Of course, it's too sticky to roll out - and I assume people never do that!

I don't quite get how you're supposed to make it even, though. Clearly, it would not be good to dump large clumps of dough on the fruit - they would probably even sink! Should I simply try to make teaspoons of dough, evenly spaced? Pretty time consuming.


Lenona.

On 11/05/2013 10:32 AM, wrote:
>
> Of course, it's too sticky to roll out - and I assume people never do that!
>
> I don't quite get how you're supposed to make it even, though. Clearly, it would not be good to dump large clumps of dough on the fruit - they would probably even sink! Should I simply try to make teaspoons of dough, evenly spaced? Pretty time consuming.
>
>
Just spoon it out somewhat evenly. It can't be that time consuming.
There is no need to have it perfectly even, or even close to even.

On 2013-05-11, Dave Smith > wrote:

> There is no need to have it perfectly even, or even close to even.

I use a batter crust for my cobblers:

<http://www.myrecipes.com/recipe/easy-peach-cobbler-10000000257827/>

You jes pour it over the fruit and it puffs up. Works great for
peach and fresh berry cobblers.

nb

wrote:
> Of course, it's too sticky to roll out - and I assume people never do
> that!
>
> I don't quite get how you're supposed to make it even, though.
> Clearly, it would not be good to dump large clumps of dough on the
> fruit - they would probably even sink! Should I simply try to make
> teaspoons of dough, evenly spaced? Pretty time consuming.
>
>
> Lenona.

Drop large clumps.

In my view the best cobbler is made with regular old pie crust rolled out a bit thicker than for a pie. I just cut in strips and put it on top the fruit. I do not like cobbler made out of Bisquick or assorted other gooey dough balls. I think yankees like it like that. Make sure the fruit is cooled down to room temp before adding the crust. or the latent heat will melt the grease out of the pie crust and it will make it tough to chew. Best of fortunes on that.

On May 11, 11:01*am, notbob > wrote:
> On 2013-05-11, Dave Smith > wrote:
>
> > There is no need to have it perfectly even, or even close to even.
>
> I use a batter crust for my cobblers:
>
> <http://www.myrecipes.com/recipe/easy-peach-cobbler-10000000257827/>
>
> You jes pour it over the fruit and it puffs up. *Works great for
> peach and fresh berry cobblers.
>
> nb

That's very similar to the way my mom makes cobbler. The only
difference is she doesn't do the part where you mix the sugar with the
fruit and boil it. She just uses the fruit as is. The sugar in the
batter is enough to sweeten whatever fruit you put in there.

If it sinks when you pour it over the fruit, it will rise again.
Nan in DE