Gooseberry Cobbler

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    Gooseberry Cobbler
    1 pint gooseberries
    2 cups sugar
    4 Tbs. flour
    1/2 cup water*
    pie dough *If using canned gooseberries omit water and use less sugar. Spread the rolled pie dough in the bottom of the pan so that it hangs well over the edges of the pan. Instead of a separate top crust, the extra dough is folded to the center over the fruit. Mix together the flour and sugar. Spread half of the mixture over the pie dough in the bottom of the pan. Dot with butter. Add gooseberries and water. Sprinkle remaining flour and sugar mixture over the berries and dot with butter again. Fold over the extra dough to form the top crust. Sprinkle a little sugar on top and bake in a moderate oven. Variation–Any fruit may be fixed in this manner. You might want to try peaches, blackberries, plums, or some other fruit.

    I’ve had some older folks tell me a moderate oven is about 350* degrees.

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