Pie and Cobbler Recipes

My cobbler recipe:

1) Buy cobbler

2) Heat cobbler

3) Add ice cream

4) Eat it.

My mom has a peach cobbler recipe from an old friend who hails from low country South Carolina that's different.

It has the "crust" on the bottom of the cobbler, and on the top.

It's one of the versions that involved making a syrup with the juice of the peaches and moar sugar.

I generally don't add much sugar, especially if I'm using peaches I froze.

Mmmmm, cobbler! I made a blueberry one last week. It's so easy

Get a bunch of fruit Sprinkle with some sugar, a dash of cinnamon and just a touch of vanilla (lol). Stir that up and let it sit for a while.

Now come the measurements Think 3/4s.

3/4 cup of: flour, and sugar, and half n' half or milk. Then you need 2 teaspoons of baking powder and a pinch of salt. Mix that all up very well.

Now put a stick of butter in your pan in a 325-350 degree oven. I use less than a stick nowadays, but I couldn't say how much! Light butter works fine, btw.

Anyway, after the butter is all melted, pour the batter in. Don't stir. Drop the fruit in evenly all over the top (it'll fall through the batter). Bake until it's as brown as you like (about 40 min to an hour, depending on your oven).

Serve with cream poured over it, while it's HOT

That picture is what I think refers to as a "crisp" "crumble" or "Betty." A cobbler has a daubed biscuit type "crust" on top. In fact that picture looks a lot like what I made yesterday - an apple/berry crisp. Fruit tossed in sugar and a bit of flour, put in a greased pan, and liberally sprinkled with topping - butter, brown sugar, and flour, mixed til just "pebbly" looking. If you want to be extra healthy you can use oatmeal instead of the flour in the topping.

Baked at 350 for about an hour til the juices started to perk to the top and served warm with vanilla yoghurt - delicious.

PS I often have the topping in baggies in the freezer and use frozen fruit. I can assemble a dessert at a moments notice.

Yes, that's what we always called a crumble (Arkansas & Louisiana). Mom taught me to make peach cobbler the way Medievalist described. Not much sugar, though; but sugar and cinnamon on the top crust. Eaten still warm with vanilla ice cream--oh, yum!

Ari Meermans said:

Yes, that's what we always called a crumble (Arkansas & Louisiana). Mom taught me to make peach cobbler the way Medievalist described. Not much sugar, though; but sugar and cinnamon on the top crust. Eaten still warm with vanilla ice cream--oh, yum!

Click to expand...

It's not the Yankee way, apparently.

I did in fact blog that recipe; I couldn't remember if it was one of the ones I'd blogged or if it was in the Sacred Recipe Notebook, in storage.


http://konoitopoi.blogspot.com/2004/04/peach-or-fruit-cobbler.html

There are a bunch of older, as in very much older, similar desserts to cobblers; Buckles, Grunts and Slumps

Yes, that recipe is quite similar. I use about half the sugar if that's 3/4 cup sugar in the cobbler ingredients. The only sugar used is in the syrup, which is slightly thickened with a tablespoon of corn starch. Otherwise, it's very much like my mom's recipe.

Please don't tell my mother this.

The best cobbler I've ever , ever had, and I try it at every opportunity—

Was blackberry cobbler from this odd little restaurant at the Santa Monica airport:

http://www.typhoon.biz/

They don't have the cobbler on the menu, but the pot stickers, shu mei, vegetarian dishes, and Asian-inspired soups were amazing.

I confess to not trying the insects . . .

DANG!

I knew I shouldn't have clicked on this thread.

My mouth is watering for some cobbler now.

Thanks,

Thanks a LOT folks!

You're very welcome. We do aim to please.