Preparation time: 15
Cooking time: 15
Dietary guidance: v
1 clam Raspberries (about 1 cup, more welcomed!)
Enough banana sliced to make fruit qty= 4 cups (about 3-4 bananas)
3/4 cup brown sugar (more to taste if especially tart fruit)
1 tbsp of flour/corn starch, or another thickening agent to your liking
1 teaspoon vanilla
cinnamon/nutmeg to taste
pinch of salt
1 cup flour
1 tsp baking powder
1/2-1 tsp baking soda (less for poofier crust, more for thinner)
3 tbs brown sugar
pinch of salt
4 tbs unsalted butter (I use margarine, oh noes!)
2/3 cup heavy whipping cream (or buttermilk, if you prefer) + more if needed
Oven: 425 degrees
Pan: 8x8 inch or similar, buttered liberally
For the fruit filling- combine all ingredients into an adequately sized pot and bring to slow boil while stirring occasionally. Be careful not to simmer for too long as the chunks of banana will deteriorate more than necessary. While that simmers and gets delicious- work on the crust:
For the crust- combine dry ingredients as well as the sugar. Cube the butter and slice into the dry mixture by using a pastry knife or a regular knife or your hands until crumbly. Add heavy whipping cream and mix, it should form into a soft dough- add more cream if needed to thin out the dough.
Pour the fruit mixture into the pan (add small bits of butter to the top of the fruit now if wanted for extra richness), and top with the crust by scooping the dough over the mixture in flat-esque balls. You can sprinkle the crust with brown sugar or granulated sugar, or even make some delicious cinnamon sugar, butter mixture. Endless possibilities!
This recipe can easily be made vegan by making obvious substitutes. This can also be made into an any-fruit cobbler by substituting the banana and raspberry for 4 cups of another fruit (just make sure to skin it if necessary).