An old family recipe. Simple to make but tastes great.
I made two while taking the pictures, so there are pictures of both here. One mixed berry, one peach.
Step 1: Ingredients
1 cup flour (I use all purpose flour, but any should work)
1 cup sugar
1 cup milk
1 pinch nutmeg
1 pinch salt
1 stick butter (I prefer unsalted, but any works)
2 Cups fresh fruit (Mixed berries in the picture, but any fruit will work.)
1 pan 9 by 13 inch (yes it is an ingredient, you can't make this with out a pan)
Any size pan will work as long as it will hold the batter.
I usually use a coffee mug to measure, but the ratios are the only important part.
The thicker the batter, the longer the cook time.
The colder the fruit, the longer the cook time.
Pan color will also effect the cook time. Shiny Aluminum takes longer than dark metal.
Step 2: Pre Heat Oven and Melt Butter
I keep a cast iron skillet in mine for a heat sink so it takes longer but cooks more consistently.
Put the whole stick of butter in the 9 by 13 inch pan and stick it in the oven while it is preheating. Don't leave the pan and butter in the oven after the butter melts, you'll burn the butter and make a mess.
Step 3: Mix the Base
No need to be fancy, a fork or whisk works well.
This will create a soupy mix.
Step 4: Combine and Bake
Sprinkle the fruit over the top. It will settle through the batter flavoring it.
Put the pan back in the oven for 30-45 min. Depending on the temp of the fruit. You will begin to smell it when it is done and it will have a nice golden color. I rarely use a timer and just go on the smell. The dough will be firm all the way through and crusty on top.
I especially like fresh local peaches, but any fruit works. Mixed berries or Blue berries are also yummy.
If you use a particularly sweet fruit, you may want to cut back on the sugar a little. The converse is also true. Add a little more for the really tart stuff.
A great selection of fruit is available in your local markets freezer section. No need to thaw either. It just takes a little longer to cook if you don't.
Step 5: Enjoy
Eat it warm or let it cool.
I've never had a batch last 24 hours. I usually eat it all if no-one else is around. A little piece here and there and before you know it the pan is empty. But its all healthy because of the fruit, right?
Natural Vanilla ice cream goes great with this. (The bits of vanilla bean set it off) :-)
As I said before the base of this Cobbler can be used for any fruit. Just use what is available.
Adjust the sugar up a little for sour fruit types and down for sweet fruits.
Add a little to make it your own, but most especially ENJOY!