Batter Fruit Cobbler

Batter Fruit Cobbler 

serves 4 or 5 

This is from The Perfect Recipe by Pam Anderson, and it is adapted from a recipe from Nathalie DuPree, a very well known southern cook from the 80's.  

4 T butter

3/4 C flour

3/4 C sugar (reserve 1 T for sprinkling) 

1 tsp baking powder

1/4 tsp salt

3/4 C milk

2 C fresh or frozen cut fruit or berries (not sweetened or thickened) 

1.  Preheat oven to 350.   While oven is preheating, put butter into the dish (8 inch square, or 9 inch round, or deep dish pie plate, or cast iron skillet) in the oven to melt.  

2.  Meanwhile in a small mixing bowl, mix the dry ingredients together, and then add the milk.  Whisk just long enough to incorporate the ingredients. 

3.  Remove hot pan from the oven.  Poor batter into the pan over the butter (don't stir).  Arrange or sprinkle fruit over the batter.  Sprinkle with the 1T sugar.   Do all of this quickly and get the pan right back into the oven. 

4.  Bake until batter browns, 40-50 min.  Cool slightly and serve with vanilla ice cream.  YUM. 

I started making this in 1999 and make it every summer.  It is so easy, and so good.  It bakes for a long time but it goes together so fast and is always such a big hit, warm out of the oven served with vanilla ice cream.  I usually use peaches - so good - and yesterday I used blueberries and blackberries for Father's Day.