Maries Magic Fruit Cobbler Recipes

FRUIT MAGIC COBBLER

Steps:

• Directions Step 1 Preheat oven to 350°F. Step 2 Select your favorite pie filling and spread into an ungreased 8" square pan. Step 3 Cut butter or margarine into cake mix until crumbly. Add chopped nuts (optional). Step 4 Sprinkle over top of pie filling. Bake 45 - 50 minutes.

MAMA'S FRUIT COBBLER

Steps:

• Mix first 4 ingredients together and set aside.
• Place drained fruit in a buttered 8x8 pan and top with bread strips.
• Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
• Bake at 350 degrees for 35-45 minutes or until golden brown.
• Great topped with ice cream or whipped cream on top.
• Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.

BLUE AGAVE FRUIT COBBLER

Steps:

• Preheat the oven to 350 degrees. Gently mix the fruit, agave nectar, lemon peel and corn starch until the corn starch has dissolved. Spoon this into a 9x13 inch baking dish.
• Mix together the flour, oats, wheat germ and salt. Cut in 5 tablespoons of the butter till the mixture resembles coarse crumbs. Stir in the agave syrup with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 tablespoons of butter.
• Bake for about 35 to 40 minutes. The streusel should be golden brown and the fruit bubbling and somewhat thickened.

PASSOVER FRUIT COBBLER

Steps:

• Preheat oven to 350°.
• For the topping: Mix together the first 5 ingredients with a whisk.
• Cut in butter with a pastry blender until it resembles coarse meal.
• Stir in orange juice.
• For filling: Combine apples and the rest of the filling ingredients; toss gently.
• Spray a 11x7-inch baking dish.
• Spread 1 1/2 cups of topping on the bottom of the dish to form a crust and then spoon filling over crust.
• Top evenly with remaining topping.
• Bake for 45 minutes until bubbling and light brown.
• Let it stand 10 minutes before serving.

MOM CANTEY'S FRUIT COBBLER

Steps:

• Directions for Filling:.
• Prepare fruit. Put prepared fruit into 8" x 8" baking dish. Combine sugar and cornstarch. Sprinkle over fruit.
• Directions for Crust:.
• In a medium bowl, mix butter and sugar. In a seperate small bowl, crack the egg into it and beat it slightly. Stir the egg into the butter and sugar mixture. Gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks. Bake at 325 degrees until light brown and the topping doesn't shake - usually 45-50 minutes. Test the same as you would a cake. Straw should come out clean. When doubled this recipe works well in a 9x13 baking dish. It will take 1 1/2 to 2 hours to bake. Test at 1 hour and 45 minutes.

CAJUN FRUIT COBBLER

Steps:

• Mix in a large bowl the melted margarine or butter, flour, sugar, milk, baking powder and salt.
• Mix all these ingredients and then pour the batter in a margarine greased 9x9 pan.
• Stir the fruit in the can well before use.
• Using a large tablespoon, add the fruit of choice by the spoon and drop method. Use the whole can.
• Bake 1 hour at 350 degrees.

MARIE'S MAGIC FRUIT COBBLER

Steps:

• Melt the butter in a 9"x15" pan.
• Mix the baking powder, milk, flour and sugar together.
• Pour on top of the melted butter, don't stir.
• Pour the fruit on top of the batter, don't stir.
• Bake at 350º F for 30 min or until light brown on top.