Cherry Cobbler
I always get designated the "dessert girl". And I notice this blog has a lot of desserts on it...I never intended to be a baker, but I guess it's just more fun. I have a lot less inspiration when it comes to entrees. Anyway, for our 4th of July out at the lake, I contributed dessert. I made some plain old Toll House cookies (that got mysteriously overdone in my oven at only 8 minutes) and took a request from my adoring fans for some cherry cobbler. I looked around online at recipes that seemed more complicated than I wanted to make it, and just decided to take the family's peach cobbler recipe and siply use cherries instead.
Here's where I don't know much - cherries are not really a staple of Southern food. I certainly wasn't going to buy fresh and pit them, staining my clothing in the process, as much fun as Martha makes it seem. And canned - eh, that's not my style really. So I figured they had frozen cherries, right? Yeah, at $4 a bag! I felt for that much I could go to Whole Foods and get hoity toity organic. I suppose there is not much call for frozen cherries at Albertson's. So I bought 2 bags but came home and figured I could make do with 1. I heated them up on the stove and found them to be not too sweet so I added a 1/4 cup of sugar and soon juice started pouring out of them. I reduced it to get it syrupy, then just followed the recipe...
I know, part of this recipe is really odd, but - that's just the way it is.
Fruit Cobbler
1/2 stick butter
1 cup ap flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
fruit - either 1 can sliced peaches, or a couple cups of fruit in juice
Preheat your over to 350 degrees F.
Put the butter in a 9x13 pan or equivalent baking dish and put in the oven. While it melts, assemble the flour, sugar, baking powder and salt in a small bowl. Whisk a few times to combine.
When the butter is all melted, pull the pan out and add the milk to the flour mixture and whisk to combine. Pour batter over the butter. Add your can of peaches or fruit over the batter. The batter will rise up over the fruit during cooking.
Cook for 30-40 minutes or until lightly browned on top and not soupy in the middle.
Great warm with vanilla ice cream!
Here's where I don't know much - cherries are not really a staple of Southern food. I certainly wasn't going to buy fresh and pit them, staining my clothing in the process, as much fun as Martha makes it seem. And canned - eh, that's not my style really. So I figured they had frozen cherries, right? Yeah, at $4 a bag! I felt for that much I could go to Whole Foods and get hoity toity organic. I suppose there is not much call for frozen cherries at Albertson's. So I bought 2 bags but came home and figured I could make do with 1. I heated them up on the stove and found them to be not too sweet so I added a 1/4 cup of sugar and soon juice started pouring out of them. I reduced it to get it syrupy, then just followed the recipe...
I know, part of this recipe is really odd, but - that's just the way it is.
Fruit Cobbler
1/2 stick butter
1 cup ap flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
fruit - either 1 can sliced peaches, or a couple cups of fruit in juice
Preheat your over to 350 degrees F.
Put the butter in a 9x13 pan or equivalent baking dish and put in the oven. While it melts, assemble the flour, sugar, baking powder and salt in a small bowl. Whisk a few times to combine.
When the butter is all melted, pull the pan out and add the milk to the flour mixture and whisk to combine. Pour batter over the butter. Add your can of peaches or fruit over the batter. The batter will rise up over the fruit during cooking.
Cook for 30-40 minutes or until lightly browned on top and not soupy in the middle.
Great warm with vanilla ice cream!
posted by suburban housefrau at 9:10 AM
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