Improved Fruit Cobbler

2
Christine Whisenhunt

By
@cwhisenhunt

This was my mother's recipe. I usually make my grandmother's, but last weekend I decided to try my mom's. Am I glad I did! Sorry grandma, but mom had you beat here...by at least a mile! I won't be making grandma's anymore, only mom's from now on! This recipe sounds crazy, it was one of the reasons I never tried it, but I promise you it is AMAZING! It smells amazing while it's cooking too! It has a unique crusty top and is even better served with some vanilla ice cream. I took this to my aunt and uncle's for a BBQ and he wanted the recipe! I think he thought it was better than his mom's too! LOL

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
A lot!
Prep:
15 Min
Cook:
45 Min

Ingredients

  • 2 c
    flour
  • 1 Tbsp
    baking powder
  • 1/4 tsp
    salt
  • 2 stick
    butter
  • 1 c
    sugar
  • 1 - 1 1/2 c
    milk
  • 2 1/2 c
    water
  • 1 1/2 - 2 c
    sugar
  • ·
    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.

How to Make Improved Fruit Cobbler

Step-by-Step

  1. Sift dry ingredients. Set aside. (I never sift, but I do mix them seperately and set aside.)
  2. Cream the butter and 1 c. sugar together.
  3. Add 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.)
  4. Spread mixture into the bottom of a large pyrex or casserole pan.
  5. Put 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.)
  6. Pour 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.)
  7. Bake at 400 degrees for 45 minutes. Enjoy!

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