Strawberry/Peach Cobbler

I should have taken a photograph, but it was late, dark, and we were hungry. Don't let the lack of a photo discourage you from making this excellent cobbler. Quick, easy, and not overly rich-just the way cobbler used to be (before Martha Stewart, and her ilk got hold of the fruit and biscuits).

I made a few changes, but they are minor. The recipe is based on the one in my 1950 edition of the Betty Crocker Picture Cookbook. I used peaches and strawberries because that was what I had-you could use any fruit you like. Fresh cherry cobbler can be pretty fantastic, you know.

You Will Need:

For the Dough:

2 cups AP flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup milk

Combine flour, sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter. Add the milk. Drop by tablespoons atop the fruit (see below)

For the Fruit:

3/4 cup sugar (use more or less depending on what fruit you have)
1 tablespoon cornstarch
1 cup boiling water
3 cups cut-up fruit plus any juice from cutting
1/2 tablespoon butter
1/4 teaspoon ginger (or cinnamon, etc.)

In a saucepan combine the sugar and cornstarch. Add the boiling water and and bring to a boil. Cook, boiling for one minute. Remove from heat, and add the fruit. Pour into a large baking dish. Dot with butter and sprinkle with ginger. Top with biscuit dough. Bake in a preheated 400 degree F. oven for 30-35 minutes. Serve warm (but it is pretty darn good cold for breakfast the next day).