|
|
|
The Times
  • Jim Hillibish: Chaos Cobbler for fall fruit harvests

  • Our Chaos Cobbler fits in with its unending array of fresh fruits tucked under a blanket of cookie-like pie crust. It really is wild stuff. Expect shocks at show time, then contented sighs of deliciousness.

    • email print
  • Anything labeled “chaos” catches our eye. In the cooking department, chaos bridges the gap between scramble and bedlam.
    Our Chaos Cobbler fits in with its unending array of fresh fruits tucked under a blanket of cookie-like pie crust. It really is wild stuff. Expect shocks at show time, then contented sighs of deliciousness.
    Don’t be shy about boosting the chaos. Peaches and pears work, and so do berries. Basically, any fresh fruit sitting there in your fridge is fair game.
    Let the hardest part be the easiest part. Use a frozen pie crust for the topper. Or, if you must, roll out your own. If you don’t like alcohol in baking, sub white grape juice for the rum.
    This one screams for a big dab of vanilla ice cream, so be prepared. Served warm, it’s chaotically good to the last fork full. If you want to continue the chaos, go for lemon sherbet.
    Chaos Cobbler
    9-inch pie crust
    3-4 cups fresh pie apples, peeled, cored and sliced
    4 medium plums, pitted, sliced unpeeled
    1 cup fresh pineapple, crushed in juice
    1 tablespoon corn starch
    1 tablespoon rum or white grape juice
    1⁄4 cup white raisins
    2 tablespoons white sugar
    1 egg white with 1⁄2 teaspoon water, whisked
    1⁄4 cup brown sugar
    Defrost pie crust and set aside. Blend all but the last two ingredients. Load into a 9-inch pie pan, slightly oiled if non-stick. Place crust on top and trim. Make six knife slits in it to vent steam. Brush crust with egg white and sprinkle with brown sugar.
    Bake 30 minutes in a 425-degree oven. Crust should be golden and fruit bubbling. Allow to cool 20 minutes before cutting. Serve warm.  Serves 6 to 8.
      • calendar