I was eating some of my delicious cobbler last night and realized that I should have clarified my recipe a little more.
The recipe I posted is for Hubby’s favorite kind of cobbler. It is very “doughy”, like a lot of restaurants in our area serve. If you like a less doughy cobbler, you can use more fruit (like Annie Jones did) or cut the batter.
Sometimes, when I want a more fruity cobbler, I will use the same amount of fruit, but will cut the batter recipe in half.
So, if you decide to make this easy cobbler, please modify to suit your tastes. I know you will, but just wanted to let you know about the “doughy” issue, so no one would be disappointed if they made this.
Silly, maybe, but I want everyone to love their food. :-)