When it is cold and rainy, I want to bake! When it is cold and rainy, I want to stay home. When it is cold and rainy, I do not want to go to the grocery store for ingredients needed to bake. Sooooo...I make do with what we have at home.
I have mentioned my love of cobbler before, but I was on a quest for one with multiple fruits, more specifically the fruits I had at home, so I didn't have to go shopping. At any given time, I usually have at least three bags of frozen fruits in our freezer....either for smoothies, desserts, or just because they were on sale. This time, I had peaches, blueberries, and rhubarb.
Normally, I think of cobbler as a summer treat, but sometimes nothing tastes better when I just cannot seem to get warm and when I have a freezer stocked with frozen fruit, than a warm pile of cobbler. I guess this is technically more of a fruit crisp (since the title of the recipe was 'Fruit Crisp,' but I prefer the word 'cobbler.') I made it on Monday and since it was so dark in the house, I couldn't get great pictures. These photos are from when I first made this back in July and had planned to post, but I forgot.
I used a recipe from my Better Homes and Gardens Cookbook, but made a few changes. I completely omitted the butter (Sorry, Paula Deen) and used oil. I feel better about eating treats when I know at least I am eating good fats (ha ha), so I used vegetable oil.
5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peaches (I used a mix of peaches, blueberries, and rhubarb.)
2-4 tablespoons granulated sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon (I used a little of each.)
1/4 cup butter or margarine (I used vegetable oil.)
1/4 cup chopped nuts or coconut ( I omitted this.)
1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart baking dish. Stir in granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cit in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle over fruit.
3. Bake in a 375-degree oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden.
A few notes included with the recipe:
Blueberry Crisp: Prepare filling as above, except use 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.
Rhubarb Crisp: Prepare filling as above, except use 5 cups fresh or frozen sliced rhubarb for the fruit. (If rhubarb is frozen, thaw, but do not drain.) Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour.
I hope your week has been great!