Cobbler Pie

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Servings: 6

You can use just about any fruit in this classic cobbler, baked up in a smaller, prettier package. Bonus: everyone gets a corner piece!

Ingredients

½ cup sugar

½ cup self-rising flour*

½ cup milk

½ stick butter

2 cups of your choice of fruit  (see box below)

Directions

Preheat oven to 375 degrees and melt butter in 8” round pan or pie plate as it warms. Combine sugar, flour and milk in a bowl, mixing in the melted butter. Pour back into pan.
Prepare the 2 cups of fruit as necessary — wash, peel, stem, seed, slice, and so on. Give it a taste and mix in some sugar or lemon juice as needed. If your fruit is juicy or you’d like a more firmly set cobbler, mix in some cornstarch. Sprinkle the fruit over the batter mix.
Bake for 30–35 minutes. Place foil over the pan if it looks like the edges are browning more quickly than the center.
Serve with whipped cream and/or ice cream and garnish with mint leaves and/or raw fruit.

Got fruit?

Some fruit options include blackberries, blueberries, peaches, apples, cherries or raspberries (we used blueberries). Optionally, you can sweeten your fruit with 1/8 cup sugar, ½ tablespoon lemon juice and 1 tablespoon cornstarch.

Recipe Courtesy Of

Kathy Hoover of Troy,  a member of Randolph EMC