Today after work I started processing crab apples. Ruth and I had picked two ice cream pails full and I cooked them up and made a bit of applesauce to go with supper tonight. They were bright red crabs and so the applesauce and apple juice is a beautiful pink colour; it looks like it must have been artificially sweetened, but it's all natural.
I had purchased some discounted peaches on the weekend and Bram had kindly gone through them and cut out the bad spots. I was too tired last night to use them all up; I made a pie but still had lots left, so I just mixed up some fruit fresh and put them in the fridge. Tonight I made fresh peach cobbler for dessert - very nice. I used my great-grandmother Head's recipe; which is really one of the nicest recipes for cobbler I've ever made; it doesn't use too much sugar either. Here it is:
Great Grandmother Head's Fruit Cobbler
1 quart fruit, sweetened (this is the really large can, 128 oz) or a quart jar of whatever fruit you want
1/2 cup sugar
2 tsp baking powder
1 cup flour
1 cup milk
1/2 cup butter
pinch of salt
1 tsp vanilla
Use a 9x 13" pan. Put the oven on to pre-heat and put the butter in the pan to melt. (This also greases the pan. Obviously Great-grandma wasn't one to waste any effort). I find this recipe works best if you preheat the fruit, so while I'm mixing up the batter, I usually put the fruit in a glass bowl and heat it in the microwave.
Mix everything except for the fruit into a batter. Put it in your pre-greased pan. Pour fruit over batter. The batter will rise to the top when it's cooked.
Bake at 350 until done (about 1/2 hour).