TWD: Johnny Cake Cobbler, with a dash of cranberries
By: Julie Cecchini
Published: Sunday, August 31, 2014 - 7:50am

Ingredients




Fruit
2 tbsp Orange Vanilla Sugar or 1 tbsp Xylitol.
1/2 tbsp Russian Mulling Spice
6 tree frut - peaches, plums, nectarines, apricots, apples, pears or an assortment of each
1 cup cranberries (or 1/2 cup craisins) ((or 1 cup blueberries, mulberries, raspberries, blackberries, you get the idea))
Biscuit
1 package Corn Muffin/Bread Mix (or your own favorite)
1/4 cup Coconut Oil
1 cup Soy Cream
1 tbsp Local Honey

Preparation

1 Pit and slice fruit.   I like to keep the skins on, you don't have to. 2 Roast fruit for 30 minutes at 425f in a cast iron skillet or greased baking dish. 3 Combine cornbread mix and honey. 4 Add coconut oil and work in with a pastry blender until you have the consistency of tiny pebbles. 5 Add cream and combine. 6 If the mixture is dry, add more cream.  You want a moist dough. 7 Spoon the dough on top of fruit. 8 It should not be even, rather an imperfect, craggy top. 9 Bake at 350f for 20+ minutes, until the tops are nicely browned. 10 Expect the fruit to bubble up through the cracks in the dough. 11 To avoid a mess, bake on a foil or parchment lined baking sheet.

About

Cold 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.