Fruit Cocktail Cobbler Recipe by Ruth Paget
Serves 4
Ingredients:
-1½ tablespoons cornstarch
-1 teaspoon lemon rind
-2 (15-ounce) cans drained fruit cocktail
-1 teaspoon nutmeg
-1 teaspoon salt
-1 tablespoon lemon juice
-2 tablespoons butter
-1 cup biscuit mix
-2 tablespoons sugar
-3/4 cup milk
Steps:
1-Preheat oven to 400 degrees Fahrenheit.
2-Combine cornstarch, lemon rind, fruit cocktail, nutmeg, and salt in a saucepan. Bring to a boil, stirring constantly.
3-Remove the saucepan from heat. Stir lemon juice and butter into the fruit cocktail mixture.
4-Pour the fruit cocktail mixture into a 9-inch square baking dish.
5-Combine biscuit mix with sugar and milk. Drop spoonfuls of biscuit mix on top of the fruit cocktail mixture in the pan.
6-Bake for 35 to 40 minutes or until biscuits are well-browned and the sauce bubbles.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
