"<RJ>" > wrote:

>
>A few weeks ago, I watched half a cooking show
>where they made a deceptively simple cobbler.
>
>I never did get the recipe.... but I did get "cobbler fever";
>
>They buttered the ramekins,
>dusted with sugar
>and put in some sliced fresh fruit.
>
>The "topping" was a basic flour/milk/egg/?? mix
>that had the consistency of cake batter.
>It was spooned on top of the fruit,
>then the ramekins were baked until done.
>
>I've searched my cookbooks, and googled cobblers,
>but all the recipes call for a "pie-crust" or biscuit topping.
>
>I'm thinking of experimenting
>either with a cake batter, or a pancake batter......
>Any suggestions ??
>
>BTW; Damn.... those ramekins are pricey.
>Any uses for them besides cobbler ?
>I guess I could serve soup in them.
><rj>


Here is the recipe for cobbler topping that I use.


* Exported from MasterCook *

Topping for Fruit Pies

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 tablespoon sugar
1/3 cup shortening
1/2 cup milk

Drop onto sweetened fruit. Bake at 400° until brown.




--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.