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Shiny Top Cobbler

One of my great pleasures as food editor is to visit Western Pennsylvania farms and see where our wonderful produce is grown. The recipe for Shiny Top Cobbler came from Schramm Farms and Orchards.

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 (we've used the recipe for both cherries and a peach-blueberry combination) 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.

Martha Schramm

Thursday, January 06, 2000

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