So don't call it a grunt or a slump (or a sonker or a longcake), because each of those is completely, totally, entirely different thing-and none of them are cobblers at all. They're all cobbled together using whatever ingredients you have on hand, which is as good a theory for the provenance of the name of the dish as any other. Just like your biscuit-topped version or your neighbor's pastry-clad deep-dish cherry dessert. When the butter has melted, remove the baking dish from the oven and swirl the melted butter around to coat the bottom and sides of the dish. In a large bowl, stir the flour, sugar, and salt together. The other thing that's non-negotiable? Calling it cobbler. Place the butter in a 9x13 baking dish and put it in the oven to melt. There's no describing the flavor or textural sensation as the cream melts into the crevices of the dished cobbler: the tart fruit, sweet cake, gooey center, and creamy vanilla all playing off each other perfectly. One thing that's non-negotiable: you have to serve it with either a large dollop of lightly sweetened whipped cream (which is probably more traditional) or piping hot with a scoop of really cold vanilla ice cream (which is my family's preference). Our first black tea & peach pairing and a heavenly one indeed This blend tastes like a classic cobbler pastry straight from the oven. Bake at 375F for 1 hour or until golden brown. The Dinner Rolls That Made a Northern Alabama Steakhouse Famous 1 CUP COBBLER 1 cup self-rising flour 1 cup sugar 1 cup fruit (peaches, apples, cherries and blueberries) 1 cup milk 1 stick (1/4 lb.) butter Mix flour, sugar, milk together.
0 Comments
Leave a Reply. |