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A SIMPLE SNAPPY FRUIT COBBLER

Odd but true: Some of the best recipes in cookbooks are not what the author slaved over with countless testings and rewrites, but something a friend did or found, that was deemed remarkable enough to be included in the book.

You will find the original recipe I will talk about here on page 630 of Mark Bittman’s
HOW TO COOK EVERYTHING. I have made it several times now, changing this and that every time to a point where I am happy to share my version so that your efforts will produce good results. The only comment on the original recipe is too much sugar and not enough crust.

FRUIT COBBLER

The Fruit , 4 cups, plus sugar to your taste

Blueberries,or
Fresh pears, apples, segments mandarin oranges, raisins, or
Plum sauce from fresh plums , or
mangoes with thin sliced lemon rind from one lemon plus the juice

The Crust

1 cup flour
1 cup sugar
1 teaspoon baking powder
Pinch salt
2 sticks unsalted butter, cut into pieces
Mix all together with pastry blender until you have coarse crumbs

Beat together 2 eggs and 1 teaspoon vanilla, add to flour mixture blending well. It will be soft and runny.

Spray a 9 or 10 inch baking pan with Pam. Spread fruit mixture on bottom, drop flour mixture by spoonfuls on top, bake for 35 – 40 minutes. When you can smell it, it is nearly done. Serve warm, or cold, plain or with cream.
Added notes: you could use some of the bits and drabs of jam and jelly in your refrigerator for the sugar in the fruit.

I made this as a special thank you to two friends who outdid themselves on birthday surprises for me, so this became the Baked Thank You. It was so popular I then presented one to my eye surgeon after a very successful operation. There is no end to the useful applications of quality baked goods.

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