Cherry carnage. My cutting board looked like a crime scene.
Mmmmm. Rhubarb. And cherries. Mmmmm.
It was, certainly, simple to make. You mix up some fruit, dump it in a pan, mix up some dough, distribute it over the fruit, and bake. Easy! I did not roll the dough into 20 little balls and lay them in a 4 x 5 grid. I crumbled.
I will note, though, easy as it was, I still managed to screw it up a little. I took it out after the recommended baking time. It was golden and delicious looking. I snuck a little bite of the crust and fruit. The crust under the golden brown and delicious was still slightly raw, and the fruit had not cooked all the way. Here's where I did something crazy. Something I know never works. Hours after I had originally taken it out of the oven, I put it back in and baked it some more. You know what? It worked. The crust was baked through. The juices had thickened. It was ok. It was even better with the caramel toffee ice cream, but that's another post.
See, golden brown and delicious.
Up close, golden brown and delicious.
Here it is finished and looking pretty. It's still raw. More of my famous trick photography!
I don't have "after" photos from the second baking. It was a much deeper brown and the juices were very syrupy. It was still slightly bland tasting. I still go with my contention that the dough is meant to act as sort of a sponge for the juices and is, therefore, meant to be bland. But that doesn't mean I have to like it.
This recipe isn't going to be added to my "go to" list. I enjoyed the other cobbler that we made much more than this one. And I still have my favorite baked fruit recipe, which I will one day bake, show you all, and share the recipe.
Next week is a sort of a rewind for me. Michelle from Michelle in Colorado Springs has chosen the Summer Fruit Galette, which I baked up a couple of weeks ago. I may just re-post my pictures. Shhhhh. Don't tell.