Tuesday, September 1, 2009

Uncle Paul Bernard's Fruit Cobbler

Submitted by Audrey Dieker

While we aren't pioneer stock, this recipe has been in my family for 4 generations. (personal note: this is the BEST recipe for blackberry or peach cobbler)

Preheat oven to 350.

On stove top, make a "simple syrup": bring 2 cups water and 2 cups sugar to boil. (Add 1 tsp. cinnamon for peach or apple cobbler)

Melt 1 cube butter into 9x13 pan.

In a bowl, mix the following ingredients to form a ball of dough

2 1/4 cups flour
1 1/2 tsp Salt
1 1/2 tsp. baking powder
2/3 cup milk
3/4 cup oil

Knead dough just enough to fully incorporate all ingredients. Roll out the dough between two sheets of wax paper to form a long rectangle. Place 2-3 cups frozen (or fresh) fruit of your choice in the middle. Fold over sides to form a roll. Using a serrated knife, cut the roll into 1 1/2 inch pieces (like when making cinnamon rolls) Place pieces in baking dish with butter - KEY: it may crumble, but it doesn't matter, just throw it all in evenly.

Pour syrup over all. Bake for 1 hour at 350 degrees.

(I always bake it a little longer, because I like the dough to be a little crispy around the edges.)

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