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So I made a CRAZY COBBLER yesterday

(You can’t tell by this pic but this pan is double the size of a 9×13)

 

 

 

 

 

 

 

 

I had some Apples and a scat of blueberries and some black cherries I needed to use up fast

I started out doing one thing and ended up doing another – hence the name Crazy Cobbler..

Since I had so many apples I made a huge cafeteria size that equals TWO 9×13 pans almost, but it was really good so I thought I would jot down the basics of what I did so I can make a 9×13 in the future

 

Bottom of pan I lightly sprayed and filled with my homemade pie crust.. you can find my pie crust recipe on this site

(NOTE -as you can imagine I had to make several to cover bottom of that huge pan.. I did go up sides this time  but wouldn’t do it next time because I decided not to top it with pie crust at last minute and topped it with batter as you will see later in recipe .. so next time when doing crust and batter cobbler just do bottom and lip around edges is good enough for pie crust.. saves. your butter too.. haha)

 

 

 

  • Next I layered raw thin apple slices all over pie crust and my scant of blueberries I threw in.. sprinkled white sugar over lightly and 

     

    then took the rest of my apples (I had a bunch more)  and cooked down on stove with sugar, brown sugar, butter a couple TBSP of water  cinnamon/sugar and of course a CornStarch Slurry (Corn Starch Slurry = Cornstarch and Water equal amounts mixed in cup about 2-3 tablespoons)  to make a nice Apple Pie Filling

 

  • Next throw your pitted black cherries randomly all over top of apple slices then pour your hot Apple Pie Filling out and make sure each corner is filled with filling using spatula and take about 1/4 cup of  of large oats and sprinkle over top  DOT  WITH BUTTER (2 Sticks for this double pan, but just a whole stick for 9×13)-

 

 

 

 

  • Now I make a wet simple  batter using Milk, Eggs, Sugar, Cinnamon, Vanilla, Self Rising Flour (for this big pan I used 2 cups milk, 3 eggs, 2 tsp vanilla, 2 cups SR Flour, 2 1/4 cup white sugar, tsp cinnamon. For a 9×13 you would definitely have to reduce this batter by half)

 

 

 

 

 

  • Pour batter over top of fruit filling and then shake cinnamon sugar over top

 

 

 

 

 

 

  • Place in hot oven at 350 degrees for about an hour then take out

 

 

 

 

 

let set up a bit before cutting

 

 

 

 

 

– Serve with vanilla ice cream and maple syrup drizzled over top would also be good with blueberry syrup but we were out

 

 

 

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