I got this great fruit or cherry cobbler recipe from Stacy in CO. It was very simple and easy. And you know how much I love simple recipes! I asked her if I could share it here.
Old fashioned goodness with a simple old fashioned recipe. Does it get any better?
Cobbler vs. Pie
There is a lot of confusion out there about the difference between a cobbler and a pie. While they are similar in general concept (fruit filled, sinfully delicious pastries that they are!), the preparation is a little different. The consistency of the filling is also different.
A cobbler traditionally has a thicker filling than a pie does. Though both have a crust, a pie has a top and bottom crust. Pies also tend to be in a deeper dish than cobbler. Cobbler has no bottom crust. Pies are round as a rule. Cobbler is served in all sorts of different shapes.
Lastly, the top part of a pie crust is usually either a woven style or a sheet over the whole thing. With cobbler, it can be wholly covered, woven, or have intricate shapes cut out and placed on top of the filling, not touching the sides or anything else for that matter. And now you know!
Now, on to the good stuff! In this recipe, the crust is first mixed in the pan you will bake in.
1 stick butter, melted
1 c. milk
1 c. sugar
1 c. self-rising flour
(I did not have self rising flour so I added; 1 ½ tsp baking powder and ½ tsp salt.)
1 pint canned cherries or other fruit.
Mix all together in 8 or 9 inch square (or similar size) baking dish, sprayed with cooking spray.
Bake in 350 degree preheated oven until golden brown and done--start checking around 30 min., could take up to 45 min. or longer.
The fruit settles to the bottom, leaving a "cobbled" pattern on top.
Hope you like it! It's what my mom and grandma always used to make back in TN--probably a recipe off of some box or bag!
Stacy in Colorado
Hi Stacy, Thanks for sharing your recipe. It is a keeper and went right into my recipe notebook.