Upside-Down Cobbler

You can make this pie with various kinds of fruits or berries, either canned or fresh. If you use fresh ones, first poach them in water, with sugar to taste.

To make the pie, you need about 1 1/2 to

2 cups fruit (drained) cut in small pieces, or berries and about 2/S to 1 cup sweetened liquid. A 1-pound can will contain the proper proportions.

When you sprinkle on sugar just before baking the pie, use some judgment about the amount. Use as much as 1/2 cup for very tart fruit or berries. Canned berries need about 1/2 cup. Canned fruit (such as peaches or pears) or fruit cocktail needs only 1 or 2 tablespoons.

1/4 cup c/e lb.) soft butter or margarine 1/2 cup sugar

1 cup unsifted regular all-purpose flour

2 teaspoons baking powder 1/2 teaspoon salt

1/2 cup milk

1 can (1 lb.) fruit, cut in small pieces, or berries (or amounts of cooked fruit and liquid suggested in preceding paragraphs)

Sugar to taste (1 tablespoon to 1/2 cup see preceding paragraphs)

Whipping cream

Cream butter and sugar until smooth and well blended. Sift the flour with baking powder and salt. Add flour mixture a little at a time alternately with the milk, beating just until the thick batter is smooth. Spread the batter evenly in a greased 9-inch-square baking pan (it will rise to the top while baking).

Pour berries or fruit and their liquid over batter. Sprinkle with sugar suggested (based on sweetness of fruit and liquid). t

Bake in a 350° oven about 1 hour, or until crust is golden brown. Serve warm with plain or whipped cream. Serves 6.

 

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