My husband told that his most favorite pie is some cobbler. The name was odd. Pictures from the Internet amazed: cobblers looked extremely unattractively. But as the conscientious person, I wrote out all found recipes and already everything tried on myself and the husband ;) That I want to tell: a cobbler is just amazing invention (it appeared in medieval England)! It is good always. A lot of vitamins, and a little of dough. This dough it isn't necessary to roll and to make a figures – it simply is imposed by a spoon over any cut fruits/berries. This is all! If "bottom" consists of peaches, apricots, plums, sweet cherry (or tinned compotes from them), sugar doesn't need to be put (contrary to written in a recipes). Also it isn't necessary to put butter under fruits/berries or on them at all – and without all these harmful excesses cobblers are VERY tasty. A cobbler on canned stuffings, on defrozen berries and fresh fruits (except apples) prepares about 35-45 minutes. From fresh apples it is better to bake not less than one and a half hours, to cut apples thinner and it is obligatory to mix them with sugar. Bake at 350 F. If fruits or berries are very juicy, better to mix them with 1-2 tablespoons of starch. Cinnamon (in a stuffing or/and in a top) gives additional charm, but without the second "obligatory" spice in a cobbler – nutmeg I can live fine (in my opinion, it is nasty, and may be harmfull).
Top of a cobbler, variants:
1-2) one and a half cups of flour, 2/3 cups – 1 cup of
butter, 2/3 cups of sugar. You can add ½ teaspoons of baking powder;
3) ½ cups of butter, 1 cup of flour, 3-4 tablespoons of
sugar, 1½ teaspoons of baking powder, 1 egg, ½ cups of milk;
4-5) ¾ teaspoons of baking powder, ¼ teaspoons of baking soda,
3 tablespoons of butter, ¾ cups of cream (or sour cream), 1 cup of flour, 1/3
cups of sugar.
On the photo: cobbler
with stuffing from fresh peaches, nectarines and plums. It is so sweet without sugar in the fruits!
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