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Creeping Crust Cobbler recipe

Creeping Crust Cobbler.

My sister Susan gave me this quick andeasy fruit cobbler years many ago. I made a couple of changesto the original recipe by reducing the amount of butter from1/2 cup to 1/4 cup, and the option of using less sugar with thefruit dependent on personal taste and the sweetness of the fruitused. The dessert gets its name from the fact that the doughfor the crust starts on the bottom and ‘creeps’ up around thefruit as it bakes. (Cobbler in photo is made with huckleberries.)

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Creeping Crust Cobbler

Crust:1/4 cup butter1 cup all-purpose flour1 cup granulated sugar1 teaspoon baking powder1/2 cup 2% milkFruit Filling:2 cups fresh, frozen (thawed), orcanned (drained) fruit such as blackberries3/4 to 1 cup granulated sugar, as desiredVanilla ice cream or sweetened whippedcream for accompaniment (optional)

  • Preheat oven to 350°F (175°C).
  • For Crust: Melt butter in a 9-inch deep-dishpie plate or a 8x8x2-inch baking dish in the oven. Removeand set aside.
  • In a small bowl mix together the flour,sugar and baking powder, add the milkand mix well. Spoon mixture over themelted butter in pie plate; set aside.
  • For Fruit Filling: Bring the fruit anddesired amount of sugar in a small saucepan to a boil andremove from heat. Spoon hot fruit fillingover the dough mixture.
  • Bake for 30 to 35 minutes, or until crustis golden brown.
  • Serve topped with a scoop of vanilla icecream or a dollop of sweetened whipped cream, if desired.

    Makes 8 servings.

    Nutritional Information Per Serving (1/8of recipe; without accompaniments): 300.5 calories; 18% caloriesfrom 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.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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