Cobblers: Peach, Cherry, Blueberry, Blackberry, Strawberry Rhubarb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Use a 9x13 glass baking dish and refer to the pie crust recipe for your bottom and top pie crust. Use a total of 4 cups of flour for the recipe. 2 cups of flour for the top layer and 2 cups for the bottom layer.
Fresh fruit
Sugar
Flour
Cinnamon for the peach cobbler
Almond extract for the cherry cobbler
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Directions: |
Directions:Line your baking dish with rolled out pie dough, enough to cover sides and edges. Place 1/2 the sliced fruit (4 cups) on bottom of dish. Sprinkle 1/2 to 3/4 cup of sugar over the fruit and sprinkle 3 tbs flour over the sugar. Repeat a 2nd layer. Top with rolled out pie dough. Seal edges and cut slits on top of pie dough. Brush top of pie dough with milk (and sugar if desired). Bake at 400º for 15 minutes and reduce heat to 375º and bake another 30-40 minutes or until juices bubble through the slits. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:30-40 minutes |
Personal
Notes: |
Personal
Notes: Norma started making cobblers at an early age and she used the home grown peaches from sister Betty's back yard. Always a favorite at their family gatherings. Very yummy served warm with vanilla ice cream.
If you have extra dough left over, roll it out, sprinkle cinnamon and sugar on top, roll it up, pinch the edges. Once rolled into a log, slice into one inch pieces. Place them in a piece of foil and bake with the cobbler until golden brown. Always a hit with the little ones!
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