A friendly Facebook debate was what inspired me to share my French Apple Berry Cobbler recipe with you.
One of my friends posted this question in her status: “My husband and I have different opinions about what constitutes a fruit cobbler. Is it fruit topped with a solid crust (essentially a bottomless pie) or fruit topped with a more cake/biscuit like topping?”
You would’ve thought we were solving the national deficit or ending world hunger the way we all enthusiastically chimed in. Who would’ve thought that fruit cobbler would inspire so much passion or invoke so many very different opinions?
Some people described a crumbly topping, which would actually be a fruit “crisp”, not a cobbler.
Others debated about the location and consistency of the crust. One person even got all all old school on us and looked up the definition of “cobbler”, although I have to question if googling something is old school.
There were alot of recipes shared and I chimed in with my response….
“I’m going to be the odd woman out and disagree with all of these. My cobbler is fruit with a cakey crust that is not necessarily on top or bottom, but rather mingles with the fruit throughout.”
…this made me think that as much as my family and friends LOVE my cobbler, I needed to share the recipe with you!
So here’s my recipe for French Apple Berry Cobbler.
The thing I love about this cobbler is that you can use ANY fresh berry you like – blueberries, raspberries, blackberries – and you can mix up the main fruit too. Peaches with raspberries is one of our favorite combinations!
Of course, homemade cobbler just wouldn’t be the same without ice cream, so plan ahead and be sure to have a big ol’ tub of Blue Bell Vanilla Bean on hand. No, this isn’t a sponsored post, Blue Bell is seriously our family’s favorite ice cream.
So now it’s your turn. What’s your definition of cobbler? Do you have a favorite recipe? I’d love to hear from you!
How To Make French Apple Berry Cobbler
- Apple Filling:
- 10 cups Granny Smith apples peeled & sliced
- 3/4 cup sugar
- 2 tbs flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 cup water
- 1 tbs butter melted
- 1 cup flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 4 tbs butter softened
- 2 eggs slightly beaten
- Preheat oven to 375 degrees.
- In a large bowl, combine all filling ingredients.
- Turn into a 9x13-inch baking dish.
- In a medium bowl, use a spatula or wooden spoon to combine all topping ingredients until smooth.
- Drop batter in 9-12 portions over the filling.
- Mix a little into the fruit, but don't overdo.
- Bake 35-40 minutes or until apples are tender and crust is golden brown.
- Serve warm over vanilla ice .cream