On Sat, 8 Sep 2012 23:11:56 -0700 (PDT), "
> wrote:

> On Sep 9, 12:56*am, Janet Bostwick > wrote:
> >
> > 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
> >
> >
> Janet's recipe is what my mother used, just a thinner batter, more
> milk, and like she said it rises up and around the fruit. The fruit
> went in first and then the thin batter was poured slowly into the pan
> and it would sink. As it cooked it would rise up around the fruit
> just like Janet's. Give Janet's a shot, I'm sure you'll love it.

Okay, thanks. I'm going for it and will try peaches again.

--
Food is an important part of a balanced diet.