons of cobbler paste to the fruit.

Bake for 45 to 55 minutes. Spreading cobbler dough with a tsp of cream & sprinkling wiith demiara sugar. Placing cobbler on a folded baking sheet to catch drips, or place aluminum foil on the bottom of the oven. Bake until the topping is golden brown around the edges and the fruit filling has boiled for 45 to 55 minutes.

Cool cobbler and serve. Leave cobbler cool about at least a some min so it doesn't burning your mouth ! The cobbler can also be served at room temperature or the next day.

Enjoy !