|
|
|
The biscuit topping is the same no matter what fruit you use:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup butter or margarine
1 beaten egg
1/4 cup milk
Sift dry ingredients together and cut in the butter until it make a crumbly mixture. Add in the milk and egg and stir to moisten.
Preheat the oven to 400 degrees and prepare your filling and put it in a deep baking dish. Spoon the biscuit topping on the fruit and bake for 20-25 minutes. Best served warm with vanilla ice cream on top.
My favorite cobbler is peach. Here is my recipe for the peach filling:
4 cups sliced peeled peaches
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon butter
Combine cornstarch, sinnamon, sugar, and water in a saucepan. Bring to a boil over medium heat until thick and bubbly. Add in the peaches, lemon juice, and butter and cook until peaches are hot, about 5 minutes.
Another favorite is blackberry cobbler, but unfortunately blackberries are much harder to get up here in Canada than in the South. Here is my recipe for blackberry filling:
4 cups of blackberries (rinsed and drained)
1 1/2 tablespoons cornstarch
1 cup sugar (some prefer it sweeter, so taste it and increase the sugar if you like)
1/4 cup water
1 tablespoon lemon juice
1 tablespoon butter
Mix the water and cornstarch in a pan then add the sugar and lemon juice and heat until bubbly and thick over medium heat. Add the berries and boil over medium heat for 2 minutes.
As you can see, you can create your own filling from your favorite fruit quite easily, just make sure it isn't too soupy.
Back to Southern Eats main page