"sf" > wrote in message
...
> On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > wrote:
>
>> My mother would do cobblers and the batter was thin enough to pour
>> over the fruit and sink to the bottom of the pan. Then it would rise
>> as the cobbler cooked and slightly brown. Either way they're
>> gooooood.
>
> Do you have a recipe for the thin batter? You're telling it like you
> don't, but I can at least ask. I've made cobble exactly once and I
> didn't like it, which was really too bad because the peaches were
> wonderful. Don't think I've ever eaten a cobbler made by someone else
> either, so that was the extent of my cobbler experience. I'm a
> Northerner, so crisp is my genre and I absolutely *love* that.

Me too, I love any kind of crisp, but apple is my favorite.

Cheri