Mixed fruit cobbler
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pears | |
| 1 | Granny Smith Apple | |
| ⅔ | cup | Sugar |
| ¾ | teaspoon | Ground Cinnamon |
| ⅛ | teaspoon | Ground Cloves |
| ¼ | teaspoon | Salt |
| 1 | McIntosh Apple | |
| 16½ | ounce | Can Pitted Cherries |
| 2 | tablespoons | Quick Cooking Tapioca |
| ¼ | teaspoon | Ground Nutmeg |
| 1 | teaspoon | Grated Lemon Peel |
| 1½ | cup | Bisquick |
| 2 | tablespoons | Sugar |
| ½ | cup | Unsalted Chopped Mixed Nuts |
| ½ | cup | Milk |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Cinnamon Sugar |
| ½ | cup | Heavy Cream |
| 2 | tablespoons | Brandy |
| 2 | tablespoons | Powdered Sugar |
Directions
FILLING
TOPPING
BRANDIED CREAM
Preheat oven to 350øF. Grease a 10" square baking dish. To make filling, core pears and apples and cut into ½" chunks; place in large bowl. Add next 8 ingredients and stir well. Spoon into baking dish. To make topping, in large bowl, mix first 4 ingredients until smooth; add nuts. Drop by heaping Tbs over filling. Sprinkle with cinnamon sugar. Bake 50 - 60 minutes until lightly browned. To make brandied cream, in a small bowl, beat heavy cream, powdered sugar, and brandy until soft peaks form. Serve with the cobbler. This is from one of my MIL's clippings from Women's Day. Date unknown.