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Fruit Cobbler
Cobbler is a distinctly American dish. Its name is
said to come from the phrase "to cobble," meaning to
patch something together roughly; to "cobble up,"
put something together in a hurry; or perhaps from
the fact that the combination of fruit and dough on
top of the dish looks like cobblestones.
Cobbler can be made with many different fruits,
alone or in combination. Fruit is placed in a pan
and a pastry crust, sweet batter, or biscuit dough
is placed atop it; or batter is poured into the pan,
and the fruit placed on top. Either way, the two end
up mixing and mingling, the fruit mixture absorbing
some of the cake-like dough, the dough absorbing the
fruit juices, and the finished product resembling
nothing so much as a very, very moist fruit cake.
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 to 1 1/2 cups sugar
2 tablespoons margarine, softened
2 tablespoons milk
1/2 cup sherry
3 to 4 cups fresh fruit (large fruits sliced;
berries left whole)
whipped cream or ice cream
Preheat oven to 375°F. Grease a 9 x 9-inch baking
pan or 11-inch round quiche dish.
Mix flour, baking powder and salt, and set aside.
Beat together eggs and 1 cup of sugar. Add margarine
and milk. Add flour mixture, stirring just to
combine. Pour batter into pan.
Simmer together sherry and remaining 1/2 cup sugar
for 3 to 4 minutes. Add fruit. Pour hot mixture over
batter in pan.
Bake 30 minutes. Serve warm with whipped cream or
ice cream
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