Cherry & Pineapple Cobbler
4 Cups Fresh Fruit (cherries and pineapple mixed), diced
1 Tbs Tapioca Flour or Cornstarch
2-4 Tbs of sugar *depending on sweetness of fruit mix
In a large bowl combine:
1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbs butter, diced & cold
1/4 boiling water *as needed
Clean and slice fruit (stem & pit cherries) slice and prepare pineapple (core & skin)
Place diced fruit into 9" pie pan (greased lightly). Sprinkle sugar and Tapioca Flour over berries and mix until blended. Set aside.
In a large bowl, blend topping mixture with a fork, or a pastry blender, until mixture resembles coarse meal. *Stir in water until just combined.
Sprinkle cobbler topping mixture over mixed berries in pie plate, sprinkle with extra baking sugar over top if you want a slightly crispier cobbler topping.
Bake in oven at 350 for 40-45 mins. until top is golden brown.
Want to make a classic Peach Cobbler instead;
Peach Cobbler Filling:
Use 4 Cups Peaches, sliced
2 tsp tapioca flour *or cornstarch
2-4 Tbs of sugar *depending on sweetness of peaches
( add 1/4 tsp cinnamon, 1/8 tsp nutmeg to filling if preferred)
Use Cobbler Topping from above but, you can also sprinkle
top with a pinch of cinnamon sugar before baking
Recipe & Photos by: Diane Baker for Canning and Cooking at Home