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There are so many different types of fruit combinations you can use in this cobbler. As you can see by my photo I used a berry blend. However, feel free to sue what you have on hand. This is my favorite way to use up fruit that is going bad or getting to that overly ripe stage. You can also make this into a pumpkin cobbler during those blessed fall months of seasonal baking. Whatever you choose to use just know that the buttery crust of this cobbler tastes more like a sugar cookie than a crust and it’s uh-mazing.
You can’t eat this yummy fruit cobbler without ice cream and plenty of it.
1½ cups Gold Medal flour
1½ cups Domino sugar plus 1-2 tablespoons for sprinkling over fruit
1½ sticks Kerrygold butter, melted
½ teaspoon McCormick vanilla extract
3-4 cups fresh fruit (or frozen fruit with low water content)
Preheat oven to 350 degrees. Melt butter in the microwave.
Combine flour and sugar in a small mixing bowl and stir thoroughly. Add melted butter and vanilla extract. Stir until you can form a dough. It will be crumbly, but will hold together when squeezed.
Spray or brush an 8 x 8 square baking dish with cooking oil or butter. Pour fruit into pan. Sprinkle fruit with 1-2 tablespoons sugar, depending on tartness.
Scoop up a small handful of dough and use it to form a disc. Place the disc on top of the fruit. Repeat with the rest of the dough, covering all of the fruit with overlapping discs.
Bake for 45-50 minutes at 350 degrees, until crust is lightly browned. Remove from oven and allow to cool at least 10-15 minutes. Cobbler will firm up as it stands.
Sprinkle with cinnamon or cardamom if desired. Serve with ice cream. Keeps well overnight and is delicious served cold as well!
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Quick Tip: This delicious fruit cobbler goes well with ice cream.