Tags: baking, cobbler, dessert, fruit
I made Johanne Killeen’s Johnnycake Cobbler twice, both times with peaches and red currants. The first time, I thought the biscuit layer was too thick and the fruit was getting lost underneath all that cornmeal topping. So I tried again, reducing the topping ingredients by a third. Now the cobbler to fruit ratio was in much better proportion. Even with less biscuit on top, in order to get it cooked through, I still had to bake the cobbler for several minutes longer than the recipe stated.
I should warn you that the johnnycake topping uses lots of cream. Like lots. I just couldn’t do it– both times, I used a combo of milk and sour cream to replace it (essentially making a higher fat buttermilk-type liquid). I’m sure it was less rich than the original, but at least I could justify having a little scoop of ice cream alongside.
I’ve been seeing plums at the market, so I’ll probably be giving this a third try soon!
We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan. There’s also a video of Nancy and Johanne making the cobbler together. Don’t forget to check out the rest of the TWD Blogroll!