My Mother’s Apple Cobbler
Coming from a long line of Southern women with double names, I’ve eaten my weight several times over in cobbler. Called by many names: cobbler, crisp, buckle it’s essentially a pie in a casserole. Easier than pie. Cobbler is usually both prepared and served in a casserole dish. It’s fruit with some type of crust. There seem to be as many variations of “crust” as there are fruit mixtures to put underneath it. Some people roll out biscuits for the top, others mix a streusel topping and strew it over the fruit. Most of the cobbler that I’ve had ranged from unremarkable to awful. Unfortunately, my mother’s apple cobbler will forever be the standard that I judge all others by, and until recently, the recipe was lost. Tried as I could, I could not duplicate it. And, I say “unfortunately” because about the only thing I could remember about the recipe was that she used Comstock canned apple pie filling and I’ve become something of a food snob. Well, let the scales fall off of your eyes, I grew up eating Spaghetti-O’s and thought I was in heaven when I started high school and had my first taste of cafeteria food.
It was not just my mother’s cobbler–it was the topping on her cobbler. Golden and crispy on the top and then moist and saturated with the flavor of cooked apples underneath. She made it once for company and I couldn’t help myself, I ate half of the top off. She didn’t get mad at me. Now I know why–this was her mother’s cobbler and she knew how good it was.
I have the recipe again because I was talking to my aunt the other day about my Grandmother. Mary Beth talking to Lady Margaret about Mary Elizabeth–in this case. We also had to mention my grandmother’s sister Addie Louise because she was the better cook. Aunt Lady took a look through her recipe box and came up with a recipe she thought sounded familiar. She found it! This is straight out of the 1970’s cooking school of “I’m a woman, hear my can opener roar!”.
Another time when the mangoes are ripe and I have some wonderful local honey and butter, I’ll try it again. But, right now, I make no apologies. This recipe needs no updating, no improvements. It’s my mother’s mother’s and it’s perfect.
Meanwhile, I’ve got to ask Aunt Lady about my grandmother’s cheese straws.
1/2 cup self rising flour
1 cup sugar
1 stick of oleo (okay I’ll use butter)
1 can Comstock apple pie fruit filling
3/4 cup milk
1 Pyrex casserole pan
Pre-heat oven to 400. Put butter in pan in oven to melt while you assemble the ingredients for the topping. Mix flour and sugar. Slowly add the milk, and mix well. Pour fruit into pan and pour topping mixture over. Bake for 35 minutes.