As much as muffins, cobblers are an American food, but it’s a big country and I wouldn’t want to pretend that there’s a definitive cobbler out there. Even the Irish can’t agree on a canonical soda bread. For this recipe (I’m appending weights so that folks without measuring cups can make it, but it’s otherwise untouched), I thank my friend Ann Cornelison. Ann lives in Maine, but her family is from Texas, and the recipe she sent is from her mom’s first cousin Margaret, “a pretty darned good cook.” In the Texas Hill Country, says Ann, the preferred fruit was peaches, but any fruit will do. That’s my experience as well. My Dad’s favorite, when we lived in New Hampshire, was black raspberries, but those are really hard to find most other places. Red raspberries are a bit too soft, and to my tastebuds, they’re best eaten uncooked.
Melt 1 stick (114 g) butter in a baking dish of the approximately 8×12-inch variety.
1 cup (200 g) sugar
1 cup (110 g) flour
1 cup (230 g) milk
1 tablespoon baking powder
(per Ann: I always add cinnamon to the batter because I really really like cinnamon, but it isn’t necessary and it isn’t in MH’s original recipe.)
Pour this batter over the butter relatively but not obsessively evenly.
Top with a layer of the fruit of choice. Don’t crowd the fruit in so much that it totally obscures the batter.
Bake at 350-375°F (180°C) for 30 to 45 minutes until batter has risen up through the fruit and the top is golden and bubbly. Serve with vanilla ice cream or custard. If you want to eat the leftovers for breakfast with some nice yogurt, I won’t tell.