Fruit Cobbler

Now that it's June, cherries are available at the grocery store.  We made them into a cobbler this morning, and the cherry cobler received rave reviews by the breakfast guests at the Bridges Inn at Whitcomb House.  Here is a basic cobbler recipe (adapted from a King Arthur cookbook):

Grease a deep non-metal baking dish. (I use an 8" x 8" baking dish)

Preheat oven to 375 degrees.

Soften 2 tablespoons of butter.

Mix 1 cup flour, 1 teaspoon baking powder, and ½ teaspoon salt.  Set aside.

With whisk or electric mixer, vigorously beat 2 eggs with 1 cup sugar.

Add any flavors, such as splash of vanilla, lemon zest, almond extract, or cinnamon.

Add 2 tablespoons milk and the softened butter, mix well.

Sprinkle half of flour mixture over wet ingredients.  Mix lightly with spoon/spatula.  Combine the rest, being careful not to over-mix.

Pour batter into prepared dish.  Cover with fruit.

Bake for almost one hour.  The center may seem a little raw, but it will solidify once it has cooled down.