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[Bevanron <erthnsky AT bellsouth.net>]

Okay, let me make sure I have this right...
Double the recipe, triple the topping, use a 8x13 pan
This is the recipe you said wasn't a crispy crust, but had a biscuit
like dough, right?  What do you think the dough would be like if I
doubled the 'crust' part instead of tripling it?  Do you think it would
get more crispy, or just reduce the amount of crust?

I looked around last night and found some other recipes online I might
want to try, since I'll end up with a lot of blackberries.  A tort-like
dessert with cream cheese sounds good, but right now, I want cobbler!

Bev

Lisa K.V. Perry wrote:

> Variations
>
> When I use anything other than rhubarb, I cut the sugar way down.  I
> don't like baked goods real sweet (except brownies and cinnamon
> rolls), as a rule at my house we use half the sugar called for in a
> recipe.  I also always double the recipe (an 8x13 pan) and I usually
> triple the part for the cobbler dough. I add cinnamon and nutmeg,
> whatever I feel like adding.


--
erthnsky AT bellsouth.net  BevanRon of EarthNSky Farm      NW Georgia USDA Zone 7
34.498N 85.076W