Cobbler (2 ways)
Makes 1 x 9” cobbler
We love cobbler topping in our house but, one person loves the crumbly & biscuit-like topping, and others love the sponge cake topping.
Naturally I make both & included the two recipes here. Enjoy!
Full pack makes enough for 3 x 9” cobblers
Recipe for 1/3 pack below
Ingredients for Buttermilk sponge-cake topping
255 g Gusto Cake & Waffle mix
60 g (1/3 cup) sugar, white or brown
220-240 g (1 cup plus 2 tbsp) milk of choice*
1 tbsp apple cider or white vinegar
25 g (1/4 cup plus 1 tbsp) almond meal (optional)*
57 g (1/4 cup) melted butter
1 tsp Almond extract
1 tsp Vanilla extract
*can add a little more milk if batter is very thick depending on milk choice
*Almond meal optional. If opting to not use it then reduce milk by 2 tbsp.
You need about 7-8 cups filling of choice
Apple pie filling here, use 1.5 kg of fresh apples
Or 1.5 kg fresh or frozen peaches (see notes below)
1 cup berries of choice (optional)
1 tbsp cornstarch (to mix with the berries)
Slivered almonds for top (optional)
If using frozen peaches, defrost first, drain & pat dry.
Preheat oven to 375°F.
Grease a 9” pie plate and spread the filling on the base.
Place the flour mix in a bowl. Combine the milk & vinegar with the melted butter. Gently mix and add in the almonds (if using) & extracts, until mix is smooth with only a few lumps remaining is ok.
Top the fruit with the cake batter, top with slivered almonds and bake for 40-50 minutes until batter is set and top is brown. You may need to make a cut into the top of the cobbler to see if it’s entirely baked through or insert a toothpick. (A wet filling takes longer yo bake the filling completely.) Allow to cool a little.
Serve warm with cream or ice cream.
Option 2:
Buttermilk biscuit
Ingredients for biscuit-type topping:
255 g Gusto Cake & Waffle mix:
60 g (1/3 cup) brown or white sugar
83 g (6 tbsp ) milk of choice
1/2 tbsp apple cider or white vinegar
86 g (1/4 cup plus 2 tbsp) cold butter cubed
1 tsp Almond extract
1 tsp Vanilla
Topping:
1 1/2 tbsp sugar mixes with 1/2 tsp cinnamon
Filling:
7-8 cups (about 1.5 kg) frozen chopped peaches, defrosted, drained & patted dry if need be.
1/4 cup (50 g) packed light or dark brown sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
Optional: 1/2 tsp ground cinnamon, 1/8 tsp ginger (peaches love ginger!)
Mix all together & place in the 9” pie plate or dish. Bake at 350F for 10 minutes.
Directions:
Preheat oven to 375°F.
Grease a 9” pie plate and spread the berry/apple filling on the base.
Place the flour mix in a bowl. Combine the milk & vinegar. Using a pastry cutter, 2 forks or your fingers, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. You could also use a food processor.
Pour in the buttermilk & extracts and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more Tablespoon of buttermilk.
Top the fruit with the biscuit batter, sprinkle with cinnamon sugar and bake for 40-50 minutes until batter is set and top is brown.
Serve warm with cream or ice cream.