Cobbler

Some cobblers (or crumbles) have a biscuit-like or crumbly topping, but this is the kind of cobbler that has a cake-like batter. I like making all of the different kinds of crumbles or cobblers, but this one is best for small pieces of fruit. Today, cherries were in season and sweet & juicy — so we set off pitting cherries!

We improvised cherry pitting with a wine bottle and meat thermometer!
  • 1 C self-rising flour
  • 1 C sugar + 1/4 cup sugar for the topping
  • ¼ tsp salt
  • 1 C milk
  • ½ stick melted butter
  • Berries or fruit of your choice cut into bite-sized pieces

Mix ingredients together and pour into a buttered baking dish. Sprinkle prepared fruit over the top of the batter. You don’t have to push the fruit down into the batter — it will rise up and envelop the fruit as it bakes. Before baking, sprinkle ¼ C sugar over the top. Bake at 350 for 1 hour. Serve warm with whipped cream or ice cream.

We had a pretty big group for dinner, and had a lot of cherries on hand, so I made a double-recipe and used a 9×13 pan. For the 1-cup recipe above, you could do this in an 8×8 dish.

2 comments on “CobblerAdd yours →

  1. Oh cherries are why I was willing to move back to Michigan. Nothing like eating them in the car and throwing pits out the window!…Think I will try with peaches!

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