Grandma’s Fruit Cobbler
memory of my grandmother,
Lettie Armstrong Glattli
Born 1902 in Marion County, Florida
Died 1996 in Polk County, Florida
Granddaddy were both from farming families that settled in Marion County,
Florida. Grandma's people had arrived from Georgia and the Carolinas in the
early 1820's, while Granddaddy's family moved down from Kentucky in the early
1900's. Both families grew a large variety of fruits and vegetables. Grandma
used whatever fresh fruit she had on hand to make this wonderful fruit cobbler,
but it's particularly good with peaches, blackberries, pears or apples.
Grandma's Fruit Cobbler
Batter: 1 cup
sugar, 1 cup self-rising flour, 1 cup milk
Melt 1/2 cup butter or margarine (1 stick) in a dish. Mix sugar and flour, stir
in milk to make batter. Pour batter over melted butter.
DO NOT STIR!!!
Mix 2 cups fresh fruit and 1 cup sugar. Drop fruit around over batter. Bake 1
hour at 350. Do not open oven for 50 minutes. Serve hot or cold.
Grandma probably had to soak her baking dish for a week to get the last of the
fruit cobbler out. I use liberal amounts of cooking spray such as PAM. Also,
when adding sugar to the fresh fruit, a full cup of sugar just seems like too
much. I usually cut back to 1/2 cup or less, depending on the natural sweetness
of the fruit I'm using.
Grandma had an old metal "cobbler pan"
she always used, but I do mine in a big stone bowl I ordered from Pampered Chef
... NO STICKING! Any large, deep-sided baking or casserole dish will probably
do. I just eye-balled a 2 1/2 qt Corningware dish in my cabinet and it would
probably work, but if you have a larger one on hand, use the bigger size.
Whatever you use, though, don't be stingy with the non-stick cooking spray! BTW,
I've also doubled this recipe and used large disposable foil pans. Works great
for large gatherings or if it needs to travel, then you can just toss the pan
and not have to worry about clean-up at all. Nancy
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