My father’s sister, Andrea, was known for her kind heart and effervescent love of life. Few knew of her wicked skills at the Canasta table, and even fewer were allowed the recipe for the wonderful fruit cobblers she baked. Cancer claimed Andy just a few short years ago, at much too young of an age, but each time I make this recipe, I remember her warm-hearted goodness.
Just as a warning: this is one of those pinch of this mountain recipes with largely inexact measurements and cooking times.
1 stick butter, slightly softened (one stick equals 1/2 cup)
1 cup self-rising flour
1 cup granulated sugar
2 to 3 cans of fruit in heavy syrup (berries or peaches are the best)
fresh whipped cream sweetened with a little sugar
Pour the fruit into a greased 9″ x 13″ pan (glass is best). In a bowl, mix the butter, flour and sugar together with a fork until all is incorporated; you should have very small clumps (smaller than peas), but the butter should not melt. Sprinkle this mixture evenly over the fruit. Bake in a 325 degree Fahrenheit oven until the center is no longer doughy, about half an hour to 45 minutes. If the top is browning too fast, either turn the oven down a bit or cover the pan loosely with tin foil (being sure the foil is not touching the cobbler).
Allow to cool at least 10 minutes before serving. Top with freshly whipped cream and enjoy.
Notes on the ingredients:
1. Butter is an absolute must; margarine or shortening must never be used.
2. Home canned fruit is best, if you don’t have fresh. Prepare fresh fruit by cooking it on the stove with a little water and sugar (to taste) before making the cobbler.
3. Do not ruin my Aunt Andy’s cobbler by topping it with store-bought substitutes, like Cool Whip or ReadyWhip. If you’re going to have a dessert this good, then suck it up and use real, heavy whipping cream that you’ve made yourself.