Makara
Country Cobbler with Fresh Fruits and Berries
Fruit Filling
3 cups fresh or frozen blackberries or blueberries
3 medium peaches, pears, or apples, peeled and sliced
1/2 cup sugar
1 tsp. Makara Cinnamon
Sauce
3 T. cornstarch
1/4 cup honey
reserved berry juice
1 cup apple juice
Topping
1/2 cup fresh butter (unsalted is best)
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1/2 tsp. baking powder
2 T. sugar
1/2 tsp. Makara Cinnamon
Combine the fruit,
1/2 cup sugar and Makara Cinnamon. Set aside
for one hour, then drain and reserve the juice. Preheat
oven to 375°. Place cornstarch and honey in a small
saucepan and slowly whisk the mixture to make a thick paste.
Then add the apple juice and one cup of the reserved fruit
juice; add extra water or apple juice if there is not one
cup of fruit juice. Cook over medium heat, stirring constantly,
until the mixture is thick and clear, about 4-6 minutes.
Cool slightly and stir into the fruit and berry mixture.
Pour into an 11"x7"x1-1/2" baking dish, or a 9" oval cobbler
dish. In a small bowl, whip the butter with the sugar and
beat until fluffy. Then add the egg and beat again until
light. Stir in the flour and baking powder and beat until
well blended. Spoon over the prepared fruit, using a tablespoon.
The dollops of batter should just barely touch, since they
will rise and spread out, allowing a little juice to seep
through. Combine remaining Makara Cinnamon with
sugar and sprinkle over the cobbler. Bake for 40-50 minutes
until top is nicely browned and fruit juice is bubbling
through. Remove from oven, let cool slightly, then spoon
into serving dishes. Top with cream, if desired. Serves
6, with just enough left for breakfast.
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