Mom's Cobbler

My mother is the most amazing woman I know. I know what you're thinking, everyone says that about their mom. But REALLY. She's amazing. She has supported me unfailingly, dealt calmly with years of tearful indecision and anxiety, let me be and become who I am. She bakes, cooks, sews, knits and teaches! And lucky for you (and for my husband :P) she taught me! So here is her amazing cobbler recipe.

We typically make this with blueberries. Did I tell you she has three blueberry bushes?? So in the summer Mom has an abundance of blueberries. What do you do with lots of blueberries when you can't eat them all? Make cobbler! Well this time, I had blueberries and some peaches that were getting too ripe so I made peach and blueberry cobbler.

This recipe is so easy. It was not originally a gluten free recipe but since we try to avoid it as much as possible (see previous posts for why) I simply substituted gluten-free flour 1 for 1.

Here is the recipe my mom wrote in my recipe book. The first time I went to make it, I realized she didn't include fruit in the ingredient list or ever say how much to use! A quick phone call solved the problem. The original recipe calls for 4 cups of fruit but we are crust lovers so we usually do somewhere between 2 and 3. It doesn't matter how much you choose to use, you don't have to alter anything else in the recipe. 

Combine everything except the butter and fruit. Mix until combined.

Melt the butter in a 9x13 pan, then pour the mixture right on top. The butter will kind of ooze out the the sides. 

Combine the fruit and 1/4 c. sugar if you desire. If you want to cut down on the bad-for-you stuff, you can leave out the sugar. Usually fruit is sweet enough on it's own. 

Drop the fruit carefully onto the mixture in the pan. Do not stir it. 

Then put it in the oven and wait! 

I recommend adding a scoop of Cool Whip to your bowl :) A pan of cobbler usually lasts about 2 days. Dessert, breakfast and then dessert again. I mean, it is fruit... 

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Fruit Cobbler

1/4 cup butter or margarine - melted in a 9x13 pan 
1 c. sugar 
1 c. flour (sub gluten-free flour if necessary)
2 t. baking powder
1/2 t. salt
1 c. milk 

2-4 c. fruit of choice. The more fruit you use the less crust per bite you will have. 

Combine everything but the butter and fruit in a mixing bowl. Pour on top of the melted butter. Combine fruit and 1/4 c. sugar (optional). Spoon over the mixture in the pan. Do not stir. 

Bake at 375 for 45 minutes or until golden brown. Enjoy!