This cobbler had kind of a shortbread crust. Normally I drain all juice off of the fruit. I did that the first time I made this and the crust was pretty dry. So, I suggest using juicy fruit or leaving the juice in the canned fruit. This would also be good if the topping were doubled. I got this from Country Door Mag.
- Blend the shortening with the flour, salt, sugar and baking powder - till coarse. Add egg, slightly beaten mixed with milk. Dump into greased 9x13 inch baking dish and pat gently into place. Cover with sliced apples or peaches, raspberries or blueberries to your desire.
- Blend the topping ingredients, sprinkle on top of the fruit. Bake at 400°F for approx 20-25 minutes.