Fresh Fruit Cobbler

This is from the 1950 Betty Crocker Picture Cookbook. It has a great drawing of a woman with a clock in one hand madly whisking in the other. Feels like me. I can’t get it to load this morning, though. I’ll try again another day.

“Cobble Up means put together in a hurry.” So most of my meals are then cobbler…

Mix together in saucepan:  2/3 to 1 cup sugar, 1 tbsp. cornstarch

Stir in gradually:  1 cup boiling water

Bring to boil.  Boil 1 min., stirring constantly, then add:  3 cups fruit with any juice on them. Pour into 10x6x2 baking dish. Dot with 1/2 tbsp. butter.  Sprinkle with 1/2 tsp. cinnamon.

Make Small Shortcake dough, using 1/2 cup milk:  Sift together 1 cup flour, 1 cup sugar, 1 tbsp. baking powder, 1 1/2 tsp. salt. Cut in fine with pastry blender:  3 tbsp. shortening.  Stir in to make soft dough:  1/2 cup milk.

Drop by spoonfuls onto fruit. Bake. Serve warm with the juice and cream. Bake 30 min. at 400 F.

That doesn’t not seem as easy as described, but what was easy to make in 1950 is a little more unfamiliar today, I think…

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