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Wednesday, May 5, 2021

Crust Lovers Fruit Cobbler, light buttery and delicious!

If you are looking for a fruit dessert as delicious as pie, you have found it! Crust Lovers Fruit Cobbler is all about the crust! Don't get me wrong, I do enjoy the fruit, but if that crusty topping wasn't there, this would only be a pan of baked fruit...which would change the whole direction of the recipe! 

The season of summer fruits is upon us. All around I see and hear people talking about their fruit tree being in bloom. The neighbor down the road was busy pruning out the excess raspberry canes offering them at $3.00 a dozen! Another is offering strawberry plants. And while I do enjoy having a garden, and picking my own berries, I love Crust Lovers Fruit Cobbler even more!

We have enjoyed this countless times, enough times to certify that it is also delicious with drained canned fruit. Now that I have my rhubarb bed in, I plan on canning up a few pints of rhubarb put up before the season closes. Which marries nicely with a handful of raspberries or other berries stirred in. 

 

This family favorite dessert is a cinch to make, and once out of the oven only needs a little cooling-off period before serving. It is also happy to share the oven with another dish being baked, nice and cozy. Crust Lovers Fruit Cobbler is delicious anytime but best served slightly warm with a little vanilla ice cream or whipped cream. Because at that moment, the crust has a nice crunch that is perfect.

But never fear, it is also delicious the next day, at room temperature or chilled...

Ingredients needed for this recipe:
  • fruit of choice
  • sugar
  • salt
  • whole wheat flour
  • egg
  • butter
  • cinnamon or cardamom
You will also need:
  • 7X11 inch baking pan
  • measuring spoons
  • measuring cups
  • medium-sized mixing bowl
  • a fork
Now we are ready to begin!


 

Crust Lovers Fruit Cobbler
adapted from:  Dinner, a love story
375-degree oven

2 1/2 - 3 c fruit - your choice, peaches, plums, berries of all kinds, pears, or apricots - feel free to mix and match!

1 T fresh lemon juice - I used about 1/3 of the lemon
2 T sugar

1 c whole wheat flour, we use pastry grind flour 
1 c sugar
1 t salt
3/4 t cinnamon - or cardamom, use your favorite spice 
1 egg
5 T butter, melted

Preheat the oven. 

Place fruit in the bottom of a 7X11 pan, sprinkle with lemon juice, and then the 2 Tablespoons of sugar.

In a medium-sized bowl, stir together the flour, salt, and cinnamon. 

Drop in the egg, and stir with a fork until a dry crumbly mixture is achieved. 

Sprinkle the flour mixture evenly over the fruit. 

Drizzle with the melted butter.


Bake 35-45 minutes or until done in your oven.



And of course, serve with a scoop of vanilla ice cream, or a little whipped cream.


Storage options for Crust Lovers Fruit Cobbler. Store covered at room temperature for up to two days, store in the refrigerator for longer a period of time. 


UPDATE:  For your convenience, a "copy and paste" version of Crust Lovers Fruit Cobbler has been included below. 

Featured recipe at: 

Scratch Made Food! & DIY Homemade Household is a featured blogger at Full Plate Thursday!
Scratch Made Food! & DIY Homemade Household featured at Miz Helen's Country Kitchen Full Plate Thursday. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:
Crust Lovers Fruit Cobbler
adapted from:  Dinner, a love story
375-degree oven

2 1/2 - 3 c fruit - your choice, peaches, plums, berries of all kinds, pears, or apricots - feel free to mix and match!

1 T fresh lemon juice - I used about 1/3 of the lemon
2 T sugar

1 c whole wheat flour, we user white whole wheat flour
1 c sugar
1 t salt
3/4 t cinnamon - or cardamom, use your favorite spice 
1 egg
5 T butter, melted

Preheat the oven. 

Place fruit in the bottom of a 7X11 pan, sprinkle with lemon juice, and then the 2 Tablespoons of sugar.

In a medium-sized bowl, stir together the flour, salt, and cinnamon. 

Drop in the egg, and stir with a fork until a dry crumbly mixture is achieved. 

Sprinkle the flour mixture evenly over the fruit. 

Drizzle with the melted butter.

Bake 35-45 minutes or until done in your oven.

And of course, serve with a scoop of vanilla ice cream, or a little whipped cream.


Storage options for Crust Lovers Fruit Cobbler. Store covered at room temperature for up to two days, store in the refrigerator for longer a period of time. 

~~~~

Would you like to comment?

  1. Looks fairly easy to make and sounds delicious. Thanks

    ReplyDelete
    Replies
    1. It is easy, one of the best parts! I can only imagine putting a meal on the table with every recipe needing lots of attention...studying vintage recipes, they were often much easier than today's scratch recipes. People were busy then as now, I guess that is what led to so many mixes...

      Delete
  2. Did you mean for the 1C sugar to be added with the flour, etc.? I would assume so. Looks good and I'm planning on a green mango cobbler now.

    ReplyDelete
  3. So your cobbler is very similar to my crumble, which someone also called crisp! Isn't English a funny language!

    ReplyDelete
    Replies
    1. Yes! We also have grunts, and dumplings to add to the mix for baked fruit desserts!

      Delete
  4. This looks fantastic! Thanks for sharing at The Homestead Blog Hop!

    ReplyDelete
    Replies
    1. You are welcome, thanks for hosting The Homestead Blog Hop, I appreciate it.

      Delete
  5. Yummy cobbler! Thanks so much for linking up with me at the Unlimited Link Party 26. Pinned!

    ReplyDelete
    Replies
    1. Dee, you are welcome, I appreciate you're hosting this link up, thank you!

      Delete
  6. We sure enjoyed featuring your awesome post on Full Plate Thursday 536 this week and we just pinned it to our Features Board. Thanks so much for sharing it with us and come back soon!
    Miz Helen

    ReplyDelete

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