Overall a nice solid cobbler base recipe with a great crust! My two complaints, way too much sugar, especially if your fruit are ripe and naturally sweet, and way too much oil (or butter). I used ripe Pippin apples, between 6-8, did 1/4 c brown sugar, 2 t ground cinnamon, 1/4 t ground cloves, 1 t ground ginger, 2 t fresh lemon juice, 2 t lemon finely grated rind that I mixed together with the sliced apples. I sprayed the non stick baking dish with non stick spray, poured the apples in, and topped with 1/8 c cubed butter. For the crust I used 1/4 c sugar with the flour, added another 1/2 t baking powder, skipped the spices, added the salt, used 1/2 c butter, and added the egg. The dough was extremely difficult to handle, not sure if it was because I used butter instead of oil. I had to try to hand press out the dough so it could be layed on top of the fruit, since it didn't naturally want to flatten. I couldn't figure out how to just tear pieces off and put it on top of the cobbler and not have globs of dough everywhere. I baked it for about 20 min at 400 F and then turned it down to 350 F for an additional 12 min. Excellent flavor, great crust. A good staple recipe to have on hand for a simple dessert. Future corrections: I'll skip putting butter on top of the fruit, reduce the brown sugar with the fruit to 1/8 c, reduce the butter in the crust to 1/3 or 1/4 c, reduce the sugar in the crust to 1/8 c or less.
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Overall a nice solid cobbler base recipe with a great crust! My two complaints, way too much...