Recipes

Heat oven to 400°F.

Stir together pie filling and nutmeg in large bowl until well mixed.

Pour into 13x9-inch ungreased baking pan.

Stir together flour, 2 tablespoons sugar, baking powder and salt in medium bowl.

Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Stir in milk and egg with fork just until moistened.

Spoon mixture over filling in pan; sprinkle with 3 tablespoons sugar.

Bake for 40 to 45 minutes or until golden brown and bubbly around edges.

Serve warm with half & half or ice cream, if desired.

Makes 8 servings

*Substitute 2 (21-ounce) cans your favorite fruit pie filling.

VARIATIONS:

Crunch Peach Cobbler:

Prepare filling and cobbler as directed above. Stir 2 tablespoons chopped pecans or walnuts into 3 tablespoons sugar.

Sprinkle mixture over cobbler.

Bake as directed above.

Homestyle Peach Cobbler:

Prepare filling and cobbler as directed above, substituting 3 tablespoons brown sugar for sugar and stir in 1/2 teaspoon ground cinnamon.

Bake as directed above.