What do you do when you have too many fruit cups from the lunch your daughter gets from School every day? Well, twice I’ve made Filipino Fruit Salad out of them. Once for Easter dinner and the second for just a regular day dessert. I didn’t want to make it that way the third time because this is supposed to be a special only-at Christmas dessert so I don’t want us all to get tired of it. I decided to make Fruit Cobbler instead. It’s just like the Peach-Apple and Peach-Blueberry cobblers I’ve made before but this time just using fruit cups, fresh strawberries which Emma also got from school, and some blueberries from the freezer.
It got a bit runny after baking so I’m adjusting the ingredients to the recipe to fix that problem. Just make sure you don’t forget vanilla ice cream.
- assorted fruit cups
- 3-4 cups fresh strawberries (quartered)
- 1 cup frozen blueberries (washed thoroughly)
- 2 cups sugar(divided)
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 sticks butter
- 1/2 cup hot water
- ½ cup water + 2 tbsp cornstarch
- 1 lemon, divided
- In a bowl, combine flour, 1 cup sugar, baking powder, salt and butter. Mix it all together using your clean hands until the mixture resembles walnut size pieces. Add the water, stir together with a spoon until moistened. Set it aside.
- Preheat oven to 350°Wash the blueberries thoroughly. In a bowl, combine 1/2 cup of sugar, blueberries, and juice of 1/2 lemon. Stir everything together then set aside.Place the contents of the fruit cups in a pot, add lemon juice, 1/2 sugar, and 1/4 cup of water. Let that boil. Add the water and cornstarch mixture into peaches. Stir and cook for another 30 seconds.
- Transfer the fruit into a baking pan. Try to take some of the liquid out with a spoon if necessary.
- Spoon the cobbler topping on top. Place the pan into a foil-covered sheet pan. Bake it in the oven for 1 hour.
- Let it cool for 5 minutes before serving.
What I did was bake it in the oven right before I served dinner. It takes an hour to bake so it gave us time to eat and wash the dishes and the 5-minute cooling time before serving. We always take a walk with the dog after dinner and dishes are done anyway so I put the cobbler back in the already off oven just to keep it warm and ready for ice cream.
The combination of melted vanilla ice cream on top of the cobbler is DIVINE! Make this with fresh peaches this season or a combo of peach and blueberries. If you have fruit cups that your children don’t want to eat as is turn ’em into a cobbler and trust me, they’ll devour it with much gusto.