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Cobbler-Cake Hybrid: Delight and Befuddle Your Friends all at Once!

July 11, 2010

Blackberry cobbler

Posted by:  Jenny

I’m not shy about expressing my general distaste of summer.  When you live in the deep South, summer means sweltering humidity, malicious mosquitoes, and daily afternoon rain (which may be a brief shower or a tumultuous thunderstorm).  One thing summer has going for it– aside from that weekend or two when I decide summer is okay after all and head to the beach for my annual sunburn– is an abundance of fruits.  Cherries, berries, and peaches are all at their succulent best when the sun is at its blazing worst, and hey, I just feel better about eating something made with several cups of butter if it also includes a few handfuls of fruit.  I’m pretty sure they cancel each other out, so it’s all good.  No, shutup, that’s completely true.

I suppose you could eat the fruits fresh, preserving their nutrition and beauty and integrity or whatever people who care about healthy eating go on about… but why would you do that when you could bake them into something? After all, everyone knows that adding sugar to fruit just emphasizes the natural sweetness.  Trust me, that’s 100% fact as well.

That’s where the cobbler comes in.  Now a good Southern cobbler tends to have a crumbly biscuit-type topping, but I haven’t yet learned how to make that kind.  My first attempt at cobbler was n00bish indeed, utilizing the ol’ canned peaches and basic flour-sugar-butter dough.  It was easy… and not very satisfying.  I scowled through a bowl and then offered some to my roommate, who declined on account of disliking peaches.  That’s what she claimed, but I’m pretty sure she looked at the cobbler and knew it was only a pale imitator of the glorious dessert it longed to be.

I probably have yet to reach that sweet pinnacle, but I think the following recipe is leaps above my first efforts.  It yields a cake like dough, but don’t omit the boiling butter; it gives it a wonderful, almost chewy glaze.


Fruit Filling

  • 7 fresh peaches – peeled, pitted and sliced
  • 1 teaspoon ground cinnamon
  • 3/4 cups white or brown sugar


  • 1/2 cup shortening
  • 1 1/4 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla

Butter Glaze

  • 1 cup boiling water
  • 3 tablespoons butter

1) Preheat oven to 350 degrees.

2) Cream the shortening and sugar.  (Hint: use a hand mixer.  If you stand there and try to beat the heck out of it with a spoon, you will only accomplish sending yourself into a rage and spattering sugared Crisco all over your kitchen walls.  Don’t ask how I know.)

3) Add the salt and baking powder.  Alternate gradually adding the flour and milk; blend well until you have a thick batter.  Stir in the vanilla.

4) Mix the fruit in a bowl with sugar and cinnamon. (If it seems too dry, you can add a little water.  If using a tart fruit such as blueberries, try adding lemon juice instead to bring out the sweetness.)

5) Boil the water and add the butter, allowing it to melt.

6) Grease a 10X10 baking dish.  Pour the batter in first, using a spoon to smooth it out to the edges.  Pour the fruit topping over the batter (the batter will rise when baking).  Finally, pour the boiling butter-water over the top of the fruit, allowing it to spread.

7) Bake 50 minutes, or until center is brown and edges are pulling away from pan.

Eat as is, or serve with whipped cream or vanilla ice cream. Refrigerate leftovers.  This dessert reheats well too; 30 seconds in the microwave for an individual serving should do it.  You can also make this with blueberries; the cobbler in the picture is made with blackberries.  Unfortunately, I only now realized that I hate blackberries, but I can definitely vouch for the peach and blueberry variations.  If you’re really feeling adventurous, try combining the two.  Fruity madness!

Recipe modified from:

One Comment leave one →
  1. Julianna permalink
    July 12, 2010 10:49 pm

    lol, my favorite part… “I just feel better about eating something made with several cups of butter if it also includes a few handfuls of fruit. I’m pretty sure they cancel each other out, so it’s all good. No, shutup, that’s completely true.”

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