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LOCATION: Recipes >> Pies >> Fruit Cobbler 12

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Cobblers

4 cups fresh or frozen unsweetened pitted tart red cherries
3/4 cup granulated sugar
1 Tbsp quick cooking tapioca
1 Tbsp unsalted butter
1 cup all-purpose flour
2 Tbsp granulated sugar
1 1/2 tsp. baking powder
1/4 cup butter
1 slightly beaten egg
1/4 cup milk

For cherry filling, in a medium saucepan, combine cherries, 3/4
cup sugar. tapioca and 1/3 cup water. Let stand 5 minutes, stirring
occasionally. Cook and stir until thickened and bubbly. Add 1 Tbsp
butter. Set aside; keep warm. Heat oven to 400:. For the biscuit
topper, thoroughly stir together the 1 cup flour, 2 Tbsp sugar,
baking powder and 1/4 tsp. salt. Cut in the 1/4 cup butter until
the mixture resembles coarse crumbs. Combine the egg and milk; add
all at once to dry ingredients, stirring to moisten. Turn hot fruit
filling into an 8x1 1/2" or 1 1/2 quart casserole. Immediately
spoon on biscuit topper in 8 mounds. Bake in the 400: oven about
20 minutes. Serve warm with cream or ice cream. 6 servings.

Peach Cobbler

Prepare cherry cobbler as above except omit the cherry filling. In
a medium saucepan combine 1/2 cup packed brown sugar, 4 tsp.
cornstarch and 1/4 tsp. ground nutmeg (I think I would use cinnamon).
Add 1/2 cup water, cook and stir until bubbly. Add 4 cups sliced,
fresh peaches, 1 Tbsp fresh lemon juice and 1 Tbsp butter. Heat
through. Continue as directed.

Apple Cobbler

Prepare as above, except omit cherry filling. In a large saucepan
combine 1 cup granulated sugar, 2 Tbsp all-purpose flour, 1/2 tsp.
ground cinnamon and 1/4 tsp. nutmeg. Gently stir in 6 cups sliced,
peeled apples. Cook and stir over medium heat until boiling. Cover
and cook about 5 minutes more or until apples are almost tender,
stirring occasionally. Stir in 1 Tbsp lemon juice. Continue as
directed.

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