ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Shiny Top Cobbler

This unusual cobbler, which is topped with boiling water, is as delicious as it is attractive. Good served with ice cream.

5 or more cups fresh fruit (peaches, blueberries, cherries or apples)
2 cups flour
1/2 teaspoon salt
1 1/2 cups sugar
1 cup milk
1/2 cup margarine, softened
2 teaspoons baking powder
1 egg

1 1/2 cups sugar
1/2 teaspoon salt
2 tablespoons cornstarch
1 1/2 cups boiling water

Spread fruit in well-greased 9-by-13-inch pan. If using apples, sprinkle them with cinnamon.

In medium bowl, mix flour, 1/2 teaspoon salt, 1 1/2 cups sugar, milk, margarine (we used butter), baking powder and egg. Spread mixture over fruit.

In small bowl, mix 1 1/2 cups sugar, 1/2 teaspoon salt and cornstarch. Sprinkle over batter, then pour 1 1/2 cups boiling water over batter. Bake for 1 hour in 350-degree oven.

Tester's note: We used sour cherries from Schramm Farms and Orchards. Worried that they'd be too tart, after pitting the fruit, we added 1/2 cup sugar before spreading it in the pan. This was a mistake; the cherries didn't need the additional sweetening and the sugar may have increased the liquidity. Wonderful tasting.

Martha Schramm

Thursday, August 05, 1999

bottom navigation bar Terms of Use  Privacy Policy