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For the filling, mix 12 cups of fruit with sugar and flour. Spread filling in 13 by 12-inch
pan. Sprinkle fruit with lemon juice, pecans, and butter. Set pastry shapes on top of fruit.
Sprinkle with a bit of sugar. Bakefor 60 to 70 minutes or until fruit is bubbly and
thickened. Serve warm with ice cream or at room temperature with whipped cream or ice
cream. Serve on an assortment of mismatched antique plates. It just tastes better!
Author’s Bio:
This cobbler reminds me of the cobblers my Mom made when I was a little girl
growing up in rural Illinois. Even though I am 900 miles away now in Colorado, a scoop
of this cobbler takes me back home. ~Peggy Hazelwood
Peggy is a freelance writer and copyeditor, runs the Albooktross electronic
bookstore, http://www.albooktross.com, and in her spare time, loves searching garage
sales and thrift stores for “good junk” to keep (and sometimes sell). Her e-mail is
albooktross@aol.com.
Peggy Hazelwood is the author of From Old to Gold: How to Start and Run an
Antiques Business. This informative booklet will guide you on what you need to know in
starting and operating your own antiques and collectibles business. From Old to Gold,
available in the How To category at http://www.albooktross.com, downloads
immediately to your PC!
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