Comfort for the Coast: Mom Cantey's Fruit Cobbler
Nov. 15 2005— -- Kay Latham's recipe is a finalist in "Emeril's Comfort for the Coast" contest. The winner of the contest will travel to New York next week to prepare his or her recipe on "Good Morning America." The contest focuses on comfort food recipes because many people turn to food in times of crisis and chef Emeril Lagasse lived in New Orleans. He owns three restaurants in the city.
Growing up, my maternal grandmother Vera Cantey made this wonderful cobbler with whatever fruit was in season. She never wrote the recipe down. One day, I was in the kitchen while she was making peach cobbler and I wrote down all of her steps. Years after her death, I made the cobbler for a family gathering. They didn't realize the recipe had been saved.
Ingredients for Filling
Directions for Filling
Prepare fruit as appropriate. Put prepared fruit into 8" x 8" baking dish. Combine sugar and cornstarch. Sprinkle over fruit.
Ingredients for Crust
Directions for Crust
Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brown and the topping doesn't shake -- usually 45-50 minutes. Test the same as you would a cake. Straw should come out clean. When doubled this recipe works well in a 9x13 baking dish. It will take 1 ½ to 2 hours to bake. Test at 1 hour and 45 minutes.
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