of Cooking with
author of Cooking
Time Is Family Time
Cobbler with Vanilla Ice Cream
Adapted from Lynne
Fredericks' Cooking Time is Family Time.
no reason to limit the fruit in this recipe. I utilize whatever looks
great at the market, though peaches are a particular favorite of both
my sons. The tapioca is a secret ingredient to absorb the liquid from
the fruit that leaches during baking so it is not runny. The oat topping
offers kid-friendly crunch, try it with a mixture of fruit for a delectable
affect. When you add a scoop of creamy vanilla ice cream to the warm
cobbler, it melts and tastes exquisite.
- 6 pounds fruit (peaches,
nectarines, apricots, apples, etc.)
- 6 Tablespoons instant
- 3 Tablespoons fresh
- 1/4 cup rum
- 1/4 cup brown sugar
- 1 scoop vanilla
ice cream per person as garnish
- 6 Tablespoons
unsalted cold butter, cut into pieces
- 2 cups instant
- 2 Tablespoons
- 1 teaspoon ground
- 1/4 teaspoon fresh
- 1/4 teaspoon salt
cup buttermilk (you may substitute with regular milk)
teaspoon vanilla extract
Preheat the oven to 350°F.
With your supervision, have the older children help pit (or core if
using apples or pears) the peaches or fruit of choice. Show them how
to carefully slice the fruit with a pairing knife and remove the pit
or core of the fruit. Then have the older children help you slice the
halves of fruit in thirds lengthwise.
In a large mixing bowl, have the children place the fruit, tapioca and
lemon juice and mix well. Let the mixture stand for about 10 minutes.
Meanwhile, the children can combine 5 tablespoons of the butter with
the oatmeal, sugar, baking powder, cinnamon, nutmeg and salt in a large
bowl. Then, with their clean hands, have them work the ingredients together
to form a crumbly mixture. Add the buttermilk and vanilla until the
mixture forms a smooth dough.
Have the children use the remaining tablespoon of butter to butter a
baking dish liberally. Place the fruit mixture into the prepared dish,
then have the children use their hands to sprinkle the dough over the
fruit, pressing down slightly.
Bake in the preheated oven for about 30 minutes or until the pastry
is golden and the fruit is juicy and bubbling inside. Serve warm and
top with a large dollop of vanilla ice cream.
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