RECIPE

Fruit Cobbler with Warm Crème Anglaise

Name: Fruit Cobbler with Warm Crème Anglaise
Cook time: 2 h
Yield: 10-12

Recipe Created For

Rectangular Roaster

Main Course

Fruit

Cook Time

Under 2 hours

Serving Size

10-12

Cook Mode

INGREDIENTS

Fruit

8 cups (2 litres) fresh or frozen mixed berries
4 cups (1 litre) fresh or canned peach slices (about 6 fresh peaches)
¼ cup (60 ml) sugar
3 tbsp (45 ml) cornstarch
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) vanilla
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom

Cake

2 ½ cups (625 ml) all-purpose flour
¾ cup (180 ml) sugar
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1 ½ cups (375 ml) buttermilk, plus more for brushing
¾ cup (180 ml) melted unsalted butter, cooled
2 tsp (10 ml) vanilla
Coarse cane sugar

Crème Anglaise

1 ½ cups (375 ml) 3.25% milk
1 vanilla bean, split lengthwise and seeds scraped
3 large pieces lemon zest
1 pinch salt
4 egg yolks
¼ cup (60 ml) sugar

EQUIPMENT

Spread joy to both the early risers in your family and those who love a sleep-in with this delicious holiday brunch recipe. Easy to prepare in our oven-to-table Rectangular Roaster, it is guaranteed to be a hit with the young and young-at-heart.

INGREDIENTS

Fruit

8 cups (2 litres) fresh or frozen mixed berries
4 cups (1 litre) fresh or canned peach slices (about 6 fresh peaches)
¼ cup (60 ml) sugar
3 tbsp (45 ml) cornstarch
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) vanilla
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom

Cake

2 ½ cups (625 ml) all-purpose flour
¾ cup (180 ml) sugar
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1 ½ cups (375 ml) buttermilk, plus more for brushing
¾ cup (180 ml) melted unsalted butter, cooled
2 tsp (10 ml) vanilla
Coarse cane sugar

Crème Anglaise

1 ½ cups (375 ml) 3.25% milk
1 vanilla bean, split lengthwise and seeds scraped
3 large pieces lemon zest
1 pinch salt
4 egg yolks
¼ cup (60 ml) sugar

EQUIPMENT

INSTRUCTIONS

Fruit

Preheat the oven to 350°F (180°C). Butter the bottom and sides of a Rectangular Roaster.

In a large bowl, combine the fruit with the remaining ingredients. Mix very well to combine. Spread out in the Roaster. Let sit while you prepare the cake.

Cake

In a bowl, combine the dry ingredients.

In a large bowl using a Revolution Balloon Whisk, combine the buttermilk, butter and vanilla. Gradually stir in the dry ingredients using a spatula until just moistened. Let sit for 5 minutes to thicken slightly.

Spoon large dollops of the batter over the fruit filling, leaving some of the fruit visible. Brush the cake batter with buttermilk and sprinkle generously with cane sugar. Bake on the middle rack of the oven for 1 hour to 1 hour 10 minutes or until the cake is golden (see notes).

Crème Anglaise

Meanwhile, in a Saucier, bring the milk, vanilla bean and seeds, lemon zest and salt to a gentle boil. Remove from the heat, cover with the lid and let steep for 15 minutes.

In a bowl, whisk the egg yolks and sugar until pale and thick, about 5 minutes. Gradually whisk the warm milk mixture into the egg yolk mixture. Return to the Saucier and cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 4 minutes. Immediately strain into a clean bowl. Cover the surface of the cream with plastic wrap until ready to serve (see notes).

Serve the fruit cobbler warm or at room temperature with the warm crème anglaise.

Notes

You can bake the cobbler in advance and simply reheat it just before serving in an oven preheated to 350°F (180°C) for about 15 minutes.

You can make the crème anglaise in advance and chill it in the refrigerator. Simply reheat it gently in a Saucier before serving.