Fruit Cobbler

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Ingredients 5 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Heat oven to 400° (mod.
hot).
Heat 2½ cups (no.
2 can) canned fruit or berries and juice (or 3 cups fresh fruit and ¾ cup water).
Sweeten to taste.
Blend in 1 tbsp.
cornstarch dissolved in 2 tbsp.
cold water.
Bring to a boil;
boil 1 min.
Pour into 2-qt.
baking dish.
Dot with butter.
Sprinkle with cinnamon.
Drop ½ Fruit Shortcake Dough (recipe page 18) by spoonfuls over top.
Bake about 20 min.
Serve hot with cream.
6 to 8 servings.