3 Fruit Cobbler Recipes from Debra

One of the two cobbler recipes below *may* be my great-grammie's recipe. I inherited her, my great-aunt's and my great-grandpa's brother's recipe boxes. What a mess they are. All grew grapes for raisins. Great-grammie grew all of her own berry bushes and 3 or 4 varieties. she would pick the berries, wash them, then pack into washed-out milk cartons that she taped shut with freezer tape. She would then write which berries were in what box, each containing the amount she need for her recipe.

Cobbler is cobbler, right?

Up-Side Down Berry Cobbler

1/4 cup margarine (I use butter)
1 cup sugar (1/2 cup at a time)
1 cup sifted flour
2 tsp baking powder
1/8 tsp salt
1/2 cup milk
3 or 4 cups (or a #2 can) berries

Cream butter until soft and smooth. Gradually add 1/2 cup sugar, creaming until light and fluffy. Add sifted dry ingredients alternately with milk. Beat until smooth, then pour batter into a greased casserole. Put drained berries over batter. Sprinkle with remaining 1/2 cup sugar. (I do not remember great-grammie doing that, but it was 45 years ago.) Pour 1 cup berry juice or water over all.

Bake in a moderate oven 375°F for about 45 minutes or until done. As the cobbler bakes, the crust will rise to the top - Serve warm with plain or whipped cream - (serves 6)

Peach Cobbler

Put 1 cube of Butter in baking dish and melt.

Cut up 4 cups of fruit.

Add 2/3 cups Sugar and bring to a boil - Do not cook.

Mix and pour over melted butter:
1 cup Flour
2 tsp Baking Powder
1 cup Sugar
2/3 cup Milk

Add fruit and sprinkle with cinnamon.

Bake at 350°F-400°F degree oven 40 minutes.

(I know some of this does not make sense.)

Fruit Cobblers

Heat oven to 400°F before baking.

Heat 2-1/2 cups (a No. 2 can) canned fruit or berries and juice (or 3 cups fresh fruit and 3/4 cup water.) Sweeten to taste. Blend 1 tbsp Cornstarch dissolved in a little water. Cook 3 minutes.

Pour into shallow 6"x10" baking dish., dot with butter and cinnamon. Drop Shortcake dough (1/2 of the recipe) over top. Bake in moderately hot over 30 minutes. Serve hot with cream.

(There is no shortcake dough recipe I can find in my inherited recipe boxes, but I am sure most can find one.)



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