Fruit cobbler is the perfect way to celebrate the late summer fruit harvest. This recipe is the one that my grandmother always baked, and I think she learned it from her mother. She always used to make it with canned peaches, or blackberries, but I like fresh peaches myself. The cobbler is cakey and a bit gooey, with a crunch, and is perhaps my most requested recipe. The secret is the melted sugar crust- when it comes out of the oven it is a bit crispy, almost like a brûlé e topping. So delicious!
1 3/4 cup sugar, 3/4 cup for the batter, 1 cup for the crust
1/2 cup butter
1/4 tsp salt
1 cup flour
1 tsp baking powder
1/2 cup milk
1 large egg
1/2 cup boiling water
Step 1: Preheat the oven to 350 degrees. Slice the peaches and make two layers of fruit in the bottom of the baking dish.
Step 2: In a large mixing bowl, cream together the butter, 3/4 cup of sugar, and the salt.
Step 3: Sift the flour and the baking powder. Add it to the batter and mix it well.
Step 4: Add the milk and the egg and continue to stir until the batter is smooth.
Step 5: Cover the peaches with the batter, pushing it all the way to the edges of the pan.
Step 6: Evenly spread 1 cup of sugar over the entire cobbler.
Step 7: Now, melt the sugar by gently pouring the 1/2 cup of boiling water over the cobbler. Immediately put the dish in the oven and bake it at 350 degrees for 1 hour. Turn it half way through the baking to keep the browning even.