Seasonal Fruit Cobbler

APPLE
5 cups sliced, peeled cooking apples
1 cup sugar
1/3 cup water or apple juice
2 tbsp. margarine
2 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg

BLUEBERRY
4 cups fresh blueberries
1/2 cup sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. grated lemon peel

CHERRY
4 cups pitted fresh or thawed frozen dry-packed red tart cherries
1¼ cups sugar
3 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. almond extract

PEACH
4 cups sliced peaches or 1 20oz. bag thawed frozen dry-packed peach slices
1/2 cup sugar
1/3 cup water
1 tbsp. cornstarch
1/4 tsp. cinnamon
Dash of nutmeg

BISCUIT TOPPING
1 cup flour
2 tbsp. sugar
1½ tsp. baking powder
1/4 tsp. salt
¼ cup Crisco® shortening
1 egg, slightly beaten
1/4 cup milk
1/2 tsp. vanilla

Select fruit recipe.

Heat oven to 400°. Combine all ingredients in a large saucepan. Cook and stir on medium heat until mixture comes to boiling and thickens. Stir and simmer 1 minute. Pour into a 8" square glass baking dish. Place the dish in oven.

For biscuit toping, combine flour, sugar baking powder and salt. Cut in Crisco until coarse crumbs form. Combine egg, milk and vanilla. Add the
wet mixture at once to flour mixture. Stir just until moistened. Remove
baking dish from oven.

Drop biscuit mixture in 8 mounds on top of hot fruit. Bake at 400° for 20 minutes or until golden brown. Serve warm with vanilla ice cream.

8 servings