Vanilla Cobbler
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A warm, comforting dessert filled with sweet vanilla and topped with a crumbly crust.
Ella x
Ingredients
- 200 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter
- 4 piecelarge eggs
- 1 mlvanilla extract
- 400 mlwhole milk
- 10 gkosher salt
- 5 gbaking powder
- 50 gunsalted butter, melted
- 100 mlheavy cream
- 100 ggranulated sugar, for topping
- 200 gall-purpose flour, for topping
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a light texture.
- 3
Add the melted butter and mix until the dough resembles coarse crumbs.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
Tip: Make sure to whisk until smooth and creamy.
- 5
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Tip: Don't overmix.
- 6
Pour the vanilla mixture into a 20x20 cm baking dish and smooth the top.
Tip: Make sure the surface is even for even baking.
- 7
In a separate bowl, mix together the heavy cream and granulated sugar until well combined.
Tip: This will be the topping for your cobbler.
- 8
Pour the cream mixture over the vanilla mixture and smooth the top.
Tip: Make sure the surface is even for even baking.
- 9
Sprinkle the granulated sugar and flour mixture evenly over the top of the cobbler.
Tip: This will give your cobbler a crunchy topping.
- 10
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
Tip: Check the cobbler after 40 minutes and cover the top with foil if it's browning too quickly.
- 11
Remove from the oven and let cool for 10-15 minutes before serving.
Tip: This will help the cobbler set and make it easier to serve.
- 12
Serve warm, topped with vanilla ice cream or whipped cream if desired.
Tip: This is optional, but it's a delicious way to finish off the cobbler.
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