Monday, September 15, 2014

Fruit Cobbler baked with a Lattice Crust

This is an original recipe. But it's nothing new. It's just a version of a fruit cobbler.
Here's what you'll need:
Preheat the oven to 475 degrees.
Butter a 2 quart Rectangular Baking Dish

4 C Frozen Fruit , semi thawed.  This can be mixed or the same fruit.
1 C granulated Sugar
1/4 C Cornstarch
The zest of 1 Lemon
Freshly grated Nutmeg

In a medium mixing bowl:
Lemon Peel
Whisk well.
Add to the Fruit and stir to coat well.
Pour the Fruit into the dish and dust the top with grated Nutmeg.
Set aside.

Lattice Top Dough:
1 1/4 C Flour
1 TBS granulated Sugar
1/4 tsp Salt
8 TBS Butter (1 stick)
3 TBS ice cold water , or more.
Turbinado Raw Sugar

To make the dough:
In a large mixing bowl with a pastry blender:
Mix together with a Pastry Blender.
Gradually add small amounts of the iced cold water to create the correct consistency of dough.
Forn it into a disc.
Cover with plastic wrap and refrigerate for 1 hour.
Roll out into a rectangle and cut strips for the lattice top.
Create a lattice top over the fruit.
Sprinkle the top with Turbinado Raw Sugar.

Bake for 45 minutes.

Peace in the Kitchen!

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