I saw this original recipe as a “meal in a jar” from Chef Tess
It sounded so good and was so pretty I had to try it.
My first try did not turn out well at all … my family liked a juicy cobbler.
First the amount of thickener used made a gel like thick tasteless goop out of the Freeze dried fruit. Sort of like lemon meringue pie filling without the taste. The topping was way to dry though it tasted wonderful.
I applied common logic and decided there was not enough liquid to make the topping stay moist and fluffy and the freeze dried fruit reconstituted in water left the liquid tasting like watered down kool-aid.
The freeze dried fruit in its dry state was actually very good though some of the fruits are more tart than others so if that is what you are using you need to be the judge of what you like best.
I just tested this on family members at a party this last week end and it passed with flying colors.
I can say with assurance if it passed this group it should pass any group
- 2 cups of Freeze Dried Fruit (use any combination you like as 1 cup and 2 – ½ cups)
- ¼ to ½ cup of sugar (depending on the fruit you choose and how sweet you like it)
- 3 ¾ cups juice (I use 100% fruit nectars of one of the fruits)
- 2 T. lemon juice
- 3 T. Ultra Gel or cornstarch (for cornstarch use ½ as much)
- 1 cup Krustez Buttermilk Pancake mix
- 3 T. Dry milk powder or 3 T. monsoon smoothie mix (HoneyvilleFarms)
- ½ tsp. Dry lemon zest (I use McCormick)
- 3 T. softened butter
- ½ to ¾ cup half and half (needs to be like drop biscuit)
- Add all fruit ingredients in a saucepan and heat for about 10 minutes.
- Liquid will thicken slightly (my family likes juicy cobbler)
- Pour into an 8 by 8 greased pan.
- Add all in bowl mix to moisten (do not over stir)
- Spoon over the top of fruit in the 8 inch square pan.
- Bake at 350 degrees 25 to 30 minutes (take care not to over cook … you can toothpick test top to make sure it is done)
- Top with ice cream ... is there anything better?
- I have baked this twice in my sun oven and it turned out great.
- It was surprising how nice and brown the top turned out.
- My temp never got over 300 degrees and it took about an hour to cook ... I tested with a toothpick.
- It seems you simply can not burn anything up in these ovens and the flavors are so good
If you have never used Cornaby’s Ultra Gel
You might want to give it a try.
It is a really great product and I use it totally instead of cornstarch now.
You can use it in hot or cold liquid.
It makes great instant pudding.
I will add that recipe in the future since it is my latest R & D project.