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Apricot Cobbler recipe is coming soon!!!
Showing posts with label Cobbler. Show all posts
Showing posts with label Cobbler. Show all posts
Boysenberry Cobbler
by Grandma Mallory
1 cube Butter
1 cup plus 4 tbsp Granulated Sugar; separated
1 cup All Purpose Flour
4 tsp Baking Powder
1 tsp Table Salt
¾ cup Milk
1/8 tsp Ground Cinnamon
½ tsp Lemon Juice
8 cups fresh Boysenberries
2 prepared Pie Crusts (pre-baked)
Melt butter into a 9”x13”x2” baking dish. In large bowl, combine and mix all dry ingredients. Add milk and lemon juice, and mix until well blended. Pour lemon mixture over melted butter in the baking dish. Next; evenly spread fresh boysenberries (include juice) on top of the batter, and sprinkle berries with 4 tbsp of sugar. Lay strips of dough across top of berries, in both directions, and seal ends with fingers moistened with Half & Half, or Heavy Cream (milk will do). Finally, sprinkle the top of the strips of dough with 1 tbsp sugar, and bake in a 350° oven for 30-35 minutes or until golden brown and berries are tender when pricked with sharp knife.
(Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)
1 cube Butter
1 cup plus 4 tbsp Granulated Sugar; separated
1 cup All Purpose Flour
4 tsp Baking Powder
1 tsp Table Salt
¾ cup Milk
1/8 tsp Ground Cinnamon
½ tsp Lemon Juice
8 cups fresh Boysenberries
2 prepared Pie Crusts (pre-baked)
Melt butter into a 9”x13”x2” baking dish. In large bowl, combine and mix all dry ingredients. Add milk and lemon juice, and mix until well blended. Pour lemon mixture over melted butter in the baking dish. Next; evenly spread fresh boysenberries (include juice) on top of the batter, and sprinkle berries with 4 tbsp of sugar. Lay strips of dough across top of berries, in both directions, and seal ends with fingers moistened with Half & Half, or Heavy Cream (milk will do). Finally, sprinkle the top of the strips of dough with 1 tbsp sugar, and bake in a 350° oven for 30-35 minutes or until golden brown and berries are tender when pricked with sharp knife.
(Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)
Apricot Cobbler
by Grandma Mallory
2 cups plus 1 tbsp Granulated Sugar, separated
4-5 fresh Apricots, cleaned and sliced
1 tbsp Lemon Juice
1 tbsp cold Water
1 tsp and a few dashes Ground Cinnamon; separated
1 tbsp Butter, melted
In large bowl, combine fruit with 2 cups sugar, cinnamon and water, and mix well. Pour mixture into prepared pie shell and sprinkle with lemon. Dot top of fruit mixture with small pats of Butter. Apply a top crust, rub it gently with fingers moistened with Half & Half, cut three small slits in the top of the crust, and sprinkle crust with combination of 1 tbsp sugar and 3 dashes of cinnamon. Place pie onto baking sheet and bake in a 415° oven for 20 minutes. Reduce temperature to 350° and bake an additional 1 hour. Top will be golden brown and apples will be tender when pricked with a sharp knife. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)
2 cups plus 1 tbsp Granulated Sugar, separated
4-5 fresh Apricots, cleaned and sliced
1 tbsp Lemon Juice
1 tbsp cold Water
1 tsp and a few dashes Ground Cinnamon; separated
1 tbsp Butter, melted
In large bowl, combine fruit with 2 cups sugar, cinnamon and water, and mix well. Pour mixture into prepared pie shell and sprinkle with lemon. Dot top of fruit mixture with small pats of Butter. Apply a top crust, rub it gently with fingers moistened with Half & Half, cut three small slits in the top of the crust, and sprinkle crust with combination of 1 tbsp sugar and 3 dashes of cinnamon. Place pie onto baking sheet and bake in a 415° oven for 20 minutes. Reduce temperature to 350° and bake an additional 1 hour. Top will be golden brown and apples will be tender when pricked with a sharp knife. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)
Peach Cobbler
by Grandma Mallory
2 cups plus 1 tsp Granulated Sugar, divided
4-5 fresh Peaches; peeled, cored and sliced
2 tbsp Flour
1 tbsp Lemon Juice
1 tbsp Water
1 tsp plus ¼ tsp Cinnamon, divided
1 rounded tbsp Butter, softened
Combine fruit with 2 cups sugar, 2 tbsp flour, 1 tsp cinnamon. and 1 tbsp water. Mix fruit very gently, yet thoroughly with a 'wooden' spoon, and pour out into a deep pie dish lined with an uncooked pie crust. Immediately sprinkle the top of fruit mixture with lemon juice. Dot top of peaches evenly with butter. Set aside.
Prepare dough for separate crust, then roll out to about ½" on a lightly floured surface (I use my wooden cutting board for pie crust and cookies). With a very sharp knife, cut dough into ¾"-1" long strips. Begin by first laying strips down horizontally, about 1" apart. Then you can start weaving strips of dough in the opposite direction, over the first horizontal strip, then gently raise the second horizontal strip so that you will be able to lay the vertical strip under it. Repeat this pattern, only begin the second vertical strip of dough under the first horizontal strip, and over the second horizontal strip, and continue alternating under and over the strips, until the top of the cobbler resembles a basket.
Once the top is completely covered, lightly moisten finger-tips with Half and Half and gently wipe strips of dough until the entire top crust is slightly moist. Immediately sprinkle crust with a mixture of: 1 tsp sugar and ¼ tsp cinnamon, combined. Place cobbler in the center of a large cookie sheet and bake in a 415ยบ oven for 20 minutes, Reduce oven temp to 350°, and continue baking cobbler for one hour, until entire top crust is golden brown, and apples are done. Transfer pie to a wire rack to cool.
6-8 servings
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