Glenwood Gazette Recipes

Dessert Recipes

Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.

Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, and almond extract; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.

Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes.

Dust with powdered sugar; serve warm with ice cream, if desired.

Why not stir the fruit into the batter? Left undisturbed, the batter puffs up around the fruit during baking, forming a crusty edge.

Filling:
1-1/2 pounds purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberries (5 ounces)
1/3 to 1/2 cup packed light brown sugar (depending on sweetness of fruit)

Topping:
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 stick unsalted butter, cut into bits and softened
1/4 teaspoon salt

Preheat oven to 425°F with rack in upper third.

Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.

Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly. Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

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