FRUIT COBBLER – with make-ahead topping

FRUIT COBBLER – with make-ahead topping

Hi there my Galley Friends. I have a fun trick for you today that will make your nomadic-tiny-living-rv’ing-camping-off-grid existence so much easier.

Now if I described this as dessert from a can, a jar or a bag, what would you think? EEW right? But that’s what it is really. I used to make up little zip baggies of the topping and bring it with us on our boating trips. They take up so little room and keep well.  Small tins of fruit packed in juice are great to have in your pantry for the occasional sweet treat but you can also substitute fresh or frozen. This recipe is all about minimal though so I’m concentrating on what I have in my pantry for a dessert for those-who-like-a touch-of-sweet after supper.

It was especially good with some vanilla ice-cream…and yes, I might have over done the scoop of ice cream but it was deliciously sweet and all melty on the warm peach crisp.

All for now Galley Folks.  Thanks for popping in and come back soon for my next easy to prepare ahead and take along recipe.

Peace and love…

Super Easy Fruit Cobbler

Make topping ahead and stash away for a last minute, quick dessert. The recipe makes enough for two desserts.
Servings 12 Servings
Calories 160kcal
Author www.seasaltgalleykat.com

Ingredients

For topping for two lots of crumble

  • 1/2 cup butter cut into cubes
  • 1 1/4 cups flour optional 1 cup flour plus 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 tsp cinnamon
  • 1 pinch salt

For fruit

  • 1 can peach slices, drained 2-3 cups * & **see Galley Notes for options

Instructions

For topping

  • Add all topping together in a large bowl and work the butter with your fingers, smushing the mixture until you have a crumbly mixture.
  • If not using right away, divide in half and store in small freezer bags (6 months) or covered containers in the refrigerator (a couple of weeks). You can dump the mixture directly onto prepared fruit when ready to use.

Putting it all together

  • When ready to bake, place drained canned fruit directly into you prepared baking dish (Omnia stove top or conventional oven baking dish)
  • For Omnia stove top, sprinkle topping evenly over fruit, cover and place on pre-heated base plate on high for five minutes. Reduce heat to medium low and continue to cook until topping begins to brown and fruit is bubbley, about 20-25 minutes. Serve warm or cooled with a dollop of whiped cream or ice cream.
  • For conventional oven users, sprinkle topping evenly over fruit and bake in a preheated 350 ° oven for about 20 minutes or until topping is browned and crisped.

Galley Kat Notes:

*If using fresh or frozen fruit (apples, peaches, plums, berries): mix in 2-3 tbsp corn starch, 1/2 cup sugar, 1 tbsp lemon and a pinch of salt, then use directions as stated above.
**canned pineapple is especially nice if you add 1/2 cup shredded coconut to the topping.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

 

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