Crazy Cobbler Food

CRAZY CRUST COBBLER

Crazy Crust Cobbler image

This is one of the easiest and most wonderful cobbler recipes you will ever make. I have been making this for about 20 years and it never fails to get rave reviews especially when served warm with vanilla ice cream! Our favorite is peach.

Provided by Jazz Lover

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 egg
1 (21 ounce) can fruit pie filling

Steps:

Sift sugar, flour, baking powder and salt together.
Mix in melted margarine.
Add egg and mix.
Pour fruit into ungreased 8 inch square pan.
Pour batter over fruit.
Bake at 350 degrees for about 1 hour.
Test topping with a toothpick after 50 minutes to test for doneness.

Nutrition Facts : Calories 264.5, Fat 12.1, SaturatedFat 2.2, Cholesterol 26.4, Sodium 332.8, Carbohydrate 37.2, Fiber 0.4, Sugar 25.1, Protein 2.5

CRAZY COBBLER

Crazy Cobbler image

7 Ingredients and 7 Minutes

Provided by Lonna Weidemann

Categories Fruit Desserts

Time 45m

Number Of Ingredients 7

Ingredients

1 c flour
1 c milk
4 tsp baking powder
1 c sugar
1/2 tsp salt
1/4 c melted butter
1 can(s) pie filling - any flavor

Steps:

1. Mix all ingredients in a 9x13 baking pan.
2. Pour fruit over top of mixture.
3. Bake at 375 for 38 minutes or until top is lightly brown. Easy and tasty. Add vanilla ice cream on the side for a little extra treat.

"CRAZY CRUST COBBLER"

THIS RECIPE IS FROM MY NANNY, EVERYTIME WE MAKE IT, WE THINK OF HER!! WE USUALLY USE CANNED PEACHES FOR THIS COBBLER BUT ANY FRUIT WILL DO. IT CAN BE DOUBLED EASILY FOR A BIGGER PAN.

Provided by dee dee campbell

Categories Fruit Desserts

Time 1h

Number Of Ingredients 5

Ingredients

1 c sugar
1 c flour
1 c milk
1 stick butter or margarine
1 can(s) 14 oz. sliced peaches in light syrup

Steps:

1. PREHEAT OVEN TO 350* DEGREES
2. COMBINE SUGAR AND BUTTER, FLOUR, POUR IN THE MILK AND MIX. IT WILL NOT BE A SMOOTH "BATTER" POUR IN A 8X8 UNGREASED PAN.
3. BAKED FOR 40 TO 50 MINUTES OR UNTIL THE TOP IS A GOLDEN BROWN. IT WILL LOOK "GOOEY". SERVE WARM WITH A SCOOP OF VANILLA ICE CREAM OR VERY GOOD AT ROOM TEMPERATURE. IF YOU ARE GOING TO DOUBLE THE RECIPE THEN USE A 9X13 PAN.

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