Seasonal Fruit Cobbler
INGREDIENTS:
- Crisco® Original No-Stick Cooking Spray
- APPLE
- 1 cup sugar
- 2 tablespoons Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 5 cups sliced, peeled cooking apples
- 1/3 cup water
- OR 1/3 cup apple juice
- 2 tablespoons butter
- BLUEBERRY
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 4 cups blueberries
- 1 teaspoon lemon juice
- 1 tablespoon grated lemon peel
- CHERRY
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 4 cups pitted fresh red tart cherries
- OR 4 cups frozen dry pack red tart cherries, thawed
- 1/4 teaspoon almond extract
- PEACH
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- Dash of ground nutmeg
- 4 cups sliced fresh peaches
- OR 20 ounces frozen dry pack peach slices, thawed
- 1/3 cup water
- 1/4 teaspoon almond extract
- BISCUIT TOPPING
- 1 cup Pillsbury BEST® All Purpose Flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup Crisco® Butter Shortening
- OR 1/4 stick Crisco® Butter Shortening Sticks
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
PREPARATION DIRECTIONS:
1. HEAT oven to 400°F. Coat 8 x 8-inch baking dish lightly with no-stick cooking spray.
2. COMBINE dry ingredients for filling (sugar, cornstarch or flour, spices) in medium saucepan. Stir in prepared fruit. Add water and butter, if any. Cook over medium-high heat until mixture comes to a boil, stirring occasionally. Remove from heat. Stir in flavoring (almond, lemon juice, lemon peel), if any. Pour into prepared baking dish. Place in oven to keep warm while preparing topping.
3. MIX flour, sugar, baking powder and salt in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Combine milk and vanilla. Pour over flour mixture, stirring just until moistened. Remove baking dish from oven. Drop biscuit mixture in 9 mounds on top of hot fruit.
4. BAKE 20 minutes or until golden brown. Serve warm with ice cream or whipped cream.
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