Batter Cobbler

1/2 cup butter
1 cup sugar
3/4 cup milk
1 cup flour
2 teaspoons baking powder
4 cups fruit

Melt butter in 13x9 inch baking dish. Mix remaining ingredients
(except fruit). Pour over the butter. Spoon the fruit over the
batter. DO NOT STIR. Bake at 400F until brown and bubbly.

Janet US

On Sep 8, 1:32*pm, Janet Bostwick > wrote:
> Batter Cobbler
>
> 1/2 cup butter
> 1 cup sugar
> 3/4 cup milk
> 1 cup flour
> 2 teaspoons baking powder
> 4 cups fruit
>
> Melt butter in 13x9 inch baking dish. *Mix remaining ingredients
> (except fruit). *Pour over the butter. *Spoon the fruit over the
> batter. *DO NOT STIR. *Bake at 400F until brown and bubbly.
>
> Janet US

That's the recipe my mom always uses.

On Sep 8, 1:38*pm, " > wrote:
>
> On Sep 8, 1:32*pm, Janet Bostwick > wrote:
>
> > Batter Cobbler
>
> > 1/2 cup butter
> > 1 cup sugar
> > 3/4 cup milk
> > 1 cup flour
> > 2 teaspoons baking powder
> > 4 cups fruit
>
> > Melt butter in 13x9 inch baking dish. *Mix remaining ingredients
> > (except fruit). *Pour over the butter. *Spoon the fruit over the
> > batter. *DO NOT STIR. *Bake at 400F until brown and bubbly.
>
> > Janet US
>
> That's the recipe my mom always uses.
>
>
My mother would do cobblers and the batter was thin enough to pour
over the fruit and sink to the bottom of the pan. Then it would rise
as the cobbler cooked and slightly brown. Either way they're
gooooood.

On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> wrote:

> My mother would do cobblers and the batter was thin enough to pour
> over the fruit and sink to the bottom of the pan. Then it would rise
> as the cobbler cooked and slightly brown. Either way they're
> gooooood.

Do you have a recipe for the thin batter? You're telling it like you
don't, but I can at least ask. I've made cobble exactly once and I
didn't like it, which was really too bad because the peaches were
wonderful. Don't think I've ever eaten a cobbler made by someone else
either, so that was the extent of my cobbler experience. I'm a
Northerner, so crisp is my genre and I absolutely *love* that.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > wrote:
>
>> My mother would do cobblers and the batter was thin enough to pour
>> over the fruit and sink to the bottom of the pan. Then it would rise
>> as the cobbler cooked and slightly brown. Either way they're
>> gooooood.
>
> Do you have a recipe for the thin batter? You're telling it like you
> don't, but I can at least ask. I've made cobble exactly once and I
> didn't like it, which was really too bad because the peaches were
> wonderful. Don't think I've ever eaten a cobbler made by someone else
> either, so that was the extent of my cobbler experience. I'm a
> Northerner, so crisp is my genre and I absolutely *love* that.

Me too, I love any kind of crisp, but apple is my favorite.

Cheri

On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:

>On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> wrote:
>
>> My mother would do cobblers and the batter was thin enough to pour
>> over the fruit and sink to the bottom of the pan. Then it would rise
>> as the cobbler cooked and slightly brown. Either way they're
>> gooooood.
>
>Do you have a recipe for the thin batter? You're telling it like you
>don't, but I can at least ask. I've made cobble exactly once and I
>didn't like it, which was really too bad because the peaches were
>wonderful. Don't think I've ever eaten a cobbler made by someone else
>either, so that was the extent of my cobbler experience. I'm a
>Northerner, so crisp is my genre and I absolutely *love* that.

This is a thin batter. Even though the batter is poured over the
butter, everything rises up through and around the fruit.
Janet US

On Sep 9, 12:56*am, Janet Bostwick > wrote:
>
> On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:
>
> >On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > wrote:
>
> >> My mother would do cobblers and the batter was thin enough to pour
> >> over the fruit and sink to the bottom of the pan. *Then it would rise
> >> as the cobbler cooked and slightly brown. *Either way they're
> >> gooooood.
>
> >Do you have a recipe for the thin batter? *You're telling it like you
> >don't, but I can at least ask. *I've made cobble exactly once and I
> >didn't like it, which was really too bad because the peaches were
> >wonderful. *Don't think I've ever eaten a cobbler made by someone else
> >either, so that was the extent of my cobbler experience. *I'm a
> >Northerner, so crisp is my genre and I absolutely *love* that.
>
> This is a thin batter. *Even though the batter is poured over the
> butter, everything rises up through and around the fruit.
> Janet US
>
>
Janet's recipe is what my mother used, just a thinner batter, more
milk, and like she said it rises up and around the fruit. The fruit
went in first and then the thin batter was poured slowly into the pan
and it would sink. As it cooked it would rise up around the fruit
just like Janet's. Give Janet's a shot, I'm sure you'll love it.

"Janet Bostwick" wrote in message
...

Batter Cobbler

1/2 cup butter
1 cup sugar
3/4 cup milk
1 cup flour
2 teaspoons baking powder
4 cups fruit

Melt butter in 13x9 inch baking dish. Mix remaining ingredients
(except fruit). Pour over the butter. Spoon the fruit over the
batter. DO NOT STIR. Bake at 400F until brown and bubbly.

Janet US


Could I use thawed mixed berries? Someone gave me a bag of this stuff and
It's just taking up space in the freezer. A cobbler might be a good way to
use it.

Jill

jmcquown wrote:
>
> "Janet Bostwick" wrote:

<recipe snipped>

> Could I use thawed mixed berries? Someone gave me a bag of this stuff and
> It's just taking up space in the freezer. A cobbler might be a good way to
> use it.

I would think so. You could do a taste test first. Thaw a small amount of
the berries, add some sugar then heat them up. If that's a good taste to
you, the recipe will be even better with the batter.

I plan to try this recipe using peaches. I love a peach cobbler. I'll cut
the recipe in half though for health/weight reasons. The gang here will eat
it all up in record time. The problem with a full cobbler is that I'm the
only member of the gang here. heheh

G.

On Sun, 9 Sep 2012 04:28:52 -0400, "jmcquown" >
wrote:

>"Janet Bostwick" wrote in message
.. .
>
>Batter Cobbler
>
>1/2 cup butter
>1 cup sugar
>3/4 cup milk
>1 cup flour
>2 teaspoons baking powder
>4 cups fruit
>
>Melt butter in 13x9 inch baking dish. Mix remaining ingredients
>(except fruit). Pour over the butter. Spoon the fruit over the
>batter. DO NOT STIR. Bake at 400F until brown and bubbly.
>
>Janet US
>
>
>Could I use thawed mixed berries? Someone gave me a bag of this stuff and
>It's just taking up space in the freezer. A cobbler might be a good way to
>use it.
>
>Jill
I would think so, although I have never done so. The sugar ratio
seems like it would be o.k. I don't think the frozen/thawed part
would be a problem.
Janet US




Janet US

On Sat, 08 Sep 2012 23:56:18 -0600, Janet Bostwick
> wrote:

> On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:
>
> >On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > wrote:
> >
> >> My mother would do cobblers and the batter was thin enough to pour
> >> over the fruit and sink to the bottom of the pan. Then it would rise
> >> as the cobbler cooked and slightly brown. Either way they're
> >> gooooood.
> >
> >Do you have a recipe for the thin batter? You're telling it like you
> >don't, but I can at least ask. I've made cobble exactly once and I
> >didn't like it, which was really too bad because the peaches were
> >wonderful. Don't think I've ever eaten a cobbler made by someone else
> >either, so that was the extent of my cobbler experience. I'm a
> >Northerner, so crisp is my genre and I absolutely *love* that.
>
> This is a thin batter. Even though the batter is poured over the
> butter, everything rises up through and around the fruit.
> Janet US

So, basically you're saying to take any cobbler batter and thin it
down? How thin is it, would you say to crepe or Yorkshire pudding
batter state or thinner than that?

--
Food is an important part of a balanced diet.

On Sat, 8 Sep 2012 23:11:56 -0700 (PDT), "
> wrote:

> On Sep 9, 12:56*am, Janet Bostwick > wrote:
> >
> > On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:
> >
> > >On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > > wrote:
> >
> > >> My mother would do cobblers and the batter was thin enough to pour
> > >> over the fruit and sink to the bottom of the pan. *Then it would rise
> > >> as the cobbler cooked and slightly brown. *Either way they're
> > >> gooooood.
> >
> > >Do you have a recipe for the thin batter? *You're telling it like you
> > >don't, but I can at least ask. *I've made cobble exactly once and I
> > >didn't like it, which was really too bad because the peaches were
> > >wonderful. *Don't think I've ever eaten a cobbler made by someone else
> > >either, so that was the extent of my cobbler experience. *I'm a
> > >Northerner, so crisp is my genre and I absolutely *love* that.
> >
> > This is a thin batter. *Even though the batter is poured over the
> > butter, everything rises up through and around the fruit.
> > Janet US
> >
> >
> Janet's recipe is what my mother used, just a thinner batter, more
> milk, and like she said it rises up and around the fruit. The fruit
> went in first and then the thin batter was poured slowly into the pan
> and it would sink. As it cooked it would rise up around the fruit
> just like Janet's. Give Janet's a shot, I'm sure you'll love it.

Okay, thanks. I'm going for it and will try peaches again.

--
Food is an important part of a balanced diet.

On Sun, 9 Sep 2012 04:28:52 -0400, "jmcquown" >
wrote:
>
>
> Could I use thawed mixed berries? Someone gave me a bag of this stuff and
> It's just taking up space in the freezer. A cobbler might be a good way to
> use it.
>
Those frozen berries make great smoothies (don't bother to thaw, just
throw them in the blender and they take the place of ice cubes). I
make my smoothies with yogurt, not ice cream. If you're ever in the
mood to make dessert crepes, they make a good topping for that too
(thawed this time).


--
Food is an important part of a balanced diet.

On Sun, 9 Sep 2012 04:28:52 -0400, "jmcquown" >
wrote:

> Could I use thawed mixed berries? Someone gave me a bag of this stuff and
> It's just taking up space in the freezer. A cobbler might be a good way to
> use it.

I just stumbled across a recipe that calls for defrosted frozen mixed
berries.
http://pixiwishesforeheadkisses.word...y-cheesecakes/

--
Food is an important part of a balanced diet.

"sf" wrote in message ...

On Sun, 9 Sep 2012 04:28:52 -0400, "jmcquown" >
wrote:

> Could I use thawed mixed berries? Someone gave me a bag of this stuff and
> It's just taking up space in the freezer. A cobbler might be a good way
> to
> use it.

I just stumbled across a recipe that calls for defrosted frozen mixed
berries.
http://pixiwishesforeheadkisses.word...y-cheesecakes/


Looks tasty! It also doesn't look like anything I'll ever make. Almond
meal, cream cheese and heavy cream aren't staples I have just sitting around
the house. But thanks!

Jill

On Sep 9, 2:11*am, "
> wrote:
> On Sep 9, 12:56*am, Janet Bostwick > wrote:
>
>
>
>
>
> > On Sat, 08 Sep 2012 22:21:41 -0700, sf > wrote:
>
> > >On Sat, 8 Sep 2012 18:34:10 -0700 (PDT), "
> > > wrote:
>
> > >> My mother would do cobblers and the batter was thin enough to pour
> > >> over the fruit and sink to the bottom of the pan. *Then it would rise
> > >> as the cobbler cooked and slightly brown. *Either way they're
> > >> gooooood.
>
> > >Do you have a recipe for the thin batter? *You're telling it like you
> > >don't, but I can at least ask. *I've made cobble exactly once and I
> > >didn't like it, which was really too bad because the peaches were
> > >wonderful. *Don't think I've ever eaten a cobbler made by someone else
> > >either, so that was the extent of my cobbler experience. *I'm a
> > >Northerner, so crisp is my genre and I absolutely *love* that.
>
> > This is a thin batter. *Even though the batter is poured over the
> > butter, everything rises up through and around the fruit.
> > Janet US
>
> Janet's recipe is what my mother used, just a thinner batter, more
> milk, and like she said it rises up and around the fruit. *The fruit
> went in first and then the thin batter was poured slowly into the pan
> and it would sink. *As it cooked it would rise up around the fruit
> just like Janet's. *Give Janet's a shot, I'm sure you'll love it.- Hide quoted text -
>
> - Show quoted text -

Good Lord, how thin was it? The recipe that Janet posted pretty thin,
thinner that most cake batters. I would say it's probably the
consistancy of heavy cream.

On Sep 9, 5:16*pm, " > wrote:
>
> On Sep 9, 2:11*am, "
>
>
>
>
>
> >
> > > >> My mother would do cobblers and the batter was thin enough to pour
> > > >> over the fruit and sink to the bottom of the pan. *Then it would rise
> > > >> as the cobbler cooked and slightly brown. *Either way they're
> > > >> gooooood.
>
>
> > Janet's recipe is what my mother used, just a thinner batter, more
> > milk, and like she said it rises up and around the fruit. *The fruit
> > went in first and then the thin batter was poured slowly into the pan
> > and it would sink. *As it cooked it would rise up around the fruit
> > just like Janet's. *Give Janet's a shot, I'm sure you'll love it.- Hide quoted text -
>
>
> Good Lord, how thin was it? *The recipe that Janet posted pretty thin,
> thinner that most cake batters. *I would say it's probably the
> consistancy of heavy cream.
>
>
It wasn't watery by any means but thin enough to pour, much like a
breakfast milk gravy. If you make thin watery breakfast gravy then
you'll not know the consistency I'm writing about.

On Sun, 9 Sep 2012 18:16:58 -0700 (PDT), "
> wrote:

>On Sep 9, 5:16*pm, " > wrote:
>>
>> On Sep 9, 2:11*am, "
>>
>>
>>
>>
>>
>> >
>> > > >> My mother would do cobblers and the batter was thin enough to pour
>> > > >> over the fruit and sink to the bottom of the pan. *Then it would rise
>> > > >> as the cobbler cooked and slightly brown. *Either way they're
>> > > >> gooooood.
>>
>>
>> > Janet's recipe is what my mother used, just a thinner batter, more
>> > milk, and like she said it rises up and around the fruit. *The fruit
>> > went in first and then the thin batter was poured slowly into the pan
>> > and it would sink. *As it cooked it would rise up around the fruit
>> > just like Janet's. *Give Janet's a shot, I'm sure you'll love it.- Hide quoted text -
>>
>>
>> Good Lord, how thin was it? *The recipe that Janet posted pretty thin,
>> thinner that most cake batters. *I would say it's probably the
>> consistancy of heavy cream.
>>
>>
>It wasn't watery by any means but thin enough to pour, much like a
>breakfast milk gravy. If you make thin watery breakfast gravy then
>you'll not know the consistency I'm writing about.

The batter is thin. I wouldn't alter it unless you ask specifically
for a different recipe from someone else.
Janet US