OLD FASHIONED APPLE COBBLER WITH PIE CRUST RECIPES

Steps:

• Heat oven to 350°F.
• Place sliced apples into ungreased 13x9-inch baking dish.
• Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.
• Combine flour, 3/4 cup sugar, eggs, baking powder, 1 teaspoon cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.
• Serve warm or at room temperature with vanilla ice cream, if desired.

Steps:

• Butter Crust Instructions:
• Mix all dry ingredients with butter and shortening until it looks like sand, add the water.
• If it seems crumbly add 1 tablespoon of water more.
• Cherry Berry Filling:
• 3 cups cherries pitted canned or fresh
• 1 cup red raspberries fresh or frozen
• 1 cup blackberries or blueberries fresh or frozen
• 4 tablespoons cornstarch
• Around 1 cup of liquid, you can use apple juice or water
• 1 cup of sugar
• pinch of cinnamon or more to taste I use around 1/4 teaspoon
• Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so.
• Remove from heat. Add the cornstarch mixed with water, add sugar into hot cherries and mix.
• Return to stovetop until thickened stir often add more liquid if too thick as it will thicken more while baking. It should be thinner than a pudding would be.
• Fold in the berries.
• Stir in a pinch of cinnamon.
• Peach Buttery Pie Crust Cobbler
• 4 tablespoons butter
• 1/2 cup sugar
• 1/2 cup water
• 1/4 teaspoon cinnamon
• 3 tablespoons of flour
• Pinch salt
• 10 fresh peaches, peeled, pitted, and cut into thick slices (you can also use thawed frozen peaches)
• In a small saucepan dissolve the sugar in melted butter, adding the water, flour, peaches, and cinnamon and simmer for 5 minutes
• Assembly:
• Roll the bottom crust to fit a 9- inch deep dish pie plate or`12 x 6 casserole dish.
• Pour the desired filling into the crust.
• Roll out top, using a fluted pastry cutter or knife cut strips for the top for weaving the lattice crust.
• Brush the top of the crust lattice crust with a mixture of heavy cream or milk, melted butter then sprinkle with granulated sugar on top.
• Bake at 375 degrees in a preheated oven for around 35 to 45 minutes, or until the top is very browned and the juice is bubbling.