The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time

Fruit Cobbler with Vanilla Ice Cream

Adapted from Lynne Fredericks' Cooking Time is Family Time.

Yield: 8 servings

There is 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.

For the filling:

  • 6 pounds fruit (peaches, nectarines, apricots, apples, etc.)
  • 6 Tablespoons instant tapioca
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup rum
  • 1/4 cup brown sugar
  • 1 scoop vanilla ice cream per person as garnish

For the pastry:

  • 6 Tablespoons unsalted cold butter, cut into pieces
  • 2 cups instant oatmeal
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon salt
  • 2 lemons (zests)
  • 1/2 cup buttermilk (you may substitute with regular milk)
  • 1 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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