Another Old Fashioned Fruit Cobbler...

I used this recipe exclusively for years until I started using Ultra Gel and then switched to the other cobbler recipe. So if you don't like or have access to Ultra Gel, this one is awesome! It is from the Mormon Country Cooking cookbook which I have had for 20+ years and is well-worn.

Old Fashioned Fruit Cobbler

350 degrees

6-8 servings

3 cups frest fruit (rhubarb, apricots, peaches, apples, plums, cherries, blueberries, etc.)

2 Tbsp. butter

2/3 cup sugar (use 1 for rhubarb)

2 Tbsp. flour

1/2 tsp. cinnamon

1 cup flour, stirred and measured

2 Tbsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 cup oil

3 Tbsp. milk

1 egg, slightly beaten

Arrange fruit in greased 11 1/2 x 7 1/2 inch baking pan. Cut butter into mixture of 2/3 cup sugar, 2 Tbsp. flour and cinnamon until fine crumbs. Sprinkle over fruit. Sift together 1 cup flour, 2 Tbsp. sugar, baking powder and salt. Combine oil, milk, and egg. Stir into dry ingredients with fork until just blended. Dot over top of fruit. Bake 25-30 minutes or until done. Serve hot with cream, whiiped cream or ice cream.