Nutmeg lends a homey touch to apple pie filling and canned pears topped with tender biscuits. "I've received many great comments about this dessert from my family and friends," writes Shirley Brown of Pocatello, Idaho. "Vanilla ice cream makes a wonderful addition to it," she recommends.
"My family enjoys the sweetness of the apples as well as the tartness of the cranberries in this old-fashioned treat," says Regina Stock of Topeka, Kansas. "It's a great dessert to make during the peak of apple season."
What could be more comforting than a fruit cobbler fresh from the oven? Here's a simple way to enjoy a springtime twist on the comforting favorite using fresh rhubarb and cherry pie filling. —Jill Head, Hilbert, Wisconsin
Meet the Cook: There were eight children in my family when I was a girl, and all of us enjoyed this cobbler. I now serve it for everyday and special occasions alike.
My husband and I have two grown children and four grandchildren. Three times in a row, I've been fortunate to win our church's pie-baking contest.
-Carolyn Miller, Guys Mills, Pennsylvania
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star.
-Beverly Shebs, Pinehurst, North Carolina
From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, “My mom used to make this every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.”
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.
These individual cranberry-and-pear treats from our Test Kitchen feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their home-style flavor is sure to please any sweet tooth's craving.
Give cherries a golden, crunchy cobbler crust with this versatile mix. "For a quick gift, put a batch of it-along with a can of pie filling and serving directions-in a decorated bag," suggests Joyce Huber of Ste. Genevieve, Missouri.