Easy Creeping Crust Cobbler Recipes

CREEPING CRUST COBBLER

Steps:

• 1. Crust: Melt 1/2 cup butter in a 9x13 baking dish in oven. Remove and set aside.
• 2. In a small bowl mix together the flour, sugar and baking powder, add the milk and mix well. Spoon mixture over the melted butter in baking dish. Set aside.
• 3. Fruit Filling: Combine 2 cups fruit (berries, peaches, apricots, apples or blueberries) with 3/4 to 1 cup sugar (more if the fruit is fresh or frozen, less if it is canned and sweetened) in a small sauce pan and bring to a boil. Spoon over crust mixture.
• 4. Preheat oven to 350 degrees. Bake 30-35 minutes or until crust is golden brown. Serve warm with ice cream or a dollop of whipped cream.

SEASON'S CREEPING CRUST FRUIT COBBLER

Steps:

• Melt butter in 8x8 inch baking pan.
• Mix flour, sugar and baking powder; add milk and mix; spoon over melted butter.
• Prepare fruit and heat on stove with sugar, until the sugar is dissolved.
• Pour fruit over dough. Bake 30 min at 350* or until crust is golden brown.
• *May substitute 1 can pie filling for fruit and sugar and skip the heating portion.

CREEPING CRUST COBBLER

Steps:

• 1. For Crust: Melt butter in a 9-inch deep-dish pie plate or a 8x8x2-inch baking dish in the oven. Remove and set aside. In a small bowl mix together the flour, sugar and baking powder, add the milk and mix well. Spoon mixture over the melted butter in pie plate; set aside.
• 2. For Fruit Filling: In a small saucepan, mix sugar and fruit and bring to a boil. Remove from heat and spoon over the dough mixture. Don't just dump it in the middle, make sure to spread it around.
• 3. Bake at 350 degrees for 30 to 35 minutes, or until crust is golden brown. Serve topped with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

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.