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MARANTHA!! Even so, come LORD JESUS!!!
To make Mulberry Cobbler, use the blueberry recipe. Turns out EXCELLENT!! I substituted butter for the Crisco and deleted the lemon peel because I didn't have any. Absolutely DELICIOUS!!!! The crust on this is MUCH better than any I have ever had before.
SEASONAL FRUIT COBBLER
Makes 8 Servings
Apple
5 cups sliced, peeled cooking apples (about 1-2/3 pounds or 5 medium)
1 cup sugar
1/3 cup water or apple juice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Blueberry
4 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 tablespoon grated lemon peel
Cherry
4 cups pitted fresh or thawed frozen dry pack red tart cherries
1/4 teaspoon cinnamon
1 -1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon almond extract
Peach
4 cups sliced peaches or 1 bag (20 ounces) thawed frozen dry pack peach slices
1/2 cup sugar
1/3 cup water
1 tablespoon cornstarch
1/4 tablespoon cinnamon
Dash of nutmeg
Biscuit Topping
1 cup all-purpose flour
2 tablespoons sugar
1 -1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Select fruit recipe. Heat oven to 400ºF. Combine fruit ingredients in large saucepan. Cook and stir on medium heat until mixture comes to a boil and thickens. Stir and simmer 1 minute. Pour into 8-inch square glass baking dish or 2-quart baking dish. Place in oven.
For biscuit topping, combine flour, sugar, baking powder and salt. Cut in Crisco until coarse crumbs form. Combine egg, milk and vanilla. Add all at once to flour mixture. Stir just until moistened. Remove baking dish from oven.
Drop biscuit mixture in 8 mounds on top of hot fruit. Bake at 400ºF for 20 minutes or until golden brown. Serve warm with cream or ice cream, if desired.
SEASONAL FRUIT COBBLER
Makes 8 Servings
Apple
5 cups sliced, peeled cooking apples (about 1-2/3 pounds or 5 medium)
1 cup sugar
1/3 cup water or apple juice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Blueberry
4 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 tablespoon grated lemon peel
Cherry
4 cups pitted fresh or thawed frozen dry pack red tart cherries
1/4 teaspoon cinnamon
1 -1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon almond extract
Peach
4 cups sliced peaches or 1 bag (20 ounces) thawed frozen dry pack peach slices
1/2 cup sugar
1/3 cup water
1 tablespoon cornstarch
1/4 tablespoon cinnamon
Dash of nutmeg
Biscuit Topping
1 cup all-purpose flour
2 tablespoons sugar
1 -1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Select fruit recipe. Heat oven to 400ºF. Combine fruit ingredients in large saucepan. Cook and stir on medium heat until mixture comes to a boil and thickens. Stir and simmer 1 minute. Pour into 8-inch square glass baking dish or 2-quart baking dish. Place in oven.
For biscuit topping, combine flour, sugar, baking powder and salt. Cut in Crisco until coarse crumbs form. Combine egg, milk and vanilla. Add all at once to flour mixture. Stir just until moistened. Remove baking dish from oven.
Drop biscuit mixture in 8 mounds on top of hot fruit. Bake at 400ºF for 20 minutes or until golden brown. Serve warm with cream or ice cream, if desired.
