Thursday, July 30, 2009

Fruit Bowl Cobbler

Fruit Bowl Cobbler

Because the fruit was a little past it's peak of ripeness I had to add a little more punch.


5 C of fruit

1/2 C + 2 T of sugar

2 T corn starch

Zest of one lemon

1 tablespoon of fresh lemon juice

1/2 t cinnamon

1 t vanilla

Cut up fruit, add lemon zest, lemon juice,vanilla and toss. Mix dry ingredients together and add to fruit. Lightly toss again.

Using the basic crust recipe fill a bottom crust with the fruit and then add your latice. I have for holidays like Fourth of July or Valentine's Day used cookie cutters to cut out stars & hearts instead of the lattice.

Bake at 425 degrees for 10 minutes and then reduce to 350 degrees for 35-40 more minutes.

Delicious with frozen vanilla yogurt or ice cream!

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