On Sep 9, 2:11*am, "
> 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.- Hide quoted text -
>
> - Show quoted text -

Good Lord, how thin was it? The recipe that Janet posted pretty thin,
thinner that most cake batters. I would say it's probably the
consistancy of heavy cream.