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COOKING WITH THE SNAP: Fruit Cobbler

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Easy Batter Fruit Cobbler

4 Tablespoons butter
3/4 Cup all-purpose flour
3/4 Cup sugar
1 tsp baking powder
1/4 teaspoon salt
3/4 Cup milk
2 Cups sliced strawberries, blueberries, blackberries or peaches (I used peaches and I used a little more than 2 cups)
1 Tablespoon sugar

1) Adjust oven rack to upper-middle position, heat oven to 350 degrees F.

2) Put butter in 8-inch square or round pan; set in oven to melt. When butter has melted, remove pan from oven.

3) Whisk flour, 3/4 Cup sugar, baking powder and salt in a small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 tablespoon sugar.

4) Bake until batter browns and fruit bubbles, 50-60 minutes. Serve warm with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

From the Kitchen of Lori Ivey