KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
• Using a 9"x13" Pan: Increase the fruit to 10-11 cups, adjusting the other filling ingredients to match. Increase all the crumble topping ingredients by half (1 1/2 cups flour, etc.), except for the baking powder.
• To Make a Crisp: Add 1/2 cup of old-fashioned rolled oats or 1/2 cup chopped nuts (or both) to the topping.
• To Make a Cobbler: Press the crumbs into biscuit-sized patties and arrange them in a single layer over the fruit.
• Flour Substitutions: Try subbing another flour for all or some of the AP flour in this recipe. Almond flour, spelt flour, and barley flour would all make delicious cobblers.
For the filling:
6 - 7 cups fruit, enough to almost fill pan
1/2 - 1 cup sugar, to taste
1-3 teaspoons lemon juice, to taste
1-3 tablespoons cornstarch, depending on juiciness of fruit
1 teaspoon spice, like cinnamon, ginger, or nutmeg (optional)
For the crumble topping:
1 cup (5 ounces) all-purpose flour
1/2 cup (4 ounces) brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, softened
|
1st Keep
 aakozlowski
|
Comments