About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Sunday, September 8, 2013

Easy Fruit Cobbler

This is my favorite time of year to be a cook.  The fruits and vegetables are abundant and I'm busy trying to sample and prepare everything at it's peak.  I've been in delirium trying to can tomatoes and corn. Just think how smug I'll be in January with my Marinara sauce and Silver Queen corn pudding while everyone else is eating broccoli and potatoes.  I've fairly gorged myself on fresh cherries and after my son described the figs wrapped in prosciutto on his honeymoon in Italy,  I've been hooked.  Simple foods are always the best and this cobbler recipe is one of my favorite ways to enjoy the bounty of summer fruits.  It works well with berries, peaches, apples or a mix like I've done here - peaches and blackberries.  I love the juiciness of the fruits mixed with the sweet crust.  The crisp, chewy edge is my favorite.  Served with vanilla ice cream it's a luscious way to wrap up summer in a dessert.  All you have to remember  for this recipe is "1" of each ingredient.  It's too easy and too good to be true.

1 stick unsalted butter
1 cup self rising flour
1 cup sugar
1 cup whole milk
1 quart fruit
1 tsp cinnamon

Preheat oven to 350.  Place stick of butter in a 9x5 baking dish and melt in the oven.  While butter is melting, mix self rising flour, sugar and cinnamon together then whisk in milk and stir until smooth.
When butter is just melted, remove from oven and pour batter directly into melted butter.  Do not stir.  Spoon fruit evenly over baking dish.  Do not stir.  Bake 45 mins. until browned on top. Serve warm with vanilla ice cream.

No comments:

Post a Comment