My sister Susan gave me
this quick and easy fruit cobbler years many ago. I made a couple
of changes to the original recipe by reducing the amount of butter
from 1/2 cup to 1/4 cup, and the option of using less sugar with
the fruit dependent on personal taste and the sweetness of the
fruit used. The dessert gets its name from the fact that the
dough for the crust starts on the bottom and 'creeps' up around
the fruit as it bakes. (Cobbler in photo is made with huckleberries.)
Creeping
Crust Cobbler
- Crust:
- 1/4 cup butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup 2% milk
-
- Fruit Filling:
- 2 cups fresh, frozen (thawed),
or canned (drained) fruit such as blackberries
- 3/4 to 1 cup granulated
sugar, as desired
-
- Vanilla ice cream or sweetened
whipped cream for accompaniment (optional)
- Preheat oven to 350°F
(175°C).
- For Crust: Melt butter
in a 9-inch deep-dish pie plate or a 8x8x2-inch baking
dish in the oven. Remove and
set aside.
- In a small bowl mix together
the flour, sugar and baking powder,
add the milk and mix well. Spoon mixture over the melted butter in pie plate; set aside.
- For Fruit Filling: Bring
the fruit and desired amount of sugar in a small saucepan to
a boil and remove from
heat. Spoon hot fruit filling over the dough mixture.
- Bake for 30 to 35 minutes,
or until crust is golden brown.
- Serve topped with a scoop
of vanilla ice cream or a dollop of sweetened whipped cream,
if desired.
Makes 8 servings.
Nutritional Information
Per Serving (1/8 of recipe; without accompaniments): 300.5 calories;
18% calories from fat; 6.4g total fat; 16.5mg cholesterol; 108.7mg
sodium; 100.6mg potassium; 60.0g carbohydrates; 2.3g fiber; 46.3g
sugar; 57.7g net carbs; 2.7g protein.
Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.
