Topping
½ cup flour
¼ cup brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
7 tablespoons unsalted butter, chilled, cut into small pieces
1 cup nuts, chopped (optional)

Filling
6 cups fruit, peeped, pitted or cored (apples, peaches, pears, berries etc. or a combination)
and cut into 2″ chunks
¼ - ½ cup sugar
3 - 4 tablespoons cornstarch or flour
½ lemon, freshly squeezed

1. Make the topping:
   Combine flour, sugars, spices and salt in a food processor or large mixing bowl.
   Add butter and process until crumbly.
   Add nuts and combine briefly.
   Place in the refrigerator until ready to use.
2. Make the filling:
   Combine filling ingredients in a bowl until thoroughly mixed.
   Transfer to a large buttered baking dish so the fruit is arranged in a thin layer.
3. Let dough rise:
   Place dough in a bowl covered with a damp towel.
   Let rise until doubled, about 75 minutes at room temperature or overnight in refrigerator.
4. Add topping and bake :
   Sprinkle topping evenly over fruit.
   Bake until filling is bubbly and top is brown, about 40 minutes.
   Serve warm or at room temperature.

This entry was posted on Wednesday, September 6th, 2006 at 10:53 pm and is filed under cobblers / crisps. You can leave a response, or trackback from your own site.