There are some desserts that just beg to be made when the fruit is ripe. This cobbler recipe, originally from a Farm Journal cookbook, is as good as it gets!

As you prepare dinner, make the filling and topping and pre-heat the oven. Pop it in the oven just before you sit down for your meal and it will be ready to be served hot! Add a scoop of ice cream and then enjoy the compliments!

On this page, I have written out the recipe in some detail so I can share a few of my short cuts. You'll find this is just as easy as mixing up a cake or brownies from a box.

 

Fruit Cobbler


Teaching my daughters to cook was not only a joy to me but it has brought much pleasure to them. (L-R: Catherine, Elizabeth, and me!)

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First . . .
Set the oven temperature to 400 degrees (F).
Melt 2 T. of butter in a medium sized sauce pan on low heat, remove from heat and let it cool slightly.
Get out the rest of the ingredients and cut up fruit if necessary.
Gather . . . 
 Granulated Sugar
Flour
Baking Powder
Salt
One egg		 One fork
One medium mixing bowl
Spoon for stirring

Measuring Spoons: Half & Quarter Teaspoon

Measuring Cup : 1/2 cup size only		 8" x 8" or 9" x 9" baking dish

Once the butter is melted, remove the pan from the heat . . . 
Beat the egg slightly in the mixing bowl with a fork. Add it to the butter in the pan and stir briskly.

Using the 1/2 measuring cup, put a half cup flour and a half cup of granulated sugar in the bowl. Don't worry about the little bit of egg in it. 

Add 1/2 tsp. baking powder and 1/4 tsp. salt to the flour-sugar and mix it up with the fork.           

Next:
Pour the butter-egg mixture into the flour-sugar mixture and stir quickly with the fork until well blended . . . it will look like a cake batter.

Now for the fruit:
Using the original sauce pan, mix up anywhere from 2 - 4 cups fruit; 2 T. butter; granulated sugar**; a little water; and 2 T. corn starch. The amount of sugar will depend on the fruit. Apples and strawberries will take less than blackberries or raspberries. The rule of thumb that I use is this: "How much sugar would I add if I was just going to eat the uncooked fruit spooned on top of a slice of pound cake?" Anywhere from a few tablespoons to a half cup is possible. As for the water, I start with a half cup and add more if the fruit gets too thick. Do keep in mind that it will thicken some more as it bakes later. The juicier fruits will require less water than the dense fruits.

If I am making a raspberry cobbler, I use a pint of raspberries and one quarter cup of sugar to keep the fruit layer thin since the cobbler will be so rich. If I am making apple or peach cobbler, I use 4 cups of sliced fruit and about a quarter cup of sugar** for a thicker fruit bottom.

Stir the fruit, sugar, cornstarch, and water together. Cook over medium heat until the fruit bubbles and a nice sauce is created.

Finally . . . 
Pour the fruit mixture into the baking pan. Pour the cobbler topping as evenly as possible without being frantic about it. Bake for 30-40 minutes until the top is nicely browned.

** For peach cobbler, use brown sugar!
 

Copyright 2003 by Jean R. Farish. All rights reserved. No portion of this page may be reproduced by any means without expressed written consent of Jean Farish,  unless explicit permission is granted within the text of the page. Please read  Fair Use clause. To obtain written permission, please address all correspondence to Jean Farish, 230 Second Street SW, Taylorsville, NC 28681 or email at jeanfarish@gmail.com