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    You are in: Home / Recipes / Fresh Fruit Cobbler Recipe
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    Fresh Fruit Cobbler

    Fresh Fruit Cobbler. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Ceezie's Note:

    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.

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    Units: US | Metric




    1. 1
      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.
    2. 2
      Blend the topping ingredients, sprinkle on top of the fruit. Bake at 400°F for approx 20-25 minutes.

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    Ratings & Reviews:

    • on January 10, 2014


      I scaled it back to 3 serves but had enough for 4 and baked in an 8x8 pan using apples - the DM and DS thoroughly enjoyed with some custard where I just had a very small slither but found it way to sweet for me as did the DH who had a full serve. I baked at 175C fan forced for 20 minutes but would need to turn the temperature down for my oven as it over caramelized the sugar though not quite burnt. Thank you Ceezie, made for Everyday A Holiday tag game.

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    Nutritional Facts for Fresh Fruit Cobbler

    Serving Size: 1 (74 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 522.7
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 10.5 g
    Cholesterol 38.9 mg
    Sodium 288.2 mg
    Total Carbohydrate 56.1 g
    Dietary Fiber 1.2 g
    Sugars 23.1 g
    Protein 5.4 g

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