Morning Glory Farm Fruit Cobbler
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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, melted3 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.
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Perfect! Followed it to the letter using super fresh and sweet fruit and wouldn’t change a thing the second, third time around.