It happens–errors that is. Try as we might to get everything just right before a book goes to press, things may slip through.
Angel’s Creeping Crust Cobbler
(Pie Camp page 172)
5 tablespoons (75 g) butter
1 cup (115 g) all-purpose flour
1 scant teaspoon salt
1 and 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1 cup sugar (200 g)
1 cup (250 ml) milk, half and half, or buttermilk
1 teaspoon vanilla
2 cups peaches, pitted, sliced or cut in pieces
1 cup blackberries
1 tablespoon fruit liqueur (optional)
1 small squeeze of ½ lemon (about ½ teaspoon)
1 tablespoon sugar
1/3 teaspoon cinnamon
1/8 teaspoon nutmeg (optional)
1. Preheat oven to 350F (180 C). Place the butter in an 8-inch (20 cm) square, or 2 and 1/2 quart baking dish, and put in oven to melt.
2. In a medium bowl, place flour, salt, baking powder, baking soda, and sugar and whisk until mixed.
3. Add milk and vanilla, and mix lightly with a fork until the flour mixture no longer looks dry.
4. Spoon the batter over the melted butter.
5. Toss peaches and blackberries with optional fruit liqueur and small squeeze of lemon juice, and scatter evenly over batter.
6. Mix sugar, cinnamon, and optional nutmeg together, and sprinkle over fruit.
7. Bake for 55-60 minutes until fruit has nearly disappeared in a lovely deep amber crust.