Sunday, May 1, 2011

Historic Recipe--Fruit Honey Cobblers

My mother makes yummy fruit cobblers, and she likes to serve them for breakfast as well as dessert.  Somehow or other I have managed to misplace her cobbler recipe, so I'll have to remember to ask her for it the next time I call her. In the meantime, while I was busy testing recipes for my upcoming historic cookbook, Rosie's Riveting Recipes, I came across this gem.  It was originally published in my first historic cookbook, Anna's Kitchen, and it will most definitely be included in the new book.  It's easy to prepare, and it will work with either canned or fresh peaches.  It will also leave your kitchen smelling absolutely divine.

Enjoy.

GM

FRUIT HONEY COBBLERS

¼ cup honey
½ teaspoon cinnamon
2 teaspoons butter, melted
1 No. 2½ can peaches, drained, or 6 fresh peaches, pared and sliced

Combine honey, cinnamon, and butter. Add peaches. Place individual baking dishes or custard cups. Use the following crust for topping:

1 cup sifted all purpose flour
1½ teaspoons baking powder, (or ¾ teaspoon double-acting)*
¼ teaspoon salt
2 teaspoons sugar
2 tablespoons shortening
2/3 cup milk

Sift flour once, measure, add baking powder, salt, and sugar; sift together twice. Cut in shortening until it resembles coarse meal. Add milk; stir until all flour is dampened. Drop dough on prepared fruit; spread evenly to edge. Bake in hot oven (425º F) for about 20 minutes, or until crust is nicely browned. Serve warm, with cream or hard sauce. 

Note: Pitted cherries, apricot halves, or plums may be substituted for peaches.

Modern adaptation: A number 2½ can equals approximately 3½ cups. If using canned peaches two 15-ounce cans would be suitable for this recipe. Leftover peaches, if any, can be saved and used as a garnish. If custard cups are not available this recipe can also be prepared in an 8 x 8 inch baking dish.

*Most modern baking powders are double-acting.

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