Great-mother’s Cobbler
Grandmother never used a recipe to make this. She did it by feel. The only reason we have this recipe is because Lynn stood beside her as she made it and measured it as she put it in. Thank you Lynn‼
This recipe has been significantly altered since it first appeared in this cookbook. The old recipe used 2 sticks of margarine. This one uses 4 tablespoons of butter. These 4 tablespoons are very necessary to get that golden brown crunchiness in the crust, but I have found all the rest of the butter to be unnecessary.
This recipe also has more crust. We like the crust, so we make more of it.
Yield: 12 - 20 servings (depending on how hungry you are)
Time: 1 ½ : hour
1- 4 quart baking pan
350 degrees
I always use either fresh or frozen fruit. This cobbler is just too good to make with canned fruit, so I have deleted those instructions! There are some great berry mixes in the frozen fruit isle, as well as cherries, peaches, and straight blueberries. All are way yummy!
Fruit Ingredients:
4-5 cup fresh or frozen fruit
1/4 cup water (just enough to keep the mix from burning)
1 cup sugar
Fruit Instructions:
Place fruit, water, and sugar into a sauce pan and bring to a boil.
Batter Ingredients:
Note: Don’t’ begin this portion until fruit is almost boiling.
4 tbs butter
2 cup milk
2 cup flour
2 cup sugar
1 tsp salt
5 tsp baking powder
Instructions:
Place butter into the baking pan and place pan into the oven at 300 until butter is bubbly. Mix milk, flour, sugar, salt, and baking powder together stirring until smooth.
When butter is very hot, pour batter into baking pan over butter. Pour hot fruit into baking pan over batter. Batter will come to the top and the fruit will sink to the bottom. Bake at 300 for 1 hour or until golden brown.
Freezer Favorite:
I have divided this recipe into fourths using a quarter size pie pan or any 2-serving baking container, but you need four. I ordered some little aluminum pans from Amazon – the kind that have the cardboard lid. These are “1 lb capacity”, but they hold a lunch or two servings of a casserole or cobbler!
This recipe will make four of these little cobblers, following the recipe, but dividing everything between the four containers.
Bake as directed, but cut the time in half. That way, when you take it out of the freezer, you bake it until golden brown and you would have thought you had just made it.
Crowd Pleaser:
The recipe can be multiplied as well. Double everything and bake it in a disposable counter pan (available at most party stores or at Sams. They are sometimes called steam table pans and are 21x13x3). Add about a half hour to the baking time. Each pan serves 30-40.