Cooking for Daily Living
Puddings and Sauces
Fruit Cobbler with Leftover Biscuits

Set oven to 400°F.

3 c. rhubarb, cherry, berry, mixed fruit or peach, cut medium fine
1 c. crushed pineapple and juice, if desired
1 c. water

Mix:
1 1/4 c. sugar (reduce to 3/8 c. for peach)
2 Tbs. flour

Mix fruit and put in 8x8 inch baking pan or two quart casserole. Add water. Sprinkle sugar/flour mixture over fruit. Bake ‘til almost done. Don’t stir.

Split biscuits and dip browned side in melted buffer or margarine. Arrange with buttered sides up on top of hot, slightly thickened and sweetened fruit. Sprinkle generously with sugar and pop into hot oven 6-8 minutes. Serve as other cobblers.