9-28-99 Crisps and Cobblers (plus off-topic recipes)

Deana,CA (10:22:45) : Los Rios Apple Crisp
From Los Rios Bakery and Apple farm is Oak Glen.

This is perfect for a homey dessert on a cool fall night!

8 cups peeled, cored & thinly sliced Granny Smith Apples ( about 2 1/2 lbs.
1/2 cup sugar
3/4 cup + 2 tbsp flour
2 tsp ground cinnamon
1 cup regular rolled oats
3/4 cup brown sugar
1/2 cup butter cut into 1/2" chunks
3/4 cup chopped pecans
Vanilla Ice Cream

In a 9" square baking dish, Mix apples with sugar, 2 Tbsp flour, & cinnamon.
In a bowl, combine oats, brown sugar, butter, & 3/4 C flour. Rub with fingers until butter pieces are no longer distinguishable. Stir in chopped nuts. Sprinkle evenly over apples.
Bake at 350 degrees F until apples are tender. If topping browns first, drape with foil. Spoon in bowls and top with vanilla ice Cream.

Kellywa (09:58:42) : Here is a recipe I found on the web.

Sweet Potato Cobbler

Sweet Potatoes *Note:1
1 cup Sugar
Pinch salt
2 tsp Cinnamon
Water *Note:2
Butter or margarine

*Note:1 Enough to fill 9x12-inch baking dish.

*Note:2 Enough to almost cover potatoes.

Peel sweet potatoes and cut in 1/2-inch slices to loosely fill baking dish. Mix sugar, salt and cinnamon and spread over sweet potatoes. Almost cover potatoes with water. Add thin slices of butter to dot top of sweet potatoes. Cover with a good vented pie crust. You can moisten top of crust with milk and sprinkle with sugar if you desire. Bake in 350-degree oven until potatoes are tender and crust is golden brown. Serve with cream or (fat saving) sweet milk.

Gina,.Fla (08:48:18) : Apple Crisp

3 med. apples, peeled, sliced or cut into quarters
3/4 cup packed brown sugar
1/2 cup flour
3/4 cup quick-cooking oats
1/2 cup butter, softened
1 tsp cinnamon
1/8 tsp ground nutmeg

Arrange apples in a greased 8x8 inch baking pan. Combine the brown sugar, flour, oats, butter and cinnamon and nutmeg in a bowl. Mix by hand til crumbly. Bake 350 for 35 mts.

Serve with 'nilla ice-cream, ummmm.

Judy/AZ (06:31:17) :
PEACH-STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST

The topping spreads as it bakes, forming a crisp cookie-like layer.

For fruit
1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
12 ounces strawberries (about 3 cups), hulled
1/3 cup sugar
1 tablespoon cornstarch

For topping
1/2 cup all purpose flour
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar
1 large egg yolk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract

Vanilla ice cream

Make fruit:
Preheat oven to 375°F.

Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.

Make topping:
Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

Serves 6.

Bon Appétit
July 1999

Judy/AZ (06:31:17) : BLUEBERRY COBBLER

1 1/2 cup flour
1/2 teaspoon salt
5 tablespoons frozen butter, cubed
1/4 cup frozen shortening, cut into large chunks
5 tablespoons ice water
4 cups blueberries
4 tablespoons butter, diced
2 cups sugar

Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.

In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.

Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.

Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.

Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.

Serve with warm vanilla ice cream
Yield: 1 cobbler

Dawn.NY (12:40:54) : Apricot Crisp

8 tbsp Unsalted butter, cut in small pcs
4 cups Pitted apricot halves
Juice of 1 lemon
5 Tbsp granulated sugar, more/less to taste
1 cup All-purpose flour
1 cup Light brown sugar, packed
Pinch Salt
1 tsp Ground cinnamon
Whipped cream or vanilla ice cream

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream or ice cream.

Makes 4 to 6 servings.

Dawn.NY (12:34:21) : Blackberry Cobbler

2 tbsp Cornstarch
1 tbsp Lemon juice
1 cup Flour
1/2 tsp Salt
Vanilla ice cream
1 1/2 cups Sugar
4 cup Blackberries, cleaned
1 tsp Baking powder
6 tbsp Unsalted butter, cold, cut i

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly.

Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until
it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring.

Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.

Dawn.NY (12:31:59) : Easy Cherry Cobbler

1/4 cup Butter
1/2 cup Sugar
2/3 cup Milk
1 cup Flour
2 tsp Baking powder
13 oz Tart cherries (canned) - can use fresh
2 Tbsp Sugar (to sweeten and thicken; use less or more if desired)

Preheat oven to 350 degrees F. Drain cherries, saving liquid.

Cream butter and sugar together. Alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. Bake 45-50 minutes.

The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding-like. Serve warm topped with cream, milk or ice cream. If any is left, it's good cold, too.

Dawn.NY (10:34:12) : New York State Apple Crisp

-------For Filling--------
6 Cortland (or other tart) apples
1/2 cup Sugar
2 Tbsp Flour
-------For Topping-------
1/2 cup Rolled oats
1/2 cup Flour
1/3 cup Melted butter
1/3 cup Brown sugar
1 tsp Cinnamon

For filling: Butter a 9 x 13 baking dish. Peel and core 6 apples. Cut into thin slices. Place in a
baking dish. Sprinkle 1/2 cup sugar and 2 tablespoons flour over the apples.

For Topping: Combine the topping ingredients until crumbly. Sprinkle topping evenly over filling. Bake about 35-40 minutes until the fruit is soft and bubbly and the topping is brown. Serve warm.

Dawn.NY (10:30:50) : Peach and Raspberry Cobbler

4 cups Peaches; pitted and sliced
2 cups Raspberries
2 tbsp Lemon juice
1/4 cup Granulated sugar
2 tbsp All purpose flour
1/4 tsp Cinnamon

------------------------------BISCUIT TOPPING------------------------------
1 1/2 cups All purpose flour
1/3 cup Granulated sugar
1 tsp Baking powder
1/2 tbsp Baking soda
1 pinch Salt
3 tbsp Butter; cubed
2/3 cup Buttermilk
1/2 tsp Vanilla

In bowl, toss together peaches, raspberries and lemon juice. Biscuit Topping: In bowl stir together flour, 1/4 cup of the sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Pour in buttermilk and vanilla; stir with fork until soft dough forms. Turn out on to floured surface; pat to 1/2-inch thickness. Using round cookie cutter, cut into rounds, rerolling scraps once. Arrange over fruit. Sprinkle with sugar Bake in 375 F oven for about 35 minutes or until bubbly and biscuits are golden on top and firm underneath.

Dawn.NY (10:27:33) : Apple-Nut Squares

3 Eggs
1 3/4 cups Sugar
1 cup Vegetable oil
2 cups Flour
1 tsp Baking soda
1 tsp Cinnamon
1/4 ts Salt
5 Granny Smith/tart apples
1 cup Chopped pecans or walnuts

Blend together egg, sugar and oil. Stir into egg mixture the flour, baking soda, cinnamon and salt. Fold in apples and nuts. Pour into a lightly greased 9x13 baking dish, and arrange several whole nuts on top. Bake at 350-degrees for about an hour or until golden brown.

OFF TOPIC

Debbie.D.,.AL (10:15:40) : PISTACHIO COOKIES

1 cup oil
1 egg
1 box pistachio instant pudding mix
1 box white cake mix
1 cup chopped pecans

Combine all ingredients in a bowl and mix with a fork. Roll in small bowls and flatten with a fork. Bake at 325 degrees for 6-10 minutes.

MED/TN (07:32:09) : As requested: CARAMEL PIE

l 1/4 cups sugar
1 tablespoon cornstarch
1 1/2 cups milk (I use evap.)
3 eggs, separated
2 tablespoons flour
2 tablespoons melted butter
Dash of salt
l baked pie shell

Caramelize 1/4 cup sugar in heavy skillet. Do not stir. While the sugar is carmelizing, combine sugar, flour and cornstarch with butter and milk. Blend in egg yolks. Cook over low heat until thick. Add hot carmel sugar to custard. Stir until smooth and continue cooking until thick and creamy. Pour into prebaked pie shell. Top with meringue made with 3 egg whites and 6 tablespoons sugar. Brown in 300 degree oven.

MED/TN (07:32:09) : As requested: BUTTERSCOTCH PIE

l cup firmly packed light brown sugar
1/4 cup cornstarch
4 eggs separated
2 cups milk
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 baked (9-in) pastry shell
Pinch of cream of tartar
1/4 cup sugar

Combine brown sugar and cornstarch in top of double boiler; mix well. Add milk and butter, mixing well. Add some warmed mixture gradually to egg yolks to temper. Add egg yolks to mixture. Cook over boiling wter stirring constantly until thickened. Remove from heat; stir in vanilla. Pour into baked pastry shell. Top with meringue made from the reserved egg whites, 1/4 cup sugar (added gradually) and pinch of tartar. Bake at 325 until golden brown.