Fruit cobblers ?

SallyUK

Well, it's in the oven and looking nice and brown around the edges, but how do I get it to cook in the middle! Help!

Sal
x

lil_me

If it's starting to burn and not cooked in the middle try turning the heat down and putting on a lower shelf.

gagglesdad

Hiya,

I'm feeling rather inspired by the recent fruit cobbler threads to make one of my own with a 411g can of pear halves. 2 questions though-I want to make it without sugar so I'm not sure how much milk to flour i should use. Blacksaturn's recipe called for one mug flour one mug sugar and one mug milk, so if I skip the sugar should I only use half a mug of milk to the one mug flour? Also, do I need to drain the juice and just put the pear halves on top (haven't been able to figure this out from the other threads!)

Thank you so much!

odds-n-sods

you will need a little sugar so the batter cooks properly, but not as much as that recipe calls for.

Try this one;

2 c. all-purpose flour
1/2 c. sugar
1/2 tsp. salt
1 tbsp. baking powder
7 tbsp. unsalted butter, cut up
3/4 c. milk

mix dry ingredients together, cut in butter, stir in milk. Will cover fruit in a 9"x13" pan, so halve it if your dish is smaller than that.

It is an American recipe, use an 8 oz coffee cup/measuring cup for the flour + sugar.

odds-n-sods

And yes, drain the pears first!

Chipps

For the original Fruit Cobbler recipe, I have used slightly less sugar than called for - but I usually figure that as there is no fat in the recipe, a bit of sugar won't do us much harm!

(mind you, I don't have to consider diabetics or any other problems which would make a difference there)

sarah_2-2

I've just been straining some of my yoghurt and so have a bit of whey to use up- can I use this instead of milk in the fruit cobbler recipe? Or are there any other things I can use this in? People have suggested scones and pancakes- how do you use it- substituting it for milk? Thanks :j