Apple Crisps

• 3 1/2 pounds apples - peeled, cored and sliced
• 1/2 cup butter
• 1 cup brown sugar
• 1 cup all-purpose flour
• 3 packets instant maple and brown sugar oatmeal
• 1 pinch salt
• 1/2 cup chopped walnuts
• 1/4 cup maple syrup

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
3. Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.

Apple Maple Crumble Pie

• 5 apples - peeled, cored and sliced
• 2/3 cup maple syrup
• 1/2 cup butter
• 1/2 cup brown sugar
• 3/4 cup all-purpose flour
• 1 pinch salt
• 3/4 cup rolled oats

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
3. Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

Apple Streusel Cobbler

• 2 (21 ounce) cans apple pie filling
• 2 eggs
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 1/4 cup butter or margarine, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter or margarine
• 1/2 cup chopped nuts
• 1/2 cup oats

DIRECTIONS:

1. Preheat oven to 375 degrees F. Spread pie filling in buttered 9-inch square baking pan. In bowl, beat eggs, EAGLE BRAND®, melted butter and spices; pour into pan. In small bowl, combine sugar and flour; cut in cold butter until crumbly. Add nuts and oats. Sprinkle over top. Bake 50 minutes or until set. Cool. Serve warm with vanilla ice cream. Store leftovers covered in refrigerator.

Berry Cobbler

• 2 cups all-purpose flour
• 1 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 2 cups raspberries

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
2. In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
3. Bake in preheated oven 35 to 40 minutes, until top is firm.

Blueberry Cobbler

• 3 cups fresh blueberries
• 3 tablespoons white sugar
• 1/3 cup orange juice
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Peach Cobbler

• 1 (29 ounce) can sliced peaches
• 2 tablespoons butter, melted
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 tablespoon cornstarch
• 1/2 cup water
•  
• 1 cup milk
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
2. In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
3. Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
4. Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Blackberry Cobbler

• 1/2 cup butter
• 2 cups self-rising flour
• 2 cups white sugar
• 2 cups milk
• 3 1/2 cups blackberries

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
2. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
3. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

Cherry Cobbler

• 3 tablespoons butter, melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup white sugar
• 1 tablespoon cornstarch
• 1 cup boiling water
• 3 1/2 cups fresh cherries, pitted
• 3/4 cup white sugar

DIRECTIONS:

1. Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
2. In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Cherry Crisps

• 1 (21 ounce) can cherry pie filling
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 cup chopped pecans
• 1/3 cup melted margarine

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
2. In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
3. Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

Maple Apple Crisps

• 5 apples - peeled, cored, and sliced
• 3/4 cup maple syrup
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 pinch salt
• 1/2 cup butter, softened

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Nutty Apple Crisps

• 5 cups thinly sliced apples
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 cup packed brown sugar
• 3/4 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup butter, softened
• 1 cup coarsely chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with lemon juice and water in a shallow 2 quart baking dish.
3. In a large bowl, combine flour, oats, sugar, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.
4. Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.

Pineapple Crisps

• 2 (20 ounce) cans crushed pineapple, drained
• 1 cup all-purpose flour
• 1 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread well-drained pineapple into a 9x9 inch square baking pan.
3. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
4. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Southern Peach Cobbler

• 1/2 cup butter
• 1 cup white sugar
• 3/4 cup self-rising flour
• 3/4 cup milk
• 1 (29 ounce) can sliced peaches in light syrup

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
2. In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
3. Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

Triple Berry Crisps

• 1 1/2 cups fresh blackberries
• 1 1/2 cups fresh raspberries
• 1 1/2 cups fresh blueberries
• 4 tablespoons white sugar
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups butter

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.