I almost didn't put up this post. It wasn't very good and I didn't want it to take up space on my blog, lol. But I don't just put up the good recipes, I put up all recipes I try and critique them honestly so I will compromise, admit I made this and keep it brief.
"Real" cobbler, as opposed to crisps, fools, grunts, etc is typically defined by having biscuit dough baked on top. In culinary school, we made a terrific cobbler and my favorite part was the dough baked on top which was more like a pie dough than a biscuit dough. Not so with this one. The dough part was definitely more like a biscuit, heavier and less sweet than what you'd use for a good strawberry shortcake and not as good as or flaky like an actual biscuit. It was just bread-y without being good bread. Nah.
Cobbler Topping2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 large egg
1 cup low-fat buttermilk
Sugar for sprinkling the top crust
Fruit of your choice for cobbler, lightly sprinkled with sugar and cinnamon
- Preheat oven to 375 degrees.
- Sift the dry ingredients together in a bowl.
- Beat the egg and combine with the buttermilk.
- Pour over dry ingredients and mix with rubber spatula (do not overmix).
- Drop large spoonfuls over fruit mixture in ceramic baking dish and smooth top.
- Bake for 30-35 minutes or until topping is a golden color and the fruit is bubbling.
- Serve warm with ice cream.