Post by Baking_Bud on Dec 29, 2002 20:38:31 GMT -6
Cobbler > from fresh to canned!
CRUST
1/4 cup butter - room temperature
1/2 cup sugar
1 cup flour - sifted
2 Tablespoons baking powder
1/4 teaspoon salt
1/2 cup milk
FILLING
fruit -- see below
juice
sugar
To Make Crust: Cream butter and sugar. Add milk and dry ingredients. Pour batter into a 2-quart greased casserole.
To Make Filling: Use enough fresh fruit of any kind, sugared, to cover bottom of a 2-quart casserole. Or use a number 2 can (20 oz.) of cherries, blackberries, blueberries, etc. For CANNED fruit, use 1/4 cup sugar and 1 cup of juice.
Place fruit, sugar and juice over batter IN THAT order.
Bake at 375°F for 45 minutes or till batter rises to the top, browns and cobbler is bubbly.
CRUST
1/4 cup butter - room temperature
1/2 cup sugar
1 cup flour - sifted
2 Tablespoons baking powder
1/4 teaspoon salt
1/2 cup milk
FILLING
fruit -- see below
juice
sugar
To Make Crust: Cream butter and sugar. Add milk and dry ingredients. Pour batter into a 2-quart greased casserole.
To Make Filling: Use enough fresh fruit of any kind, sugared, to cover bottom of a 2-quart casserole. Or use a number 2 can (20 oz.) of cherries, blackberries, blueberries, etc. For CANNED fruit, use 1/4 cup sugar and 1 cup of juice.
Place fruit, sugar and juice over batter IN THAT order.
Bake at 375°F for 45 minutes or till batter rises to the top, browns and cobbler is bubbly.