FRUIT COBBLER CONUNDRUM
A couple of weeks ago I totally forgot to prepare a dessert for a dear friend’s open house. It was Sunday morning, with zero fun ingredients on hand, and exactly one hour before we needed to leave for sacrament meeting. Never mind that I still had the last minute details to pull together for my Relief Society lesson. Been there? Of course not.
Food storage and Teresa’s terrific recipe saved the day! The first step was to get my trusty dehydrated apples softening and the oven preheating to 350 degrees.
Loosely measuring out 3 to 4 cups of apple chips, I poured in boiling water and then covered the bowl with foil to hustle the re-hydration process.
Basic dry ingredients were whisked together in one bowl with wet ingredients in another.
A softened stick of butter was quickly smooshed into the dry ingredients,
and then everything was combined, barely mixed together, and dumped into an oiled 9 x 13 cake pan.
Apples were drained and spooned on top of the batter.
Then I tossed together the streusel topping and spooned it over the apples. 45 minutes in the oven and the fruit cobbler looked like this and we bolted for the door.
This version of Teresa’s fruit cobbler tastes like warm, fluffy, pound cake with a layer of apple pie on top. When I asked Lizzie she said, “That’s intense!” and “I like it!”
1 cup butter, divided
1 cup milk
3-4 cups dehydrated apples *or substitute with 3-4 cups canned or fresh fruit
3 1/2 cups white flour, divided
2 1/2 cups sugar, divided
2 teaspoons baking powder
2/3 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon cinnamon
Cover dehydrated apples with boiling water. Preheat oven to 350 degrees. Mix 2 cups flour and 1 cup sugar with baking powder and salt. Cut in 1/2 cup butter. Whisk together milk, eggs, vanilla and lightly stir into the dry ingredients and butter mixture. Ignoring all the lumps, pour batter into greased 9 x 13 pan. Drain fruit and layer on top of batter. For streusel, mix remaining 1 1/2 cups of flour and 1 1/2 cups of sugar with 1/2 cup butter and cinnamon until crumbly. Sprinkle over batter and fruit. Bake 45 minutes, until cake layer tests done and top is lightly toasted.