FRUIT COBBLERS
Prepare fruit filling.
Pour filling into 8"x8"x1-3/4" baking dish.
Immediately spoon on biscuit topper in 6 mounds.
Bake at 400F for 20 to 25 minutes.
Serve warm with whipped cream or ice cream.
APPLE:
1 cup sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
6 cup sliced pared apple
Combine sugar, flour, cinnamon and nutmeg.
Toss with apples.
Cook and stir over medium heat till almost tender, about 7 minutes.
CHERRY:
1-1/4 lb can pitted tart red cherries
(water pack) with juice
1/2 cup sugar
1 tbsp quick cooking tapioca
3 drops red food coloring
1 tbsp margarine/butter
Combine cherries, sugar, tapioca and coloring in a saucepan.
Let stand 5 minutes.
Cook and stir till slightly thickened and bubbly, about 5 minutes.
Stir in margarine/butter.
PEACH:
1-1/2 tbsp cornstarch
1/4 tsp ground mace
1/2 cup brown sugar
1/2 cup water
4 cup sliced peaches
1 tbsp lemon juice
1 tbsp margarine/butter
Combine cornstarch, mace, sugar and water in saucepan.
Cook and stir till thickened.
Add peaches, lemon juice and margarine/butter.
Cook till peaches are hot, about 5 minutes.
RHUBARB:
1 cup sugar
1 tbsp water
2 tbsp cornstarch
1 tbsp margarine/butter
1/4 tsp ground cinnamon
4 cups 1" slices rhubarb
Combine all ingredients in pan.
Bring to boil.
Cook and stir 1 minute.
BISCUIT TOPPER:
1 cup all purpose flour
2 tbsp sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup margarine/butter
1/4 cup milk
1 egg, beaten
MIX #1:
Combine flour, sugar, baking powder and salt.
Cut in margarine/butter till mixture resembles coarse crumbs.
Combine milk and egg.
Add to dry mixture and stir just to moisten.
MIX #2:
Cream margarine and sugar together, add egg, cream.
Combine flour, baking powder and salt.
Add alternately with milk to creamed mixture.