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:

• For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
• Parbake the pie crust for 5 minutes, remove from the oven and cool.
• Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust.
• For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
• Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top.
• Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.

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:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Steps:

• Melt butter or margarine in 9 x 9 baking dish.
• Mix sugar, flour, salt, and baking powder.
• Add milk and mix well.
• Pour batter into melted butter-- do not stir.
• Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
• Bake@ 350° for 50 minutes to 1 hour or until golden brown.

Steps:

• Cream shortening and sugar.
• Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
• Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
• Fold in egg whites.
• Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.

Steps:

• To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
• To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
• Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.