The cool thing about these cobbler directions is 1) That you use whatever fresh or frozen fruit you have: sliced apples, sliced peaches, frozen cherries, etc.
2) That you are NOT to MEASURE anything!! That's how I teach my kids to make muffins, pancakes, white sauces, etc. That's how my mom taught me to make a white sauce or gravy, that's how my dad taught me to make pancakes and cornbread, and that's how I'm going to teach you!!! You just make a good guess about amounts, it works fine, and you end up getting a feel for what a batter or dough will look like. Important in all this (for me) is to use self-rising flour when you make all of your non-measured batters and doughs, because this simplifies.
SUSAN'S EASY 4 ingredient FRUIT COBBLER
1. Place a layer of fruit pieces (fresh or frozen peaches, apples, cherries, etc) in the bottom of a glass dish (any size - what you see above is an individual dish; however a glass pie pan is great, too.
2. Use flour, sugar and butter for a crumbly mix which will be used both as a thickener and a topping. If you must have an idea of amounts, here goes: for a pie dish, use approximately a cup each of flour and sugar; for a single individual dish, use a couple of tablespoons of each.
Mix together in a bowl equal parts of self-rising flour and sugar. To this mixture add about half as much soft butter or shortening. Cream the mixture, mixing it till it is crumbly. (In other words, you could use about a cup of self-rising flour, a cup of sugar, and half a cup of soft butter).
3. Toss half the crumbly mix with the fruit to thicken it during baking, and use the other half to top it. If desired, sprinkle a little granola on the topping.
4. Bake at 350 degrees for about 30 minutes.
Now you have more time for crocheting, like me! I'm working on scarf patterns, hopefully you'll see them soon on this blog!
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