On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:

>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.

This is a thin batter. Even though the batter is poured over the
butter, everything rises up through and around the fruit.
Janet US