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Fruit Cobbler, Easy Applehood and Motherpie Frances G. Tully Yield: 6 - 8 servings ¼ cup butter ½ cup sugar 1 cup flour ¼ tsp. salt 2 tsps. baking powder ½ cup milk 2 cups fresh or canned blueberries, cherries, blackberries or peaches ¼ or ½ cup sugar ¼ tsp cinnamon 1½ cups water or compatible fruit juice or juice from a can of fruit (You can add 2 Tbsp. of bourbon which is especially good with blueberries.) Cream the butter and sugar until fluffy. Mix flour, baking powder and salt. Add to creamed mixture alternating with milk, beating until smooth. Pour the mixture into a lightly greased shallow 2 quart casserole, spreading it evenly. Wash fruit (if fresh). Drain thoroughly, reserving juice, if canned. Spoon fruit over the batter. Mix sugar and cinnamon and sprinkle evenly over the fruit. Note: sugar may be omitted if using canned fruit in heavy syrup. Pour fruit juice or water over the top. Bake at 375o for 45 to 50 minutes. During baking, fruit and juice go to the bottom, and cake-like layer forms on top. Serve warm with ice cream or fresh cream. |
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