Star Spangled Summer Fruit Cobbler
- 2 1/2 cups all-purpose flour
- 1/3 cup C&H® Granulated Sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter or margarine, cut into small pieces
- 2 large eggs
- 3/4 cup C&H® Golden Brown Sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups apples, peeled, cored, chopped
- 1 1/2 cups pears, peeled, cored, diced
- 1 cup blueberries, fresh
- 1 cup raspberries, fresh
Preheat oven to 350°F. Prepare ungreased baking sheet and 9-inch square baking pan.
In a medium mixing bowl, stir together flour, sugar and salt. Using a stand mixer with the paddle attachment, a pastry blender or your hands, add in butter and combine; dough will appear very crumbly at this stage. Add eggs, one at a time, mixing well after each addition, until dough forms. Shape dough into a disk and wrap in plastic wrap. Refrigerate 3 to 4 hours, or overnight.
Roll pastry on lightly floured board into a 12x12-inch rectangle, about 1/8 inch thick. Use cookie cutter to cut pastry into stars. Place on prepared baking sheet.
Bake for 8 to 10 minutes, or until lightly browned. Cool on wire rack.
In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add fruit; toss to coat. Spoon into prepared baking pan.
Bake 20 minutes. Remove from oven and lay stars on top of filling. Return to oven and bake an additional 20 minutes, or until fruit is bubbly and thickened. Serve warm.
You can freeze any leftover dough to use in your next batch of star spangled summer fruit cobbler!