Cobbler, czyli Ameryki ciąg dalszy...

I znowu malo poznane podwoje kuchni amerykanskiej. Tym razem szybki, pyszny i wymagajacy minimalnej uwagi deser - cobbler.

Przepis znaleziony u Ree Drummond. 

" In the United States, varieties of cobbler include the Betty, the grump, the slump, the dump, the buckle, and the sonker. The crisp or crumble differ from the cobbler in that their top layers are generally made with oatmeal. Grunts, pandowdy, and slumps are New England and Canadian Maritimes varieties of cobbler, typically cooked on the stove-top or cooked in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. " (Wikipedia)

Skladniki:

(blaszka 20/30cm, czyli spokojnie na 6-8 porcji)

szklanka = 250ml

• 100g masla
• 1 i 1/4 szklanki drobnego cukru
• 1 szklanka maki z proszkiem do pieczenia (self-raising)
• 1 szklanka mleka
• czeresnie - mrozone i zostawione w temperaturze pokojowej do rozmarzniecia, mialam opakowanie 480g i bylo idealne; Ree uzywa 2 szklanek jezyn

1. Rozgrzej piekarnik do 180stC. Przygotuj i wysmaruj odrobina masla naczynie zaroodporne - moja foremka 20/30cm byla idealna.
2. Stop maslo w niewielkim rozdelku. Do sporej miski wsyp make, cukier (1 szklanke) i mleko. Wymieszaj dobrze, do uzyskania gladkiej masy. Wlej maslo i znowu wymieszaj.
3. Wylej ciasto do przygotowanej foremki. Posyp owocami i 1/4 szklanki cukru. Wstaw do piekarnika i piecz przez 40-50min, az bedzie zlotawe. Zostaw na 10min do przestudzenia, a nastepnie podawaj z lodami i/lub bita smietana.