Click here to advertise on CatholicCulture.org

Catholic Recipe: Fruit Cobbler

    INGREDIENTS

  • 3 cups fruit
  • 1/2 cup sugar or more
  • 1 Tablespoon flour or 1 egg
  • biscuit dough
  • Details

  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Sts. Crispin and Crispinian were bootmakers and cobblers, and the patron of cobblers. So, with tongue in cheek, an appropriate dish for this day would be fruit cobbler.

Their feast is mentioned in the Roman Martyrology for October 25.

DIRECTIONS

A cobbler may be made with the fruit on top of a biscuit dough or with fruit under the dough. Prepare the fruit and add sugar (the amount will vary with the sweetness of the fruit) mixed with flour or with a well-beaten egg. Make a rich biscuit dough (or use prepared mix) and place in the bottom of a greased baking tin; cover with fruit dotted with bits of butter and bake at 425° F. for about half an hour. Or, cover the fruit with the dough and brush the dough with a little milk or the beaten yolk of an egg diluted with a little water. Apples, peaches, plums, or other fruits may be used.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20