Mom's Signature Cobbler - "Oh So Good!"

     At least once during wheat harvest, my mom would make her signature cobbler to take to the field; she usually used fresh peaches and it was “Oh So Good”.
     After posting Mom’s Harvest Stew recipe on Facebook yesterday, Zona Jean Newell Morgan (a distant cousin) also reminded me that the farmwives of that era carted real silverware and dishes to the field along with all of the hot food (some even took along tables and chairs).
     That in turn reminded me that once we had served all the harvest crew (they ate in shifts so it took awhile) and then cleaned up, it was just about time to prepare “lunch”. Sandwiches, homemade cookies and fruit had to be assembled, packed up and delivered to the field by late afternoon. When the guys finally shut down for the day, they were often ready for another light meal.  It was a cooking marathon for the women and a grueling work session for the men.

    My grandmother gave the cobbler recipe to my mother and it became an everyday dessert in the Newell family. It is one my mother still continues to make.

Cobbler     Make one 8"x 8” pan
1 cup granulated sugar
1 cup all-purpose flour
1 stick margarine or butter
2 eggs
Fruit - fresh fruit cut to cover bottom half of pan & sweetened to taste w/ sugar  (or use sweetened canned fruit, drained, or canned pie filling) – peaches & cherries are our family favorites

1.  Preheat oven to 375°. Grease an 8"x 8” baking pan.
2.  In a mixing bowl, mix together the sugar, flour, margarine and eggs. 
3.  Arrange fruit in  prepared pan and spread with above mixture. 
4.  Bake around 45 minutes until lightly brown. 
5.  Serve warm or cold; great with ice cream or whipped cream.

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