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  • Old Fashioned Cobbler

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    Old 08-19-2010, 08:31 AM
      #1  
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    Very easy! This was handed down from my paternal GM. She always used blueberries. My family LOVES either peach or cherry with vanilla ice cream.
    1 c. flour 1 c. sugar 1 c. milk 1 tsp. baking powder
    1 stick butter or margarine 1 can fruit pie filling, any fruit

    #1. Heat oven to 350. Melt butter or margarine in deep dish,
    if possible.
    #2. Combine flour, sugar, baking powder with milk. Expect a thin batter.
    #3. Pour pie filling or fruit into melted butter.
    #4. Add flour mixture in center, without stirring. If desired, sprinkle cinnamon & sugar on top before baking. Bake 30-40 min. until crust is done.
    Enjoy!!!
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    Old 08-19-2010, 08:37 AM
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    Thank you!
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    Old 08-19-2010, 08:45 AM
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    I bought a toppping at the Dollar Store about 3 yrs ago and loved it. but they only had it a short time. This sounds very much like it and I can't wait to try it! The one I bought said it was a Peach Cobler topping but I used it on Apple pie filling. Love it! thanks for posting this!
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    Old 08-19-2010, 10:59 AM
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    Sounds easy, I'll have to try it! :thumbup: Thank you
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    Old 08-19-2010, 06:21 PM
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    Thanks!
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    Old 08-19-2010, 08:14 PM
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    Your recipe sounds delicious and easy. By putting the batter in the middle of the fruit, does it spread to the edges?
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    Old 08-21-2010, 07:37 AM
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    Yummy. That sounds good.
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    Old 08-21-2010, 07:46 AM
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    I make one like that. It is called Lazy Man Peach Cobbler. I don't like peaches so I use cherry or apple pie filling. Everyone loves it.
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    Old 08-21-2010, 08:24 AM
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    :lol: :lol: This is exactly how I make mine! I melt the butter in a pyrex pan in the oven while it is preheating, then add 2 cans of fruit (we like ours very fruity) and the dry mix on top, spread it around the pan. So quick, so easy!
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    Old 08-21-2010, 11:55 AM
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    I have used this recipe for many years. It was given to me by my MIL. If you are cooking for one or two, you can halve the ingredients and it comes out the same.
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