I’m a bit shocked that I don’t have a Cobbler recipe posted here yet. I’ve been playing with this dessert for a few years, and have come up with a recipe that is highly sought after. I make four of them for a friend as a donation to a local church during their “Bazaar”. Apparently folks have been scouting for them. I (ahem) personally think it’s pretty good.
I’ve been making a peach and blueberry version, but this works with just peaches, or just blueberries, or just about any other like fruit. I bet even apples could be used. I’ll have to try that.
The recipe is pretty much dead simple – only 9 ingredients. Since there’s 1/2C of sugar and 1C of flour, I measure out two 1/2 C of flour to save dirtying a cup. Yes. Engineers think like that.
My recipe card indicates that this recipe originated with Betty Crocker, who taught me to cook eggs in a Griswold skillet when I was about seven. (I remember cooking in one house but not the prior one, so I’m estimating.) I really started learning to cook by helping my mom.
Preheat your oven to 400F.
The Fruit Part:
4-5 C fruit
2 C (1 pint) blueberries
3 T cornstarch
1 T lemon juice
1/2 C sugar
The Dough Part:
1 C AP flour
1/2 T baking powder
1/2 t salt
3 T shortening
2/3 C milk
Assuming peaches as the fruit, the peels must be removed, most easily by blanching in boiling water for two minutes. The skins will slip right off reasonably ripe fruit. Right now (end of June 2024) 90 % of the peaches are rock hard, wherever they’re getting them. It’s worth the time to find riper fruit. Slice the peach flesh from the pit (I don’t bother trying to halve the peaches) and combine with the remaining ingredients. Cook the peach mixture until the mixture thickens and bubbles.
(Here is where I deviate – I add in a pint of blueberries that have been picked over for stems and debris. Add them to the mixture and cook for about a minute or two. No need to adjust the sugar.) The hot fruit mixture helps cook the bottom of the crust, so don’t skip this step. I have. Don’t.
Combine the dry ingredients and cut in the shortening until the mixture is crumbly. I don’t know. That’s what all the recipes say.
Pour the fruit mixture into a 9″ x 9″ dish (I use glass or Fiestaware). Mix the milk into the rest of the dough ingredients, making a smooth, thick batter. Coarsely cover the fruit mixture with the batter. Go ahead. Be fanciful.
Bake the cobbler for 25-30 minutes (depending on your oven) until golden brown.
Let cool for 20 minutes and serve with ice cream or whipped cream.
