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Lemon Cobbler Recipe

Lemon Cobbler Ingredients:

Lemon Cobbler Recipe
Lemon Cobbler Recipe
  • BUTTERMILK BISCUIT CRUST
  • 3 c Self-rising cake flour
  • 3/4 c Unsalted butter
  • 1 1/4 c Buttermilk
  • FILLING
  • 3 pt Blueberries
  • 3/4 c Sugar
  • 2 ts Finely grated lemon zest
  • 1/2 ts Freshly grated nutmeg
  • 1/2 ts Ground cinnamon
  • 3 tb Unsalted butter
  • FOR FINISHING
  • Buttermilk
  • Sugar

How to make Lemon Cobbler:

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. FOR THE FILLING: Preheat oven to 450F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Mango Cobbler Recipe

Mango Cobbler Ingredients:

Mango Cobbler Recipe
Mango Cobbler Recipe
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 3 cups sliced mangos
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons butter
  • 1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon
  • 1 cup flour
  • 1/3 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1/2 cup milk

How to make Mango Cobbler:

  • Mix sugar and cornstarch in saucepan , gradually stir in water and fruit and lemon juice.Heat, stirring well. Pour into 1 1/2qt. Baking dish; dot with margarine and sprinkle sugar cinnamon mixture over the top.
  • Stir together flour, sugar, baking powder and salt.Cut in shortening until mixture looks like meal. Now stir in milk. Mix well.
  • Drop by spoonfuls on to hot fruit. Bake at 375° for 20 to 30 minutes. Serve warm or cold, with ice cream or whipped topping. Makes 6 to 8 servings.

Easy Cherry Cobbler Recipe

Easy Cherry Cobbler Ingredients:

Easy Cherry Cobbler Recipe
Easy Cherry Cobbler Recipe
  • 1 stick butter or margarine
  • 3/4 c self-rising flour
  • 3/4 c. sugar
  • 3/4 c. milk
  • 1 can cherry pie filling (or 2 c. other fruit with juice, or other fruit pie filling)
  • vanilla ice cream or Cool Whip is a great topper

How to make Easy Cherry Cobbler:

  • Pre-heat oven to 375
  • Melt butter in large (deep) casserole dish
  • Mix together: flour, sugar and milk
  • Pour over melted butter
  • Spoon pie filling over top
  • Bake at 375 for 30 min

Peach Cobbler Recipe

Peach Cobbler Ingredients:

Peach Cobbler Recipe
Peach Cobbler Recipe
  • 1 stick (4 ounces) butter, melted
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 to 4 ripe peaches, peeled, pitted, thinly sliced
  • 1/2 teaspoon cinnamon

How to make Peach Cobbler:

Heat oven to 375°.
Pour melted butter into a 2-quart baking dish (11×7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.

Cranberry Apple Cobbler Recipe

Cranberry Apple Cobbler Ingredients:

Cranberry Apple Cobbler Recipe
Cranberry Apple Cobbler Recipe
  • 5 cups thinly sliced peeled tart apples
  • 1 1/4 cups sugar
  • 1 cup fresh or frozen cranberries
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 2 tablespoons butter or margarine
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter or margarine
  • 1/4 cup milk

How to make Cranberry Apple Cobbler:

  • In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter.
  • In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean.