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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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THIS cobbler was always topped with fresh whipped cream that we skimmed from a milk pan kept cool in my uncle's pumphouse. We skimmed off that cream with a flat spoon and carried it to the kitchen to be whipped. Afterward, we could hardly wait for dessert to be served! Ingredients:
1 egg, beaten |
1/2 cup sugar |
1/2 cup milk |
2 tablespoons vegetable oil |
1 cup king arthur unbleached all-purpose flour |
2-1/4 teaspoons baking powder |
1 can (21 ounces) apple pie filling |
1 can (21 ounces) cherry pie filling |
1 tablespoon lemon juice |
1 teaspoon vanilla extract |
topping: |
1/3 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
2 tablespoons butter, softened |
Directions:
1. In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well.
2. Pour into a greased 13-in. x 9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter.
3. For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning. Yield: 12-16 servings.
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