Ingredients:
PASTRY:
6 teaspoons butter
225 g (8 oz) all-purpose flour
baking powder
70 g (2 1/2 oz) sugar
pinch of salt
130 ml(4 1/2 fl oz) buttermilk

FILLING:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preparation:

1. PASTRY: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

 

2. FILLING: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to boiling. Cook and stir 1 minute.

 

3. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling.

 

4. Bake for 20 to 25 minutes on 190 C (375 F).

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Filling:
3-4 apples, sliced
1 tsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. lemon zest

Topping
175 g (6 oz) all-purpose flour
100 g (3.5 oz) sugar
100 g (3.5 oz) vegan margarine
a pinch of salt

Cobbler:

1. Mix apples with sugar, cinnamon, cloves and lemon zest.

 

2. Topping: In a large bowl, combine flour, margarine, sugar and salt until mixture resembles coarse crumbs. Put crumbs on top of the fruit.

 

3. Bake at 350 F (175 C) for 35-40 minutes or until golden brown.

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Ingredients:
TOPPING:
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
3 Tbs margarine
1/2 cup milk

FILLING:
4 cup sour cherries, pitted
2 Tbs cornstarch
3/4 to 1 cup cherry juice
1 cup sugar
2 Tbs fresh lemon juice
1 tsp ground cinnamon
1/2 tsp almond extract (optional)

Preparation:

1. TOPPING : In a large bowl, combine flour, baking power, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk.

 

2. FILLING: Mix sugar, cornstarch, and cherry juice. Cook until slightly thickened. Remove from heat and add cherries, lemon juice, cinnamon and almond extract.

 

3. To assemble cobbler, pour hot filling into a baking dish. Immediately spoon biscuit topping on top of hot filling.

 

4. Bake for 20 to 25 minutes on 190 C (375 F) or until filling is bubbly and topping is golden. Serve warm.

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Preparation:

1. Preheat oven to 375 F (190 K).

 

2. Combine peaches and 1 cup sugar.

 

3. Mix together milk, 1 cup sugar, butter and bisquick. Add mixture to baking pan, pour fruit onto the mixture.

 

4. Bake for 45-60 minutes. Serve with vanilla ice cream.

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Filling:
5 cups strawberries, quartered
2/3 cup sugar
3 Tbs flour
1 Tbs lemon juice
1 tsp vanilla extract

Pastry:
4 oz butter, chilled
8 oz (225 g) self-rising flour
2 1/2 oz (70 g) sugar
a pinch of salt
4 1/2 fl oz (130 millilitres) buttermilk
A little sugar, for dusting

Preparation:

1. Filling: In large bowl, combine all filling ingredients. Spoon strawberry mixture into a greased baking dish.

 

2. Pastry: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sugar, salt and buttermilk until mixture forms a ball. Shape the dough into balls and place randomly over fruit.

 

3. Bake at 375 F (190 C) for 30 minutes or until golden brown.

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serves 8

Filling:
4-5 cups peeled and sliced peaches
1 cup sugar
2 Tbs flour
1/4 ts salt
1/4 ts nutmeg
1/4 ts cinnamon
2 tablespoons butter or margarine, cut into small pieces

In large bowl, combine all filling except butter. Spoon mixture into pastry; place pieces of butter over top.

Pastry:
1 cup cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water

Cobbler:

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

 

2. Roll out dough on floured surface. Prepare 4 pastry shells to fit a deep sided baking dish.

 

3. Bake 2 of the shells until golden brown. Cool.

 

4. Place 1 unbaked shell in bottom of dish. Add layer of peach filling.
   Place a baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish.

 

5. Bake at 350 F (175 C) for 45 minutes or until golden brown.

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Preparation:

1. Preheat oven to 400 degrees.

 

2. Combine water, sugar, cornstarch, cinnamon and blackberries. Bring to boil. Cook for 2 minutes. Pour into casserol dish and cover with topping.

 

3. TOPPING: mix bisquick, sugar, butter and milk.

 

4. Bake until golden, about 25 to 30 minutes.

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Ingredients:
3 cups fruit pie filling (apple, cherry, peach)
1 c. homemade bisquick mix
1/4 c. milk
1/4 c. sugar
2 tbsp. butter, melted

1. Heat pie filling to boiling in 1 quart saucepan. Pour into casserole.

 

2. Mix homemade bisquick, milk, sugar and butter until well blended. Drop by spoonfuls on top of fruit.

 

3. Bake at 350 F (175 C) for 30 minutes or until golden brown.

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Filling:
1 c. sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 cup water
5 c. apples, sliced
2 tsp. butter
1/2 tsp. grated lemon peel

Topping
1 c. homemade bisquick mix
1/4 c. milk
1/4 c. sugar
2 tbsp. butter, melted

Cobbler:

1. FILLING: Blend sugar, cornstarch, cinnamon, allspice, nutmeg and water in sauce pan. Bring to a boil, stirring constantly. Remove from heat, add apples, butter and lemon peel. Pour into a shallow baking dish.

 

2. TOPPING: Mix homemade bisquick mix, milk, sugar and butter until well blended. Drop by spoonfuls on top of apples.

 

3. Bake at 350 F (175 C) for 35-40 minutes or until golden brown.

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