Romance Cooks

Fruit Cobbler – Lizzie Ashworth


Cobbler is an easy and delicious dessert made with fresh or frozen fruit, an old favorite Faint Heart’s Cara Carson includes on her menu. Once you’ve prepared your fruit, it’s a simple matter of “cobbling” together the crust and filling. Give it a few minutes to cool before dipping a big slab then add a scoop of your favorite ice cream on top. Yum!

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Fruit Cobbler


1 ½ cups flour

1 stick (½ cup) very cold salted butter

Note: The key to flaky crust is to prevent the butter from softening before baking.

1/8 teaspoon salt

3 ½ tablespoons ice water

~In food processor, blend flour and salt. (If you don’t have a food processor, use a pastry cutter or two butter knives to blend butter into flour.)

~Cut cold butter into ½ inch chunks and add to processor. Pulse a few times until butter is incorporated but there are still pea-sized chunks.

~Add water and pulse until mixture comes together in rough ball. Add a bit more water if needed.

~Working quickly so the dough doesn’t warm, place dough on piece of plastic wrap and form into disc. Wrap tightly and refrigerate for at least a half hour.

Note: Dough may be frozen at this point for later use. Double wrap. Thaw in fridge overnight.

Butter bottom and sides of 9×9" or 8×8" baking dish. Heat oven to 425 degrees.

On cool surface, roll out pie crust larger than pan. For top crust, cut dough to the size of pan plus 1" per side. Cut rest of dough into ½" – ¾" strips.


~Place half of fruit in buttered pan, then sprinkle with one half of sugar/flour mixture, then place a layer of dough strips, not overlapping but close together.

~Add rest of fruit then rest of sugar-flour mixture over the top. Dot with butter.

~Place top crust over the top. Fold edges under inside dish rim and crimp in decorative pattern against the sides of the pan.

~With a fork or knife tip, poke a few steam vent holes in top crust.

~Bake about 35 minutes, until crust is golden and juices are bubbling through crust.

Filling Options:

Note: If fruit is frozen, increase amount of flour by 2 tablespoons


5 cups peeled sliced peaches

1 cup sugar

¼ teaspoon ginger

¼ teaspoon cinnamon

⅓ cup flour

2 tablespoons butter


5 cups berries, fresh or frozen

1 ¼ cups sugar

⅔ cup flour

2 tablespoons lemon juice

2 tablespoons butter


5 cups berries, fresh or frozen

1 ¾ cups sugar

½ cup flour

2 tablespoons butter


5 cups washed, trimmed rhubarb cut into 1 inch sections

1 ¾ cups sugar

½ cup flour

2 tablespoons butter

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Cara Carson leaves the past and intimate relationships behind with her plan to open Cara’s Kitchen. Featuring delicious carry-out food based on her grandmother’s recipes, this business will be her safe, emotion-free, forever-after marriage. The vintage house she’s bought for her enterprise requires remodeling before she can open. She’s hired Woods Construction for the job, charmed by friendly old Mr. Woods. But when the first day of work arrives, he’s not on the job site. Instead, a guy on a bulldozer is busy tearing up the side yard where her parking lot will be. Worse, the bulldozer is mired in mud and about to wreck the big weeping willow tree she wanted saved. The bulldozer guy can’t hear her yell over the noise of his machinery so she charges across the mud. A few steps in, she captures his attention. But she’s stuck! Humiliated that this stranger has to pluck her up and carry her out, Cara becomes horrified that for a few glorious moments in this gorgeous man’s arms, she experiences comfort, security, and a visceral hunger she thought she’d never feel again.

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