Drunken Watermelon Cobbler


Something magical happens when you cook watermelon. It has a delicate flavour and a high water content so cooking the fruit before making the cobbler helps to intensify the flavour and release some of the water. It also changes the consistency to something similar to a peach. And it gets really sweet. So by reducing the sugar in the cobbler batter it helps to balance the sweetness.

And, with Halloween approaching, cutting up a big melon is good practice for your jack-o-lantern carving skills!

This is not your ordinary fruit cobbler

Cut the fruit into chunks and remove any seeds. If you have the seedless variety there are still some tiny white seeds. Don’t worry too much if there’s a few of them in the fruit, they won’t hurt you! Baking the fruit first with the lid on helps the juice to release. Then the second stage with the lid off helps the fruit and juice reduce and intensify in flavour. It should reduce by about half so you have about 3 C of fruit. If you still have a lot of liquid, drain a bit more, you don’t want more than about 1 C of juice. I am keeping the juice to make a fancy drink and a salad dressing…..coming soon.

watermelon cobbler   watermelon

Make up the cobbler batter and drop spoonfuls of the mixture evenly over the warm watermelon and bake uncovered. You only need a small amount of mint. You don’t have to add the gin but why wouldn’t you? Then it would just be watermelon cobbler. That doesn’t sound fun does it?

Don’t worry if the batter doesn’t cover the entire surface, it will when it’s done baking.

watermelon-cobbler   watermelon-cobbler

Here’s the recipe:

Drunken Watermelon Cobbler


6 C cubed watermelon, seeds removed
1 Tbsp gin
1/2 tsp minced fresh mint

1 C flour
2 T sugar
2 tsp baking powder
pinch of salt
3 Tbsp unsalted butter
1/2 C milk


Cut watermelon into cubes, remove seeds and bake covered at 350 for approximately 30 minutes.  Remove from oven and carefully drain liquid until there is about 1 cup remaining.  Return to oven uncovered and bake approximately 20 minutes until fruit is reduced in volume by about half. Drain again if necessary, leaving about 1 cup of liquid.  Turn oven temperature up to 400 degrees.

Mix dry ingredients of cobbler batter, cut in cold cubes of butter then stir in milk until just combined. Mince mint and add to fruit mixture along with gin.

Bake uncovered for 30-35 minutes until lightly browned and juice is bubbling around the edges.

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