"Cianfanelli has a great checklist of simple rules for fruit cobbler. "Peel fruit only when necessary," she explains. "Peaches and apples benefit from peeling; berries do not." Cianfanelli also tells us that every piece of fruit needs to be chopped or trimmed to the same size, that way they cook at the same rate and you avoid smaller pieces getting too mushy."
"She recommends "toss[ing] the fruit with sugar, salt, and lemon juice to brighten flavor and color," but to also be diligent about adding starch to prevent a watery cobbler. Finally, Cianfanelli notes that macerating fresh fruit is an essential step in prepping your cobbler filling. Macerating fruit refers to the process of mixing the fruit with sugar and letting it rest before cooking."
Cobbler relies on fresh fruit and a simple battered topping, so fruit quality and preparation determine the filling's texture and flavor. Peel fruits only when necessary; peaches and apples benefit from peeling while berries do not. Cut all fruit pieces to uniform size so they cook at the same rate and avoid mushy bits. Toss fruit with sugar, salt, and lemon juice to brighten flavor and color. Add starch to prevent a watery filling. Macerate fruit with sugar for about 30 minutes to draw out juices, strain or reduce excess liquid, then return thickened syrup if desired.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]