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St. Euphrosynos Taverna and Ouzeri 22

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MariaRegina

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Annabel Lee said:
My beautiful, lovely (and climbable!) apricot tree died also. It was old and in the last few years it only gave bad fruit which would fall to the ground and rot. Unfortunately it attracted bees and since I'm allergic to bees, we had to have it cut down.

My daughter use to sit in that tree and read. :(

I guess the unpredictable California weather pattern has destroyed not only the apricot crop but the trees as well in some cases. Our apricot tree didn't produce because of all the rain and cold just at the wrong time when it was the time to blossom and pollinate. Most of the flowers got knocked off the tree and the fruit that was left was underdeveloped and inedible.
 
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MariaRegina

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Matrona said:
It's a dish, similar to a pie with a fruit filling. They have a pastry layer on top, but not a bottom crust. They are usually served as dessert. I don't like them, myself... I find them excruciatingly sweet. :eek:

Ah, but mine is modified with no eggs and no fat so it is delicious especially during the fast.
I use apple sauce instead of eggs and oil. The only butter I use is to butter and flour the pan so the cobbler won't stick.

The batter is the same consistency as apple bread batter.

I ladle some batter on the bottom

Then I gentle pour the fruit in the middle

Finally I ladle the rest of the batter over the fruit and quickly smooth it so that the fruit doesn't burn. It is done in 45 minutes at 325 degrees.

It is absolutely delicious and not too sweet and fills an 8 x 8 baking pan.
 
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Shubunkin

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That sounds absolutely delicious! My cobblers aren't terribly sweet either. I always cut down on the sugar in them. I like naturally tasting fruit, as much as possible. Especially in pies too.



Aria said:
Ah, but mine is modified with no eggs and no fat so it is delicious especially during the fast.
I use apple sauce instead of eggs and oil. The only butter I use is to butter and flour the pan so the cobbler won't stick.

The batter is the same consistency as apple bread batter.

I ladle some batter on the bottom

Then I gentle pour the fruit in the middle

Finally I ladle the rest of the batter over the fruit and quickly smooth it so that the fruit doesn't burn. It is done in 45 minutes at 325 degrees.

It is absolutely delicious and not too sweet and fills an 8 x 8 baking pan.
 
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Lotar

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Photini said:
Happy belated birthday to you! :) Hope it was a good one.

Thanks, it wasn't bad. I didn't really feel like a birthday though. The wedding is creeping up on us, and now every day is just a blur. :D
 
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