This cobbler may be made with any fresh, frozen or
canned fruits, such as blackberries, cherries or peaches. Always use 2 cups of
liquid with fresh or frozen fruit.
Preheat oven to 350 degrees; Melt the margarine in a
13X9X2 inch baking dish or sheet cake pan.
½
cup margarine (1 stick) 1
cup sugar
1
cup milk 1 cup sifted self-rising flour
For
Fresh Fruit: In a medium size saucepan mix together
2 cups water, 1 cup milk and 1 cup sugar; stir continuously; after the sugar
has dissolved, add the fruit. Continue to stir until mixture has come to a
gentle boil, remove from heat and add flour. Pour gently into preheated 13X9X2 inch
baking dish or sheet cake pan.
Bake until top is golden brown and a knife comes away
clean from the center of the cobbler. Remove from oven and sprinkle with about 2
teaspoons of sugar.
For
Canned Fruit: In a medium size saucepan mix together liquid
from fruit adding water until have 2 cups liquid, 1 cup milk and 1 cup sugar; stir
continuously; after the sugar has dissolved, add the fruit. Continue to stir
until mixture has come to a gentle boil, remove from heat and add flour. Pour
gently into preheated 13X9X2 inch baking dish or sheet cake pan.
Bake until top is golden brown and a knife comes
away clean from the center of the cobbler. Remove from oven and sprinkle with
about 2 teaspoons of sugar.
This cobbler is really good served warm, with a scoop
of ice cream on top.
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