Batter Fruit Cobbler:
6 T. unsalted butter (try reducing to 2-3 T.)
3/4 c. all-purpose flour
3/4 c. plus 1 T. sugar
1 t. baking powder
1/4 t. salt
3/4 c. milk
2 c. sliced fruit or berries (not sweetened or thickened) (may want
slightly more fruit)
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Put butter in 8-inch square or 9-inch round pan; set in oven to melt.
Whisk flour, 3/4 cup sugar, baking powder and salt in small bowl. Add
milk; whisk until just incorporated into dry ingredients. When butter has
melted, remove pan from oven. Pour batter into pan, without stirring it
into butter, then arrange fruit over batter.
Sprinkle with remaining tablespoon sugar. Bake until batter browns, about
From Cooks Illustrated, July/August 1996
Peaches – flavor w/ cloves, 1 t. vanilla, or 1 T. brandy
Blueberries – flavor with 1/2 t. cinnamon, 1 t. vanilla, (I also like
Apricot/Raspberry tasty and pretty combo
Try baking at 400 degrees, but watch the cooking time – check first at 30
minutes – I think this might puff up better.
Don’t add too much fruit or you loose the nice cake.