Monday, July 16, 2012

Really Easy Fruit Cobbler

I don't usually share recipes here.  Goodness knows, there are many far better resources for cooking than this blog. But I do love to cook.  I subscribe to several cooking magazines and love to try new recipes.  I watch several cooking shows when I have the chance.  One more perk of being retired is that I can cook complex dishes that take all day to prepare.

Sometimes I go back to the simple tried and true.  There is one recipe I received very early in my married life that is so easy and so delicious that we continue to have it every year when the berries and peaches are ripe.  It may be the easiest fruit cobbler I've ever seen and our family loves it.

Baked in a three-quart baking dish it looks like this.

Spoon a serving into a dish while the cobbler is warm from the oven.

Top it with your favorite ice cream.
In our house it is vanilla-with-the-bean.

1 stick butter or margarine
1 cup sugar plus extra for fruit and top
1 cup milk
1 cup self-rising flour
2 cups fresh berries or diced fruit

Preheat oven to 400.  Put stick of butter in 3-quart baking dish and place in heating oven to melt.  (Or put dish in microwave to melt the butter.)  Remove the dish and set aside.

Put fruit in saucepan and add sufficient sugar to sweeten to taste.  Warm the mixture until sugar melts.

Mix together the sugar and flour in a small bowl.  (If using unsalted butter you might want to add a dash of salt.)  Add the milk and whisk until mixture is smooth.  Pour the mixture evenly over the melted butter in the baking dish.  Do not stir.  Spoon the heated berries evenly over the mixture.  Do not stir.

Bake at 400 for about 30 minutes until crust is lightly browned.  Sprinkle top with sugar and bake another 5 minutes.

I'll never forget my first experience with this cobbler.  We were living in a farm house out in the country while our home was under construction.  A neighbor invited me over for coffee and served this cobbler.  I asked for the recipe which she gladly shared from memory.  I excitedly bought some blackberries and made the recipe for my husband.  It was a soggy mess of dough and fruit.

When I visited the neighbor again, I told her I must have written down the recipe wrong.  In our discussion the problem became clear.  She had assumed that I would know to use "self-rising" flour even though she said only "flour" when giving the recipe.  "How did you think the dough would rise?" she asked, not in a condescending way.  What seemed self-evident to an experienced cook was not so clear to a novice.

So every year I make this cobbler several times as various berries ripen.  And my husband and I never fail to laugh as we recall the doughy mess of my first attempt.

Give this simple recipe a try.  I think you will enjoy it.


The Bug said...

Looks fabulous to me. Maybe I'll make it one of these days :)

I'm glad you said SELF RISING flour - I wouldn't have known either.

Beatrice P. Boyd said...

Thanks for posting this cobbler recipe as we have peaches that wild go great and served with vanilla bean ice cream...perfect together. And that was a cute story and nice that you can still laugh about it.

Ms. A said...

This is the only one I make and we love it!

Vicki Lane said...

Yum -- this is much like a recipe I use.

Re your question about Wildacres, there are auditors (see below); maybe you have a writer friend who would sign up

-- ADMISSION REQUIREMENT EXCEPTIONS: If you have a friend or spouse who would like to accompany you, they are welcome. (The fee for this person is also $680.) Only one person in the room is required to take part in the workshop.

carolina nana said...

That's the same recipe I use only I cook mine in an old cast iron frying pan. Try it I think it gives it an even better flavor !

kks said...

oh yum!

Taradharma said...

those photos make my mouth water! Thanks for the recipe -- I love cobbler and haven't had it for ages. I hope to make it one day soon.

Arkansas Patti said...

Hum, wonder if it would work on the over stock of peaches I have. Will give it a try. Thanks.

Rudee said...

I saw some beautiful peaches at the market yesterday. Me thinks I'm going back to get them.

I would have used plain flour, too.

My Mind's Eye said...

YAY WHAT A TIMELY POST. I REC'D A LARGE BAG OF FRESH BLUEBERRIES LAST WEEK. I made muffins but wanted to do something else. My hubby and his tummy thank you.

My Mind's Eye said...

ps THANKS FOR CLARIFYING THE TYPE OF FLOUR. I copied a cookie recipe from another blog it just said flour so I used all purpose. We could have used them for hockey pucks.

Anonymous said...

Definitely, this is very delicious to follow, thanks for posting.

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Barb said...

As you might remember, I'm not much of a cook. But, this sounds delicious and easy enough even for me! I'll try it when my grandkids come this weekend.

Folkways Note Book said...

That sure looks delicious. Your family is very lucky to have a good cook like you around during berry time. -- barbara

Anonymous said...

That looks delicious. I think we'll give it a try when the fruit is ripe this year. Can't wait!

Busy Bee Suz said...

Well, when you have something this yummy, I insist that YOU do share!!!!
I really love the funny memory that is tied to this too; makes it even sweeter.

Christine said...

Wonderful recipe; I've used this same one for many years. I love it with peaches the best. Just found your blog and would like to follow it but couldn't find the gadget to click to follow.

Janet, The Queen of Seaford said...

Looks yummy and this time of year we are all making something with fresh fruit!
My mother in law shared a recipe with me .....didn't put flour in the list of ingredients.....hmmmmm, hard to make lebkuchen without flour. Gotta love pass along recipes. I wouldn't have known to use self rising unless it stated as such!