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Egg-free fruit cobbler

Submitted by on Saturday, 8 May 2010 No Comment

It turns out that even an ugly cobbler still tastes pretty dang good.

I found that out this week when I doubled this recipe and made it in a small roaster to take to a pot luck at Big Guy’s school. The crust flopped when I wanted it to flip. Filling seeped as fissures emerged. I had enough dough left to¬† patch it, but it wasn’t pretty.

This recipe is a bit more work than poured crust my mom always made – you don’t have to worry about flips and flops with that one. Hers also calls for egg, and that’s a definite problem around here.

The recipe I’ve settled on is adapted from a “Joy of Cooking” recipe. The filling in that book has two options for thickening, egg and flour. I, of course, used flour. For the crust, you can use shortening, margarine or butter. You also can use regular milk or cream. On the one for school, I used butter and cream. It’s the equivalent of bringing out the better dishes for company.

This makes a fairly doughy cobbler, but to me that’s a good thing. Adjust the crust ingredients if you like a lower dough-to-crust ratio.

Fruit cobbler


  • 4 cups of fresh or frozen fruit – I used a frozen mix of cherries, strawberries, raspberries and blueberries this week. It tasted great, though frozen fruit does make for a thinner filling if you forget to drain the fruit.
  • 1 tbl. flour – I used two with the undrained frozen fruit
  • 1/2 c. sugar

Combine all in a saucepan until mixture boils and thickens. Pour into a buttered (or cooking sprayed) two-quart casserole dish. It still probably will boil over in the oven.

The crust:

  • 1 c. flour
  • 1 1/2 tbl. baking powder
  • 1/2 tsp. salt
  • 1/8 c. sugar
  • 3 tbl. shortening or magarine or butter at room temperature
  • 1/2 c. milk or cream

Combine the dry ingredients and cut the shortening in until pea-size clumps form. Make a well in the center and pour the milk into the well. Work with a fork until just combined. Turn dough onto a floured surface and pat lightly into roughly the shape of the baking dish. Transfer the dough to the baking dish. Bake at 425 degrees until top is browned, about 25 minutes.

Copyright 2010 Debra Legg. All rights reserved.

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