Comments on: World’s Simplest Cobbler

By: karen

karen — Mon, 24 Aug 2009 19:30:07 +0000

my mom use to make a strawberry cobbler in a big pot and bake it, i just wish that i would have watched her more when she made it so i would know how to do it. do you have a recipe close to this?

By: moose

moose — Fri, 18 Jul 2008 00:10:36 +0000

I didn’t note in my recipe, but I use unsalted butter, usually. I’ve also used unsalted, lactose-free margarine when the dairy-allergic husband wants to indulge. Although, why, since there’s milk, I don’t know. I made one last night for a dinner party with blackberries, topped it with vanilla ice cream. The only fruit that I have not found satisfactory in this recipe is apples. That might be me – I expect a more apple crisp crunchy top when I’m using apples.

By: ishwarlal sonkar

ishwarlal sonkar — Wed, 16 Jul 2008 17:03:40 +0000

it’s realy peerless

By: Maura

Maura — Wed, 02 Jul 2008 15:44:42 +0000

Varmint, I made this with blueberries a few days ago. An easier recipe, I’ve never seen.

I used 1/4″ tsp. of salt, as I don’t have salted butter in the house; and, on Moose’s recommendation, an 8″x8″ baking pan. It was terrific. The edges were crusty and sticky, a good thing in this house. I was expecting the batter to be like a biscuit (I have no idea why. I just did), but it’s kind of cakey, also a very good thing.

There are some nice peaches at our corner grocery story (King’s Red and White, for Durham locals), so I think I’ll be making this again soon. And by soon, I mean within the next 24 hours.

Thank you for this recipe, Varmint. Sometimes I want a pie but I’m too lazy to make a crust. This is just as good, maybe better.

By: VaNC

VaNC — Sun, 29 Jun 2008 01:37:59 +0000

Came home from the beach today with a big bag of fresh cherries and found that hubby had bought a big bag too, while the kids and I were gone. So, we had people over and made the cherry version of this tonight. It was wonderful. I think my favorite thing about this cobbler is the chewy corners.

I have to get a cherry pitter though, as I made the mistake of trying my knife-smashing method of olive pitting on cherries tonight with a white shirt on. Luckily, it was an old shirt!

By: Rochelle

Rochelle — Fri, 27 Jun 2008 23:31:12 +0000

Awesome. Thanks ya’ll.

By: Moose

Moose — Fri, 27 Jun 2008 18:21:25 +0000

Here’s my version, which is quite similar to Varmint’s. I’ve been told this recipe is like a “sonker,” which is a deep-dish fruit dessert popular in the Mt. Airy area. They have a sonker festival every year. The most popular sonker there is a sweet potato version, believe it or not!

Debbie

3/4 stick butter
1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 egg
2 cups peeled and chopped ripe fresh or frozen and thawed yellow peaches

Preheat the oven to 375 degrees. Place the butter in an 8-inch by 8-inch baking dish and melt.

Combine flour, sugar, baking powder and salt. In another bowl, mix together milk, vanilla and egg. Pour liquid mixture into flour mixture and stir well to combine and no lumps remain. Pour the mixture over the melted butter in the baking dish. Evenly sprinkle peaches over the top.

Bake for about 30 minutes, or until golden brown. Serve warm.

Serves 6.

By: Varmint

Varmint — Fri, 27 Jun 2008 16:13:17 +0000

“Millions of peaches, peaches for me. Millions of peaches, peaches for free!”

Peaches, by The Presidents of the United States of America

By: Maura

Maura — Fri, 27 Jun 2008 16:04:00 +0000

Cobblers, crisps, crumbles, pies. It doesn’t matter. Just give me peaches in some way, shape or form. This sounds great, Varmint.

By: Varmint

Varmint — Thu, 26 Jun 2008 23:19:13 +0000

Just add a teaspoon of baking powder to your all purpose flour. I’ve modified the recipe accordingly.

By: Rochelle

Rochelle — Thu, 26 Jun 2008 23:09:26 +0000

Debbie, what are the proportions if you don’t have self-rising flour on hand? I don’t keep it around, and neither does my Mom, and I’m thinking of making this for 4 July when we all get together.

By: Moose

Moose — Thu, 26 Jun 2008 19:12:51 +0000

This is very similar to the No-Brainer Cobbler that I wrote about years ago and still get requests for (just this week, in fact). I use regular flour and leavenings, plus I add a little vanilla. A peach-blueberry combo is stellar, too. I’ve used and 8×8 pan, too. No need to worry about storage.