What could be more all American for Fourth of July than a little bourbon…in a cobbler?
Guest chef Judy whipped up this classic dessert for our BBQ:
Easy Fruit Cobbler (original recipe found on the shelf from Applehood and Motherpie: handpicked recipes from Upstate New York)
· ¼ cup butter
· ½ cup sugar
· 1 cup flour
· ¼ teaspoon salt
· 2 teaspoons baking powder
· ½ cup milk
· 2 cups fresh blueberries (or cherries, blackberries, or peaches)
· ¼ cup sugar
· ¼ teaspoon cinnamon
· 1 ½ cups water or fruit juice
· 2 tablespoons (unless you “spill” a little more in) of bourbon (We used Old Ezra)
1. Preheat oven to 375 degrees.
2. Cream the butter and sugar until fluffy
3. Mix flour, salt, and baking powder. And to creamed mixture alternately with milk, beating until smooth.
4. Pour the mixture into a lightly greased, shallow 20quart casserole, spreading evenly.
5. Wash fruit and drain.
6. Spoon fruit over batter.
7. Mix sugar and cinnamon, and sprinkle evenly over the fruit.
8. Pour fruit juice or water over the top.
9. Bake 45 to 50 minutes. During baking, fruit and juice go to the bottom, and cake-like layer forms on top.
10. Serve warm with ice cream or fresh cream (I suggest Scotch whipped cream).
Serve with bourbon. Happy Fourth!