On Fri, 27 Jun 2008 23:36:58 -0700, Serene Vannoy
> fired up random neurons and synapses to
opine:

>I really should have taken pictures, because that was really pretty cobbler.

<snip>

I toiled in the cobbler vineyard for years trying to find the perfect
cobbler topping - some were too crusty, some were too bready, some
were too doughy, some were tasteless, some overwhelmed the fruit...the
perfect cobbler and topping, IMHO:

@@@@@ Now You're Cooking! Export Format

Fruit Cobbler

desserts

1/2 cup sugar
2 tablespoons butter
1/2 teaspoon cinnamon
lemon juice
6 cups apples (about 4 medium apples); pared and sliced
1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon Cinnamon
1/4 cup Butter; softened
1 egg
4 teaspoons cornstarch
1/4 cup milk

Preheat oven to 400F. Combine sugar, cinnamon, lemon juice, 1/4 t..
salt and put into baking dish. Dot with butter.

Combine flour, sugar, baking powder, cinnamon, and butter in food
processor. Pulse until butter is well cut in and resembles coarse
crumbs. In a small bowl, stir together the egg and milk. Add to flour
mixture, pulsing just to moisten. Drop topping by the spoonful into
small mounds atop the filling.

Optional: Brush topping with egg whites and sprinkle cinnamon and
sugar over all.

Bake cobblers in middle of oven until cobbler is golden and cooked
through (lift corner of cobbler to make sure it's cooked underneath),
35 to 45 minutes.

For blueberry or peach cobbler: Use 1/3 to 2/3 cup sugar and 2
tablespoon cornstarch. Add 1/4 cup water. Use unsweetened peaches.

Contributor: Combined Recipes

Yield: 6 servings

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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