Fresh Fruit Cobblers

Basic Directions

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Method

  • Mix together in saucepan ⅔ to 1 c. sugar, depending on natural sweetness of fruit or berries, and 1 tblsp. cornstarch. Stir in 1 c. boiling water gradually. Bring to a boil and boil 1 minute.
  • Add prepared fresh fruit (include juice) and pour into a 10" X 6" X 2" baking dish or a qt. casserole. Dot with 1 tblsp. butter or margarine and sprinkle with ½ tsp. cinnamon or ¼ tsp. nutmeg.
  • Make soft dough this way: Sift together 1 c. sifted flour, 1 tblsp. sugar, tsp. baking powder and ½ tsp. salt. Blend in ¼ c. shortening until mixture resembles cornmeal. Stir in ½ c. milk to make a soft dough.
  • Drop spoonfuls of dough over hot fruit filling. Bake in hot oven (400°F.) about 30 minutes. Serve in bowls with cobbler juices and cream.

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