Shirley's Recipes

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Name: Marie Petersen's Never-Fail Stone Fruit or Berry Cobbler
Key Ingredient: peaches and nectaries
Preparation: stir; bake
Cuisine: American
Source: Newspaper/Pete Petersen/Leanne Van Horn
Food Group: fruit
Meals: dinner, snack, picnic
Courses: dessert
Temperature: hot, room
Effort: easy
Prep. Time: :15
Elapsed Time: :55
Comments: This recipe is very forgiving, and it's a delicious adventure trying out different fruit combinations. This recipe can be easily doubled.
Servings: 6

2 to 3 tablespoons unsalted butter
6 cups sliced or cubed stone fruit such as peaches and nectarines or other combination (See Note)
2/3 to 3/4 cup granulated sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup milk
Vanilla ice cream or sweetened whipped cream

Preheat oven to 375F.
While the oven is preheating, put the butter in an 8-inch glass baking pan (glass really works best) and place the pan in the oven. Melt the butter, being careful not to let it burn. Remove from oven.
If fruit is tart, lightly toss with 1 to 2 tablespoons of the sugar. Add the fruit to the baking pan, spreading it so that it fills the pan no more than two-thirds full.
In a medium bowl, whisk together the flour, the remaining sugar and the baking powder. Make a well in the center of the dry ingredients and add the milk; stir until just blended. Do not overmix.
Pour or spoon the batter over the fruit. Do not mix it. Bake until the entire top is golden brown, about 34 to 40 minutes. Serve plain, with vanilla ice cream, or with sweetened and lightly whipped cream.

Note: For best results, use two or more types of fruit. For stone fruit, peel and remove the pit. For strawberries, blueberries, blackberries, raspberries and other berries, wash and remove stems.

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