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Fruit Cobblers
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Photo Attribute: Emily Barney

Rating: 4.0/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 183
% Daily Value**
Total Fat 9g
14%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 66mg
22%
Sodium 172mg
7%
Total Carbohydrate 21g
7%
Dietary Fiber 1g
2%
Sugars 5g
Protein 4g
Vitamin A  6%Vitamin C  0%
Calcium  10%Iron  7%
Potassium  7%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fruit Cobblers

Recipe Tags: Fruit Recipes

Date Added: June 28, 2019

Ingredients:

1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt pinch
2 Tablespoons Sugar (for decoration)
1/4 Cup Butter clarified **
1 Egg beaten
1/4 Cup Milk scalded
1 Cup All-Purpose Flour sifted
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Directions:

1. For biscuit topper, sift together the flour, sugar, baking powder, and salt.

2. Cut in butter till mixture resembles coarse crumbs.

3. Combine milk and egg. Add to dry mixture; stir just to moisten.

4. Prepare Cherry, Peach, Apple, or Rhubarb filling.

5. Pour filling into 8 1/4 x 1 3/4" round baking dish.

6. Immediately spoon biscuit topper in 6 mounds.

7. Bake at 400 degrees for 20 to 25 minutes. Serve warm with cream or ice cream.

8. 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.

9. let stand 5 minutes. Cook and stir till slightly thickened, about 5 minutes.

10. 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.

11. Cook and stir till thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice, and 1 tablespoon butter.

12. Cook till 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.

13. Toss with 6 cups sliced pared apples. Cook and stir over medium heat till almost tender, about 7 minutes.

14. 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.

15. Bring to boil. Cook and stir 1 minute. BLACKBERRY (Rooby): Wash and drain 5-6 cups freshly picked blackberries.

16. Place berries in saucepan with 1 1/2 cups sugar and 2 tablespoons cornstarch.

17. Bring to boil carefully, cook until hot, about 5 minutes.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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