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Fruit Cobbler Recipe

Here in eastern United States the weather is getting chilly. Although fruit cobbler is great anytime, it is especially good in cool weather. Serving hot and spicy Chili or spicy wings? Bring on the fruit cobbler.

Old fashioned fruit cobbler is the perfect dessert for a hot pot roast dinner or cold chicken and potato salad. It is wonderfully soothing and comforting also when you have had a spicy meal. Choose any fruit or any mixture of fruit for your recipe and serve warm or room temperature. However, I like this best when it first comes out of the oven, it's so hard to wait for the fruit to cool just enough to eat. It's wonderful the next day for breakfast too, and the best thing about homemade fruit cobblers is, they are not glutinous.

My favorite fruits for cobbler and pie are blackberry or blueberry. At one time they were hard to come by in supermarkets and when found were quite pricey. Now are seen for a short time and the prices are reasonable. For me there is nothing like blackberry cobbler, although blueberry cobbler is a real close second.

Ingredients

1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups fruit*

Directions

Preheat oven to 350 degrees.

Once oven temperature is reached melt butter in a 9 x 13 inch baking pan.

In a medium bowl, stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together. Drop fruit into batter. Stir and pour into buttered baking pan. Use less fruit if you want more crust to the cobbler. Bake cobbler in preheated oven for one hour or until golden brown. Good with a scoop of ice cream. Take care, if like me you cannot wait for the cobbler to cool, know that bubbling hot fruit is painful.

______
Peach*
Apple*
Pear*
Blueberry*
Blackberry*

Hint
*If using peaches, apples or pears, core or seed and cut in thin slices.

Recommended cookbook: Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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