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visciole
Jun 25, 2010 06:59 PM
Definitely yes, substitute away. In fact I adjust the kind and amount of fruit all the time. I like more fruit than is usually called for, and less sugar. My preference for thickener is Minute Tapioca. Cobblers are eminently suitable for tinkering according to your own tastes.
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Fine Cooking magazine had an excellent article in the June/July 2007 issue (issue number 86) entitled "How to Make a Memorable Fruit Cobbler". It tells you how to mix things up in the recipe and have it turn out delicious. It helps you choose a mixture of fruits, then spices, then "add-ins" like ginger or lemon peel. It's a good article.
I also would like to recommend a King Arthur Flour product called Clearjel. It is a thickener for pies. It works differently than most thickeners in that it doesn't require heat to work so you can see how thick your mixture is going to be before you put it in the pie or cobbler. When you are mixing different fruits up without a recipe, it's a nice thing to have. When you use it, you just have to remember to mix your dry sugar with the dry Clearjel powder before you add it to the fruit or it can clump.
Sorry I couldn't find a link to the Fine Cooking article.
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re: karykat
greygarious
Jun 25, 2010 06:53 PM
Those variables apply whether or not you are subbing one fruit for another. Anything goes, as far as type and amount of fruit is concerned. Adjust the depth via what size pan/dish you bake it in. Judge baking time according to how the topping looks, because the fruit cooks quickly regardless. The CI article linked to in the discussion list below this thread has a chart of the amount/kind of thickener to use with various fruits, and roughly how much sugar.
OP, if you want to know the particulars, post the type and amount of fruit you are planning on and I will look it up.
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