Pie Roll Scobbler

What the heck is a Pie Roll Scobbler? This Scobbler is the quintessential culmination of Pie + Cinnamon Roll + Scone + Cobbler. hence a Pie Roll Scobbler. Imagine your favorite fruit pie filling with scone dough rolled up with brown sugar and dusting of cinnamon, baked like a cobbler. For those of you who have not been to my farmers market in Seaside, Oregon, I bring a lot of fruit scones. Over time I have adapted the scone recipe to spread and bake as a “scobbler” over the fruit, which is decadently delicious. You’re welcome.

Pie Filling First

I developed a classic pie filling recipe using fresh or frozen fruit. It’s simply tossing chopped up apples or peaches, frozen or fresh berries, with sugar and cornstarch and into a baking dish. This recipe makes a 9×9 or six (6) individual 4×4 scobblers. If you have left over pie filling, or even some canned filling (no shame), it can go straight into baking dishes before adding the scobbler dough. It’s a quick and easy dessert for a crowd or choosing specific filling for individuals, which I love.

Special Occasion: Homemade filling. Church Potluck: Canned. You decide.

I chose individual Scobblers for my family, as I had extra pie filling after an event. I buttered each 4×4 baking dish and added 1/2 cup of pie filling (not heaping, but generous) into each dish.

The Scone Cinnamon Roll

This Scobbler scone dough is made with brown sugar, butter, and a little heavy cream, and a little cinnamon. You don’t want the cinnamon to overpower, but I found that it went well with every pie flavor I tried.

Stir together the dry ingredients, add the cold grated butter and rub in the butter by hand, or use a fork, until no large clumps of butter.

In a separate bowl beat the egg with the heavy cream; pour it into the dry ingredients all at once. Work the dough by hand just until the dry crumbs have stuck to the dough.

Lightly sprinkle flour on parchment and roll out the dough to a 10 x 12 inch rectangle. Spread on the super soft butter (microwave it for 5 seconds helps), and sprinkle on brown sugar cinnamon.

Starting with the short end, roll up like a cinnamon roll, and slice into 6 fairly even slices. They should be about 1.75 inches in height, it’s okay if they are slightly shorter.

As stated above, scoop a fairly generous 1/2 cup of pie filling into each individual 4×4 butter coated baking dish or all into a 9×9 baking dish. Place one slice on top of fruit in each baking dish (or space apart in 9×9 baking dish).

Bake uncovered in 400 F oven for 25 to 30 minutes.

They’re perfect! The scobbler spreads out just enough for even baking, crispy top, and fruit peeking through the corners. Add a simple glaze for a finishing touch and dessert is done! Left to Right, Top to Bottom: Blueberry, Apple Cinnamon, Bumbleberry, Strawberry, Triple Berry, and Peach.

These very fun, yet affordable, 4×4 baking dishes are available on Amazon: 6-Pack Ceramic Baking Dishes, 4.5-inches. I love mine!

Happy Baking Pie Peeps! Enjoy your Pie Roll Scobblers!

For Bakeware shown above: 4 x 4 baking dishes by Elfully 6-Pack Ceramic.

Pie Roll Scobbler

Recipe by Portlandia Pie LadyDifficulty: Moderately Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• Fruit Filling Layer (***see notes below)

• 4 cups fruit (chopped apples, pears, or peaches OR fresh/frozen berries)

• 2/3 cup granulated sugar

• 1-1/2 tablespoons cornstarch (or Clearjel or tapioca starch)

• 1 tablespoon citrus juice (opt) (lemon for berries, orange for peaches, or combo)

• Scobbler Dough

• 1-1/2 cups all-purpose flour (185 g)**

• 1/4 cup brown sugar

• 1 tablespoon baking powder

• 4 tablespoons salted butter, grated

• 1 large egg, lightly beaten

• 1/4 cup half & half or heavy cream

• Scobbler Roll Filling

• 2 tablespoons butter (softened to spread)

• 3 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1/3 cup finely chopped pecans or walnuts (optional)

• Simple Glaze

• 2/3 cup powdered sugar

• 1 to 2 teaspoons water or milk

Instructions

• Coat an 9-inch square ceramic baking dish or 6 individual 4 x 4 ceramic baking dishes.  Butter each baking dish or use non-stick spray on each.
• Toss the fruit with the sugar, cornstarch, and citrus juice. Place the fruit mix filling in the 9-inch baking dish; if using individual pans, divide fruit filling evenly for each of the six pans. Set aside.
• Scobbler Dough & Assembly:
• In a large bowl, combine the flour, brown sugar, baking powder and salt. Cut in shortening until crumbly. (For consistency in dough batches, weigh the flour if you can.)
• In a separate bowl, use a whisk and beat the egg and heavy cream; stir into crumb mixture just until blended. Lightly knead the dough just until the crumbs stick to the dough ball. 
• On a lightly floured surface, roll into a 9 x 12. rectangle. Spread with super soft butter; sprinkle with nuts (if using). Combine cinnamon and 3 tablespoons brown sugar; sprinkle over top.
• Roll up like a cinnamon roll, starting with short side. Cut into six slices.  Place slices in baking dish on top of fruit (1 each in center of 4 x 4 pans).
• Bake at 400 F for 25-30 minutes or until golden brown. Cool for 10 minutes. Drizzle with powder sugar glaze.

Notes

• ***Fruit Filling: You may substitute fresh fruit pie filling for 3 cups canned pie filling (two 14 oz cans)
• **For Gluten Free: Simply replace the flour with King Arthur’s Measure for Measure Gluten Free Flour.