My absolutely favorite dessert is the classic southern fruit cobbler (see recipe below). It is SO easy to make and you can use any fruit that is in season or that you have in the freezer. I’m calling it “classic” because it is one of those recipes that goes back several generations. My southern grandmother made it and I’m sure she got the recipe from her mom. My mother made it all of the time and I am continuing with the tradition. I call it “southern” but a friend of mine that was born and raised in New Mexico by native New Mexican parents has used the same recipe all of her life as well. So go figure. It’s obviously made and loved by a lot of people.
The only problem with the recipe is that it makes enough for 6 people. Since it’s just the two of us, that means Bobby eats two servings and I eat the rest. 🙂 I have no willpower when it comes to this cobbler. If it’s sitting on the counter, I’ll take a bite every single time I walk through the kitchen. Before you know it, it’s gone. In an effort to be good, I decided to experiment with the recipe, by cutting back on the quantity as well as the fat and sugar. The result was excellent! The first time I made these individual servings I used a Bosc pear. The next time, I added a small Winesap apple with the pear. Both versions were delicious and very easy to throw together. Bobby and I each got one serving with no tempting leftovers. It was perfect.