whats your best cobbler recipes?

Answer 1

I love Cobblers!!
Here is my favorite recipe. Sooooooo easy and soooooo yummy.

Southern Fruit Cobbler:

Melt in bread pan: 1 stick of creamery butter
COMBINE:
1 cup white sugar
3/4 cup self-rising flour
1/2 cup milk (more if desired)

Pour into pan with melted butter. Use any kind of fruit desired
(1 28-oz. can of sweetened fruit or 1 qt. of home canned fruit)
Peaches are really good or Blackberries.
Drain sweetened fruit some and pour onto batter.
Bake 45 to 60 minutes in 350 oven or until done.

The batter rises around the fruit. Use a 9 by 13 inch pan.
This is good served plain while still warm or topped with ice cream. I leave a little syrup on the fruit.....not a lot but you do not want them dry.
Do try this easy recipe. I think you will be happy with it.

Answer 2

BLACK BERRY COBBLER

1/2 c. butter
1 c. sugar
1 c. water

COBBLER:

1 1/2 c. flour
1/4 tsp. salt
2 1/4 tsp. baking powder
1/2 c. butter
1/3 c. milk
2 c. blackberries, fresh or frozen
1/2 tsp. cinnamon
2 tbsp. sugar

Melt 1/2 cup butter in 10 inch baking dish. Set aside. Heat sugar and water until sugar melts. Set aside. Make cobbler dough by cutting butter into flour until like fine crumbs. Add milk. Stir with fork until dough leaves side of bowl. Turn out on floured board. Knead 3-4 times. Roll to 11 inch 1/4 inch thick. Spread berries over dough. Sprinkle with cinnamon. Roll up like jelly roll. Cut into 1 1/4 inch slices. Place in pan over butter. Pour syrup over slices. Bake 1 hour at 350 degrees. Sprinkle with 2 tablespoons sugar.

Answer 3

I use Instant Tapioca. I just follow the chart on the back of the red box with whatever fruit is in season (LOVE it w/ peaches) and use this crumble for the topping:


Streusel Topping

3/4 cup flour, divided
1 cup rolled oats
1 cup brown sugar
½ cup butter or margarine

Toss ¼ cup flour w/ fruit. Mix remaining ingredients (including ½ cup flour) to make streusel topping. Bake at 350ºF for 35-40 min.

Answer 4

Minnesota Peach Cobbler 10 cups frozen peaches sliced 2 Tbls. Lemon juice a million ½ cups white sugar ¼ tsp. salt ¾ cup flour ½ tsp. cinnamon a million stick of butter degree the peaches & put in great mixing bowl. permit thaw for 10 minutes. Then toss with lemon juice. In smaller bowl combine white sugar, salt, flour & cinnamon. combination with a fork till they are properly mixed. Pour dry mixture over the peaches and toss. you are able to use a spoon or clea palms. as quickly as particularly some the dry ingred. Are clinging to the peaches, unload them into the pan you have arranged. Any dry ingred. Left in bowl sprinkle over precise of peaches. soften the butter, then drizzle over the peaches. Then cover cake pan tightly with foil. Bake in 350% oven for 40 min. Take out of oven and set in a heatproof section yet don,t turn off oven. precise Crust a million cup flour a million cup white sugar a million ½ tsp. of baking powder ¼ tsp cinnamon½ a million ½ tsp. salt ½ stick butter 2 crushed eggs combine the flour, sugar, cinnamon, baking powder and salt in the smaller bowl you used previously. decrease in the butter till the mixture feels like coarse cornmeal. upload crushed eggs and combine. eliminate foil from the peach pan, drop spoonfulls of mixture on peaches purely dot throughout pan. Peaches will look polka dotted and don't problem approximately openings because it bakes the topping will unfolded. Bake one greater 15 minutes or till. Topping is advantageous and brown.

Answer 5

I love cobblers and they are great this time of year.

Cherry Cobbler
Prep: 40 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup butter or margarine
6 cups fresh or frozen unsweetened pitted tart red cherries
1 cup sugar
2 tablespoons cornstarch
1 egg
1/4 cup milk
Vanilla ice cream (optional)

Directions
1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.

4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.

5. Makes 6 servings

6. Rhubarb Cobbler: Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.

7. Blueberry or Peach Cobbler Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.

8. Apple or Pear Cobbler: Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.

Peach-Berry Cobbler
9 servings
Prep: 25 minutes
Bake: 20 minutes

Ingredients
4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
1/4 cup cold water
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon
1 recipe Biscuit Topping (see recipe below)
2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed

Directions
1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.

2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.

3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.

4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.

5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.

Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.

Apple-Cherry Cobbler
6 to 8 servings
Prep: 20 minutes
Bake: 8 to 10 minutes
Cook: 6 to 7 hours

Ingredients
1/2 cup granulated sugar
4 teaspoons quick-cooking tapioca
1 teaspoon apple pie spice
1-1/2 pounds cooking apples, peeled, cored, and cut into 1/2-inch slices (4-1/2 cups)
1 16-ounce can pitted tart cherries
1/2 cup dried cherries
1 recipe Spiced Triangles
Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)

Directions
1. In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes. Top with Spiced Triangles and ice cream or half-and-half, if desired. Makes6 to 8 servings.

Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture. Cut each triangle into 3 triangles. Place on an ungreased baking sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.