If you have ever seen any of Rachael Ray’s appearances, you know we have a blast together! It started when I met her for the first time and was starstruck to be working with one of my favorite celebrities. We had some time to chat before the show started, and then we went live. At one point Rachael spilled some salt and threw a pinch over her shoulder, just like my Mom always did. We stared at each other, hugged, and then I became her adopted big sister!! You guys have been asking for her moppines to come back, and they have - new and improved! I respect Rachael so much because she listens to you and she only brings out an item when it is absolutely right.
I also wanted to share a family favorite recipe with you, our fruit cobbler. Depending on the fruit you use, you can make it in any season. And, it’s perfect to bake in Rachael’s Bubble and Brown, and take out of the oven with your moppines!!
Quick Fruit Cobbler
I love this recipe - it's fast and yummy - a real family favorite! Don't forget to top it off with your favorite ice cream!
Ingredients:
1 cup quick-cooking oats
1/4 cup flour
1 tsp. cinnamon
1/2 cup brown sugar
1 stick of butter, at room temperature
1 24-oz. jar pie filling (or fresh blueberries, see below)
Directions:
Mix first five ingredients together for topping. (I use my hands; take off your jewelry!) Spread pie filling in an 8'' x 8'' pan. (use a loaf pan if you want a deeper cobbler). Sprinkle the topping over the filling, and bake at 350°F for about 30 minutes or until bubbly. Top with ice cream and serve immediately. (I like caramel ice cream on top!)
In the summer, I do a fresh blueberry version. Cook 4 pints of blueberries, 1 Tbsp cornstarch, and 2 Tbsp sugar on stovetop until dissolved. Use as directed above in place of pie filling. For fall, I use an apple pie filling mixed with about 1/2 cup raisins. But you can do cherry, peach, whatever you like best! Enjoy!
-Jane