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Super Famous Brunch Cobbler

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Serves | Prep Time | Cook Time 40

Why I Love This Recipe

I have a job at a really special house at Carleton College, where I go to school. It used to belong to a reference librarian who always kept her house open to the students, baking them cookies and serving them brunch every Sunday. When she died, she left the house to the college, asking that brunches would continue and cookie ingredients would always be available. Since then, two students have lived there every year to keep her tradition alive.

When I started living/working at Dacie Moses last year, I made this cobbler for my very first brunch. It was a recipe I used to make for mother's day when I was little. The result was astounding--I've had to make it every week since then because the demand for it is so high. I rarely make less than a quadruple batch! Some have speculated that this cobbler could be the key to world peace. I don't know about that, but I do know that it is delicious and easy.

The original, from a Jane Brody cookbook, called for blueberries, but I've since made it with everything from strawberries to rhubarb. It also is easily vegan-ized; substituting soy milk for regular doesn't effect the taste one bit.

Ingredients You'll Need

2/3 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk or soy milk
2 Tbsp butter or marg (melted)
Fruit (berries, apples, rhubarb, peaches, etc. sliced into small pieces. I always eyeball how much to put in)


Pre-heat oven to 350 degrees F.

Mix together all ingredients except butter and fruit until smooth.

Pour melted butter into a 9-inch round pie dish or cake pan and pour the batter on top. Scatter fruit on top (however much looks good).

Bake for about 40 minutes or until firm. Serve warm. Enjoy!

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