On 3/5/2015 5:05 PM, Fran Farmer wrote:
On 5/03/2015 11:27 AM, George Shirley wrote:

Sure wish you were several thousand miles closer, our pear tree needs
another three or four good years before we can really pick a crop. And,
with many pick-your-own farms and orchards nearby, none have pear trees.
I make a very good pear jelly, pear sauce (like apple sauce but better),
and boiling water bath can lots of quarts of pear slices for pies,
cobblers, and just eating with ice cream on top.

What is a 'cobbler'?

I'm wondering if it is anything like what David and I would call a
'crumble'. I make various 'crumbles' eg Apple Crumble, rhubarb crumble
etc. It's a topping over stewed fruit and the 'crumble' component is
traditionally made up of flour, sugar and butter that looks crumb like
before it is baked in the oven to make a crunchy topping. Lovely served
with ice cream or cream in the cold weather and much loved by men more
than women IME.
Pretty much the same thing, a US southern cobbler is stewed fruit with
dough ladled into it and the dough puffs up when baked. Favorites here
are blackberry, dewberry, peach, and pretty much any available fruit.

I can dig up a recipe and post it if you like. I've made blueberry and
everything else but apples. About the only way I eat apples is sliced up
and have a plate of sharp cheddar cheese handy.

I was brought up in a house full of women, ranging from a great
grandmother on down to two older sisters. Being the only boy child I
learned to cook, clean, and preserve pretty much anything. When you have
that many women hovering over you you learn to be polite and correct.

I think I'll make a blackberry cobbler tomorrow and maybe a loaf of
zucchini bread.