Return to Content

Morning Glory Farm Fruit Cobbler

Morning Glory Farm Fruit Cobbler
1 vote, 5.00 avg. rating (89% score)
by in Jul 2009

Yield: 10 servings

For more on the Athearns, pick up a copy of Morning Glory Farm and the Family That Feeds an Island (Vineyard Stories, 2009; $24.95), by Tom Dunlop, with gorgeous photos by Alison Shaw.

Ingredients:

  • 1/4 cup (4 tablespoons, or 1/2 stick) unsalted butter, melted
  • 3 cups fresh fruit cut into bite-size pieces
  • 1-1/2 cups sugar
  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cups milk

Instructions:

Heat oven to 350° Pour melted butter into a 9x13-inch casserole pan in an even layer. Add fruit in an even layer. In a medium bowl, combine remaining ingredients into a smooth batter and pour over fruit. Bake 40 minutes, or until golden-brown and firm. Serve warm with ice cream.

Updated Monday, June 22nd, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Morning Glory Farm Fruit Cobbler

  1. Suzan Bigelow August 3, 2009 at 7:52 am #

    Perfect! Followed it to the letter using super fresh and sweet fruit and wouldn’t change a thing the second, third time around.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2