Here are just a few mistakes you might be making when baking cobbler. Fortunately, these are easy to fix!
1. Topping cobbler with pie crust.
I hate to be the bearer of bad news, but fruit topped with pastry crust is actually a pandowdy. Cobblers should be topped with a slightly sweet biscuit-like topping, although some regional variations include more cake-like toppings. Pie crust is fine when you're making pie, but it's decidedly not for cobbler making.Try this: Our favorite cobbler topping is a sweetened cream biscuit that mixes up incredibly quickly and requires just a few ingredients. You can scoop it right onto the fruit filling.
2. Using any type of fruit.
To be clear, you can use any fruit for making cobbler, but using canned fruit or, worse, canned pie filling can result in a sickly sweet cobbler with a gummy filling.Try this: Fresh fruit is grand, but frozen fruit works too. Just be sure to thaw the fruit completely first. Another tip: Cut all fruit into bite-sized pieces for easier scooping and eating.
3. Not coating the fruit in some starch.
We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top.
Instead, add a tablespoon or two of cornstarch to the filling. When combined with the sugar and lemon juice, this creates a nice rich sauce for the fruit.
A few other mistakes: not cooking the cobbler long enough, and completely covering the fruit with the topping instead of leaving some breathing room. Also important: cobbler just tastes better when topped with some ice cream or whipped topping, so don't omit that part!
What do you think of these tips for making cobbler? What are some of your favorite tips and tricks? Share your thoughts in the comment section below!
Article Source: The Kitchn
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