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Monday, July 15, 2013

Crispy cobbler, heirloom recipe



This recipe has been used by my family since somewhere in the late 1960's and was used each summer with whatever berries were in season and on hand at the time.  Sometimes it would be black berries, blue berries, or what ever you had on hand.  It is tried and true, and a family favorite.




Crispy Cobbler
Aunt Mary 
Anchorage Alaska 1970’s


1 Cup flour
1 Cup sugar
1 ½ tsp. baking powder
¼ tsp. salt
¾ Cup Milk

3-4 Cups Mashed fruit in juices heated in med saucepan
   (This measure is of fresh fruit or berries and added liquid to make natural juices release from the fruit, if using canned fruit use the lesser amount)

1 Cube of butter


Melt butter in 8X10 pan
Mix all but fruit and butter until smooth
Melt butter in pan, pour batter over butter
Spoon hot fruit and juice over batter
(Fruit should be heated and or cooked to tender)
Bake 375 for 40 min.

Berries work great.  You can add a small amount of sugar if fruit is sour.

The fruit will sink to the bottom with a nice sauce, and the dough will rise to the top and turn a nice golden brown when done...


**We use canned peaches but we do not mash them. It is our go to recipe for a quick dessert for pot lucks, and unexpected guests.  We always have the ingredients on hand, and it is made so quick.


2 comments:

stephanie straub said...

So true I'm having spur of the moment guests tonight and I'm relying on this recipe for happy full tummies tonight :)

Heather Thornton said...

I usually double this recipe and bake it in a 9x13 high sided pan, or in a lasagna pan.

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