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CREEPING CRUST COBBLER Recipe

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This recipe for CREEPING CRUST COBBLER is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter or margarine
1 c. flour
1 c. sugar
1 t. baking powder
1/4 t. salt
1/2 c. milk
2-4 c. fruit: blackberries, raspberries, apricots, peaches, etc. (I use 4 c. for fresh fruit like peaches that will cook down.)
2/3 to 1 c. sugar. (Less for canned fruit.)
Directions:
Directions:
Melt butter or margarine in 10", deep, baking dish. Mix flour, sugar, baking powder and salt. Add milk and mix. Spoon over melted butter or margarine. Heat fruit with sugar. (This is important!) Pour over dough.
Bake at 350º about 30 minutes until crust is golden brown.
Check to make sure the dough is cooked through under the crust. Crust will rise to the top of the pie.
Serve with ice cream.
Personal Notes:
Personal Notes:
Kathy is the wife of Rev. George Randle who served Chandler UMC from 1966 to 1978.

 

 

 

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