My Aunt Lorraine on my Dad’s side passed this recipe along to my mom some time ago — I first encountered it in my budding culinary years as a preteen, ya’ know, right after the lets wear colanders on our heads and pretend to be space creatures phase and shortly before puberty took over? Yeah, those short years when aprons needed to be retied a thousand times for a single batch of cookies, “mom, the strings came undone again!” In that brief time I was the best sous chef that could be had in those parts. My talents included cobbler, cornbread, and peanut butter cookies. Some years later I’m still making this cobbler recipe…
Do Not Stir Cobbler
adapted from Aunt Lorraine’s recipe
Melt one stick of butter in a casserole dish in a 325 F oven. In a medium mixing bowl whisk together:
1 cup sugar
1 cup flour (I like whole wheat pastry flour here but try spelt, buckwheat or combinations)
pinch of salt
2 teaspoons baking powder
2/3 cup whole milk
Pour this batter over the melted butter in the casserole dish being cautious of the hot dish. Pour two cups of canned fruit with juice (such as last year’s canned peaches, or a can of pineapple chunks from the grocery), over this. DO NOT STIR. 🙂
Sprinkle a little sugar on top, and grate part of a cinnamon stick too if you’d like. Bake at 325 degrees Fahrenheit for about an hour, until golden brown on top and the batter is cooked through. Feel welcome to top with a dollop of ice cream, whipped cream, or eat it naked and enjoy!
For picnics and a house full of guests after Sunday church we would double, even triple, this recipe. Once we used a gallon can of crushed pineapple to a quadruple batch of cobbler batter. It was epic. The oven scouring that followed the next day was also epic.