Morning Glory Farm Fruit Cobbler
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.
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- 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
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.