Tutti Frutti Cobbler Pie Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
• Blend together flour, baking powder, sugar, and milk.
• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

Steps:

• To make crust: Cut together flour and butter until crumbly, add sugar and water and quickly mix together into a dough. Roll the dough into a ball and wrap in clingfilm; place in the fridge for 30 minutes.
• Preheat oven to 200°C.
• Roll the dough out and line a 24 cm (9") pie dish.
• To make topping: cut together all ingredients until crumbly.
• Filling: Peel fruit if you prefer. Slice or cut into pieces. Sprinkle with lemon juice to prevent them from turning brown.
• Mix together cinnamon, ginger, sugar and dry breadcrumbs. Sprinkle some of the mixture on the dough.
• Layer fruit and spice mixture in the pie dish.
• Sprinkle topping evenly over filling.
• Bake in the preheated oven for 30 minutes or until the fruit is tender and the topping has turned golden.
• Serve warm with whipped cream or vanilla sauce.

Steps:

• Put margarine or butter in 15 x 9-inch pan.
• Put pan in oven until butter melts.
• Add sugar and mix in pan with butter.
• Add Bisquick in same pan.
• Add the milk and mix well.
• Pour fruit over the Bisquick.
• Do not mix.
• Bake at 375 degrees for 1 hour.

Steps:

• Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.