Cobbler ???

Question

My friend is looking a recipe that is about 35 years old. When you fix it you put the dough on bottom and fruit on top. Then bake and everything is where it is suppose to be.

Answer 1

Any fruit can be used in place of the blueberries.

* Exported from MasterCook

BLUEBERRY COBBLER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Flour
1 c Sugar
1 c Milk
1 t Vanilla
1 Egg
1 Stick of butter
16 oz Blueberries

Melt butter in a 9x13 inch baking dish. Add all ingredients except the
blueberries in a large mixing bowl. Mix well; then, when margarine is
melted, pour the ingredients into the baking dish. Add the blueberries.
Don't mix them in; just add them. Bake at 350 degrees.

Answer 2

Here's a good one that I use quite often.

Cobbler
1/2 cup margarine
1 1/4 cup flour
1 cup sugar
2 tsp baking powder
1 cup milk

Melt margarine in baking dish.
(I use a pie pan or a 8x8x2 square pan)
In bowl mix dry ingredients & mix in milk. Pour batter into pan & top with fruit. Sprinkle with sugar, if desired.
Bake @ 350* for around 40 - 45 minutes.


I use 2 to 3 cups of fruit, depends on the fruit & if you like a more 'cakey' cobbler. If using canned fruit make sure you drain it well, frozen fruit doesn't need defrosted.
This recipe can be easily doubled to fit in a 13x9 baking dish.

Answer 3

yeah, it's a kind of cobbler. people usually associate cobblers now with having some sort of crumbly or doughy topping but that wasn't always the case.


i was looking thru a cookbook that my grandmother got for a wedding present back in the 20s and it was soooo funny!! but they had a few recipes similar to those and i believe that they were classified as cobbler...but towards the end of the chapter. it's kind of a cross between a cobbler and a large fruit tart, if you wanna think of it that way. either way....super yummy!!

Answer 4

Peach-Apricot Cobbler

INGREDIENTS:

1/2 cup granulated sugar
2 tablespoons cornstarch
1 can (1lb 13 oz)sliced peaches, drained, juice reserved
1 can(10 1/2 oz)apricots
1 tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
--
CRUST
1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter softened
1 large egg
--
TOPPING
1 cup heavy cream
2 tablespoons honey, at room temperature
1 teaspoon ground cinnamon


PREPARATION:

In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes.

Remove from heat; stir in butter, cinnamon, and nutmeg. Add peaches and apricots, Spoon fruit mixture into a 1 1/2 quart baking dish.
In a medium bowl, combine flour, sugar, baking powder, salt, butter, and egg; blend well. Spoon batter over fruit mixture. Bake cobbler in a 400° preheated oven until topping is lightly browned, about 30 minutes. Transfer cobbler to a wire rack to cool slightly.

To prepare whipped topping, beat together heavy cream, honey, and cinnamon at medium speed of an electric mixer until soft peaks form. Serve cobbler warm, topped with honey spiced whipped cream.

Answer 5

Is it a peach cobbler?My grandma put dough on bottom and criss crossed strips of dough on top then sprinkled with sugar.Oh man! Boy i miss that cobbler.was a southern recipe.Please feel free to share it anytime you feel like it.Been many years.

Answer 6

She might be talking about this one: Put your can of fruit in the baking dish, then add a cup of sugar, a cup of milk, and a cup of flour. I also add a little bit of butter. When you bake it, the crust comes out on top.

Answer 7

Mindy tell your friend to go to
www.cooks.com and type in magic cobbler
she can take her choice of about 2 dozen recipes for the type of cobbler you described. I hope this will help. jim b

Answer 8

my rule of thumb is:
if it taste good ! does it really matter where you lay the crust !
** they are several recipes with the bottom, top & both sides crusts and also with the crumbly kind of topping. they are all so good and specially if you serve it warm with a scoop of vamilla ice cream.
Oh yumm Oh - I want some now ...