Fruit Cobbler

Ingredients Part 1

• 80g white flour
• 80g white sugar (should also think about trying brown or molasses)
  
• 100g chopped or broken nuts (walnuts and pecans work well)
  
• 85g quick oats (or even some other cereal that is at hand)
  
• 80g butter, softened
• 1 large egg
• 4g cinnamon or other spice to taste
  

Preparation Part 1

1. Preheat oven to 375F (I use convection mode)
   
2. In a mixing bowl, combine all the Part 1 ingredients. I put it on our KitchenAid stand mixer to work on low speed for about a half a minute or so. The mixture will start to form small clumps.
3. Grease a deep pyrex baking dish (say about 8 inches in diameter by 2-3 inches deep) with butter or a non-stick spray
   

Ingredients Part 2

• 50g brown sugar
  
• 7g corn starch (this is optional - use this if the fruit is particularly juicy)
  
• about 1/2cup of the Part 1 mixture
  
• about 400-450g of fruit, the exact qualtity and composition is up to your taste. I find that the frozen mixed berries (from our local COOP) and frozen rhubarb pieces do very well, strawberries and raspberries are good, a couple of diced Granny Smith apples (or any other apple) with or without peel are also nice. If the fruit is frozen, don't bother thawing it first.
  

Preparation Part 2

1. Put all the Part 2 ingredients in another bowl and combine by hand. The goal here is to just mix the fruit with the topping and get a light coating of sugar on the fruit, so just run it through your fingers a few times.
   
2. Dump the whole fruit mix into the baking dish, then cover with the rest of the part 1 mixture
3. Cover the dish with aluminimum foil
4. Place in the oven and bake for about 30 minutes, then remove the foil and bake for about 10-15 minutes more
5. At this point, if you have got the right amount and kind of fruit you will find juice bubbling up into the topping
6. Remove from oven and let stand before serving
7. Top with whipped cream, ice cream or custard