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cobbler Recipes
(Chronologically Listed)
Strawberry-Rhubarb Cobbler
Preheat oven to 400f.
Lightly oil a shallow 3-quart baking dish.
Gently toss together the rhubarb & strawberries.
In a small mixing bowl, whisk cornstarch with water.
Stir in the syrup & pour over the rhubarb.
Stir to coat.
Place in prepared baking dish & set aside.
Topping: mix flour, baking powder, salt, cinnamon & nutmeg.
Cut in margarine until blended.
In a separate bowl, combine soymilk & syrup.
Add to flour mixture, mixing only enough to blend.
Drop by tablespoonfuls onto the fruit mixture.
Bake until browned, about 25 to 30 minutes.
Serve warm or at room temperature.
Strawberry Cobbler - Microwave
You can use peach pie filling or blueberry pie filling - both wonderful!
This is so quick and easy - sure to please!
Peel and slice bananas.
Place in 10 x 6 inch baking dish.
Mix pie filling, lemon juice and vanilla; spoon over bananas.
Microwave, uncovered, for 6 minutes, turning dish every 2 minutes.
Mix cookies and pecans; sprinkle over fruit.
Cook, uncovered, for 1 minute.
Serve warm with ice cream or.
Spiced Nectarine Cobbler
Directions: preheat the oven to 350 degrees.
Arrange the nectarines in a buttered baking dish.
In a bowl, combine the flour, sugars, and cinnamon.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle over the nectarines.
Bake for 30 minutes until topping is golden brown.
Serve with ice cream or whipped cream.
Southern Peach Cobbler
This is an easy peach cobbler very big here in the south.
Combine peaches and 1 cups Sugar.
Refrigerate until the sugar dissolves and the mixture becomes juicy, add 1/2 cups Water.
Preheat oven to 350.
Melt the margarine in a 2-qt.
Casserole or pan.
In a med.
Sized bowl combine the remaining 1 cups Of sugar with the flour and cinnamon.
Mix well.
Add the remaining 1/2 cups Of water to make a pourable batter.
Pour the batter into the baking pan.
Spoon the peaches over the batter.
Bake for 45 to 50 minutes or until the batter has risen to the top and formed a crisp crust.
Variation: substitute 2 cups Of crushed pineapple with juice for peaches; use brown sugar instead of white and substitute ground ginger for the cinnamon.
Deb varelis.
Soup Cobbler With Pesto Muffins
Preheat the oven to 200c/400f/gas 6.
Combine the beans with the soup and heat gently.
Put the warm soup into 4 ovenproof serving bowls.
In a large bowl stir together the flour, salt, baking powder and bicarbonate of soda.
Stir in the cornmeal or semolina and set aside.
In a smaller bowl, beat together the yoghurt, milk, eggs and melted butter.
Lightly combine the yoghurt mixture with the dry ingredients, then fold in the pesto.
Take care not to over-mix - the pesto should still be in streaks.
Spoon a dessertspoon of the cobbler mixture on to each bowl of soup and sprinkle each with parmesan.
Place in the oven for 10-15 minutes or until the dumplings have risen and are golden brown.
Simple Strawberry Cobbler
Whipped topping, or vanilla ice cream “”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”"”".
Spread strawberries over bottom of greased 8 or 9″ square baking pan.
Stir together flour, baking powder, and sugar in a bowl.
Add egg, mix with fork until crumbly.
Spread over berries.
Dot with small pieces of butter or margarine.
Bake at 375 deg fahrenheit for 45-50 minutes.
Serve warm with whipped cream, topping, or ice cream.
Sc Peach Cobbler
Place the prepared peaches in an 8-inch square baking pan and sprinkle evenly with the sugar.
Drizzle on the lemon juice and dot with the butter.
Set aside.
Place the dough over the fruit in the pan, pressing it down into the fruit all around the edges.
Bake for 35 to 45 minutes, until the juices are bobbling, the biscuit crust is golden brown and the peaches are tender when pierced through the crust with a knife.
Remove from the oven and place on a wire rack.
Serve warm with heavy cream.
Ruston Peach Cobbler
Cook peaches until tender with 2/3 cup sugar, lemon juice and salt.
Add 1/2 stick butter, flour, remaining sugar and cinnamon.
Top with pastry, pour remaining butter over top.
Cook in preheated 350 oven for 30 minutes until golden.
Rustic Blueberry And Peach Cobbler With Oatmeal Crust
Preheat oven to 350 degrees fahrenheit in a sauce pan, combine 1 1/2 cups of water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth.
Place the pan over high heat and bring to a boil.
Reduce the heat to medium and simmer for 2 minutes.
Remove from heat.
Place blueberries and peaches in a mixing bowl and pour the syrup over the fruit.
Toss well and cool for 10 minutes.
In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal, and butter.
Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
Pour the fruit mixture into the prepared pie shell.
Sprinkle the topping over the top of the fruit filling.
Bake for 1 hour, or until the crust is golden.
Remove the pie from the oven and cool for 15 minutes before slicing.
Slice and serve warm.
Garnish with sweetened whipped cream, fresh mint, and powdered sugar.
Notes: from chef and author emeril lagasse.
Rustic Blackberry Cobbler
Preheat the oven to 350 degrees.
In a mixing bowl, combine the flour, salt, and sugar.
Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball.
Wrap the dough tightly and refrigerate for 30 minutes.
Remove from the refrigerator and place on a lightly-floured surface.
Roll the dough out until the dough is 1/8-inch thick.
Divide the rolled dough in half.
Place half the dough in a 9- by 9- by 2-inch square baking pan.
Reserve the other half for the top of the cobbler.
In a mixing bowl, toss the blackberries with the sugar, grand marnier, and flour.
Pour the tossed blackberries into the prepared pan.
Top the blackberries with the cubed butter.
Lay the reserved crust over the blackberries, tucking the edges down into the pan.
Bake for 30 to 35 minutes or until the crust is golden brown.
Remove from the oven and allow to cool.
Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream.
Garnish with mint and powdered sugar.
Roly-Poly Peach Cobbler
Arrange peaches in even layer in shallow 2-quart baking dish.
Sprinkle flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and almond extract on top.
Place in preheated 450 degree oven about 10 minutes or until hot while preparing cinnamon roll topping.
Preheating permits fruit mixture and cinnamon roll toppin to cook evenly, avoiding undercooked fruit or ovecooked dough.
In medium bowl sift together flour, baking powder, salt, and 1/4 cup of the sugar.
Cut in chilled butter until mixture forms fine crumbs.
Add milk, mixing to make a soft dough.
Roll out on lightly floured surface to 10×12 inch rectangle.
Brush surface with melted butter, sprinkle with remaining sugar which has been mixed with cinn.
And nutmeg.
Roll from long side, jelly roll fashion.
Cut into 1-inch slices.
Place slices on top of hot peach mixture.
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 and bake 20 minutes longer or until cinnamon rolls are done.
Serve warm or chilled with vanilla ice cream or whipped cream.
Denver post cooking section 9/93 typos by molli.
Rhubarb-Strawberry Cobbler
Filling: in large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well.
Spread mixture in 13 x 9 in.
3.5 l baking dish.
Bake in 400f200c oven 10 minutes.
Topping: in large bowl, combine flour, sugar, baking powder, baking soda and salt.
Using fingers or two knives, cut in margarine until mixture resembles small peas.
With fork, stir in buttermilk just until soft dough forms.
Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
Bake in 400f200c oven 25 minutes or until topping is golden brown and has risen.
Rhubarb-Blueberry Cobbler
Heat oven to 350.
In 2 quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice and ginger.
Cook over medium heat for 8 to 17 minutes, or until mixtue is thickened, stirring frequently.
Remove from heat.
Spoon mixture into shallow 1 1/2 quart baking dish.
Set aside.
Combine baking mix and milk in small mixing bowl.
Stir just until moistened.
Drop mixture by tablespoonfuls onto fruit mixture.
Bake for 28-34 minutes, or until topping is golden brown.
Serve warm with low-fat ice cream or frrozen yogurt, if desired.
Rhubarb Cobbler
Mix cinnamon, 2 cups sugar.
Pour over rhubarb and let stand; stir frequently.
Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk; mix with beater.
Put flour mixture in bottom of greased 9×13″ pan.
Spread rhubarb mixture over top.
Combine butter, 1/4 cups sugar, 3 tablespoons flour; sprinkle over rhubarb.
Bake 45 minutes in 350f oven.
[flanagan parent-teach club cookbook - genie/d.
Weissgerbe - aol/rik w].
Rhubarb And Raspberry Cobbler
Place the rhubarb in a pan with the caster sugar and the water.
Bring to the boil over a moderate heat, and cook until the rhubarb is softened, draining off excess liquid.
Divide this rhubarb mixture between 6 individual ramekin dishes, then divide the raspberries equally between the 6 as well.
Top with a spoonful of the mascarpone cheese and set to one side whilst making up the cobbler mixture.
Preheat the oven to 200 c, 400 f, gas mark 6.
To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl.
Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk.
Mix to combine.
Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown.
Allow to cool slightly then serve.
Notes: a lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping.
Rhubarb Cobbler With Vanilla Bean Ice Cream
Preheat the oven to 375 degrees.
Grease a 2-quart casserole dish with 2 teaspoons butter.
In a saucepan, combine the rhubarb, 2 cups sugar, 4 tablespoons of butter and lemon juice.
Stir and cook until a syrup begins to form and the rhubarb starts to soften, about 6 to 7 minutes.
Remove from the heat.
Using an electric mixer, cream the remaining 2 teaspoons butter and sugar together.
Add the egg.
Slowly add the baking powder, flour, nutmeg, cinnamon, vanilla, and buttermilk.
Mix until thoroughly incorporated and the batter resembles a cake batter.
Pour the rhubarb into a greased 2-quart casserole dish.
Pour the batter over the rhubarb.
Bake for 30 to 35 minutes or until the center is done.
Spoon a heaping serving of the cobbler onto a shallow bowl.
Place one scoop of the ice cream to the side.
Garnish with fresh mint, powdered sugar, and cinnamon sugar.
Rhubarb And Orange Cobbler
Preheat the oven to 200 c, 400 f, gas mark 6.
Chop the rhubarb and remove any stringy lengths.
Cut the rind and pith from the oranges, cut the flesh into quarters lengthways, and thinly slice these.
Mix the rhubarb, oranges, sultanas, sugar and nutmeg then place into a large ovenproof dish such as a pie dish.
To make the topping, put the flour into a bowl with the salt, bicarbonate of soda and nutmeg and rub in the butter or margarine.
Toss in the sugar and sultanas with your fingertips.
Make a well in the centre and pour in the water.
Mix everything to a dough.
Divide the dough into eight pieces and form each one into a flattened round.
Place the dough rounds on top of the fruit.
Bake the cobbler for 30 minutes or until the top has browned.
Red Cherry Cobbler
Drain cherries, reserving juice.
Combine brown sugar and cornstarch in saucepan.
Stir in cherry juice, orange juice, butter, and salt; cook,stirring constantly, until thickened.
Stir in cherries and almond extract.
For biscuit topping, combine homemade biscuit mix, sugar and nutmeg.
Beat egg and milk and stir into biscuit mixture until combined.
Heat cherry mixture to boiling and pour into a low 1 quart baking dish.
Drop batter by spoonfuls about 6 on top of hot cherry mixture and bake in a preheated 350 fahrenheit oven for 35-40 minutes, until biscuits are golden.
Serve warm.
Origin: hearth and home companion shared by: sharon stevens.
Raspberry Cobbler
Preheat oven to 350f.
Line an 8 inch or 9 inch square baking dish with raspberries.
Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla.
Pour batter over fruit and spread evenly.
Mix remaining sugar and water.
Pour over batter.
Bake for 1 hour.
Serve warm with cream, ice cream, or whipped cream.
Quickie Peach Cobbler
Preheat 325f.
Cream butter and sugar.
Add egg and beat well.
Add peaches.
Sift together flour, soda, nutmeg, cinnamon, and salt.
Stir into peach mixutre.
Pour batter into buttered 9-inch square pan.
Sprinkle nuts on top.
Bake 35-40 minutes or until center is set.