Tutti Frutti Cobbler Pie Recipes

TUTTI FRUTTI COBBLER PIE

Steps:

• To make crust: Cut together flour and butter until crumbly, add sugar and water and quickly mix together into a dough. Roll the dough into a ball and wrap in clingfilm; place in the fridge for 30 minutes.
• Preheat oven to 200°C.
• Roll the dough out and line a 24 cm (9") pie dish.
• To make topping: cut together all ingredients until crumbly.
• Filling: Peel fruit if you prefer. Slice or cut into pieces. Sprinkle with lemon juice to prevent them from turning brown.
• Mix together cinnamon, ginger, sugar and dry breadcrumbs. Sprinkle some of the mixture on the dough.
• Layer fruit and spice mixture in the pie dish.
• Sprinkle topping evenly over filling.
• Bake in the preheated oven for 30 minutes or until the fruit is tender and the topping has turned golden.
• Serve warm with whipped cream or vanilla sauce.

ANY FRUIT COBBLER PIE

Steps:

• Put margarine or butter in 15 x 9-inch pan.
• Put pan in oven until butter melts.
• Add sugar and mix in pan with butter.
• Add Bisquick in same pan.
• Add the milk and mix well.
• Pour fruit over the Bisquick.
• Do not mix.
• Bake at 375 degrees for 1 hour.

TUTTI-FRUTTI

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

TUTTI-FRUTTI ROUNDS

Steps:

• Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don't have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn't touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
• While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don't completely crush them - they should have some crunch left in them.
• Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
• Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
• Unwrap each roll and carefully cut into 16 rounds - you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.

TUTTI FRUTTI CHRISTMAS PIES

Steps:

• To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
• To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
• Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.