I basically only buy it for baking…and Hanukkah latkes.
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Baking pros, I’m wondering whether this idea I have in my head is a dessert that exists. About 50/50 fruit and batter. Perhaps one puts some sliced fruit or sugared berries in the bottom of a pyrex and then pours some type of cake batter over them and bakes. Is this a thing? Does it have a name? Is the proportion of fruit to batter too high? I’m dieting, so I’d rather have more fruit, less flour/sugar/butter. But I don’t want to turn out a mess. Thanks!
I have an “Easy Cobbler Recipe” You can adjust the fruit to your tastes. This one I use pineapple.
This is the same recipe but with Apples…
Here is the recipe…
Cobbler
I’ve adjusted the recipe (1) cup Flour (1) cup sugar (1) cup milk, the rest of the recipe is the same. And again, you can add or subtract the amount of fruit you like. You could probably reduce the butter a little, as well (if you wanted).
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Looks good! I discovered massive amounts of frozen fruit in our freezer. What I thought was rhubarb appears to be raspberries. I may give it a go tomorrow. I will probably go with half the sugar though. 1:1 flour sugar makes my teeth ache thinking about it.
I actually did buy the extract on your advice from a different post. I’m mainly putting it in tea, saving myself a tsp or two of sugar per day. I’d be worried that it wouldn’t taste right or good in large quantities. But my point wasn’t even about the calories. I just dislike things that are too sweet. I’ll experiment. Thanks for the advice and recipe.
I purchased the monkfruit for my neighbor. I still cook for her when she isn’t feeling up to making meals. She likes something sweet from time to time, and can’t have sugar.
I’ve made a cake with monkfruit for her and she enjoyed it. I didn’t try the end result, but it is possible to bake with it. I used it 1:1 where sugar was called for in the recipe.
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You had mentioned dieting in the first post, so I assumed you might be counting calories. Sorry.
Clafoutis?
Cobbler or crumble might be another option.
My aunt makes baked oatmeal with lots of frozen fruit and oats, says it keeps well in the fridge and tastes like cake (she eats it for breakfast).
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I am counting calories, you’re not wrong . But also I don’t enjoy things too sweet. I generally cut some sugar out of most baked goods. And strongly prefer flaky pastry like croissant to any type of American sheet or layer cake.
I must’ve been thinking of cobbler and had a brain fart. Baked oatmeal with fruit sounds interesting. Never heard of it.
Have you ever made Willie’s Crisp? It’s a top favorite of mine.
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Chez Panisse Blueberry Cobbler, NYT has 4 1/2 c blueberries, 1/3 c sugar, 1T flour. I have made this several times with various berry combinations. I microwave the fruit mixture until bubbly, then top it with biscuit dough and bake just until topping is done. You might be able to substitute alternate sweetners if you wish. Unfortunately, I’ve used my “allotment” of free gift recipes at NYT , if you don’t have a subscription, hopefully someone can post it, assuming this is of interest to you.
ETA…I make this in individual ramekins using the above ratio, I’ve not made an entire large one.
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Here’s a gift link for the Chez Panisse blueberry cobbler. Looks good! Five stars, with over 7K ratings, sounds like it’s well-endorsed.
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I think 7k is an auto correct or typo, it is 7c, although 7k would be ann amazing amount of comments! 
. It really is that good!
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I don’t know if this will help you, but with my Samsung oven, I have likewise noticed that opening it at all, even just to insert food after preheating, causes the temperature to drop. I’m under the impression that its thermostat doesn’t bring it back up to temperature once it fully preheats. So I’ve been forcing that by turning the oven off and turning it quickly back onto my set temperature, which resets the thermostat and often shows that the temperature is, indeed, anywhere from 50 to 100° lower.
An alternative is to put the food in right before it reaches the designated preheat temperature, so that the oven keeps going to the final temperature (self-adjusting for the fact that you opened the door).
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Do you have a baking stone? It really helps to keep the temperature even in spite of the oven door being opened.
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Just a heads up that those Monkfruit blends often contain erythritol, which recent studies show correlates with some significant health risks (stroke, IIRC). I got rid of ours out of an abundance of caution.
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Good tip. I do have one – maybe I’ll try that. Do you know if it slows down the oven preheating process?
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I set my countertop oven higher to preheat, and lower the temp to the correct one after the item goes in.
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