i love cobblers , and everytime i cook them they tend to be dry what can i do so it has alot of juice in it?

Answer 1

non-stick pot

Answer 2

When you are stewing the fruit in the pot, add more liquid (water or juice). Another way to keep it moist is to add some jam/jelly to the pot as well. For example, if you are making blackberry cobbler, you could add some blackberry jam.

You should also try covering the cobbler with foil for the fist round of cooking and removing the foil for the last 10 minutes in the oven. This way you will keep the moisture in but still have the golden brown crust.

Answer 3

I have a great easy, yummy, moist cobbler recipe.
1 large can of peach slices in heavy syrup, undrained
1 stick of butter
1 cup flour
1 cup sugar
1 cup buttermilk
1 tsp baking powder

Melt butter in casserole dish or 13x9 pan, pour in peaches with juice, mix all other ingredients and pour over peaches. Bake at 350 until golden brown. YUMMY!

I have used fresh blackberries, bluberries and strawberries too, as they cook, they seem to make sufficient juice. Good luck.

Answer 4

let ur fruit marinate in some sugar and lemon juice ( justa splash) so as to bring out the juices before cooking then u can also add some orange juice or apple juice to thecobler beforeu add ur crumble topping this shoudl help keep it moist and delicious.

Answer 5

The trick to cobblers and crumbels is the sugar , butter, fruit ratio. The more sugar to butter the more gooey liquid you'll get.

Answer 6

DO YOU USE FRESH FRUIT OR CANNED? I ALWAYS PUT AT LEAST 2 TBLS OF BUTTER IN THE BOTTOM OF THE PAN THAT I BAKE THEM IN. THAT,ALONG WITH THE SUGAR MAKES THEM BUBBLY AND JUICY. ALSO,BE CAREFUL OF OVERBAKING. THAT WILL MAKE THEM DRY ALSO. I USE AN OVEN TEMP OF 350 DEGREES. GOOD LUCK!

Answer 7

I would make sure you're not baking it too long and make sure you're following the recipe right. Take the butter to fruit ratio girls advice!!