COBBLER, STONE FRUITS & BERRIES
We make this with whatever is fresh at the Farmers Markets: blackberries, blueberries Pluots, plums (or any combination of fruits that grow together)
Make the lemon or orange variation of Bob’s Cream Scone recipe for the topping.
4 pints of mixed seasonal stone fruit and berries, washed, cut into 1 inch cubes
- 8 ounces sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup water
- 1 recipe Bob's Cream scones, frozen, unbaked
Wash berries; wash stone fruit and cut into 1 inch pieces. Blend together in shallow baking pan. In sauce pot, blend sugar, cornstarch cinnamon, salt and water. Bring to boil and simmer sauce a few minutes to cook the starch. Pour hot liquid over fruit in pan and toss to distribute well.
Place unbaked frozen (or very cold) scones on top of fruit placed close together so they touch. Bake 375 F˚for 35 minutes rotating half way through.
Serve warm with whipped cream, or creme fraiche, mint and candied hazelnuts.