Thursday, June 17, 2010



Here is Kay's cobbler recipe. She recalls the recipe being given to her from my husband's mother who got it from her mother. The photos are of Kay's husband, Gary.

Grandma Smith’s Cobbler Recipe

Preheat oven to 350 degrees.

1 cup sugar 1 stick butter
1 cup flour 1 can pie filling or 4 cups fresh fruit
1 cup canned milk

Melt butter in a 2 qt. casserole dish.

Mix together flour, sugar and milk. Pour mixture into casserole dish over melted butter. DO NOT STIR.

Pour pie filling or fresh fruit* over the mixture. DO NOT STIR.

Bake in 350 degree oven for 30 – 45 minutes until the crust is a golden brown. Test doneness with toothpick in center.

*When using fresh fruit, I pour at least 1 cup of sugar over the fruit and let it sit overnight. If you don’t have the time, just stir the sugar into the fruit just before pouring it over the cobbler mixture.

Follow the DO NOT STIR directions. If you stir all the ingredients together, the cobbler will not cook. I don’t know why but you’ll just have a gooey mess.

Canned pineapple makes an excellent cobbler.

5 comments:

  1. The cobblers yummy and so is the good looking guy in the photos.

    ReplyDelete
  2. Printed it out. I think I may try this tonight with some of the fresh blackberries we have picked. :)

    ReplyDelete
  3. Cristi, Blackberries make a wonderful cobbler. Mama suggested, although I didn't note it in the recipe, that you may want to crush the blackberries some to give it a little extra juice. Mama suggested using a pastry blender but I just put my hand in the bowl of fruit and sugar and crushed some of the berries. Gary said he couldn't really tell a difference in the cobbler with the crushed berries and the one I made the day before without crushing the berries.

    ReplyDelete
  4. If using canned pineapple, do you use crushed or what? In it's own juice or in syrup? What size can? Drained or not? Sorry for all the questions.

    ReplyDelete
    Replies
    1. Hey Susan, Thanks for your questions. Granny said I should respond to your post since the cobbler is "my" recipe. I actually use the chunk pineapple and drain off only about half the juice. The cobbler will be dry without some juice. I usually buy the pineapple packed in its own juice. Use whatever the largest can is either 15 or 20 oz. Pineapple is my very favorite. Let us know how your cobbler turns out. Kay

      Delete