I would lessen the butter to half a stick (4T) for the bottom of the pan. Also, for one reviewer who has doubts about NOT mixing the layers...there's a reason for this. As the cobbler batter cooks from the bottom up, it surrounds the juicy berries and looks a bit like sloppy dough was originally put on top of the dessert. So please follow directions about NOT mixing the layers. It makes a huge difference as to how well the cobbler batter puffs up to the surface, creating that crispy, slightly sticky yumminess on the top.
Not only am I making a fruit cobbler today, I'm also making homemade vanilla ice cream so as to have it chilled and ready to go when the cobbler comes out piping hot and all bubbly from the oven! YUMM!
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I would lessen the butter to half a stick (4T) for the bottom of the pan. Also, for one...