FRESH FRUIT COBBLER

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Desserts Pies

2/3 cup sugar — (2/3 to 1)
1 tablespoon cornstarch
3 cups fresh fruit and any juice there might be.
(cherries, peaches, apricots, or
blackberries, etc.)
1 cup water
Topping:
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Mix in saucepan the sugar and cornstarch. Gradually stir in the fruit, juice and water. Bring to boil and boil 1 minute, stirring constantly.

Pour into 1 1/2-quart baking dish and dot with butter and sprinkle with cinnamon.

Topping:

Mix dry ingredients together. Cut shortening in with a pastry blender until mixture looks like “meal”. (crumbly) Stir in milk.

Drop by spoonsful onto hot fruit or berries. Bake until golden brown at 400° for 25 to 30 minutes. Serve warm with ice cream.

Yield: “1 1/2 quart dish”


Per Serving (excluding unknown items): 184 Calories; 5g Fat (26.5% calories from fat); 2g Protein; 32g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES: From original Betty Crocker cookbook.

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