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Thursday, March 10, 2016

Thursday Recipe - Fruit Cobbler

This is what I do with fruit that a bit too soft or bruised to eat fresh. Or those apples that get all soft and mushy. Or the little bit of fruit cocktail in the back of the fridge. The point is to use up whatever fruit you've got sitting around that needs used.

Apples, pears, and berries are traditional, but why not throw in that lone kiwi fruit or those few slices of pineapple or that peach? I'm not sure bananas would work, and melon is probably not a good choice, but go ahead and be adventurous with your leftover fruit. What have you got to lose here?

Fruit Cobbler

5-6 c. cut up fruit - apples, pears, plums, berries, rhubarb, peaches, pineapple, etc, whatever you have lying around
1/2 - 1 c. sugar, depending on how sweet the fruit is and how sweet you like your cobbler
1/4 c. cornstarch
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
2 c. oatmeal
1/2 c. brown sugar
1/2 c. melted butter

Prepare fruit - Wash thoroughly and peel if desired, I usually don't. Remove pits and seeds. Chop it into bite-size pieces. Drain canned fruit and discard the juice. Don't bother thawing frozen fruit or berries. They cook just fine from frozen.

Mix fruit with sugar, cornstarch, and spices. Spread in lightly greased 9x13 cake pan.

Mix oatmeal, brown sugar, and melted butter until crumbly. Sprinkle over the fruit filling.

Bake at 350° for 45-55 minutes, until fruit filling is bubbly and oatmeal topping is browned.

We eat this for breakfast as well as dessert. Top with whipped topping or ice cream or yogurt.