Preheat oven to 350\u00b0.
Mix first five ingredients until crumbly.
Put half the mixture in the bottom of a 13- by 9-inch baking pan (sprayed with cooking oil) and pat down.
Distribute huckleberries over bottom layer.
Sprinkle remaining crumb mixture over the top and pat lightly.
Bake 30 minutes or until lightly browned.
Serve with whipped cream or ice cream, enjoy!
Divide pie crust in two equal parts.
Put one in the bottom of a 9 x 13-inch pan.
Prepare huckleberries (wild blueberries) with 2 cups water and 1 1/2 cups sugar.
Cook until very hot and sugar dissolves.
Pour over crust. Top with second crust.
Bake at 400\u00b0 for 15 minutes.
Serve with ice cream,
hot or cold, so good!!
For Huckleberry Compote:
Place all ingredients
baking dish.
Combine huckleberry juice, 1/2 cup sugar
on't modify the recipe for 1 cobbler because then you would
Prepare Cobbler Topping.
In large mixer bowl, beat together eggs and sugar.
Add cream, pudding mix, vanilla and salt; beat well.
Mix in pie filling.
Pour into 4 to 5-quart ice cream freezer.
Add milk.
Freeze according to manufacturer's directions.
Remove dasher.
Add Cobbler Topping and stir until well mixed.
Ripen ice cream.
Makes 4 quarts.
maller pieces.
Spread the huckleberry preserves evenly over the hot
f butter.
For the cobbler top: Whisk the flour, sugar
To make the cobbler filling, blend 1/2 Cup
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
top with crust.
Serve cobbler warm. Or, cool to serve
Roll out pie crust dough and place in a baking dish so that dough hangs over edges far enough to fold back over berries and seal cobbler.
Pour blackberries into crust.
Combine remaining ingredients except butter and water.
Sprinkle over blackberries. Fold the edges of dough together over the berries.
Dot with small bits of butter and pour 3/4 cup water in dish.
Bake at 350\u00b0 about 45 minutes until top is nice and brown.
Serve with whipped cream. You can substitute any berry for the blackberries.
ish.
Drop spoonsful of cobbler topping over hot cherry mixture
up water but the original recipe called for 1/2 cup
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Prepare pie crust according to recipe found on Crisco can. Roll dough real thin.
Put around edges of pan, not on the bottom. Place half of the apples in the pan.
Add sugar and butter (just spread around on the apples).
Tear pieces of dough and place among apples.
se.
To Make the Cobbler Biscuit Pieces:
In a
o the Jar:
Berry Cobbler: 4 cups fresh berries (blueberries
horoughly the ingredients for the Cobbler Dough.
Spread over the