For close to 20 years, my grandmother’s fruit cobbler recipe has rested on my kitchen shelf between the pages of an old cookbook that also belonged to Grandma. It’s the simplest of recipes, easy to remember, easy to make, and easy to adapt to whatever fruit is available. I don’t make it quite like Grandma did, but it’s her handwritten recipe that I refer to if it’s been a while since I made cobbler and I must refresh my memory about proportions, oven temperature, and so forth. I’m sentimental about such things–just a glimpse of that yellowed paper with her pencil strokes evokes such rich memories, and the memories matter as much or more to me than the cobbler itself.
Set oven temperature at 350 degrees F. Place butter in 9 x 13-inch baking dish, and place in oven to melt while oven heats. Mix together dry ingredients. Stir in milk. Pour batter over melted butter. Spread fruit over the batter. Bake 30 minutes or until the crust has risen and browned nicely. Serve with ice cream, whipped cream, or plain.
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