interesting topping for fruit "cobbler" or "crisp" type dish
Last night I had some apples and blueberries prepared for a cobbler and decided to try a sort of shortbread cookie topping instead of the usual oatmeal crisp or biscuit type cobbler.
I took equal parts of sugar, flour and butter (about 3/4 cup of each) and worked them together with my hands, and then added about 2 T of cream. Plopped it on top of the sugared fruit. Baked at 350 until it was all done and bubbly and lightly browned.
It was delicious. The "shortbread" was crispy and buttery. I had worried that it might be gooey or sink into the fruit juices. But it turned out just great.
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