Question about Brykate's fruit cobbler recipe

[Gracie]

The fruit cobbler recipe posted by brykate has long been considered a "standard" around here and I finally made it last night for my cookie swap on Tuesday.

The cobbler part came out all flat, shiny, hard and smooth. Not what I pictured with "cobbler" which was biscuit-y type topping over fruit. For those of you who have made this, did it come out right? I hope I didn't waste 6 cups of fresh frozen blueberries.

Loren

[Linda in MO]

Off the top of my head, I'm thinking this recipe is very similar to a blueberry pudding cake that I make. If so, the topping would be cake-like and not biscuit-like. I'm sure it will be fine.

[Gracie]

I made it last night. It's definitely not cake-like. Just a thin, flat, hard shiny top over blueberries. This was definitely not what I was expecting!!

Loren

[Linda in MO]

Here are the two recipes I was comparing and they are almost identical, except hers call for more fruit and also salt. Oh, and mine has a tiny amount of lemon juice. Anyway, mine has a definite cake-like topping. I'm not sure what went wrong with yours. Is your baking powder fresh? Can you take a small bite out of the corner to test it?

* Exported from MasterCook *

FRUIT COBBLER

Recipe By : brykate at cl
Serving Size : 0 Preparation Time :0:00
Categories : Cobbler/Crisp Fruit Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fruit - into 8x8 or 2 quart pan
3 Tbl stick marg
1 1/2 cup sugar (divided)
1 cup flour
1 tsp bkg pwdr
1/4 tsp salt
1/2 cup milk
1 Tbl cornstarch (or more depending on
juicy-ness)
1 cup boiling water

Sprinkle fruit with cinnamon.
Cut butter into flour, bkg pwdr, salt, and 1/2 cup sugar. Add 1/2 cup milk and beat until smooth. Spread over fruit.
Mix remaining 1 cup sugar with cornstarch and spread over batter. Pour boiling slowly water over all. 375' 40 - 50 minutes or until crust looks golden and done. Serve warm with cool whip or ice cream.

NOTES : In our favorite-all-time-best cobbler recipe we majorly sprinkle the berries (whatever type) with tons of cinnamon. I really think it makes the berries' flavor pop and just adds an extra zing that is perfect. Even peaches.

************************************

* Exported from MasterCook *

Blueberry Pudding Cake

Recipe By :Taste of Home
Serving Size : 9 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh or frozen blueberries (no need to
thaw), I use a little more
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 Tablespoons butter or margarine -- melted
Topping:
3/4 cup sugar
1 Tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8 inch square baking dish.

In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.

Combine sugar and cornstarch; sprinkle over batter.

Slowly pour boiling water over all.

Bake at 350 degrees for 45-50 minutes or until cake is golden and tests done.

Cool a bit and serve warm with vanilla ice cream.

NOTES : Serves closer to 6 at my house!

Reduce the sugar next time and maybe add a pinch of salt to the flour mixture.

I bet this could be turned into a blueberry-lemon pudding cake by eliminating the cinnamon, increasing the lemon juice, and adding a generous amount of lemon zest to the batter, but I haven't tried this yet.

[Gracie]

I wish I knew what I did wrong. I followed the recipe exactly and my baking powder is fresh and all my Christmas cookies using the same can of baking powder came out perfectly. I didn't try to lighten it or anything - I just made it the way it was.

I can't take a corner because I'm supposed to be serving it tomorrow night at my cookie swap. But it's embarassing so maybe I won't serve it anyway. What a waste of 6 cups of blueberries.

Loren

[brykate]

Loren ~ Don't worry! You did good! I know I've had some cobblers turn out more like that than others. Once I think I realized the oven was on preheat and cooked only the top kind of crispy like. But this recipe is fairly normal for shiny and hard on top - its the sugar that stays on top. Its NOT biscuit style (I think its better ).

When the batter gets spread super smooth and thin and then the sugar just sits on top and doesn't run down to the fruit with the water, it gets shiny like you described. The sugar crysalizes and makes the crunchy top. The fruit doesn't get as juicy but otherwise tastes fine. As long as the batter cooks (and it sounds like it did) it will probably be fine.

Depending on the fruit I average between 2-3 TBL of cornstarch. I like it thicker, though.
Oh, and the only weird thing I noticed is that the recipe should be
1/4 tsp salt
Bummer, I hope that's not a perminent type-o in the book. boo hoo

I hope you find it is edible!!

~katie


editing to add THanks to the little birdie that gave me heads up about this thread!

[Gracie]

Kate - thank you so much for chiming in! I feel so much better! I will serve it proudly tonight and let you know how everyone liked it!

It may have baked this way because I had it in the middle of the oven rather than the bottom. But I didn't use the convection (I never do when baking) so the heat wouldn't be concentrated on top.

Now that I know I did it right, I can't wait to try it!

Loren

[Linda in MO]

I'm curious, did you use 1/4 tsp or 1 tsp in the cobbler? I guess I better try to edit the recipe I posted above.

[Gracie]

Linda, do you mean salt? I'm pretty sure I used a 1/4 tsp. I don't remember for sure, but 1 tsp would have struck me as a lot and I don't remember thinking that.

Loren

[brykate]

- standing by - fingers crossed, eyes closed, nose scrunched.

[Gracie]

Drum roll......

The cobbler was AWESOME!!! It was nice and cake-y underneath the top shell. Everyone loved it and it's almost gone (thankfully - or I'd have to eat the rest myself).

It just didn't look like any cobbler I've ever had but now it's my ONLY cobbler!

Thanks brykate!!

Loren

[valchemist]

but now it's my ONLY cobbler!

Thanks brykate!!

mine too!

and I tried adding spaces, but it still told me my message was too short.

[Gracie]

and I tried adding spaces, but it still told me my message was too short.

That's because you didn't use the double-secret white text!

Loren

[valchemist]

That's because you didn't use the double-secret white text!

Loren

I must have missed that part. I just figured it was because I didn't know the secret handshake.

[brykate]

YAAAAYY!! And whew! I'm relieved it turned out to be tasty!

I tell ya - for me its hard to like the biscuit type again!
I'm just glad someone else likes the same one I do!

<handshake handshake wink wink>

[cniles]

I got here a bit too late - but Loren I thought I had the same problem... shiny and crispy on the top. BUT it's sooooooo fabulous!!!! I am so glad it is in the CLBB Cookbook!!! I just made it last weekend with frozen blueberries/strawberries and rhubarb from this summer - Absolutely delicious!! Thanks again brykate!