Do You Cobble?

Do you Crisp, Crumble, Grunt or Cobble?

I have an emotional attachment to cobblers.

Not him.

Although I do like shoes.

Gwyneth Paltrow's shoes

My official summer shoe

Sometimes I crisp but mostly I cobble.

Preheat oven to 350*.

Melt a stick of butter in a cast iron skillet. You can also use a pyrex dish.

In a separate bowl, mix 3/4 cup self-rising flour

3/4 cup sugar

3/4 cup buttermilk or sweet milk

(Increase amounts in equal parts for a bigger cobbler.)

Thin out the batter some with the juice from your canned fruit.

When butter is melted, pour batter into skillet. Do not stir.

Gently add your fruit of choice to top of batter.

I used what I had.

What I had: a small can of pears and a can of fruit cocktail (left from when Mother was here).

I only used the pears and peaches from the can of fruit cocktail, although a rogue marachino cherry made it in.

Bake for about 40 minutes or until the crust is golden.

Serve with ice cream or whipped cream.

I made fresh whipped cream.

Do you ever whip up homemade whipped cream? It's very easy.

Mother often made cobblers...mostly peach but sometimes pear. I always went for the crusty, crunchy edges.
The last thing I made with my Mamaw was a blackberry cobbler. She had put up blackberries in her freezer. Mamaw's cobbler was a rolled dough that she laid over the fruit in a lattice pattern. We ate it hot from the oven topped with vanilla ice cream.

Ahhhh...the memories.

http://whatscookingamerica.net/History/CobblerHistory.htm