4 Cobbler and Crisps

4 Fabulous Cobbler and Crisp Recipes

Old-Fashioned Apple Crisp

4 cups sliced peeled tart apples (about 3 medium)

3/4 cup packed brown sugar

1/2 cup rolled oats

½ cup flour

1. tsp. Watkins Cinnamon

1/3 to 1/2 tsp. allspice

1/3 cup cold butter

Vanilla ice cream, optional

Place apples in a greased 8 inch square baking dish. In a bowl, combine brown sugar,

flour, oats, cinnamon and allspice; cut in butter until crumbly.

Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes or until apples are tender. Serve warm with ice cream if desired.

Peach Crisp

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 tsp. salt

1/2 cup butter

Filling

2 cans (16 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch

1 tsp. Watkins Vanilla

Topping

1-1/2 cups rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tsp. Watkins Cinnamon

5 T. butter

In bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a

9 inch square baking pan. Bake at 360 for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; add vanilla and stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour and cinnamon. Cut in the butter until crumbly. Sprinkle over filling; Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly.

Cherry Cobbler

5 cups pitted canned tart red cherries

1/3 cup sugar

1/3 cup packed brown sugar

2 1/2 T. cornstarch

1 tsp. Watkins Cinnamon

1/4 tsp. Watkins Nutmeg

2 1/2 T. lemon juice

Topping:

1 cup all purpose flour

1 T. sugar

1 tsp. baking powder

1/4 tsp. salt

2 T. butter

1/3 to 1/2 cup milk

Drain cherries, reserving 1 1/4 cups juice; discard remaining juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in cherry and lemon juices. Bring to a boil, stirring occasionally; boil 2 minutes. Add cherries; pour into an ungreased 9 inch square baking dish. For topping, combine flour, sugar, baking powder, and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450 degrees for 10 to 13 minutes or until golden brown.

Pear Crisp

8 medium ripe pears, peeled and thinly sliced

1/4 cup orange juice

1/2 cup sugar

1 tsp. Watkins Cinnamon

1/4 tsp. allspice

1/4 tsp. Watkins Ginger

Topping:

1 cup all purpose flour

1 cup old-fashioned oats

1/2 cup packed brown sugar

1/2 tsp. baking powder

1/2 cup cold butter

Garnish with fresh mint or addition pear slices, optional

Toss pears with orange juice; place in a greased 13 x 9 inch baking dish. (Spray with Watkins Cooking Spray!) Combine the sugar, cinnamon, allspice and ginger; sprinkle over the pears. In a bowl, combine flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears. Bake at 350 degrees for 35 to 40 minutes or until topping is golden brown and fruit is tender. Serve warm. Garnish with mint and additional pears if desired.

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TIP: Whiten coffee stained coffee mugs by pouring in full strength bleach and hot boiling water.   Allow to rest and soak undisturbed for at least 30 minutes.