Today's recipe is from a wonderful cookbook entitled "Applehood and Motherpie", which comes from the Junior League in Rochester, NY. I had made this recipe a lot several years ago, but then forgot about it until this past week. We were on vacation in NY and my brother-in-law's mother made this for a dessert one night. She made it with blueberries, but other fruits work as well. It is delicious this time of year!
Easy Fruit Cobbler
1/4 cup butter or margarine
1/2 cup sugar
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups fresh or canned blueberries, cherries, blackberries, or peaches
1/4 to 1/2 cup sugar
1/4 tsp. cinnamon
1 1/2 cups water or juice from a can of fruit
(can also add 2 tablespoons bourbon which is especially good with blueberries!)
1. Cream the butter and sugar until fluffy
2. Mix flour, salt, and baking powder. Add to creamed mixture alternately with milk, beating until smooth.
3. Pour the mixture into a lightly greased, shallow 2-quart casserole, spreading evenly.
4. Wash fruit. Drain thoroughly, reserving juice, if canned.
5. Spoon fruit over the batter.
6. Mix sugar and cinnamon, and sprinkle evenly over the fruit.
7. Pour fruit juice or water over the top.
8. Bake. During baking, fruit and juice go to the bottom, and cake-like layer forms on top.
9. Serve warm with ice cream or fresh cream.
Temperature: 375 degrees
Time: 45 to 50 minutes
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