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Monday, November 16, 2009

Southern-Style Apple Cobbler with Brandy Sauce

Line a skillet or deep pie pan—it must be three inches deep at least, liberally with short crust, rolled rather more than a quarter-inch thick. Fit well, then prick all over with a blunt fork.

Fill with the prepared fruit, put on an upper crust a quarter-inch thick and plenty big enough, barely press the crust edges together, prick well with a fork all over the top, and cook in a hot oven half to three-quarters of an hour, according to size. Take up, remove top crust, lay it inverted upon another plate, sweeten the hot fruit liberally, adding if you like, a spoonful of brandy, adding also a good lump of the best butter.

Mix well through the fruit, then dip out enough of it to make a thick layer over the top crust. Grate nutmeg over, or strew on a little powdered cinnamon. A few blades of mace baked with the fruit accent the apple flavor beautifully.

Serve cobbler hot or cold. If hot, serve with it hard brandy sauce, made by creaming together a cup of sugar, a tablespoonful of butter, then working in two tablespoonfuls of brandy or good whiskey.

Right here is perhaps the place to say once for all, good whiskey is far and away better in anything than poor brandy. Thick sweet cream whipped or plain, sets off cold cobbler wonderfully to the average palate.

From "Dishes and Recipes of the Old South", 1913.


  1. Thank you for all the great posts from last year! I look forward to reading your blog, because they are always full of information that I can put to use. Thank you again, and God bless you in 2010.