Fruit cobblers and bettys are some of the easiest desserts you can make.  More people should, they’re dead easy.  So, as they’re some of my, and my family’s favorites,  I’m gonna walk you thru how I do it.

First, you get some fruit.  I’ve been doing apple this week, because we had a bunch that needed eating.  But we ran out – cobblers never last more than 1.5 days in my house.  So, now I’m on to the canned peaches.  There are two different ways to do this – one is a cobbler, with fresh fruit, and one is a betty, with canned.

Cobblers:

Peel the fruit.  If you leave the skin on, it gets bitter when you cook it.

Chop the fruit.  Toss into a casserole dish.

Add a couple of tablespoons of sugar – it helps to pull the syrup out of the fruit.

Add Cinnamon, cloves and or nutmeg.  I usually just toss in irregular amounts of what ever I can find in my spice drawer.  Make sure you don’t exceed a tablespoon of anything – it can get overpowering.

The dough:
1 cup flour

1 cup sugar

1 stick butter

Cream until it gets to a fine, crumbly stage – like this.

Get your fingers in there and sprinkle that goodness over the fruit.  Cook @ 375 for 30-45 minutes.  Ooo….look!…apple cobbler!

Done.

The betty version:

Get the fruit from a jar.  2 cans, usually.  Drain one, put the other, entirely, into the casserole.

Add 1-2 TBSP flour, depending on how much liquid you need to suck up.  (This is really the only difference between the two.)  Follow directions as above from the spicing on.

You get this little beauty!