With only two of us in the house, we seem to have trouble eating a whole pie or cobbler before it gets soggy. And to be honest, sometimes making a pie just seems like too much trouble. So I've been making pie or cobbler filling with in-season fruit, and then spooning it over biscuits or pound cake. The biscuits and the fruit have a longer shelf-life when kept separate!
This is really easy. You need 4 cups of nectarine and/or peach slices and 2 cups of blackberries (about 2 6 ounce packages). You do not need to peel the fruit. It adds texture; it’s good for you; and leaving it on makes things much easier. You can really use any combination of fruit; just make sure it’s about 6 cups. Add 1 and 1/3 cups sugar and 2 tablespoons minute tapioca; stir everything together. Let it sit for 15 minutes, then pour into a greased casserole dish or pie pan. Bake at 375 degrees F until the mixture is bubbling in the center (The time varies, but it usually takes about 30 to 40 minutes). It will thicken as it cools. While it is still warm, spoon it over biscuits, pound cake or ice cream. The leftovers will heat up well in the microwave. If you choose the biscuits or pound cake, it is extra yummy with cream, ice cream or whipped cream on top.
Actually, it’s okay if you don’t have 6 cups of fruit. Just adjust the amounts of sugar and tapioca proportionally. For example, if you have 3 cups of fruit, use 2/3 cup sugar and 1 tablespoon tapioca. If you use less than 6 cups, it will come to the bubbling stage sooner. If you have more than six cups, I suggest using two casseroles. You don’t want to have to bake it so long that the fruit falls apart completely.
My favorite combination is 4 cups of nectarines and 2 cups of blackberries, but you can mix it up any way you like it. If your fruit is very sweet, you can add some lemon juice or reduce the sugar. If your fruit is very tart, you can add sugar. This is really good with raspberries. Apricots are really good in this, too, but they seem to have less moisture than nectarines and peaches, so I reduce the tapioca a little when I use them.
When you mix the biscuit dough, you can add a little sugar, and cinnamon, if you like.
I am happy to try to answer any questions you might have about this method. Feel free to comment here or email me!
Starshine Wishes,
Karen