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
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
MsgID: 018158
Shared by: Betsy at Recipelink.com
In reply to: ISO: BHG Cookbook Peach Cobbler question
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: BHG Cookbook Peach Cobbler question
Board: Vintage Recipes at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Peach Cobbler from Better Homes & Gardens Mag. (50's or 60's |
Vivian Davidson | |
2 | Recipe: Better Homes and Garden Cherry Cobbler with Variations (not 1960's version) |
Halyna -- NY | |
3 | ISO: BHG Cookbook Peach Cobbler question |
Mary Grad | |
4 | Recipe: Fruit Cobbler (Better Homes and Gardens Cookbook, 1976) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Honey-Kissed Pears (using canned pears, serves 2)
- Melon Balls in Rum Syrup
- Apple Raisin Crunch (using oats and orange juice)
- Blackberry Dumplings (baked - using pie crust)
- German Apple Kuchen
- Cherry Crisp (using cherry pie filling and oats)
- Apple Oat Crisp (with cinnamon and raisins)
- Georgia Peach Shortcake (1970's)
- Blueberry Petal Shortcake (refrigerated cinnamon rolls)
- Fruit Pizza with Lemon Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute