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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cobbler--Apple, Peach or Blackberry Recipe

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This recipe for Cobbler--Apple, Peach or Blackberry is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups self-rising flour
1/2 cup crisco
ice water
1/2 cup sugar
2 sticks real butter
Fruit:
8 cups Granny Smith apples (or peaches or blackberries)
1 cup sugar
Directions:
Directions:
1. Best to use your hands to work the crisco into the flour until it feels like cornmeal.
2. Add ice water, a small amount at a time to wet all the flour (it will be thick).
3. Spread some extra flour on a clean table or countertop and turn the dough out on it. Take a rolling pin and roll as thin as you can using only 1/2 the dough ball.
4, Cut strips and place on bottom of a greased 9x13 dish.
5. Use 1 stick real butter and cut small slices all over the dough. Sprinkle about 1/4 cup of white sugar over the butter, and bake at 350º for 15 minutes or until golden brown, but not totally brown.
6. Peel, core, and slice about 10 Granny Smith apples (this will cook down to about 8 cups). Add no water, but add about 1 cup of sugar. Turn on medium heat, and do not let the apples stick. Cook until apples are tender. If you are using Peaches or Blackberries, you may not need as much sugar. Do not cook blackberries long.
7. Pour hot apples over baked crust.
8. Add crust strips (the other 1/2 of dough ball) to top of apples.
9. Slice 1 stick of cold butter over dough and sprinkle 1/4 cup sugar on top of butter.
10. Bake at 350º for about 1 hour or until golden brown.

 

 

 

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