Fruit Cobbler - 2 Recipe - Cooking Index
Fruit Cobbler - 2 Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour - sifted |
| 2 tablespoons | 30ml | Sugar |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 49g / 1.7oz | Butter |
| 1/4 cup | 59ml | Milk |
| 1 | Egg - beaten |
For biscuit topper, sift together the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg. Add to dry mixture; stir just to moisten.
Prepare Cherry, Peach, Apple, or Rhubarb filling. Pour filling into 8 1/4 x 1 3/4" round baking dish. Immediately spoon biscuit topper in 6 mounds.
Bake at 400F for 20 to 25 minutes. Serve warm with cream or ice cream.
CHERRY: Combine one 20-ounce can pitted tart red cherries (water pack) with juice, 1/2 cup sugar, 1 tablespoon quick-cooking tapioca, and few drops red food coloring in a sauce pan. let stand 5 minutes. Cook and stir until slightly thickened, about 5 minutes. Stir in 1 tablespoon butter or margarine.
PEACH: Combine 1 1/2 tablespoons cornstarch, 1/4 teaspoon ground mace, 1/2 cup brown sugar, and 1/2 cup water in saucepan. Cook and stir until thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice, and 1 tablespoon butter. Cook until peaches are hot, about 5 minutes.
APPLE: Combine 1 cup sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss with 6 cups sliced pared apples. Cook and stir over medium heat until almost tender, about 7 minutes.
RHUBARB: Combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, 1 tablespoon each water and butter, and 4 cups 1-inch slices rhubarb. Bring to boil. Cook and stir 1 minute.
BLACKBERRY Wash and drain 5-6 cups freshly picked blackberries. Place berries in saucepan with 1 1/2 cups sugar and 2 tablespoons cornstarch. Bring to boil carefully, cook until hot, about 5 minutes.
Source:
Better Homes and Gardens New Cookbook
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