Fruit Fillings for Cobblers

Combine the ingredients for a specific filling in a bowl and use as directed in the cobbler recipe.

Apples: 1 3/4 pounds tart, firm (such as Granny Smiths) peeled, quartered, cored and cut into thick slices; 2 teaspoons cornstarch dissolved in 1/4 cup water; 1/3 to 1/2 cup sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla; 1 tablespoon brandy.

Apricots: 1 3/4 pounds, halved and pitted; 2 teaspoons cornstarch; 1/2 to 2/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract.

Blackberries: 3 pints fresh (or 36 ounces frozen) rinsed if using fresh; 1 tablespoon cornstarch; 1/3 to 1/2 cup sugar; 1 teaspoon vanilla extract.

Blueberries: 3 pints fresh (or 36 ounces frozen) rinsed and picked over if using fresh; 1 tablespoon cornstarch; 1/2 to 2/3 cup sugar; 1/2 teaspoon ground cinnamon; 2 tablespoons lemon juice.

Mangoes: 3 pounds, peeled, pitted and cut into thick slices; 2 teaspoons cornstarch; 1/3 cup sugar; 1/4 teaspoon ground ginger.

Peaches/Nectarines: 1 3/4 pounds, peeled, pitted and cut into thick slices; 2 teaspoons cornstarch; 1/3 to 1/2 cup sugar; pinch cloves; 1 teaspoon vanilla extract; 1 tablespoon brandy.

Pears: 1 3/4 pounds, peeled, quartered, cored and cut into thick slices; 2 teaspoons cornstarch; 1/3 to 1/2 cup sugar; 1/4 teaspoon ground ginger or grated nutmeg; 1 teaspoon vanilla extract.

Plums: 1 3/4 pounds, pitted and quartered; 2 teaspoons cornstarch; 1/2 to 2/3 cup sugar; 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract.

Raspberries: 3 pints fresh (or 36 ounces frozen) rinsed if using fresh; 1 tablespoon cornstarch; 1/2 to 2/3 cup sugar; 1 teaspoon vanilla extract.

Sour Cherries: 1 3/4 pounds fresh (o 24 ounces frozen) stemmed and pitted if using fresh; 1 1/2 tablespoons cornstarch; 2/3 to 3/4 cup sugar; 2 tablespoons almond extract; 1 tablespoon kirsch.

Strawberries or Strawberry/Rhubarb: 3 pints fresh (or 36 ounces frozen)or 18 ounces each frozen strawberries and rhubarb, stem and rinse fresh strawberries, leave small and medium whole, halve large berries; cut rhubarb into 1/3-inch chunks; 1 tablespoon cornstarch; 1/3 to 1/2 cup sugar (use greater amount with rhubarb); 1 teaspoon vanilla extract.