Harvest Fruit Compote Cobbler Food

HARVEST FRUIT COMPOTE COBBLER

Steps:

• Heat oven to 375°F.
• In large bowl, mix compote ingredients. Spoon into ungreased 8-inch (2-quart) square glass baking dish.
• Bake uncovered 25 minutes. Meanwhile, in same bowl, mix all topping ingredients except coarse sugar, using rubber spatula or spoon, until dough forms. Drop dough by spoonfuls over top of hot compote. Sprinkle with coarse sugar.
• Bake 25 to 30 minutes or until fruit is tender and topping is golden brown and baked throughout.

STONE FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Toss the stone fruits, lemon juice, brown sugar, granulated sugar, cornstarch, vinegar, cinnamon, and salt in a large bowl until well mixed. Transfer to a large cast-iron skillet.
• For the topping: Whisk the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Add the shortening and rub it in with your fingers until the mixture resembles coarse meal. Add the butter and cut it in with a pastry cutter or your fingers until incorporated with a few pea-size pieces remaining. Add the buttermilk and fold in until the dry ingredients are evenly moistened.
• Drop heaping spoonfuls of the topping mixture onto the stone fruits, spacing them 1 inch apart. Sprinkle the topping with the sesame seeds.
• Bake until the topping is golden brown and the filling is bubbling, about 45 minutes. Serve hot or warm with ice cream, if you'd like.

ULTIMATE PLUM & APPLE COBBLER

Steps:

• For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
• Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
• Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.

HARVEST FRUIT COMPOTE COBBLER

Steps:

• Preheat oven to 375 degrees F.
• FOR THE COMPOTE ~ In a large bowl, mix all compote ingredients, then spoon into an ungreased 2-quart glass baking dish.
• Bake uncovered for 25 minutes.
• FOR THE TOPPING ~ Meanwhile, in the same large bowl, using a rubber spatula or spoon, mix together the 1 1/2 cups Bisquick mix, milk, 1/4 cup sugar & butter, until dough forms.
• Drop dough by spoonfuls over top of the hot compote, then sprinkle the coarse granulated sugar over the top of that.
• Bake another 25 to 30 minutes or until topping is golden brown & baked throughout.