“I think love is caramel …. once tasted it is never forgotten.”
After posting the “Banana Cobbler” recipe, I had several people contact me and tell me that they had very similar recipes that were pretty old and about the only difference was the fruit used. Well, I started doing some research and it turns out that “Lazy Cobbler,” also known as: “Easy Cobbler,” and “Lazy Day Cobbler,” and “Lazy Pie,” and “Poor Man’s Cobbler,” all share a common make up of core ingredients! All are basically made up of flour, sugar, milk, butter, boiling water and usually vanilla plus whatever fruit is available. I’m told that this was a common recipe that probably originated a number of years ago. As a matter of fact, Hershey’s was publishing a similar recipe using the hot water method over sixty years ago! The fruit filling can be almost anything: bananas, cherries, strawberries, blueberries, peaches, apples, even lemon pie filling. Today’s posted recipe proves that you don’t have to include any fruit filler at all and you can still end up with a pretty darn good cobbler.
All Content © 2020 All Rights Reserved, J. Taylor, Marshall, TX
Preheat oven to 350-degrees F. Assemble the ingredients.
Melt the butter in a 9" x 13" baking dish. Place it on stovetop after butter is completely melted.
In a bowl, using a whisk, mix flour, white sugar, salt, milk, and vanilla. This will result in a batter.
Pour the batter over the butter into the baking dish. The butter will rise around the sides. DO NOT STIR!
If you opt to include pecans, drop them into the batter in the dish.
Sprinkle the Turbinado (brown) sugar over the mixture in the dish.
Carefully pour the boiling hot water over all. Again, DO NOT STIR!
Bake 35 to 45 minutes until the crust is firm and golden brown and there are hollows in the crust bubbling up with brown caramel. Remove from oven and allow to sit for about 15 - 20 minutes during which time the glaze will thicken. Serve warm and think about topping it with ice cream or whipped cream.
PLEASE NOTE - The "Sign Up To Be Notified Of New Site Additions" has been disabled due to interference from hackers and spammers. This feature will likely not be replaced ... sorry for the inconvenience. ALSO - The website is now 99% complete and should be pretty much bug free ... if you notice any glitches or have suggestions, please let me know via the Contact page. CURRENTLY the individual recipes are being reviewed and, when necessary, modified.
