Crazy Crust Peach Cobbler Food

CRAZY CRUST COBBLER

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.

EASY CREEPING CRUST COBBLER

Steps:

• Preheat oven to 350 degrees.
• While oven starts to preheat, place butter (or margarine) in an 8"x8" pan, and place in oven to melt butter.
• In a mixing bowl, combine flour, baking powder, 3/4 cup sugar and milk- Mix well to combine.
• Remove pan from oven and pour batter mixture on top of melted butter-*DO NOT MIX TOGETHER!*.
• In a small saucepan, heat fruit and 1/2 cup sugar until warmed and gently spoon fruit mixture over batter.
• Bake for 35 minutes or until crust is golden brown.

CRUNCHY CRUST PEACH COBBLER

Steps:

• Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
• For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
• Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.

"CRAZY CRUST COBBLER"

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.

DOUBLE CRUST PEACH COBBLER

Steps:

• FOR THE FILLING:.
• In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
• Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
• Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
• FOR THE DOUBLE-CRUST PASTRY.
• Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.

CREEPING CRUST COBBLER

Steps:

• Melt BUTTER in 10 inch baking dish and set aside.
• Mix FLOUR, SUGAR, BAKING POWDER together in bowl.
• Add MILK to flour mixture and GENTLY STIR BY HAND until all flour is wet. DO NOT OVER MIX DOUGH - overmixing makes the crust tough.
• Evenly Spoon DOUGH over the butter in your baking dish (do not mix or blend, just let the butter go where it wants to go).
• Place FRUIT over dough. - You can always use more or less fruit.
• BAKE at 350 degrees for about 30 minutes depending on your oven.
• CRUST WILL RISE TO THE TOP AND CREEP OVER THE FRUIT.