Thursday, January 12, 2012

Creeping Crust Cobbler

                                          Peach-Creeping Crust Cobbler

Every Year in July or August our peach tree begins to ripen it's fruit. That's spelled Cobbler Season around here. Yum. You can use any fruit you like, but there is something about freshly ripened peaches that make this recipe really something awesome.
Heat oven to 350*
1/2cup margarine-melted
1cup flour
1cup sugar
1tsp. baking powder
1/2cup milk
2-cups fruit-any kind
1/4c sugar-If your using really tart fruit, you may need to add a little more, none if your using canned fruit. just taste before adding to the cobbler. remembering the cobbler batter is sweet too.

Melt butter and pour into a 10inch baking dish. Mix together flour,1cup-sugar and baking powder.add milk and mix.
Spoon over melted butter.
Heat fruit with the 1/4cup-sugar, allowing it to simmer for about 10 minutes. strain the fruit in a colander to remove excess juices.
Spoon the fruit over the batter. bake for about 30 minutes or until golden and bubbly. The crust really does creep up over the fruit. This is the best cobbler I have ever tasted.

Pour the melted butter into a baking dish, and spoon the batter over the butter.

Top with the strained fruit. Bake until the batter rises to the surface and becomes golden.

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