Alabama Cobbler

I'm back in action, mostly. I've been off the hook culinarily due to knee surgery. I didn't leave the house for a week, drive, cook, clean, nothin'. Nice in a way, but torture in another. I wanted to cook! It was interesting, in a way, when I couldn't get around and had very little to distract me, I found my sense of taste and smell to be heightened. I hope it stays that way, but I'm sure daily life will drags me down again.



I received some lovely Mexican organic peaches from a friend while on convalescence. I couldn't eat them fast enough so I decided to cobblerize them. Strawberries were an amazing $4.88 for 4 pounds at the store, so they were added to the mix. This cobbler recipe is my husband's grandmothers recipe, with one exception. Over the years we have reduced the sugar in the recipe. Southerners seem to have a higher need for sweet than the rest of the country. Someone should study why; I'd be curious.

Preheat oven to 350 degrees.

1 stick butter
1 cup flour
1 cup milk
2 1/2 teaspoons baking powder
3/4 cup sugar for batter, 3/4 cup sugar for fruit.
2-3 cups fruit (preferably peaches)

1. Melt butter in 8 inch square Pyrex baking dish
2. Slice fruit and mix with 3/4 cup sugar and set aside.
3. Combine remaining sugar, baking powder, flour and milk together to form batter.
4. Spoon 1/3 of the batter over melted butter, add fruit, then top with remaining batter.
5. Bake for 45 minutes.
6. Serve hot or room temperature with vanilla ice cream, if desired.