A tart is a small individual pie, with usually only a bottom crust.
My mom's cobbler makes a top crust that is crispy.
There are biscuit-topped cobblers that have a more doughy topping.
I guess cobblers could have a bottom crust, although I haven't made one like
that.
Marilyn
----- Original Message -----
From: "Abby Vincent" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 18, 2011 12:50 AM
Subject: Re: [CnD] MY MOM'S FAVORITE FRUIT COBBLER RECIPE
What's the definition of a cobbler? If the crust or dough is on the
bottom,
then the fruit, then an optional dough on top and a cobbler has no crust
or
dough on the bottom but always on top. If you cut the butter into the
flour
mixture, making it crumbly, and put it on top of the fruit, is that a
cobbler or something else? And what's a tart? Is that just an individual
pie? Where's the
Queen of Hearts when we need her?
Abby
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Marilyn
Sent: Saturday, January 15, 2011 5:42 AM
To: [email protected]
Subject: [CnD] MY MOM'S FAVORITE FRUIT COBBLER RECIPE
MY MOM'S FAVORITE FRUIT COBBLER RECIPE
You can use any fresh fruit you wish in this cobbler, but our family
favorite is sliced fresh peaches.
Preheat the oven to 325 degrees.
THE COBBLER DOUGH:
1 stick margarine, (melted)
1 cup sugar
1 cup flour
3/4 cup milk.
In a medium mixing bowl, mix all the above ingredients together. Set
aside.
Lightly grease a 9 by 13 inch pan. Pour the batter into the baking pan.
Spread evenly.
THE FRUIT FILLING:
4 cups fresh or frozen peaches, (or any other fresh fruit)
1 cup sugar.
Mix fruit and sugar in a bowl. Pour over batter.
Bake cobbler for 50 minutes. More sugar may be added, if you find that
the
cobbler is not sweet enough.
This is quite good and is a family treasured recipe. Enjoy. Marilyn.
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