Simone Appetit: Solving the cobbler confusion
June 19, 2014
The tricky thing about a good cobbler is not in the "how to" bake it, but "when to?" It can really straddle two seasons — the winter, when a nice hot treat from the oven seems to go hand-in-hand with the snow pile outside, or the summer, when all the really good cobbler fruit fixins are piled at our local grocers.
I guess the answer is — any time of year is good for a cobbler, and its success depends on using fruits which are fresh and in season. My Christmas visitors would be sulky if they were not greeted by a marionberry (no relation to the disgraced former mayor of Washington, D.C.) cobbler purchased from Ikeda on I-80 near Auburn.
Likewise, my warm-weather guests (fair weather friends?) have come to expect my home-made cobbler the minute apricots have arrived. This year they will not be disappointed. The apricot fairies have been very good to us this summer, perhaps making up for last year's sour offerings.
"Aa-pricot" or "Ay-pricot" the crop thus far has been amazingly sweet and juicy, but still firm, and absolutely cobbler-worthy. This recipe originates in Fresno (no slouch when it comes to good crops) at the Button family home.
Anything coming out of Pat Button's kitchen was, well, it barely made it out of the kitchen, it was that spectacular. Fresh peaches can be substituted for the apricots, and, in the winter months, marionberries. Sorry Rick Rucker, they have yet to come up with a Halle Berry cobbler.
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1 pound apricots, washed, pitted and halved
1 cup flour
1 cup sugar
1/4 cup butter
1/2 tsp. salt
2 tsp. baking powder
Preheat oven to 350 degrees. Place fruit in an 8×11 inch baking dish (9×13 is OK). Combine all remaining ingredients and sprinkle over apricots. Bake for 30 minutes.
That's it! Voila! The best cobbler ever.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at email@example.com.
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