Improved Fruit Cobbler
Note: Photos borrowed from internet. This is what it looks like, but mine will have a glistening, slightly crispy top due to the sugar you pour over it.
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- 2 c
- 1 Tbsp
- baking powder
- 1/4 tsp
- 2 stick
- 1 c
- 1 - 1 1/2 c
- 2 1/2 c
- 1 1/2 - 2 c
- 8 small to medium nectarines or peaches, or combo thereof, peeled and sliced.
- you could also use berries. if you do, i would say 2 of the small containers of blackberries, blueberries, or raspberries would be plenty.
1Sift dry ingredients. Set aside. (I never sift, but I do mix them seperately and set aside.)
2Cream the butter and 1 c. sugar together.
3Add the milk and dry ingredients to the cream mixture and mix together well. (The original recipe called for 1 c. milk, but my batter was VERY stiff, so I added another 1/2 cup which seemed to give it the right consistency.)
4Spread mixture into the bottom of a large pyrex or casserole pan.
5Put fruit of choice evenly over top of batter. (My mother did not note how much fruit to use. I used 4 nectarines and 4 peaches, peeled and sliced, and it came out perfect.)
6Pour water over top of fruit. Pour 1 1/2 c. sugar evenly over top of water and fruit. (Note: The original recipe called for 2 cups, but I only used 1 1/2 c. and it was perfect. It was very sweet. I would say adjust the amount of sugar you pour over the top accordingly to the type of fruit you are using. I think the full amount would be about right for berries, or something a little tart, but over peaches and nectarines, 1 1/2 c. was VERY sweet. Any more would have been WAY too much.)
7Bake at 400 degrees for 45 minutes. Enjoy!