Over the past few weeks, our Harvest Kitchen Food Service Manager, Chef Sean Kontos, has been embracing the short fruit season here in Rhode Island with this delectable cobbler recipe, covered in mixed fruit compote. He explains:
“When cooking or baking with fresh fruit, I like for the fruit to be as simple as possible. So in this recipe, the simple cake surrounding the compote adds just enough backbone to make this a light &mdash yet still decadent — dessert. And with all the gluten and other allergies and intolerances so prevelant these days, I also chose to keep this recipe gluten-free. But it can easily be made with all purpose wheat flour if you prefer.”
Try This from Chef Sean!
Mixed Fruit Cobbler + Compote
1/2 c. granulated sugar
2 c. blueberries
1 c. blackberries
1 c. raspberries
zest from 1 lemon
2 Tbsp. water
Note: Any assortment of fruit is great — use whatever’s in season!
- Combine all ingredients in a saucepan and heat to a boil.
- Once it comes to a boil, reduce to a simmer.
- Cook for about 10 minutes, then transfer to a shallow pan to cool before use in the cobbler recipe.
1 3/4 c. gluten-free flour (or substitute wheat flour)
1 c. sugar
2 Tbsp. brown sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 lb. butter — cold and cubed
2 Tbsp. butter — softened
2 egg yolks
1/2 tsp. vanilla
1 c. fruit compote
- Preheat oven to 350 degrees.
- Mix together flour, sugar, baking powder, and salt. Rub in cold, cubed butter until it’s mostly incorporated.
- Whisk in whole eggs, egg yolks, and vanilla.
- Add the flour mixture to the egg mixture to form a dough.
- Thoroughly grease an 8×12 inch baking pan and press the dough into it, making sure the dough is even and covers the bottom completely.
- Spread the fruit compote on top.
- Sprinkle the brown sugar and drop pieces of softened butter onto the top of the cobbler.
- Bake in a 350 degree preheated oven for about 30 minutes, or until nicely browned.
About Chef Sean Kontos
Sean is a native of Dover, NH, who has been working in the food service industry for 13 years. After graduating from Johnson & Wales University with a degree in culinary arts in 2011, he went on to cook around Nantucket and the seacoast of New Hampshire, focusing on local and sustainable cooking particularly tied to whole animal butchery. After backpacking through Europe, he and his now wife moved to Providence where he worked at Local 121, eventually becoming head chef. Most recently, he helped open Farm & Coast Market in South Dartmouth, MA, as a butcher and chef. Sean started out as a volunteer with our RI Farm to School program until moving on to work with Harvest Kitchen. Today he is an important part of our team, playing a major role in our local foods café, crafting our seasonal menu, and bringing skill and expertise to our operations.