I’ve told you before how I feel about pie. Well here’s another dessert that I have strong opinions about – cobbler. Cobbler is in no way, shape or form a PIE! It does not have a crust or a crumble, nor should it ever be baked in anything that resembles a pie plate (Yes, it is called a “plate” not a “pan”…don’t get me started). Cobbler IS made of a golden, ooey, gooey batter mixed with sweet fruit and topped with a scoop of melting, vanilla ice cream….period. Anything else is either a pie, a brown betty, a crisp, or any variation of some other dessert.
My grandmother was an absolutely amazing woman who lived to be 99.5 years of age, maybe I’ll tell you more about her someday. There are a few recipes that I inherited from her, none of which had actual measurements. She once told me that you’d know how much sage to put in her cornbread dressing by tasting it. Considering it’s filled with raw eggs, I’ve never been brave enough to taste it before stuffing it in the bird, so I don’t know if I’ve ever gotten it quite right. Well, this cobbler recipe is one that I’ve mastered, and I’m very happy to share it with you.
Grandmother’s Fruit Cobbler
- 1 stick unsalted butter
- 1 cup sugar
- 1 cup flour
- 1 cup milk
- 2 teaspoons baking powder
- 1 pinch salt
- 2 cups fruit (fresh, canned, frozen…your choice)
- 1 Tablespoon flour
- Preheat oven to 350 degrees
- Put butter in a small casserole or baking dish and put it in the hot oven until the butter melts
- Mix together the other batter ingredients, and pour them into the hot dish
- Bring the fruit and flour into a sauce pan and heat until the fruit renders its juice and bubbles
- Pour fruit into the batter (no need to stir, but you can mix it a little)
- Bake until the top is a uniform brown and you don’t see any raw batter poking through (this could be anywhere from 30-45 minutes depending on the depth of your dish)
Serve warm with a generous scoop of good vanilla ice cream – you’ll never confuse cobbler and pie again!