Fruit Cobbler

Essie’s Fruit Cobbler

This originally appeared in the 1930’s as one of those recipes tucked in a Gold Medal Flour sack.

It has been a favorite in our family for years!

 

 

1/4 cup margarine
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup fruit, drained (Blackberries are my favorite!)
1 cup liquid (combination of juice and water)

Cream together margarine and sugar. Add sifted dry ingredients. Add milk. Pour into a well greased 1-1/2 quart casserole or loaf pan.  Be sure to use a deep pan or it will overflow!
Sprinkle with drained fruit. Sprinkle with sugar to taste. Usually 1/4 to 1 cup. Pour juice over top. Juice may be a combination of that
drained from canned fruit, or prepared fruit juice. Wine is a nice addition. Add water to make one cup of liquid. Bake at 375 for 45 to
50 minutes. “Cake” will rise to the top and cover the fruit making a golden crust.

Serve warm with ice cream for a real treat!

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