Tuesday, September 8, 2009

Cobbler, Southern Style

You know you have a good recipe when it's been passed down three generations. My grandmother made this cobbler. My mother makes this cobbler. Now I, obviously, am doing my duty as well. I don't mind at all.

This is a very simple, easy cobbler recipe that showcases your favorite fruit beautifully. My favorite two ways to make this are using peaches or red raspberries. I also have in mind to try it with some semi-dried nectarines and blueberries (together) before too long. The other day, I made the red raspberry version. Consider yourself part of the family...

Cobbler, Southern Style (recipe from my Grandma)

4 tbsp. butter
1 cup flour
3/4 cup sugar
1/4 tsp. salt
2 tsp. baking powder
3/4 cup milk
2 cups fruit (fresh, as is, or drained or thawed if frozen or canned)

Cut up the butter into several pieces and place them in a round, layer pan. Set the pan on one of your stove burners over low heat to melt the butter.

While the butter is melting, make the batter by combining the flour, sugar, salt, baking powder and milk in a bowl, using a whisk.

Once the butter is melted, turn off the heat and pour the batter into the center of the pan. Do NOT mix the butter into the batter. You will see the butter coming up the sides of your pan- this produces a wonderful crust. Pour the two cups of fruit on top of the batter evenly.

Sprinkle with cinnamon.

Bake at 350 degrees for 30-40 minutes or until the top is nicely browned.

Serve warm, cold or at room temperature with or without vanilla ice cream.

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  1. Girl...you share the best and the simplest recipes ever! I am definitely trying this one. I am not a baker at heart...but I could do this one! xoxo

  2. I have a bad habit of reading your blog early afternoon, right when I am at my weakest and craving something sweet. I should stop. Or you should start delivering.

  3. This looks good...I'll have to try it with blackberries...I have a question....how do I freeze zucchini? I have 3 sitting on the counter and do not need anymore z bread or dehydrated zucchini and have never frozen it...looks like you have ;) Do I need to blanch it or anything? Please help. Soon. In desperate need of help...cannot imagine throwing food away or on the compost heap- Mavis

  4. I agree with BECK...start over nighting desserts via fed ex...I have a pinata or a set of 84" dark green velvet curtains with tab tops I can trade you.

  5. ooooh! I have pears that need using - this would be perfect! Thank you (and to your granny and mum!)

  6. Mavis,
    I know of two ways to freeze zucchini. You can shred it raw and then freeze it in bags to use in baked goods, etc. Or, you can freeze it in chunks- this is what I do mostly. It's as simple as it sounds. Just chop it up into bite size pieces (raw), throw them in bags and freeze. The chunks work great for soups and casseroles. Just thaw them enough to get them out of the bags and then throw them in the soup pot or casserole if it's going into the oven. In my recipes index, I have a recipe for a chicken zucchini casserole that these zucchini chunks work great in. No blanching.

    As far as over-nighting baked goods goes, if you all send me cleaning and childcare help, I'm all over baking for my blog world friends:-).

  7. I made your cobbler last night. Last summer we picked blackberries at a friend's farm. We pulled them from the freezer - let them thaw a little bit. It turned out great. I will definitley use this recipe again. I love your blog. We are easing toward a more homemade lifestyle. It can be tricky with 6 kids.

  8. I have this same recipe and it is yummy!!! So simple to make too! And just about any fruit works. We love it with cherries.


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