Fruit Cobbler

Here is a easy recipe for cobbler...


Fruit cobbler
Mrs. James D. Vesson

1 cup sugar ( if canned fruit is sweet, use only 1/4 cup)
4 Tablespoon flour
1/2 teaspoon cinnamon
2 cups canned fruit
3/4 cup juice form fruit
1 can biscuits

Mix sugar, flour and cinnamon.Blend with fruit and juice. Pour into greased casserole. Put biscuits on top of fruit. Preheat oven to 400 degrees. Bake 25 to 30 minutes . Serve hot. Serves 4.

Deep Dish Pie

This recipe calls for any pie filling, use whatever.....and is the last recipe from 1967 Silver Spoon Cookbook from the Kansan.

Deep Dish Pie
Mrs, R. E. Rice

1/2 stick margarine
3/4 cup sugar
3/4 cup flour
3/4 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1 can prepared pie filing mix , any flavor

Melt margarine in baking dish. Mix sugar, flour, salt and baking powder. Add milk. Batter will be thin. Pour batter on margarine in baking dish. DO NOT STIR. Spoon pie filling on top. Try to distribute evenly, but do not spread. Bake 40 minutes at 350 degrees.

Casserole Fruit Cobbler

Nothing says summer time then fruit cobbler....

Casserole Fruit cobbler

2 Tablespoon margarine
1 can prepared pie mix
1 cup sugar
1 cup flour
1 cup milk
1 teaspoon baking powder

Heat butter in oven in deep casserole. Heat prepared pie mix in another pan, just to simmer stage. Mix together sugar, flour, milk and baking powder. Remove casserole from oven. Pour batter in center. DO NOT STIR. Pour hot fruit mix into center of batter. DO NOT STIR. Put back in oven and bake until batter tests done.

one bowl cobbler

What is better then a home made cobbler, I from the frozen section at the store, I think not. Here is a easy recipe for a cobbler and it only requires one bowl.

One-Bowl Cobbler
Mrs. Marcia Maloney

1 cup flour
1 cup sugar
1teaspoon baking powder
1/8 teaspoon salt
1 egg, unbeaten
2 medium cans tart red cherries, well drained

Mix flour, sugar, baking powder, salt and egg into crumbs. Sprinkle over fruit dotted with butter. Bake until lightly browned at 350 degrees. Serve warm with or without cream.

Legal Rhubarb Cobbler

This recipe is from 1967. I have tried this recipe.



Legal Rhubarb Cobbler
Mrs. Marilyn Merrick

6 cup rhubarb, cut in 2-inch pieces ( I used frozen)
1 1/2 cups sugar
1/4 cup flour ,sifted
1 1/4 teaspoon cinnamon
1/4 cup water ( I omitted this)
1 cup package biscuit muix ( I did add another cup )
1 Tablespoon sugar
1/4 teaspoon cinnamon
1 Tablespoon margarine
1/2 cup milk

Mix rhubarb with 1 1/2 cups sugar, flour, 1 1/4 teaspoon cinnamon. Turn into greased 12 x 8 x 2-inch baking dish. Add water. Combine biscuit mix, 1 Tablespoon sugar, 1/4 teaspoon cinnamon, butter and milk. Mix until dough is soft. Roll out on floured board. Cut into 1/2-inch strips. Lay 3 strips lenthwise of dish on top of rhubarb, then 4 crosswise. Bake 30 minutes at 425 degrees; then cover with foil and bake 10 minutes longer. Serve with ice cream.



* the other cup of bisquick needed to added because dough was a little wet.