FRUIT COBBLER

FOR THE BISCUIT TOPPER:
1 cup sifted all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
Fruit Filling (select one, recipes follow)
cream or ice cream (for serving, optional)

TO PREPARE THE BISCUIT DOUGH:
Sift together flour, sugar, baking powder, and salt. Cut in butter till mixture resembles coarse crumbs. Combine milk and egg. Add to dry mixture; stir just to moisten.

TO MAKE THE COBBLER:
Prepare Cherry, Peach, Apple, or Rhubarb filling. Pour filling into 8 1/4 x 1 3/4-inch round baking dish. Immediately spoon on biscuit topper in 6 mounds.

Bake at 400 degrees F for 20 to 25 minutes. Serve warm with cream or ice cream.

FRUIT FILLINGS:

CHERRY FILLING

1 (18-ounce can pitted tart red cherries (water pack) with juice
1/2 cup sugar
1 tablespoon quick-cooking tapioca
a few drops red food coloring
1 tablespoon butter or margarine

Combine all ingredients except butter in a saucepan. Let stand 5 minutes. Cook and stir till slightly thickened and bubbly, about 5 minutes. Stir in butter or margarine.

PEACH FILLING

1/2 cup brown sugar
1/2 cup water
1 1/2 tablespoons cornstarch
1/4 teaspoon ground mace
4 cups sliced peaches
1 tablespoon lemon juice
1 tablespoon butter

Combine brown sugar, water, cornstarch and mace in saucepan. Cook and stir till thickened. Add peaches, lemon juice, and butter. Cook till peaches are hot, about 5 minutes.

APPLE FILLING

1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups sliced pared apples.

Combine sugar, flour, cinnamon, and nutmeg. Toss with apples. Cook and stir over medium heat till almost tender, about 7 minutes.

RHUBARB FILLING

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
4 cups 1-inch slices rhubarb

Combine all ingredients. Bring to boil. Cook and stir 1 minute.

Makes 6 servings
Source: Better Homes and Gardens Cookbook, 1976

Hi Mary,

I don't know which year/version your BH&G Cookbook is so it may be different, but this recipe from my 1976 cookbook calls for 1/2 cup water in the peach filling and the BH&G Cobbler recipe previously posted by Halyna uses 1/4 cup water. If these don't help, please feel free to leave the date of your cookbook.

Happy Baking!

Betsy