jab@uokvax.UUCP (07/22/84)
#N:uokvax:7200018:000:853 uokvax!jab Jul 15 23:06:00 1984 I'm sure that this won't impress a lot of you old professionals, but it's something that I, as a lazy cook, have come to enjoy. Lazy Cobbler: Take 3 cups of your favorite fresh fruit (blueberries, cherries, apples with some cinnamon and a pinch of nutmeg, etc) and combine (in a big bowl) with 3 tablespoons corn starch and 1/2 cup honey, in that order. Take a pie crust (1.5 cups flour, .5 cup Crisco, little salt and baking powder, 4-5 tablespoons water, mix and roll) and cut into strips. Layer the dough and the filling, starting with dough and ending with filling. Back at 400 for around a half an hour, maybe a little less. This follows the standard fruit+sweetener+thinkener recipe (sorta) for pie filling, and is really very easy. It's the kinda thing that you make when you HAVE to do all that laundry. Jeff Bowles Lisle, IL
mauney@ncsu.UUCP (Jon Mauney) (07/24/84)
Another good topping for cobbler, easier to make than pie crust:
3/4 Cup flour
1/2 Stick (1/4 Cup, 1/8 pound) butter
1/4 Cup brown sugar
2/3 Cup oatmeal
cinnamon to taste
Cut the butter into the flour with a pastry blender, as for pie crust.
Mix in the sugar, cinnamon and oats until thoroughly combined. Spread
over sweetened fruit. Bake at 350 for about 35 minutes.
This recipe is sufficient to cover an 8*8 pan. See the previous
"Lazy Man's Cobbler" note for the filling (or just try something -- it's
hard to go wrong).
This topping does not hold together like a cobbler crust, so you should
call the result "X Crumble" instead of "X Cobbler". It is delicious and
ridiculously easy. I adapted the recipe from a "Black Raspberry Crumble"
that appeared in Gourmet magazine a while back. I made this with peaches
for guests over the weekend and was nearly stampeded when I took it out
of the oven.
Share and Enjoy.
--
_Doctor_ Jon Mauney, mcnc!ncsu!mauney
\__Mu__/ North Carolina State University