Got cherries? Make cobbler. Got strawberries? Make cobbler. Got apples? Blueberries? Peaches? Cobbler, cobbler, cobbler.
I guess what I’m saying here is … man I like cobbler. It’s even fun to say. Cobbler cobbler cobbler cobbler. Whoa, I’m sounding like a turkey in my head. Okay, here’s the recipe. This works for whatever fruit you want.
¾ cup flour [SEE NOTE BELOW]
¾ cup sugar
¾ cup milk
2 teaspoons baking powder
pinch of salt
NOTE: Don’t use self-rising flour. Mix that and baking powder, like one commenter did below, and things will rise way too much.
Whatever fruit you decide to use, you should have enough to fill a 9×13 baking dish before you start peeling and slicing.
Some fruits will need to be peeled, some won’t. Peaches do. My wife was making the cobbler, and she wanted to peel them with a knife. I wanted to try something I’d read about: If you put peaches or other fruit in boiling water for about a minute then plunge it into cold water, the skin will just slide off. We decided she would start peeling by hand while I put the water on to boil and see who finished first.
She had five of them done before the water started to boil. So she was right, just grabbing a knife and doing it is faster. I kept the last one to try the boiling water trick.
And did it work?
Wow, that’s easy.
Slice the peaches all the way around, twist the two halves to separate them from the pit, and pop the pit out.
Slice everything into bite-sized pieces. (Be careful, peeled peaches are very slippery.)
Add ¾ cup of sugar and mix.
The batter couldn’t be simpler. Combine the flour, sugar, baking powder, salt and milk and stir it all together.
Melt the butter in the baking dish. Put the butter in the dish and put it in the oven while you pre-heat it to 350°. By the time you’re done prepping the fruit and batter the butter should be melted.
Add the fruit and distribute it evenly.
Pour the batter over the fruit but don’t stir it.
NOTE: This will rise a bit as it bakes. If your fillings come close to the top, put a large baking sheet on the rack under the cobbler to catch any overflow.
Bake at 350° for 40-50 minutes, until the batter is golden brown and developing cracks in the surface.
Serve with fresh whipped cream, or ice cream.
If you serve it while it’s still warm, the whipped cream will melt into the fruit. Mmm, peaches and cream.
And that’s it.
If you like snack food be sure to sign up to get future posts by email. I’ll be spending this holiday weekend making and eating junk food. From scratch. Does that make it good food? I’m not sure I care.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.