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fruit cobbler (?) with cakey topping

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At our local farmstand yesterday I sampled what they were calling strawberry rhubarb cobbler but instead of a biscuit top it was a lovely, light cake on top. When I research cobbler toppings, I keep getting biscuit recipes. So, what was that awesome dessert.....not a crumble, not a crisp, not a cobbler!!? The fruit is cut and ready to go but naked until I get some help. Thanks!

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  1. Forgot to say that it was more fruit than topping so Sir Gawain's or Galleygirl's wonderful desserts are a bit more of a cake than what I'm looking for.

    1. Could it be a buckle? Buckles are pretty cake-y, but most of the cake action is below the fruit. Here's a blueberry buckle recipe that I've used w/ great acclaim:

      http://southernfood.about.com/od/blue...

      You could probably just add an equal measure of whatever fruit you've got.

      1. If you happen to have Mark Bittman's How to Cook Everything around, check out his blueberry cobbler recipe and just make the topping. It's light and cakey and absolutely delicious.

        1. My family seems to like this recipe. I'm not a cobbler eater, so I'm taking their word on it! Be sure to read the comments on this recipe.It will help you turn out a great cobbler.
          http://pie.allrecipes.com/az/BestPeac...

          1. Here's a link to a wonderful recipe for a cobbler with a cake-like (actually sweet cornbread-like) topping from the Fog City Diner.

            Peach and Blueberry Cobbler
            http://tinyurl.com/nz5rw

            1. does this article help you with defining what is was you had? see http://www.ochef.com/372.htm

              1. Ooh. A slump, huh?

                But what's a "spoon pie"?

                And no buckle? Where's the buckle?

                Maybe it's a sonker.

                http://whatscookingamerica.net/Histor...

                1. I agree that the Bittman recipe is great in terms of that topping. I use a combo of peaches and some rasberries for filling. As I remember the cooking time is a little longer than stated in the book, in terms of browning the topping sufficiently.

                  1. I make a couple of different , but very similar, recipes for fruit pie/cake/cobbler/buckle/whatever. Basically, you make a one-bowl cake, almost muffin-like, with flour, baking powder, sugar, egg, little melted butter and milk. Butter a pie plate or individual ramekins and layer fruit and batter. Bake.

                    Last night I made one w/ blueberries and raspberries. Near the end of cooking I sprikled the whole affair w/ a lot of brown sugar. After I thought it was done, I noted that all the brown sugar had not melted, so I stuck it under the broiler. I left it *ALMOST* too long. I thought I had runined it at first, but it turned out to be that lovely moment right between caramel and carbon. THe top was somewhere between creme brulee and toasted marshmellow...I enjoyed it immensely!

                    I was not able to find online the recipe I started w/ last night, but here is a good one that works w/ lots of fruit:

                    http://www.marthastewart.com/page.jht...