This week for Tuesdays with Dorie, we had the choice of
making Raspberry Fig Crostata or to make Johnny Cake Cobbler. The crostata
seemed a little more complex and I’m not the biggest fan of fresh figs so I
opted to make the cobbler. It was easily scalable and I was able to cut down
the recipe and make two little cobblers for me and my husband. I won’t post the
recipe here, but you can find the recipe fairly easily with a search of the
web. Also, make sure you check out the Tuesdays with Dorie site and see how the
other bakers fared with these two recipes.
What makes this a Johnny Cake Cobbler is the cornmeal in the
cobbler topping. The recipe calls for plums or apricots, but I think you could
use just about anything. I used pluots, which were very nice. I cut the recipe
in half and used 4 pluots. It seemed like there was too much topping, an
opinion that was shared with a number of the other bakers this week. I kind of
wished I would have spooned the topping on more thinly; in some spots, my
cobbler topping did not bake all the way through.
I liked the pluots in this cobbler and I liked the sweetness
of the cornmeal cobbler topping. Having some of the topping under baked wasn’t
ideal, but I did like this recipe. Half of this recipe makes two quite large
cobblers, which were a bit too big to eat at once. I think a smaller cobbler
(mine were in 8 ounce containers) would be better. Next time, I will just not
use quite so much topping.
Recipe from Baking with Julia by Dorie Greenspan
Good idea to sub in pluots - they are so good. I did the same, made only two. There was a whole lotta topping. Though mine were browned on top, they did not cook completely either.
ReplyDeleteIt was a lot of topping for the amount of fruit. And I found that the topping didn't bake all the way through.
ReplyDeletewill definitely have to try out the cobblers at some point... most people seemed to have liked it.
ReplyDeleteI baked up the crostata instead - it was more complicated. :(
Plouts sound delicious, even if I have never tasted them: they are interesting and hope to find some on our market soon.
ReplyDeleteWe loved the cobbler and I'd like to bake the crostata soon.
The combo almond-sesam in the dough must be delicious.
The cornmeal in the topping does sound really interesting, I'd love to give this a go. I made the crostata this week, and it was delicious too.
ReplyDeleteNice job. Will have to give the pluots a try in the future. We used peaches this time around, and that worked great as well.
ReplyDelete