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TWD: Johnny Cake Cobbler, with a dash of cranberries
Julie Cecchini
4 to 6 servings
IntermediateCold nights on the maritime coast call for a fruit filled bowl of something that resembles pie. It might be called Pandowdy or Slump, the result is often prettier than the name.
Total Steps
11
Ingredients
11
Tools Needed
1
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TWD: Johnny Cake Cobbler, with a dash of cranberriesIngredients
- 2 tablespoons Orange Vanilla Sugar(optional)
- 1 tablespoons Xylitol(optional)
- 1/2 tablespoons Russian Mulling Spice
- 6 units tree fruit (such as peaches, plums, nectarines, apricots, apples, pears)
- 1 cup cranberries
- 1/2 cup craisins(optional)
- 1 cup berries (blueberries, mulberries, raspberries, or blackberries)(optional)
- 1 package Corn Muffin/Bread Mix
- 1/4 cup Coconut Oil
- 1 cup Soy Cream
- 1 tablespoons Honey
Instructions
1
Step 1
Pit and slice fruit. I like to keep the skins on, you don't have to.
2
Step 2
Roast fruit for 30 minutes at 425f in a cast iron skillet or greased baking dish.
3
Step 3
Combine cornbread mix and honey.
4
Step 4
Add coconut oil and work in with a pastry blender until you have the consistency of tiny pebbles.
5
Step 5
Add cream and combine.
6
Step 6
If the mixture is dry, add more cream. You want a moist dough.
7
Step 7
Spoon the dough on top of fruit.
8
Step 8
It should not be even, rather an imperfect, craggy top.
9
Step 9
Bake at 350f for 20+ minutes, until the tops are nicely browned.
10
Step 10
Expect the fruit to bubble up through the cracks in the dough.
11
Step 11
To avoid a mess, bake on a foil or parchment lined baking sheet.