How to Make a Cobbler with Any Fruit
Become an expert and pretty soon you may not even need a recipe.
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Move over, pie. This summer is all about the cobbler. From peaches and plums to blueberries and strawberries, any fruit can be made into a beautiful, juicy, bubbling cobbler with a little expert know-how.
"A cobbler is a pie's country cousin," says chef Vivian Howard in her Strawberry Cobbler with Cornmeal Sugar Cookie Crust class on the Food Network Kitchen app. "It's a lot easier to whip up, you don't have to roll out any dough. It's less of an investment than making a pie."
After spending her childhood eating "Bisquick-topped cobblers with vanilla ice cream as many days as possible every summer," her sincere love for the dessert inspired her to spend a lot of time figuring out the ultimate way to make a perfect homemade cobbler.
Lucky for us, she shares all of her best tips for how to make a cobbler with any fruit in her Strawberry Cobbler with Cornmeal Sugar Cookie Crust class on the Food Network Kitchen app. Here are a few of them:
1: Macerate the fruit.
Start with ripe fruit and help it become extra juicy by soaking it in liquid or making it release its own juices with a combination of sugar, salt and lemon juice. You'll want to do this for at least 30 minutes.
2: Reduce the fruit liquid.
Strain off the liquid, then reduce it in a small saucepan until it coats the back of a spoon. This is key for avoiding a runny cobbler.
3: Make the crust batter.
Skip the bland store-bought stuff and whip up her fast sugar cookie dough crust that's enriched with cornmeal for extra crunch. Bonus: If you have extra after assembling the cobbler, just bake off some cookies.
Once you master the basics, you can make an amazing cobbler for an easy weeknight dessert with any fruit: "The sky is the limit—just don't forget the ice cream," Vivian says.
For more of her perfect cobbler-making tips, watch her Strawberry Cobbler with Cornmeal Sugar Cookie Crust class on the Food Network Kitchen app.
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