I posted this last summer, but thought that since cobbler season is in full swing, I’d repost. This recipe is super simple!
Cobblers in the South are like bar-b-que or pizza—everyone has their own idea of how it should be made. This cobbler recipe is my favorite for many reasons. It reminds me of how my maternal grandmother would make cobblers. It is easy and has never turned out bad. And, it is a crowd pleaser! Serve it with freshly whipped cream or ice cream for an extra special dessert. Yummy!!
1/2 cup flour (I used a mixture of spring and hard red freshly milled flour, you can use all purpose or white whole wheat)
1/2 cup sugar (I prefer white sugar for this recipe, as rapadura adds a too much of a caramelized flavor for my taste)
1/2 cup sweet whole milk (lower fat milks will do)
1 teaspoon baking powder (if using whole wheat, make it a heaping teaspoon)
1/2 teaspoon salt
2. Clean or defrost fruit—berries and/or peaches tend to work best. You will need about a cup worth, but the recipe is a forgiving one if you do not have that much or want to add a bit more. If you have defrosted the fruit, I recommend you drain the juice off. (Save it to add to your tea for a yummy treat).
3. In a 350 degree oven, melt 6 T.-1/2 cup butter (the original recipe calls for a full stick of butter, but I usually cut it back a few tablespoons) in your casserole dish. Once butter is melted pour batter into the dish. Drop fruit in the cobbler so that there will be a little fruit in each bite. As the cobbler cooks, the fruit will move to the bottom. Bake at 350 about 40-45 minutes or when the cobbler is golden brown.