Sunday, August 2, 2009

Grandma Dorothy's Cobbler

This is the doubled recipe for a 9 x 13 pan...why would you make less?
Often we make this with peaches...apricot (and some pineapple) is good too...and blackberry (maybe with some blueberries) is scrumptious! Canned or frozen fruit is fine year I made this at Girls Camp for about 200 people and we peeled and sliced fresh peaches (cases of them)...but it wasn't really any better than using the canned peaches once it was baked.

So...into your 9x13 pan :

2 quarts canned fruit (drained-but save the juice) or 4-5 C fresh...enough to cover fill the pan about 1 inch deep.

In a small bowl mix:

6 T butter
2 t baking powder
1/2 t salt
1 1/2 C sugar
1 C milk
2 C flour

Dollop this batter over the fruit, smoothing out a little so it pretty much covers everything.

Then mix and sprinkle over the batter:
2 C sugar (you can use less, especially if using canned, sweetened fruit)
1/3 C cornstarch

Finally, heat to boiling about 1 C reserved fruit juice or water, and pour over the sugar topping.
(I usually do this after I've got the pan in the oven, on a cookie sheet to catch drips)
Bake at 375 for about an hour(or even 90 minutes....I made blackberry last night and it took that long)...test the center to make sure it's done...cover with foil if it's getting too brown.

1 comment:

  1. that is so funny. I made this tonight. It was really good. I used canned peaches, fresh strawberries and raspberries.