经典水果果酥
甜点1小时8 份简单关于此食谱
一款永不过时、万无一失的水果果酥，配有金黄酥脆的黄油饼干顶层和下方冒泡的果酱馅料。这个食谱几乎可以用任何水果——新鲜或冷冻的——制作，是全年必备的甜点。面糊在烘烤时神奇地从水果中升起，创造出那种标志性的质朴、舒适的口感，每个人都喜欢。搭配一勺香草冰淇淋或一勺鲜奶油温热享用，绝对是聚会的必备甜点。
步骤说明
- 1
Preheat your Oven to ![375°F]. Place a rack in the center of the Oven. Lightly grease a Baking Dish with Butter or Cooking Spray and set aside.
- 2
In a medium Saucepan over ^[medium heat], combine the Fruit, Sugar, Cornstarch, Lemon Juice, Lemon Zest (if using), Vanilla Extract, and Cinnamon (if using). Stir gently to coat the Fruit. Cook for 5–7 minutes, stirring occasionally, until the mixture just begins to bubble and thicken slightly. Remove from heat.
- 3
Pour the warm Fruit filling evenly into the prepared Baking Dish and spread it out in a single layer.
- 4
In a large Mixing Bowl, whisk together the All-Purpose Flour, Sugar, Baking Powder, and Salt until well combined.
- 5
Add the Milk, melted Butter, and Vanilla Extract to the dry ingredients. Stir with a Spatula until just combined — a few small lumps are perfectly fine. Do not overmix.
- 6
Pour and spread the batter evenly over the Fruit filling. It doesn't need to be perfectly smooth — rustic is the goal. If desired, sprinkle the top with the tablespoon of Sugar and a pinch of Cinnamon for a sparkly, lightly crisp crust.
- 7
Bake for 40–45 minutes, until the topping is deep golden brown and a toothpick inserted into the center of the biscuit layer comes out clean. The Fruit filling should be visibly bubbling around the edges.
- 8
Remove from the Oven and let the cobbler rest for at least 10–15 minutes before serving. This allows the filling to set slightly so it's not too runny. Serve warm, topped with Vanilla Extract ice cream or fresh whipped cream.
