Friday, June 16, 2006

Friday Food #21: Fruit Cobbler

Before our last trip to the beach, two years ago, I scrawled recipes (or just ingredient lists and quantities, sometimes) into the front and back covers of my battered copy of New Recipes from Moosewood Restaurant, one of my favorite cookbooks. Here's the cobbler recipe as I wrote it in then:

1-3/4 cups flour
3 tsp. baking powder
4-6 tbl. butter
1 cup milk

Drop onto
6 cups fruit
3/4 cup sugar
1 tbl. flour
1/4 tsp. cinnamon
1 tbl. lemon juice

375 for 30-40 minutes

Does that make sense? It helps if you make biscuits every now and then. Cut the butter into the dry ingredients, then stir in the milk. Really, you can melt the butter (I didn't know this then) and stir it into the dry ingredients with the milk. If you have another drop biscuit recipe you prefer, it will probably work. Peaches work really well in cobbler (and they're starting to come into season now, here), or a combination of peaches and blueberries, or plums and get the idea. Soft fruit, though. Apples will take longer and really are better suited for crisps and pies. Maybe pandowdies, too. But you shouldn't be baking with apples in June, anyway.

Serve this with vanilla ice cream or whipped cream, or nothing at all, hot or room temperature or cold. Leftovers (as if!) are good for breakfast.


sam said...

Do you think cherry cobbler would work? I can't remember ever having cherry cobbler, but I have a ton of cherries.

Libby said...

I don't know why cherries wouldn't work. They're expensive here and pitting them is a chore, but if you try it and it works out, let me know!