Dixie Cobbler

We’ve recently talked about cobblers with a biscuit topping and a crust made with Martha White® Muffin Mix. Now I want to talk about the cobbler made with a dual pie crust. This version is versatile and may be made with any fruit combination you have on hand and the top crust can be a solid sheet or a creative piece of decorative lattice artwork.  It’s all up to you!

If you enjoy adding a special touch to your recipes, try cooking squares of pie crust on a baking sheet and alternating a layer of fruit with a layer of pie crust during assembly.  This method does require an extra step, but the surprise layer of flaky crust throughout the cobbler is an added bonus.

Crisp, flaky pie crust is what sets this style of cobbler apart from all the rest. Flaky pie crust is accomplished by cutting shortening or butter into salted flour, leaving bits of shortening throughout the mixture. The classic Martha White Cobbler recipe is one I learned to make from early days in the Martha White Test Kitchen. It was suggested to only cut in half the shortening until the mixture resembles coarse crumbs for tenderness. Then cut in the remaining shortening until the pieces are the size of small peas, which creates flakiness. Chilling the dough helps to maintain these small pieces of shortening until the dough is rolled out.

Cobblers are a great way to use slightly overripe fruit. Whether it’s a quick & easy or a classic version, the outcome will be the same.  You will make your family and friends very happy with a delicious dessert.

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