MOM CANTEY'S FRUIT COBBLER

I had another request for the cobbler, so I thought I would put it on the blog.

MOM CANTEY’S FRUIT COBBLER Vera Cantey
WINNER IN GOOD MORNING AMERICA’S EMERIL’S COMFORT FOOD FOR THE COAST CONTEST

Filling
4 cups fruit
½ cup sugar
2 Tablespoons cornstarch

Prepare fruit as appropriate. Put prepared fruit into 8x8 baking dish. Combine sugar and cornstarch. Sprinkle over fruit.

Crust
1 stick, softened butter
1-cup sugar
1 egg, slightly beaten
1-cup self-rising flour

Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brow and the topping doesn’t shake - usually 45-50 minutes. (Could take as long as an hour) Test the same as you would a cake. Straw needs to come out clean.

When doubled this recipe works well in a 10.5x14.75 (4 quart) Pyrex baking dish. Topping may take longer as it’s crowded in. It will take 2 hours to bake. Test at 1 hr and 45 minutes.

If you are using frozen fruit, for single recipe – use 2 one-pound bags; for double recipe – use 3-4 pounds, depending on how juicey the fruit is. Any fruit will work. I’ve been told that canned peaches works too.