This basic recipe can be used as the template for many variations of the classic dessert.
For a medium sized cobbler, about 9”×6”.
Filling:
3 cups fruit, fresh or frozen
about ¼ cup sugar (more or less depending on the fruit used)
Topping:
1 cup flour
1 ½ cups rolled oats
¼ cup sugar
1/3 cup butter
Preheat oven to 375° F.
Prepare the fruit as necessary, such as washing, peeling, chopping it into roughly bite-sized pieces, removing seeds. Stir the fruit and sugar together, then spread into the bottom of a baking pan.
Stir the oats, flour, and sugar together. Use your fingers to rub in the butter until there is no dry powder. Sprinkle the topping over the fruit and bake for 30 minutes.
Variations
Use rolled barley, rye, or wheat instead of rolled oats.
Use white sugar, brown sugar, honey, or maple syrup.
Combine any type of fruit.
Add 1-2 tsp of spices to the filling or the topping.
Add extras to the filling like chopped nuts, dried fruit, shredded coconut, or chocolate chips.
Use coconut oil instead of butter.
Use different types of flour in the topping such as almond flour, corn meal or masa harina.
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1 cup masa harina (for more corn flavor & color, use ¾ cup masa harina and ¼ cup yellow or blue corn meal)
¾ – 1 cup warm water
¼ tsp salt
Stir together the flour and salt. Stir in ¾ cup water to make a moist dough. Moist enough to stick together, dry enough to form a ball instead of sticky globs on your hands. Knead it to make a smooth ball of dough. Wrap it in plastic wrap or a wet towel and let it sit for a few minutes to absorb its moisture. Knead in more flour or water if necessary after it has sat for a while. It should feel like playdough.
Preheat a frying pan over high heat, then turn it to medium.
Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.
Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle. Press the tortillas as thin as you can. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.
Cook them over medium heat until browned on each side.
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4 cups peaches, sliced thin and pit removed
1 ½ Tbsp sugar
1 tsp ground ginger
1 Tbsp unflavored gelatin or collagen
1 ½ cup flour
1 ½ cup corn meal or masa harina
½ cup sugar
2 tsp baking powder
pinch of salt
¼ cup butter
½ cup cream or half & half
2 eggs
Preheat oven to 350° F. Grease an 8” square or circular cake pan.
In a medium bowl, stir together the peaches, 1 ½ Tbsp sugar, gelatin, and ground ginger. If the fruit is frozen, it needs to be thawed.
In a large bowl, stir together the flour, corn meal, sugar, baking powder, and salt. Cut the butter into small cubes, then cut it into the flour mixture until the butter is all small pieces. Stir in the eggs and cream to make a thick, clumpy dough. Add more liquid if necessary, so there is no loose powder in the dough.
Put ½ of the crumb mixture into the bottom on the cake pan, in an even layer. Put the peach mixture in an even layer over the crumbs. Top with a layer of the remaining crumb mixture, sprinkling it in large clumps.
Bake for 30-40 minutes, until lightly golden on top.
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