Fruit Cobbler

Time 1 hour 30 minutes
Yields Serves 8
Fruit Cobbler

Heat the oven to 350 degrees.


Combine the fruit, butter and lemon zest in a saucepan. In a small bowl, combine 3/4 cup of the sugar and the cornstarch and stir well. Add the cornstarch mixture to the fruit mixture. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly, about 5 minutes.


Pour the fruit mixture into a 9x7-inch baking dish and let it stand while making the topping.


Sift the flour, the remaining 3/4 cup of sugar, baking powder and salt into a mixing bowl. Add the milk, shortening, vanilla and egg. Beat at medium speed for 2 or 3 minutes. Spoon the batter over the fruit mixture.


Bake the cobber until it’s golden brown and the edges are bubbly, 45 to 50 minutes.

From “Mrs. Wilkes’ Boardinghouse Cookbook” (Ten Speed Press, $29.95).

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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