Granny's Fruit Cobbler -- Easy and Delicious
Passover Celebration at my Sister-in-Laws Home
Ruby Lee and her Famous Cobbler
I want to share my grandmother's (Ruby Lee Baker – one of 12 children raised on a farm just north of Atlanta Georgia.) recipe for a quick, easy, and versatile fruit cobbler. I like to serve pies and cobblers more often than cakes, because the nutritional value compared to the calories is so much higher and you get the value of fruit, not just carbohydrates.
But to each his own, and I am not saying I will turn down a slice of apple or carrot cake if you offer it …. of course those have fruit and vegetables in them. Apparently, my mother indoctrinated me well. :) And many thanks to Patriette who asked me for this recipe and then patiently waited and waited for me to finally send it to her. :)
Second and Third Generation Asts
Cobblers, Crumbles, and Buckles
Lt. Greg Frequently Cooks -- Fire House
Fruit Cobbler Ingredients
- 2 - 3 cups peaches, apples, apricots, berries, chopped
- 1 cup self-rising flour
- 3/4 cup milk
- 1 stick butter, melted
- 1/2 to 3/4 cup granulated sugar, (or brown sugar)
- 1/2 to 1 teaspoon cinnamon or ginger or nutmeg
Two Brothers Getting Ready for Prom
Making a Cobbler ~~ So Simple
Begin heating the oven to 350 degrees. Melt the butter and pour it into the bottom of an 8 x 8 inch square baking dish. Chop fruit and simmer on the stove top with 2/3 cup water or juice for 15 minutes. Add the spices of your choice (cinnamon, ginger, nutmeg and 1/2 cop sugar to the fruit. Stir well and add to the baking dish. Combine flour and milk and slowly pour it over the fruit mixture.
It may sink, but don't worry, it will rise to the top and form a soft cobbler crust while baking. Check on the cobbler and continue baking until the crust is golden brown. Serve hot or cold, with or without ice cream. Cobbler is always delicious. Enjoy.
Marek and Lorraine Ast at David and Kelley's Wedding Reception and Dinner
Cobblers are good hot, warm, and even cold and this one should serve six to eight people depending on the size of your appetites. A good cobbler needs no whipped cream or ice cream to dress it up, but if you simply must or your family traditions dictate it, well then by all means, go ahead. :)
The surface may turn out smooth and golden brown or the batter may rise unevenly and you will have cracks with little rivulets of fruit juice showing through. Personally, I like the little rivulets, they are very festive and provide an appetizing peak at what is coming next.
The purple-blue of blueberries or the crimson red of raspberries showing through the golden crust is simply amazing. And then you get to taste it! I hope this turns out well for you and remember, even if it looks like a mess, just spoon it into bowls and it will still taste great . And as we all know, it is better for you than cake, or cupcakes, or cookies or….
Happy Friends and Family, Happy Traditions, and Happy Cobbler! Blessings!