On Jun 30, 10:28 pm, Terry Pulliam Burd >
wrote:
> 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

Thanks for posting that - I'll have to try it. Up 'til now, the
following has been my OTC:

Peach Cobbler Nancy Dooley

1 C. flour
1 ½ tsp. baking powder
1 tsp. nutmeg
½ tsp. salt
½ C. butter, soft
1 C. granulated sugar
6-8 peaches (depending on size), peeled, pitted and sliced
½ C. brown sugar
1/4 tsp. almond extract
1 C. boiling water
Nutmeg

Heat oven to 350 deg. In a small bowl, combine flour, baking powder,
nutmeg and salt, and set aside. In a mixer bowl, cream the butter and
add ½ C. of the granulated sugar, and blend well. Beat in the flour
mixture (it will be crumbly).

Grease a 9-inch square pan (if your pan isn't deep enough, the juices
will run over in the oven). A metal pan makes better texture than a
glass one.
Place HALF the peaches on the bottom, and sprinkle half the flour
mixture over the fruit. Add the rest of the peaches and the rest of
the flour mixture. Combine the remaining ½ C. sugar and the brown
sugar in a small bowl, and sprinkle it over the top. Add the almond
extract to a measuring cup and measure 1 C. boiling water into the
cup. Pour over the top of the cobbler, but do NOT mix it. Sprinkle
with additional nutmeg, if you want.
Bake for 45 min. - 1 hour. Serve warm. (With ice cream, of course.)