Guest Author - Deborah Adams
Cobblers are a popular dessert in this part of the world and our usual cobbler is peach but I like to experiment and try different things as you know. This recipe for lemon cobbler is one I've worked on a while. Anyone who loves the tang of lemons and a great cobbler will really enjoy this dessert! The tartness of the lemon filling is perfectly complemented by the buttermilk crust on top. There is nothing better than warm cobbler with a scoop of creamy vanilla ice cream to please the palate after a nice meal! If you want to include a homemade ice cream to go with your cobbler then I've included a recipe for that below as well. You can also serve this with a bit of whipped cream or by itself too so serve it however you enjoy! Happy Cooking!
Lemon Cobbler
pastry:
3 cups Self-rising cake flour
3/4 cup unsalted butter
1 1/2 cup buttermilk
filling:
2 lemons, peeled, and sliced very thin, seeds removed
2 Tbsp plain flour
1 1/2 cups sugar
1 stick butter chopped small
1 1/2 cups hot water
Dash salt
buttermilk
sugar
Preheat oven to 375ºF.
For the pastry: Place flour in a bowl and cut in the butter until fine and crumbly. Don't overwork. Stir in 1 cup of the buttermilk. If you need to you can add the rest to make it stick together. Form into a mound on a floured surface, wrap and allow to rest.
Place lemons in an 8- x 11-inch pan. Sprinkle flour and sugar over lemons. Sprinkle chopped butter over lemons. Pour hot water into pan and add dash of salt. Flour hands and press out the dough big enough to cover the baking dish. Place the dough over the filling in the baking pan and fit to pan. After covering the filling cut 3 or 4 vents in the crust with a knife. Using a pastry brush gently brush the buttermilk over the top of the crust and sprinkle with sugar. Bake at 375 degrees for 30 - 35 minutes or until bubbling and browned. Serve warm. Great with whipped cream or ice cream!
Homemade Vanilla Ice Cream
2 eggs
1 can sweetened condensed milk
1/4 cup sugar
1/4 cup brown sugar (unpacked)
1 pint heavy whipping cream
1 pint half and half
1/4 tsp salt
2 1/2 Tbsp vanilla extract
In a large mixing bowl whisk the eggs, add the can of sweetened condensed milk and whisk together until thoroughly mixed. Then add both sugars and whisk well. Add the heavy whipping cream, half and half, salt and the vanilla extract. Chill in the refrigerator for about four hours before freezing according to the directions with your ice cream freezer.
