I baked something today, and if you’ve read some of my other posts you know I’m not big on baking…but if I know I’ve got a recipe that can’t fail, I will bake. This fruit cobbler is one of those recipes. I’ve been making this for years, the recipe also came out of The Woods…if you want some background on what “The Woods” is, you can read about it here. The Svoboda’s lived a few houses down from us, Sally and my mom were good friends…and Mickey and I were good friends. He was my only guy friend at the time so he must have been pretty cool. Anyway, my mom got this recipe from Sally and Sally got it from her grandmother, Mae Ridnour.
Let me just say, if Pinterest had existed in the early 1900’s Mae would have been an internet sensation with this recipe alone. It has all the makings of a star dish…it’s the most delicious cobbler I’ve ever had, it’s so simple to make, it’s low fat, and it has a twist that you will never see coming…see, now you’re hooked.
As always, this dish is easy peasy lemon squeezy. I was even able to make the cobbler while a two year old was glued to my left leg screaming the whole time. He was fine, that little angel baby just gets angry when he’s not the center of the universe 24 hours a day.
Ok, enough talking…here’s the recipe…
3 cups fresh fruit (you can use peaches, blueberries, or apples depending on the season)
1/2 cup sugar
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1 cup skim milk
2 tbsp. melted butter
2 cups water
Start by pre-heating your oven to 425° F and then begin boiling about 3 cups of water on the stove.
Now put your fruit in a large bowl…I used blueberries today.
Cover the fruit with 1/2 cup sugar, stir it together and set it aside…
Now combine all of the dry ingredients in a large bowl (flour, sugar, baking powder, salt, cinnamon).
Measure out 1 cup of skim milk in a liquid measuring cup…
Add the vanilla to the measuring cup…
I somehow managed to take this photo while pouring the vanilla in…I’m still not sure how it was possible…
Now, melt the butter in the microwave for about 30 seconds…
And pour that in the milk too (again, not sure how I got this photo)
Now pour the milk/vanilla/butter mixture into the dry ingredients and stir it all together…
I use a fork for this because I think it does a good job of mixing everything without over mixing but use whatever works for you…
Now pour the contents of the bowl into a buttered 9×13 baking dish and spread it out. I use a rubber spatula so I get every last bit out of the bowl and because it works well for spreading everything out…it’s a real multitasker that spatula!
Now remember that sugary bowl of fruit…it’s time to pour that on top of the batter…
Now doesn’t that look like it’s ready to pop in the oven…well it’s not. We have one more step to complete (this is the twist I was talking about).
Just be warned, when I tell you what to do next you’re all going to think I’m playing some sort of sick baking joke on you…but I’m not. You will just have to trust me and do what I say without hesitation, got it?!
Remember that water on the stove that should be boiling by now…you need to take it off the stove now and measure out two cups of it in a liquid measuring cup.
And then you have to pour it all over the cobbler…say whaaaaa???
Yes, you heard that right…here is a photo of it actually happening.
Ok, you can stop screaming now…everything is going to be fine I promise. The only thing you need to do now is to get that water logged cobbler into the oven STAT!
Now it’s time to stop crying and go collect yourself…this thing needs to bake for 40 minutes and you should probably not be around it right now.
After 40 minutes, go get it out of the oven…you might think it’s not done but trust me it is.
Here is your cobbler…isn’t she so pretty!
Let her cool down for a little while and then have a piece!
This cobbler stands alone just fine but I love love love to eat it with a scoop of vanilla ice cream on top…I get the Edy’s Vanilla Slow Churn because it’s low fat but doesn’t contain any artificial ingredients, you obviously go ahead and use whatever you want…
Don’t ask me how in the heck Grandma Ridnour came up with this recipe but she was obviously a culinary genius. I suggest the next time you make cobbler, you do it this way.
The Good Cooker
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