HARVEST COBBLER

FRUIT FILLING:

4 fresh Peaches and/or Nectarines
    - skinned, pitted, and sliced
2 fresh Granny Smith Apples
    - peeled and sliced
1/4 cup Cranberries
1 tablespoon Lemon Juice
1/3 cup Sugar
2 tablespoons Cornstarch/Flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla
2 tablespoons margarine or butter

• Preheat oven to 375 degrees F.
• In a bowl combine the fruit, lemon juice, sugar and cornstarch, cinnamon, nutmeg and vanilla.
• Stir lightly to cover all the fruit.
• Set aside while preparing the cobbler crust.

COBBLER CRUST:

(See recipe for Pie Pastry)

1 1/2 cups Flour
1/8 teaspoon Salt
1/3 cup Vegetable Oil
4 tablespoons Water
  Prepare as in the directions for a single pastry layer.
  Roll the pastry dough out into a circle 2 inches larger than the dish.

• In a standard quiche dish or pie plate, place the prepared fruit mixture, spreading it evenly in the dish. 
• Place 2 tablespoons of  margarine in about 8 cubes around the top of the filling.
• Place the rolled pie pastry evenly over the top of the dish, and gently push the pastry down the sides around the inside edge of the dish. 
• Brush the pastry with milk and sprinkle the top of the pastry with cane sugar. 
• Fold the remaining pastry down over the top leaving an folded, rippling edge (see the picture below).
• Make 3 -5 cuts in the pastry.
• Bake at 375 degree F until golden brown on top and edges are bubbling, about 30 - 40 minutes.

Serve with vanilla ice cream, lightly sprinkled with cinnamon.

Preparation Time: 1 hour
Serves 4

DavidLee Recipes © 2010