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Creeping Crust Cobbler

Creeping Crust CobblerThis dessert gets its name because the dough for the crust starts on the bottom and 'creeps' up around the fruit as it bakes.

My sister Susan gave me the recipe for this quick and easy fruit cobbler years many ago. The original recipe calls for 1/2 cup butter, however I've found that 1/4 cup works just as well. (Cobbler in photograph was made with huckleberries.)

Recipe Ingredients:

1/4 cup butter
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 cup 2% milk

Fruit Filling:
2 cups fresh, frozen (thawed), or canned (drained) fruit such as blackberries
3/4 to 1 cup granulated sugar, as desired

Vanilla ice cream or sweetened whipped cream for accompaniment (optional)

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. For Crust: Melt butter in a 9-inch deep-dish pie plate or a 8x8x2-inch baking dish in the oven. Remove and set aside.
  3. In a small bowl mix together the flour, sugar and baking powder, add the milk and mix well. Spoon mixture over the melted butter in pie plate; set aside.
  4. For Fruit Filling: Bring the fruit and desired amount of sugar in a small saucepan to a boil and remove from heat. Spoon hot fruit filling over the dough mixture.
  5. Bake for 30 to 35 minutes, or until crust is golden brown.
  6. Serve topped with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; without accompaniments): 300.5 calories; 18% calories from fat; 6.4g total fat; 16.5mg cholesterol; 108.7mg sodium; 100.6mg potassium; 60.0g carbohydrates; 2.3g fiber; 46.3g sugar; 57.7g net carbs; 2.7g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.