Best Cobbler Recipe Ever
Work is taking me on the road this week so I won't be posting for a few days. But before I leave, here is my favorite cobbler recipe. I got it from a bag of Martha White flour years ago. It is a little more trouble than most cobbler recipes, but believe me, it is worth it.
1/2 cup (1 stick) butter
2 cups sugar (see note)
2 cups water
1 1/2 cup self-rising flour
1/2 cup shortening
1/2 cup milk
2 cups finely chopped fruit
dash cinnamon, optional
Heat oven to 350 degrees. Put the butter in a 9x13 pan and put the pan in the oven until the butter is melted. In a saucepan, heat the water and sugar until the sugar is completely dissolved. Note: I seldom use 2 cups of sugar, I think it makes it too sweet. For apples or peaches, I usually use 1 1/2 cups sugar. The only time I use anywhere close to 2 cups is if I am using fruit that is really tart, like some blackberries can be.
Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until the dough leaves the side of the bowl. Turn out onto a lightly floured surface, knead just until smooth. Roll dough out into a large rectangle about 1/4 inch thick. Spread chopped fruit evenly over rolled out dough. If using cinnamon, sprinkle a little on. Roll up dough like a jelly roll. Dampen the dough on the edge and pinch to seal. It doesn't have to be perfect. Slice dough into 1/2 inch slices. Place the slices in the pan with the melted butter. Carefully pour the sugar syrup around the rolls. It looks like WAY too much liquid but the dough will absorb it. Bake for 55 to 60 minutes.
You can also use canned or frozen fruit. If using canned fruit, use the juice from the can to make the 2 cups of liquid to be added.
Hope you like this cobbler as much as my family does.
1/2 cup (1 stick) butter
2 cups sugar (see note)
2 cups water
1 1/2 cup self-rising flour
1/2 cup shortening
1/2 cup milk
2 cups finely chopped fruit
dash cinnamon, optional
Heat oven to 350 degrees. Put the butter in a 9x13 pan and put the pan in the oven until the butter is melted. In a saucepan, heat the water and sugar until the sugar is completely dissolved. Note: I seldom use 2 cups of sugar, I think it makes it too sweet. For apples or peaches, I usually use 1 1/2 cups sugar. The only time I use anywhere close to 2 cups is if I am using fruit that is really tart, like some blackberries can be.
Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until the dough leaves the side of the bowl. Turn out onto a lightly floured surface, knead just until smooth. Roll dough out into a large rectangle about 1/4 inch thick. Spread chopped fruit evenly over rolled out dough. If using cinnamon, sprinkle a little on. Roll up dough like a jelly roll. Dampen the dough on the edge and pinch to seal. It doesn't have to be perfect. Slice dough into 1/2 inch slices. Place the slices in the pan with the melted butter. Carefully pour the sugar syrup around the rolls. It looks like WAY too much liquid but the dough will absorb it. Bake for 55 to 60 minutes.
You can also use canned or frozen fruit. If using canned fruit, use the juice from the can to make the 2 cups of liquid to be added.
Hope you like this cobbler as much as my family does.
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