Instructions: For biscuit topper, sift together the flour, sugar, baking powder, and salt. Cut in butter till mixture resembles coarse crumbs. Combine milk and egg. Add to dry mixture; stir just to moisten.

Prepare Cherry, Peach, Apple, or Rhubarb filling. Pour filling into 8 1/4 x 1 3/4" round baking dish. Immediately spoon biscuit topper in 6 mounds.

Bake at 400 degrees for 20 to 25 minutes. Serve warm with cream or ice cream.

CHERRY: Combine one 20-ounce can pitted tart red cherries (water pack) with juice, 1/2 cup sugar, 1 tablespoon quick-cooking tapioca, and few drops red food coloring in a sauce pan. let stand 5 minutes. Cook and stir till slightly thickened, about 5 minutes. Stir in 1 tablespoon butter or margarine.

PEACH: Combine 1 1/2 tablespoons cornstarch, 1/4 teaspoon ground mace, 1/2 cup brown sugar, and 1/2 cup water in saucepan. Cook and stir till thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice, and 1 tablespoon butter. Cook till peaches are hot, about 5 minutes.

APPLE: Combine 1 cup sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss with 6 cups sliced pared apples. Cook and stir over medium heat till almost tender, about 7 minutes.

RHUBARB: Combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, 1 tablespoon each water and butter, and 4 cups 1-inch slices rhubarb. Bring to boil. Cook and stir 1 minute.

BLACKBERRY (Rooby): Wash and drain 5-6 cups freshly picked blackberries.

Place berries in saucepan with 1 1/2 cups sugar and 2 tablespoons cornstarch. Bring to boil carefully, cook until hot, about 5 minutes.

might not have some of the fancy recipes in it that people crave in the 90s, but its still the one I turn to for the basics. I adapted the cobbler recipe many years ago for those wonderful Washington blackberries of late summer...

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