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.