3 Tbs sugar
3 Tbs flour
1/8 tsp nutmeg (or ½ tsp cinnamon)
4 Tbs butter cut into small pieces
2 cups flour
3 Tbs sugar
½ tsp salt
½ cup Crisco
¼ cup ice water
4 Tbs brown butter
2 Tbs turbinado sugar (or large crystal crunchy sugar)
In a large bowl mix together the fruit with the sugar, flour and nutmeg. Gently mix everything together to coat the fruit. Pile the fruit into a buttered 9×13” baking dish. Randomly place the butter pats over the fruit. In a bowl of a food processor, mix together the flour, sugar, salt and Crisco. Add the ice water and pulse to a crumb texture. Sprinkle the dough on top of the fruit. Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!) Sprinkle them with the 2 Tbs crunchy sugar. Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.