This is a variation on my Aunt Lori’s peach cobbler recipe. With a scoop of vanilla ice cream, it was everything I’d wished for. I used cherries and nectarines, but you can really use whatever summer fruit you have around.
This recipe can be doubled and baked in a 9×13 pyrex baking dish.
For the Fruit:
- enough fruit to fill about 1/2 to 3/4 of an 8×8 pyrex baking dish (this doesn’t have to be exact!)
- about 1/2 cup granulated white sugar (less if the fruit is really sweet)
- 1/4 teaspoon ground cardamon or cinnamon (those of you who know me understand my uncanny affinity for cardamon)
- *1 to 1-1/2 Tablespoons cornstarch
- 1/2 cup flour
- 1/2 cup granulated white sugar
- 1-1/2 teaspoons baking powder
- scant 1/2 teaspoon kosher salt
- 1/2 stick (4 Tablespoons) salted butter, cut into small cubes
- 1 egg, lightly whisked
Preheat your oven to 350 degrees, with the rack set in the middle position.
Put the fruit in the baking dish and sprinkle with the sugar, cardamon or cinnamon, and cornstarch. Toss gently.
Separately, in a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter, or two knives. When the mixture takes on a pebbly appearance, stir in the egg, and mix gently with a fork until you have a mixture that is partly sandy, and partly batter-y. Pour the topping evenly over the fruit.
Bake 45-55 minutes, or until the topping is golden, and a toothpick pushed into the topping comes out clean.
Allow to cool slightly before serving….the fruit layer will be molten-hot!
*if you don’t have cornstarch, you can use an equal amount of instant tapioca, or twice as much all-purpose flour (though the flour will give a pastier consistencey)