This is a cobbler I’ve made forever. Here’s the ingredients and instructions, then I’ll give you my thoughts below.
Ingredients:
1/2 stick butter
1 cup flour
2 tsp. baking powder
sprinkle of salt
3/4 cup sugar
1 cup milk
2 cups fruit
Directions:
Preheat oven to 350.
Melt butter in 9 x 9 pan.
In a bowl, stir together the flour, salt, baking powder and sugar. Add milk and whisk til lumps are gone.
Pour the flour/sugar/milk combination over the butter but do not stir.
Spoon the fruit over the batter but do not stir.
Bake for about 45 minutes.
My Notes:
- When I first began making this recipe many years ago, I used a whole stick of butter. I don’t notice any difference in the quality with 1/2 stick of butter.
- Also when I first started making this cobbler, I used 1 cup of sugar. I’ve cut back to 3/4 and could probably cut back more, especially when using fruit with added sugar.
- Use your imagination . . if using fresh peaches, you may want to stir a bit of cinnamon or nutmeg in with them. If using a sour fruit such as blackberries or cranberries, add a little extra sugar to the fruit.
Growing up, all we ever had was blackberry cobbler. We’d pick blackberries and my grandma would make a cobbler. I never realized you could use anything else for cobbler. I still love blackberry cobbler, followed by peach cobbler but the sky is the limit. I’ve made fig, apple, pear, raspberry, cherry .. whatever you can get your hands on. And, don’t forget the ice cream!
Sherrill Pecere says
I had a BIG cherry tree in my backyard when I lived in OKC. We’d pick and pit those cherries and my mom would sugar them up a little, bag em and freeze em. We had the yummiest cherry cobbler all winter long. So good!!
dezertsuz says
Thanks, that might be even easier than the one I’ve always made!
Joyce says
My favorite is blueberry cobbler. My mother made betty’s. Apple, peach, blackberry….I think she thought the oatmeal/brown sugar/butter topping was the easiest to make, but I think that cobblers are just as easy!
Carol says
I have made this recipe for years as well and have used many kinds of fruit. One of our favorites is combining peaches and blackberries. Best of both worlds, especially with some Blue Bell Homemade Vanilla! Fresh Michigan cherries is probably my favorite, tho!
Liz says
I’m waiting for the American Spoon catalog for this season. The stuff is pricey, but so good for a taste of home.
A few years ago, I went back up to Michigan and cruised the Traverse Bay area – I made many stops at the orchards, wineries, little diners, etc. I ate & drank my way through the area and the UP – great fish, pasties, and local craft beers.
I need another Michigan trip soon!
Jeri Niksich says
I switched to using only REAL butter when years ago I seen a show (don’t remember which one) that showed that bugs wouldn’t even eat margarine only butter due to the high fat content of margarine. Anyway now I’m sewing recipes that say use only “salted or unsated” which ever the case may be. What’s your opinion on this? Is there really a difference?
Claudia says
This is the same recipe my mom (and now I) use. Always get compliments on it. As far as salt goes, I find there is a big difference in the taste if I am just spreading it on toast. If I am doing a baking recipe, I use unsalted butter and I control how much salt I add. If I use salted butter, I don’t add any extra salt to the recipe. Also, salt can retard the growth of yeast.
Rebecca in SoCal says
The picture you shared looks like the fruit sinks through the batter, and you get the “cobble”(?) on top. I think I’ll try this. I also grew up with blackberry cobbler, but my mother made more like biscuit dough that was placed on top of the fruit.