One of Mother's classic cobblers was made on a camping trip in the East. We had obtained some fresh cherries at a roadside stand. Being as we were 'roughing it,' why bother to pit the cherries for the cobbler? We ate outside, anyway. It was delicious and you had plenty of time to enjoy every bite because you had to sort the pits out in the process of eating.

F ruit Cobbler

Virginia Leipper

4 cups blackberries

4 Tablespoon flour

biscuit dough

1 cup sugar

2 Tablespoon butter

Wash berries. Combine sugar and flour; add to berries. Pour into a 2 quart casserole; dot with butter.

Roll biscuit dough made with 2 cups flour. Roll to 1/2" thick and to 1/2" of sides of casserole, place over berries.

Bake in hot oven-450 degrees about 15 minutes or until biscuit dough is done. Serve warm or cold with cream or sauce. Serves 6.

I sometimes make a plain cake type batter to pour over the fruit. Most any type of fruit may be used, fresh or canned. VHL
Another very good memory related to cobblers is our Sunday outings while living in Texas. We would head out for the wild blackberry patches and spend an hour or two picking berries. Often competing with snakes or turtles. We'd bring home bucket fulls and eat them with ice cream or Mom would make a cobbler. Mom also made jam out of the berries. - DLL

Chantilly Custard