Fruit Pie, Cobbler, or (maybe) Cake

[Granny Smith]

This is good stuff, but I don't know what to call it. The batter makes a cake-y top crust and the cinnamon sugar gives it a crispy top.

Don't freak out because there's no leavening. Beating the eggs gives it enough air bubbles to rise.

Fruit Pie, Cobbler, or (maybe) Cake

Turn oven to 325 degrees.

Fruit portion~

1 quart of fruit, your choice (can be all one kind or a combination)
1 cup sugar (brown, white, or a combination - whatever you think would go best with your fruit of choice)
spices appropriate to your fruit, optional

Place fruit, sugar, and spices (if using) in 10" pie pan (or 2 - 8" pans) Mix a bit to distribute sugar and spice. Set aside.

Batter~

1/2 cup butter, melted and cooled somewhat
2 eggs
1 cup sugar
1 t. vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 t. salt

In medium mixing bowl, beat eggs with electric mixer for about 2 minutes. Add sugar and beat until thoroughly incorporated. Beat in melted and cooled butter, vanilla, and sour cream. Add flour and salt and beat just until flour smooth.

Pour over fruit in pan and spread evenly, covering as much of the fruit as you can. It won't hurt anything if it isn't completely covered. If making two smaller pies, divide batter between the two.

Topping~

1 T. sugar
1/8 t. cinnamon

Mix sugar and cinnamon and sprinkle evenly over pie. If you're making two pies, you can either divide it between the two or double the topping. It's up to you. (I doubled it)

Bake 50-60 minutes or until batter is done and top is nicely browned.

Serve hot, warm, or cold; plain or with whipped cream or ice cream.

You probably won't be able to serve this in neat slices so just dip it out with a big spoon.

[Granny Smith]

The way I wrote the recipe makes it look a lot harder than it is. I threw the whole thing together in about 10 minutes. I didn't even bother to thaw the fruit. It turned out wonderful.

[Valerie]

Sounds like how we do cobbler here, fruit on the bottom, crust on top, dip it with a spoon.
Sure sounds good!

But I can see how it might be kind of cake-y too, with the eggs and all. Cool!

[Granny Smith]

That's how we do cobbler, too, but this is different. The topping is like a thin, tender cake and the sugar makes it crisp because it caramelizes while it bakes.

Dan and most of the kids have gone back for a late-night snack. Now they're talking about what other flavors would be good. I think they're wanting a blueberry one next.

[Valerie]

I bet it would be good warm with a bit of cream poured over top. Oh Lord, that's making me want a snack!

[Granny Smith]

I'm thinking of making an apple one and serving it with a drizzle of caramel syrup over the top. I have a pint in the fridge that I made last week.