Catholic Recipe: Fruit Cobbler
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
