I have a weakness for all desserts (I may have confessed this before), but cobbler remains at the top of my list of most-loved treats! This recipe is similar to one that I found many years ago in a magazine and it remains one of my favorites. We have tried peach and blackberry, and both get rave reviews.
The crust is what sets this version apart from other cobblers. It is not a typical pie crust, but it doesn’t get too cakey like so many cobbler toppings do. It goes great with ice cream (of course) but is also wonderful all by itself. Try it out with your favorite summer fruit and let us know what you think! ~ Kathy
Ingredients for filling:
- 6 cups of your favorite fresh fruit (if using peaches use 6 to 8, peeled & sliced)
- 2 ½ T. cornstarch
- ¾ to 1 c. sugar
- ¼ t. cinnamon (for peach version)
- pinch salt
Ingredients for crust:
- 1 c. all-purpose flour
- 2 egg yolks
- ¼ c. butter, melted
- 1 tsp. baking powder
- 1 c. sugar
- 2 egg whites, stiffly beaten
- 1 T. milk
Combine fruit, cornstarch, salt, and sugar (add cinnamon for peach version); place in a greased 9 x 13 baking dish.
For crust, combine the flour, egg yolks, butter, baking powder, and sugar. Gently fold in egg whites and milk. Spread as evenly as possible over the fruit.
Bake at 375 for about 40-45 minutes or until fruit is bubbly and top is golden brown.