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  • Cobbler and crisp recipes

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  • Margy’s Three-Fruited Crisp
    My friend Margy Buchanan makes this in the summer and it always hits the spot. Apples are the backbone to the recipe, she says, so no matter what other fruits you decide to use — in this case, peaches and blackberries — make sure that a few apples make it into the mix.
    Fruit filling:
    About 4 cups peeled, cored and sliced apples (choose a fairly tart variety that stands up to baking)
    1 to 2 large peaches, peeled and sliced
    2 cups fresh blackberries
    Apple pie spice
    Topping:
    1/2 cup old fashioned oats
    1/4 cup nonfat dry milk
    1/3 cup flour
    1/2 cup granulated sugar
    1/2 cup firmly packed golden brown sugar
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1/2 cup softened butter
     
    Fill a 9-by-14-inch baking dish with the prepared fruit. If the fruit isn’t very juicy, drizzle in about 1/3 cup of water. Sprinkle the fruit with a generous shaking of the apple pie spice. Bake the fruit in a 350-degree oven for about 20 minutes.
    Meanwhile, prepare the topping by mixing together the oats, dry milk, flour, sugars, cinnamon, nutmeg and salt. Using a pastry blender or 2 forks, cut in the softened butter until the mixture is crumbly
    When the fruit has cooked for the initial 20 minutes, remove it from the oven and sprinkle on the prepared topping. Return the dish to the oven and continue baking until the top is golden, about another 30 minutes. Serve hot, warm or at room temperature. Delicious with vanilla ice cream. Serves 10 to 12 or more.
     
    Peach Cobbler
    4 cups peeled and sliced ripe peaches
    2/3 cup, plus 3 tablespoons granulated sugar
    1 teaspoon grated lemon zest
    1 tablespoon fresh lemon juice
    1/4 teaspoon almond extract
    1-1/2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/3 cup vegetable shortening
    1 egg, lightly beaten
    1/4 cup milk
    1 cup heavy cream, chilled
    3 to 4 tablespoons peach brandy or peach cordial (optional; substitute sugar if desired)
     
    Butter 2-quart baking dish. Arrange peaches in dish. Sprinkle with 2/3 cup sugar, lemon zest and juice, and almond extract. Bake for 20 minutes in 400-degree oven.
    While peaches are baking, sift the flour, 1 tablespoon sugar, baking powder and salt together into bowl. Cut in shortening until mixture resembles cornmeal. Combine beaten egg and milk and mix into dry ingredients until just combined.
    After the peaches have baked for the 20 minutes, remove casserole of peaches from oven and quickly drop dough by large spoonfuls over surface. Sprinkle with remaining 2 tablespoons sugar. Return to oven for 15 to 20 minutes, until top is firm and golden brown.
    When ready to serve, whip cream to soft peaks and flavor with the peach brandy. Serve cobbler warm, topped with the whipped cream. Yields 4 to 6 servings.
     
    Apple-Blackberry Hazelnut Crisp
    1 pound apples, peeled, cored, and sliced
    1 pound blackberries
    1/2 cup sugar
    3 teaspoons vanilla extract
    1-1/2 teaspoons cinnamon
    1 teaspoon freshly ground nutmeg
    1/2 cup coarsely chopped raw hazelnuts
    3/4 cup flour
    3/4 cup packed dark brown sugar
    1/4 cup rolled oats
    1/4 teaspoon salt
    1/2 cup cold butter, cut in chunks
     
    Butter a 9-by-9-inch baking pan; set aside. Combine the sliced apples, berries, sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg. Spoon into the buttered baking pan.
    Combine the hazelnuts, flour, brown sugar, oats, salt and the remaining 2 teaspoons vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Cut in the butter. Spread the mixture over the apples and bake in a 350-degree oven until top is crisp and brown, and apples are tender, about 45 to 60 minutes. Yields 6 to 8 servings.
    — Adapted from: "Thyme and the River," by Sharon Van Loan and Patricia Lee.
     
    Fresh Blueberry Cobbler
    1/2 cup sugar
    1 tablespoon cornstarch
    4 cups fresh blueberries
    1 teaspoon lemon juice
    1 cup all-purpose Flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    3 tablespoons shortening
    1/2 cup milk
     
    Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Keep fruit mixture hot in oven while preparing biscuit topping.
    Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
    Bake in 400 degree oven until biscuit topping is golden brown. Serve warm and, if desired, with cream. Yields 6 servings.
    Variations:
    Fresh Cherry Cobbler: Substitute 4 cups pitted, fresh (or frozen and thawed), red, tart cherries for the blueberries; increase sugar in fruit mixture to 1-1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 teaspoon almond extract for the lemon juice.
    Fresh Peach Cobbler: Substitute 4 cups sliced fresh peaches (peeled) for the blueberries and add 1/4 teaspoon cinnamon to the sugar-cornstarch mixture.
    Fresh Plum Cobbler: Substitute 4 cups unpeeled sliced fresh plums for the blueberries; increase sugar in fruit mixture to 3/4 cup, cornstarch to 3 tablespoons and add 1/2 teaspoon cinnamon to the sugar-cornstarch mixture.
    — From: "Betty Crocker's Cookbook," by the editors of General Mills
     
    Apple Cobbler
    12 tablespoons butter
    3 cups tart apples, peeled and sliced
    3/4 teaspoon salt
    3/4 cup sugar
    1/2 cup milk
    1 egg
    1-1/2 cups flour
    2 teaspoons baking powder
     
    Melt 4 tablespoons of the butter and pour into 8-inch, square cake pan. Spread evenly and arrange apples over it. Mix 1/4 teaspoon salt and 1/4 cup sugar and sprinkle evenly over apples; set aside.
    Melt remaining 8 tablespoons butter in small pan. Remove from heat, add milk and egg, beat well. Mix flour, baking powder, remaining 1/2 cup of sugar and remaining 1/2 teaspoon salt in bowl. Stir in milk and egg mixture and beat until smooth. Pour over apples and bake in 375-degree oven for 30 minutes, or until toothpick comes out clean. Serve from pan in squares, fruit side up. Serve plain or with whipped cream or vanilla ice cream. Yields 6 servings.
    — From "Fanny Farmer Cookbook," edited by Marian Cunningham
     
    Apple Crisp
    4 cups sliced, peeled, tart apples (about 4 medium)
    2/3 to 3/4 cup packed brown sugar
    1/2 cup all-purpose flour
    1/2 cup oats
    3/4 teaspoon cinnamon
    3/4 teaspoon nutmeg
    1/3 cup butter or margarine, softened
     
    Heat oven to 375 degrees. Grease 8-by-8-inch square pan. Place apple slices in pan. Mix remaining ingredients thoroughly and sprinkle over apples. Bake in 375-degree oven for 30 minutes or until topping is golden brown and apples are tender. Serve warm with light cream or ice cream. Yields 6 servings.
    — From: "Betty Crocker's Cookbook," by the editors of General Mills
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