Fruits are Baked with a Brown Butter Batter
This is one of those situations where I had some fruit, but not enough of any single type to make what I had in mind. I had a couple of peaches, a few strawberries and half a bag of cherries, but I was in the mood for a quick cobbler or something like a cobbler. I have a very easy recipe I’ve been making for many years that consists of browned butter going into the bottom of a dish, followed by a simple batter, and then sliced fruit. The batter is not stirred into the butter. As it bakes, the batter rises to the top and you end up with a nice cobbler type of dessert.
I wondered what would happen if I changed things up by greatly increasing the amount of fruit. I wanted to use up what I had on hand and decided to go for it. I also added some ground cardamom to the recipe because I love its flavor with cooked fruit.
As you can see, I ended up with something completely different than a cobbler topped with batter. Because there was so much fruit, some of it stayed on top and the batter in the center of the pan cooked up to be almost pudding-like, while the edges baked up crisp.
The verdict from myself and my household is that this version is so much better than the original recipe. It’s much more interesting in texture and and flavor. The additional fruit balances out the nutty brown butter flavored batter and the fruit juices caramelized on the edges, creating so much more flavor, while allowing the fruit that stayed on top to roast and intensify in flavor.
Don’t you just love it when things like this happen??!!