A GIFT FROM: http://www.recipes4success.net
COMFORT COBBLER RECIPES
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TABLE OF CONTENTS Page ALMOND PEACH COBBLER................................................................................................ 23 AMARETTO FLAVORED CHERRY COBBLER................................................................ 28 AMERICAN STYLE PEACH COBBLER ........................................................................... 180 ANY BERRY COBBLER ....................................................................................................... 163 ANY FRUIT COBBLER......................................................................................................... 187 APPALACHIAN MOUNTAIN COBBLER............................................................................ 73 APPLE AND BLACKBERRY COBBLER ............................................................................. 78 APPLE AND HUCKLEBERRY COBBLER........................................................................ 166 APPLE AND RAISIN BLACKBERRY BRANDY COBBLER.......................................... 166 APPLE AND RAISIN COBBLER ......................................................................................... 172 APPLE AND RUM COBBLER.............................................................................................. 125 APPLE BLACKBERRY COBBLER CRUNCH .................................................................. 162 APPLE BLOSSOM COBBLER ............................................................................................. 130 APPLE CHEDDAR CRESCENT COBBLER...................................................................... 119 APPLE CHERRY DUMP COBBLER................................................................................... 122 APPLE CINNAMON COBBLER ............................................................................................ 39 APPLE COBBLER.................................................................................................................. 152 APPLE COBBLER BISCUIT TOPPER ............................................................................... 151 APPLE COBBLER CAKE ....................................................................................................... 18 APPLE COBBLER USING BISCUIT MIX.............................................................................. 8 APPLE COBBLER WITH CINNAMON SAUCE ................................................................. 77 APPLE COBBLER WITH CREAM CHEESE PASTRY ................................................... 120 APPLE COBBLER WITH VANILLA ICE CREAM............................................................ 69 APPLE COBBLERS.................................................................................................................. 26 APPLE CRANBERRY COBBLER ........................................................................................... 8 i
APPLE CRANBERRY COOKIE COBBLER........................................................................ 12 APPLE CRUNCH COBBLER ................................................................................................... 9 APPLE GINGER COBBLER................................................................................................. 207 APPLE GINGERBREAD COBBLER................................................................................... 113 APPLE MINCEMEAT COBBLER ....................................................................................... 126 APPLE NUT COBBLER ........................................................................................................ 143 APPLE PEAR COBBLER WITH CHEDDAR CRUST........................................................ 25 APPLE PECAN COBBLER ................................................................................................... 217 APPLE PECAN CRANBERRY COBBLER......................................................................... 166 APPLE PINEAPPLE COBBLER .......................................................................................... 176 APPLE RAISIN COBBLER................................................................................................... 196 APPLE RASPBERRY COBBLER ........................................................................................ 132 APPLE ROLLUP COBBLER ................................................................................................ 150 APPLE STREUSEL COBBLER.............................................................................................. 96 APPLE VINEGAR BISCUIT COBBLER ............................................................................ 212 APPLE WALNUT COBBLER............................................................................................... 144 APPLE WALNUT COBBLER DELIGHT ........................................................................... 187 APPLES AND CREAM COBBLER...................................................................................... 175 APPLESAUCE COBBLER .................................................................................................... 135 APRICOT BLACKBERRY COBBLER ................................................................................... 1 APRICOT CARAMEL COBBLER....................................................................................... 184 APRICOT COBBLER .............................................................................................................. 17 APRICOT COBBLER WITH CUSTARD SAUCE ................................................................. 7 ARKANSAS MUD COBBLER .............................................................................................. 133 ARKANSAS PEACH COBBLER .......................................................................................... 176 ARROWROOT PEACH COBBLER ...................................................................................... 92 ii http://www.recipes4success.net
AUTUMN VEGETABLE COBBLER ................................................................................... 213 AWESOME AMISH COBBLER ............................................................................................. 98 BAKED COBBLER WITH APPLES PEARS DRUNKEN PRUNES AND CREAM ...... 169 BAKING MIX COBBLER........................................................................................................ 87 BARBARA BUSHS RED WHITE AND BLUE COBBLER ................................................. 63 BASIC CRUST FOR COBBLER........................................................................................... 171 BASIC FRUIT COBBLER ....................................................................................................... 81 BATTER COBBLER .............................................................................................................. 191 BATTER PEACH COBBLER ............................................................................................... 101 BAYOU BLACKBERRY COBBLER ................................................................................... 132 BEGGING FOR MORE BLACKBERRY COBBLER.......................................................... 87 BERRY BEST BLUEBERRY COBBLER............................................................................ 152 BERRY CHERRY APPLE COBBLER ................................................................................ 167 BERRY COBBLER................................................................................................................... 18 BERRY PUDDING COBBLER ............................................................................................. 142 BEST DAMN PEACH COBBLER .......................................................................................... 86 BEST EVER PEAR COBBLER............................................................................................. 186 BEST OF THE WEST BLACKBERRY COBBLER............................................................. 30 BISCUIT DOUGH AND CHERRY COBBLER .................................................................. 173 BISCUIT TOPPED CHERRY COBBLER........................................................................... 153 BLACK AND BLUE BERRY COBBLER ............................................................................ 144 BLACK AND BLUE COBBLER ............................................................................................. 40 BLACK FOREST CHERRY COBBLER ............................................................................. 114 BLACK RASPBERRY COBBLER ......................................................................................... 40 BLACKBERRY AND CORNMEAL COBBLER WITH LEMON SHORTCAKE ........... 74 BLACKBERRY AND NECTARINE COBBLER .................................................................. 29 iii
BLACKBERRY AND NECTARINE COBBLER WITH GINGER BISCUIT TOPPING 33 BLACKBERRY COBBLER....................................................................................................... 1 BLACKBERRY COBBLER DELIGHT ............................................................................... 143 BLACKBERRY COBBLER FROM GOURMET MAGAZINE .......................................... 88 BLACKBERRY COBBLER FROM THE HERITAGE TREE RESTAURANT ............. 218 BLACKBERRY ORANGE COBBLER .................................................................................. 40 BLACKBERRY PINWHEEL COBBLER............................................................................ 116 BLACKBERRY SWIRL COBBLER ...................................................................................... 41 BLUEBERRY AND PEACH PIE COBBLER...................................................................... 210 BLUEBERRY BLACKBERRY COBBLER......................................................................... 106 BLUEBERRY COBBLER ...................................................................................................... 215 BLUEBERRY COBBLER DELIGHT ...................................................................................... 9 BLUEBERRY COBBLER WITH HEAVY CREAM .......................................................... 211 BLUEBERRY CRUNCH COBBLER ................................................................................... 101 BLUEBERRY LEMON COBBLER........................................................................................ 89 BLUEBERRY MUFFIN PEACH COBBLER ........................................................................ 81 BLUEBERRY PEACH COBBLER WITH YUMMY TOPPER ........................................ 106 BLUEBERRY PEAR COBBLER ............................................................................................ 82 BLUEBERRY PINWHEEL COBBLER ............................................................................... 209 BLUEBERRY STREUSEL COBBLER ................................................................................ 200 BLUEBERRY TOAST COBBLER ....................................................................................... 197 BOWLING DAY COBBLER ................................................................................................. 131 BOYSENBERRY BLUEBERRY RASPBERRY COBBLER ............................................... 86 BOYSENBERRY COBBLER ................................................................................................ 174 BRANDIED APPLE COBBLER WITH DELIGHTFUL VANILLA TOPPING............. 144 BRANDIED PEAR AND TOASTED ALMOND COBBLER CHEF................................. 160 iv http://www.recipes4success.net
BRANDIED PUMPKIN AND QUINCE COBBLER............................................................. 89 BREAKFAST CHERRY COBBLER .................................................................................... 192 BROWN SUGAR PEACH COBBLER ................................................................................. 185 BUBBLE UP CHERRY PIE COBBLER .............................................................................. 200 BUBBLE UP COBBLER .......................................................................................................... 49 BUMBLEBERRY COBBLER WITH BISCUIT TOPPING................................................. 60 BUMBLEBERRY COBBLER WITH OAT TOPPING ...................................................... 168 BUSY DAY COBBLER............................................................................................................. 90 BUSY WOMAN FRUIT COBBLER ..................................................................................... 188 BUTTERSCOTCH APPLE PECAN COBBLER................................................................. 131 BUTTERY BLUEBERRY COBBLER.................................................................................. 100 CAKE COBBLER ....................................................................................................................... 2 CAN CAN COBBLER............................................................................................................. 132 CANNED FRUIT COBBLER ................................................................................................ 204 CANNED RED TART CHERRY COBBLER ........................................................................ 76 CAN'T BEAT THIS ONE BLACKBERRY COBBLER ....................................................... 78 CANTALOUPE AND PEACH COBBLER .......................................................................... 156 CARAMEL APPLE COBBLER ............................................................................................ 117 CHEDDAR APPLE COBBLER................................................................................................. 2 CHEDDAR PEAR COBBLER................................................................................................... 2 CHEESY PEACH COBBLER ............................................................................................... 102 CHEROKEE BLACKBERRY HONEY COBBLER............................................................. 64 CHERRY AND APRICOT COBBLER .................................................................................... 3 CHERRY AND PEACH COBBLER ....................................................................................... 65 CHERRY AND RHUBARB COBBLER ............................................................................... 209 CHERRY APPLE COBBLER ............................................................................................... 208 v
CHERRY BERRY COBBLER............................................................................................... 124 CHERRY BLUEBERRY COBBLER SUPREME ............................................................... 125 CHERRY CAKE COBBLER ................................................................................................. 194 CHERRY CHOCOLATE COBBLER................................................................................... 103 CHERRY CINNAMON CANDY COBBLER ...................................................................... 190 CHERRY CINNAMON ROLL COBBLER ............................................................................. 9 CHERRY COBBLER A LA MODE...................................................................................... 135 CHERRY COBBLER BARS ...................................................................................................... 3 CHERRY COBBLER PUDDING .......................................................................................... 142 CHERRY CREAM CHEESE COBBLER ............................................................................ 145 CHERRY MALLOW COBBLER ......................................................................................... 128 CHERRY ORANGE COBBLER ............................................................................................. 81 CHERRY PECAN COBBLER............................................................................................... 114 CHERRY RHUBARB COBBLER............................................................................................. 6 CHERRY SKILLET COBBLER ........................................................................................... 116 CHOCOLATE BLUEBERRY COBBLER ........................................................................... 146 CHOCOLATE RASPBERRY COBBLER ............................................................................... 6 CHRISTMAS COBBLER....................................................................................................... 151 CINNAMON CORNBREAD COBBLER WITH BLUEBERRIES ................................... 157 CINNAMON PEACH COBBLER ......................................................................................... 190 CINNAMON ROLL TOPPED COBBLER............................................................................. 10 CINNAMON TOAST COBBLER ......................................................................................... 108 CITY MARKET PEACH COBBLER ................................................................................... 119 COBBLER DUTCH APPLE CRUMBLE .............................................................................. 37 COBBLER PASTRY ................................................................................................................. 46 COCKTAIL COBBLER ........................................................................................................... 67 vi http://www.recipes4success.net
COCONUT COBBLER .......................................................................................................... 134 COCONUT PEACH COBBLER............................................................................................ 179 COCONUT PEACH COBBLER WITH BOURBON PECAN ICE CREAM ................... 157 COOKIE PEACH COBBLER................................................................................................ 195 COOKIE STYLE PEACH COBBLER ................................................................................. 104 COOKIES AND CREAM PEACH COBBLER ..................................................................... 22 COTTAGE COBBLER........................................................................................................... 139 COUNTRY FRUIT COBBLER ............................................................................................. 168 COUNTRY KITCHEN COBBLER......................................................................................... 41 COUNTRY STORE COBBLER .............................................................................................. 80 COUNTRY STYLE PEACH COBBLER.............................................................................. 102 COWBOY COBBLER .............................................................................................................. 99 CRACKER BARREL CHOCOLATE CHERRY COBBLER.............................................. 42 CRANAPPLE COBBLER ...................................................................................................... 121 CRANBERRY APPLE COBBLER ......................................................................................... 31 CRANBERRY APPLE CORNBREAD COBBLER .............................................................. 95 CRANBERRY CHERRY COBBLER ................................................................................... 121 CRANBERRY COBBLER ..................................................................................................... 164 CRANBERRY COBBLER WITH BRANDY FLAVORED TOPPING ............................ 153 CRANBERRY PEACH COBBLER ........................................................................................ 42 CRAZY CRUST FRUIT COBBLER..................................................................................... 203 CREEPING CRUST COBBLER ............................................................................................. 99 CRUNCHY APPLE COBBLER .............................................................................................. 37 CRUNCHY BLUEBERRY COBBLER................................................................................. 128 CRUNCHY PEACH COBBLER............................................................................................ 194 CRUNCHY PLUM COBBLER.............................................................................................. 112 vii
CURRANT AND BRANDIED APPLE COBBLER............................................................. 136 DARN GOOD FRUIT COBBLER......................................................................................... 156 DEEP DISH APPLE COBBLER ........................................................................................... 100 DEEP DISH FRUIT COCKTAIL.......................................................................................... 205 DEEP DISH PEACH COBBLER ............................................................................................ 95 DEEP DISH TOMATO COBBLER ...................................................................................... 143 DELICIOUS ICEBOX BLUEBERRY COBBLER.............................................................. 137 DELIGHTFUL CHRISTMAS COBBLER ........................................................................... 206 DELUXE BLACKBERRY CREAM CHEESE COBBLER................................................ 116 DELUXE RHUBARB COBBLER ......................................................................................... 115 DEPRESSION DAYS PEACH COBBLER ............................................................................ 93 DEWBERRY COBBLER ......................................................................................................... 98 DIABETIC FRUIT COBBLER................................................................................................ 20 DIABETIC PEACH COBBLER .............................................................................................. 19 DIABETIC PEAR APPLE COBBLER ................................................................................... 19 DOUBLE CRUSTED BLACKBERRY COBBLER............................................................... 78 DOUBLE DECKER PEACH COBBLER ............................................................................. 120 DOWN SOUTH BLACKBERRY COBBLER...................................................................... 117 DRIED FRUIT COBBLER WITH MOLASSES BISCUITS................................................ 51 DUMP IT IN COBBLER ............................................................................................................ 4 DUTCH OVEN BLACK FOREST COBBLER.................................................................... 192 DUTCH OVEN CAMPFIRE COBBLER ............................................................................. 198 DUTCH OVEN PEACH COBBLER ....................................................................................... 62 DUTCH OVEN STYLE PEACH COBBLER....................................................................... 149 EAST TEXAS PEACH COBBLER ....................................................................................... 171 EASY AMBROSIA COBBLER ............................................................................................. 141 viii http://www.recipes4success.net
EASY AS ONE TWO THREE COBBLER........................................................................... 109 EASY BISCUIT COBBLER................................................................................................... 123 EASY BLUEBERRY COBBLER ............................................................................................ 43 EASY CHERRY COBBLER.................................................................................................... 19 EASY PEACH COBBLER ..................................................................................................... 216 EASY PEACH LEMONY COBBLER .................................................................................... 72 EMERGENCY COBBLER..................................................................................................... 101 EVERBEST FRUIT COBBLER ............................................................................................ 202 EVERYBODY LOVES THIS PEACH COBBLER ............................................................... 58 EVERYDAY COBBLER ........................................................................................................ 183 EXPRESS COBBLER............................................................................................................. 122 EXTRA EASY BERRY COBBLER ...................................................................................... 189 EXTRAVAGANT CHERRY COBBLER ................................................................................. 3 FAMILY FAVORITE PEACH PECAN COBBLER............................................................. 43 FAMOUS BLACKBERRY COBBLER .................................................................................. 87 FAMOUS HOTEL BLUEBERRY AND APPLE COBBLER............................................. 210 FANTASTIC COBBLER........................................................................................................ 102 FARMERS MARKET COBBLER ........................................................................................ 108 FASTEST EVER FRUIT COBBLER.................................................................................... 201 FAVORITE COBBLER.......................................................................................................... 155 FAVORITE COBBLER WITH DECADENT TOPPING................................................... 189 FIG AND CHERRY COBBLER............................................................................................ 146 FIG COBBLER........................................................................................................................ 100 FLOATING COBBLER.......................................................................................................... 102 FLOATING PEACH COBBLER........................................................................................... 140 FORT VALLEY PEACH COBBLER ................................................................................... 191 ix
FOUR BERRY FRUIT COBBLER ....................................................................................... 215 FRENCH APPLE COBBLER .................................................................................................. 19 FRENCH PEACH COBBLER ............................................................................................... 196 FRESH APPLE AND DARK RAISIN COBBLER .............................................................. 180 FRESH APPLE COBBLER ..................................................................................................... 83 FRESH BLACKBERRY COBBLER .................................................................................... 177 FRESH BLUEBERRY AND FRESH PEACH COBBLER................................................. 127 FRESH BLUEBERRY AND FRESH PEAR COBBLER.................................................... 207 FRESH BLUEBERRY COBBLER.......................................................................................... 74 FRESH CHERRY ALMOND COBBLER .............................................................................. 57 FRESH CHERRY AND FRESH APRICOT COBBLER WITH SPENDID TOPPING.... 26 FRESH FIG COBBLER............................................................................................................ 44 FRESH FRUIT COBBLER ...................................................................................................... 44 FRESH HASTY BERRY COBBLER.................................................................................... 123 FRESH NECTARINE COBBLER......................................................................................... 126 FRESH PEACH COBBLER WITH CHEESE BISCUITS ................................................. 146 FRESH SOUR CHERRY COBBLER ..................................................................................... 30 FRESH STRAWBERRY COBBLER.................................................................................... 159 FROZEN BLACKBERRY COBBLER ................................................................................. 150 FROZEN BLUEBERRY AND FROZEN PEACH COBBLER .......................................... 168 FROZEN FRUIT COBBLER................................................................................................. 201 FRUIT COBBLER NO ROLL DOUGH ............................................................................... 179 FRUIT COCKTAIL COBBLER............................................................................................ 204 FRUIT COCKTAIL GRAVY COBBLER ............................................................................ 205 FRUIT OR BERRY COBBLER .............................................................................................. 44 FRUIT PINWHEEL COBBLER ........................................................................................... 205 x http://www.recipes4success.net
FRUIT SWEET BLACKBERRY COBBLER ........................................................................ 88 FRUITFUL COBBLER........................................................................................................... 147 FRUITY COBBLER................................................................................................................ 177 GEORGE WASHINGTON BAYOU COBBLER ................................................................ 126 GEORGIA PEACH COBBLER............................................................................................. 217 GINGER APPLE COBBLER................................................................................................. 147 GINGERBREAD COBBLER................................................................................................. 115 GINGERED NECTARINE COBBLER .................................................................................. 28 GINGERERIZED BLACKBERRY COBBLER .................................................................... 52 GOLD RUSH PEACH COBBLER ........................................................................................ 210 GOLDEN NUGGET CUSTARD COBBLER....................................................................... 141 GOOSEBERRY COBBLER................................................................................................... 133 GRAND CHAMPION COBBLER......................................................................................... 113 GRAND MARNIER BLACKBERRY COBBLER .............................................................. 171 GRANDMAS BERRY COBBLER .......................................................................................... 45 GRANDMAS PEACH OR RASPBERRY COBBLER ........................................................ 107 GRAPE COBBLER ................................................................................................................. 112 GREEN GRAPE COBBLER.................................................................................................. 129 GUARANTEED COBBLER .................................................................................................. 133 HAPPY HUBBY COBBLER .................................................................................................. 136 HASTY FRUIT COBBLER.................................................................................................... 198 HILL COUNTRY PEACH COBBLER................................................................................... 99 HO HO COBBLER ..................................................................................................................... 7 HONEY PEACH COBBLER ................................................................................................. 104 HOT BUTTERED RUM AND APPLE COBBLER............................................................. 141 HUCKLEBERRY COBBLER................................................................................................ 147 xi
INCREDIBLE BLACKBERRY COBBLER ........................................................................ 152 INDIVIDUAL BERRY COBBLERS ....................................................................................... 54 INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM...... 32 INDIVIDUAL PEAR AND MAPLE COBBLERS ................................................................. 33 INDIVIDUAL PLUM COBBLERS WITH HAZELNUT TOPPING .................................... 4 IRELANDS FRUIT COBBLER............................................................................................. 203 IRISH APPLE COBBLER ..................................................................................................... 121 ITALIAN CHERRY CAKE COBBLER............................................................................... 197 ITALIAN PLUM COBBLER ................................................................................................. 197 JELLY ROLL TYPE COBBLER .......................................................................................... 207 JIFFY APPLE COBBLER ..................................................................................................... 192 JIFFY COBBLER.................................................................................................................... 187 JIFFY FRUIT COBBLER ........................................................................................................ 91 JUST PLAIN GOOD PEACH COBBLER ............................................................................. 85 KIWI COBBLER..................................................................................................................... 160 LAYERED RHUBARB COBBLER ........................................................................................ 38 LAZY DAY PEACH COBBLER ........................................................................................... 180 LAZY GAL COBBLER .......................................................................................................... 195 LAZY MANS PEACH COBBLER .......................................................................................... 56 LAZY OR DUMP COBBLER.................................................................................................. 59 LAZY SUSAN COBBLER...................................................................................................... 183 LEMON BLUEBERRY COBBLER........................................................................................ 29 LEMON ROSEMARY APPLE COBBLER ........................................................................... 66 LEMON STRAWBERRY COBBLER .................................................................................... 66 LEMONY BLACKBERRY COBBLER.................................................................................. 72 LOADED BLACKBERRY COBBLER................................................................................. 188 xii http://www.recipes4success.net
LOADED WITH BERRIES BLUEBERRY COBBLER ....................................................... 53 LOADED WITH GOODIES BLACKBERRY COBBLER................................................... 96 LOADED WITH PEACHES COBBLER................................................................................ 11 LOTS OF SPICES PEACH COBBLER.................................................................................. 85 LOW CALORIE COBBLER ................................................................................................. 185 LOWER FAT BLUEBERRY COBBLER............................................................................... 82 LUSCIOUS FRUIT COBBLER ............................................................................................. 167 MAGIC COBBLER................................................................................................................. 175 MAGIC FRUIT COBBLER ................................................................................................... 211 MAINE WILD BLUEBERRY COBBLER ........................................................................... 163 MAKE YOUR LIPS PUCKER FOR MORE BLACKBERRY COBBLER........................ 42 MAKES ITS OWN CRUST COBBLER ................................................................................. 99 MANGO AND RASPBERRY COBBLER ............................................................................ 165 MANGO COBBLER ANY DAY ANY WAY ....................................................................... 161 MAPLE CRANBERRY PEAR COBBLER ............................................................................ 64 MARIONBERRY COBBLER.................................................................................................. 54 MELT IN YOUR MOUTH COBBLER ................................................................................ 124 MEXICAN COBBLER ........................................................................................................... 148 MICROWAVE APPLE COBBLER ...................................................................................... 191 MICROWAVE CHERRY COBBLER .................................................................................... 45 MICROWAVE FRESH PEACH COBBLER WITH BISCUIT TOPPING ........................ 69 MICROWAVE PEACH COBBLER ....................................................................................... 45 MILLION DOLLAR COBBLER........................................................................................... 129 MINCY PEAR COBBLER ....................................................................................................... 10 MIRACLE COBBLER.............................................................................................................. 70 MIXED BERRY COBBLER .................................................................................................... 46 xiii
MIXED DRIED FRUIT COBBLER...................................................................................... 201 MIXED FRUIT COBBLER...................................................................................................... 70 MOCK APPLE COBBLER .................................................................................................... 106 MOTHERS COBBLER .......................................................................................................... 178 MOUNTAIN COBBLER ........................................................................................................ 185 MOUNTAIN FRUIT COBBLER........................................................................................... 202 MOUNTAIN STATE COBBLER .......................................................................................... 182 MULBERRY COBBLER.......................................................................................................... 46 MULBERRY FRUIT COBBLER ............................................................................................ 44 MULTI BLEND FRUIT COBBLER ....................................................................................... 71 MYSTERY BLUEBERRY COBBLER ................................................................................. 193 NECTARINE AND BLACKBERRY COBBLER .................................................................... 5 NECTARINE COBBLER......................................................................................................... 35 NECTARINE RASPBERRY COBBLER.............................................................................. 103 NEW FANGLED FRUIT COBBLER ................................................................................... 203 NEW FASHIONED APPLE COBBLER .............................................................................. 204 NEW FASHIONED BLACKBERRY COBBLER ............................................................... 111 NO DOUGH BLUEBERRY PEACH COBBLER ................................................................ 137 NO ROLL PEACH COBBLER.............................................................................................. 138 NO STIR FRUIT COBBLER ................................................................................................. 202 NORTHWEST BLACKBERRY COBBLER ......................................................................... 38 NUMBER ONE SWEET POTATO COBBLER .................................................................. 179 OATMEAL APPLE COBBLER ............................................................................................ 130 OKIE COBBLER .................................................................................................................... 176 OLD DOMINION COBBLER ............................................................................................... 159 OLD FASHIONED APPLE JUICE PEACH COBBLER ..................................................... 75 xiv http://www.recipes4success.net
OLD FASHIONED BLACKBERRY COBBLER .................................................................. 61 OLD FASHIONED COBBLER ............................................................................................. 174 OLD FASHIONED CRANBERRY COBBLER WITH HOT BUTTER SAUCE............. 164 OLD FASHIONED FRESH STRAWBERRY COBBLER ................................................... 96 OLD FASHIONED FRUIT COBBLER ................................................................................ 198 OLD FASHIONED PEACH COBBLER WITH NUTMEG AND CLOVES ...................... 84 OLD FASHIONED SWEET POTATO COBBLER ............................................................ 183 OLD FASHIONED WHOLE WHEAT PEACH COBBLER................................................ 73 OLD TIME CHERRY COBBLER ........................................................................................ 208 OLD TIME VINEGAR COBBLER....................................................................................... 208 OLE TIMEY COBBLER........................................................................................................ 129 ONE PAN BLUEBERRY COBBLER ................................................................................... 118 ONE PAN COBBLER ............................................................................................................. 112 ORANGE CHERRY COBBLER ............................................................................................. 36 ORANGE COBBLER ............................................................................................................... 38 ORANGE RHUBARB COBBLER .......................................................................................... 12 OREGON MARIONBERRY COBBLER ............................................................................. 163 ORHCARDS FULL OF PEACHES COBBLER.................................................................... 82 OUT OF SEASON COBBLER............................................................................................... 138 OUT OF THIS WORLD PEACH COBBLER........................................................................ 92 PASSOVER RHUBARB COBBLER....................................................................................... 12 PEACH A BERRY COBBLER .............................................................................................. 107 PEACH AND BERRY COBBLER ........................................................................................ 189 PEACH AND BLUEBERRY COBBLER ............................................................................... 91 PEACH AND BLUEBERRY COBBLER WITH CORNMEAL TOPPING ...................... 48 PEACH AND RASPBERRY COBBLER................................................................................ 39 xv
PEACH AND RASPBERRY COBBLER WITH BUTTERMILK BISCUIT CRUST ....... 55 PEACH AND SWEET CHERRY COBBLER...................................................................... 148 PEACH BERRY ABUNDANCE COBBLER ......................................................................... 46 PEACH BERRY COBBLER .................................................................................................. 162 PEACH BERRY COBBLER WITH DECADENT TOPPING ........................................... 181 PEACH BLACKBERRY COBBLER.................................................................................... 169 PEACH BLUEBERRY COBBLER ....................................................................................... 105 PEACH BLUEBERRY OR CHERRY COBBLER.............................................................. 172 PEACH CAKE COBBLER .................................................................................................... 130 PEACH COBBLER ................................................................................................................. 215 PEACH COBBLER DELIGHT ............................................................................................. 178 PEACH COBBLER SOUTHERN HERITAGE PIES AND PASTRY ................................ 91 PEACH COBBLER SUPREME ............................................................................................ 185 PEACH COBBLER WITH ALMOND CRUNCH TOPPING.............................................. 53 PEACH COBBLER WITH BROWN SUGAR TOPPING.................................................... 49 PEACH COBBLER WITH CHEDDAR BISCUITS................................................................ 7 PEACH COBBLER WITH NUTMEG AND CINNAMON ................................................ 179 PEACH COBBLER WITH PRALINE BISCUITS .............................................................. 105 PEACH CRISP COBBLER .................................................................................................... 140 PEACH FESTIVAL COBBLER............................................................................................ 139 PEACH MELBA COBBLER ................................................................................................... 47 PEACH OAT COBBLER ......................................................................................................... 93 PEACH PLUM AND BLACKBERRY COBBLER ............................................................... 36 PEACH PLUM OR BERRY COBBLER ................................................................................ 59 PEACH PUFF COBBLER........................................................................................................ 97 PEACH RASPBERRY BREAKFAST COBBLER ................................................................ 18 xvi http://www.recipes4success.net
PEACH RASPBERRY COBBLER........................................................................................ 104 PEACH STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST ...................... 27 PEACHBERRY COBBLER ..................................................................................................... 73 PEACHES AND CAKE COBBLER........................................................................................ 98 PEACHES AND CREAM CHEESE COBBLER ................................................................. 117 PEACHES AND CREAM COBBLER .................................................................................. 122 PEACHES COBBLER ............................................................................................................ 192 PEACHY BLUEBERRY COBBLER .................................................................................... 129 PEACHY CREAM COBBLER .............................................................................................. 193 PEACHY KEEN COBBLER.................................................................................................. 110 PEACHY RASPBERRY BREAKFAST COBBLER ........................................................... 193 PEANUT BUTTER CHIP APPLE COBBLER.................................................................... 155 PEAR AND BOURBON COBBLER ....................................................................................... 34 PEAR AND CRANBERRY COBBLER................................................................................ 108 PEAR AND RASPBERRY COBBLER ................................................................................. 155 PEAR COBBLER .................................................................................................................... 110 PEAR COBBLER IN CHEESE CRUST............................................................................... 124 PEAR GINGER COBBLER................................................................................................... 213 PEAR PIE COBBLER ............................................................................................................ 172 PEAR RHUBARB COBBLER ................................................................................................. 13 PEAR STRAWBERRY COBBLER ...................................................................................... 154 PECAN COBBLER ................................................................................................................... 94 PECAN FRUIT COBBLER.................................................................................................... 205 PENNSYLVANIA DUTCH PEACH COBBLER................................................................... 20 PERKY PEACH COBBLER .................................................................................................... 71 PIE CHERRIES CHEERY CHERRY COBBLER.............................................................. 118 xvii
PINEAPPLE CHERRY COBBLER ...................................................................................... 130 PINEAPPLE CHERRY PECAN COBBLER ....................................................................... 120 PINEAPPLE COBBLER ........................................................................................................ 127 PINEAPPLE PEACH COBBLER ......................................................................................... 137 PIONEER PEACH COBBLER.............................................................................................. 137 PLAIN OLE COBBLER ........................................................................................................... 50 PLUM AND ALMOND COBBLER ........................................................................................ 32 PLUM AND CINNAMON COBBLER.................................................................................... 79 PLUM CAKE COBBLER........................................................................................................... 5 PLUM COBBLER ..................................................................................................................... 21 PLUM COBBLER WITH MARZIPAN BISCUIT TOPPING ........................................... 158 POOR BOY COBBLER.......................................................................................................... 209 PORT WINE SOAKED QUINCE AND DRIED CRANBERRY COBBLER..................... 52 PRALINE PEACH COBBLER ................................................................................................ 48 PRUNE PINEAPPLE COBBLER ......................................................................................... 131 PUMPKIN COBBLER............................................................................................................ 115 PURPLE PLUM COBBLER SWIRLS.................................................................................. 184 QUICK FRUIT COBBLER ..................................................................................................... 75 QUICK AND DIRTY PEACH COBBLER............................................................................. 69 QUICK BERRY COBBLER .................................................................................................. 162 QUICK CHERRY COBBLER ................................................................................................. 21 QUICK COBBLER ................................................................................................................... 83 QUICK CRANBERRY COBBLER......................................................................................... 92 QUICK FRUIT COBBLER ...................................................................................................... 94 QUICK GRAPE COBBLER .................................................................................................. 142 QUICK STEP PEACH COBBLER ....................................................................................... 182 xviii http://www.recipes4success.net
QUICKIE PEACH COBBLER ................................................................................................ 94 RANCH HOUSE COBBLER ................................................................................................. 164 RASPBERRY APPLE COBBLER .......................................................................................... 47 RASPBERRY COBBLER......................................................................................................... 57 RAVENOUS RASPBERRY COBBLER ............................................................................... 114 RED WHITE AND BLUE COBBLER.................................................................................. 109 REVERSING COBBLER ....................................................................................................... 183 RHUBARB AND APPLE COBBLER ..................................................................................... 13 RHUBARB AND GINGER COBBLER .................................................................................. 15 RHUBARB AND ORANGE COBBLER................................................................................. 79 RHUBARB AND RASPBERRY COBBLER.......................................................................... 79 RHUBARB BANANA COBBLER......................................................................................... 122 RHUBARB BLUEBERRY COBBLER ................................................................................. 149 RHUBARB COBBLER........................................................................................................... 154 RHUBARB COBBLER CRUNCH WITH JELLO .............................................................. 104 RHUBARB COBBLER WITH OAT DUMPLINS................................................................. 14 RHUBARB COBBLER WITH VANILLA BEAN ICE CREAM......................................... 65 RHUBARB CRANBERRY COBBLER .................................................................................. 24 RHUBARB DUMP COBBLER .............................................................................................. 121 RHUBARB MARSHMALLOW COBBLER........................................................................ 123 RHUBARB STRAWBERRY COBBLER ............................................................................... 16 RICH PASTRY BLUEBERRY PEACH COBBLER........................................................... 133 RICH PEACH COBBLER...................................................................................................... 118 RISE HIGH COBBLER CRUST ........................................................................................... 141 ROLY POLY PEACH COBBLER .......................................................................................... 76 ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING ............................ 24 xix
RUSTIC BLUEBERRY AND PEACH COBBLER WITH OATMEAL CRUST............... 60 SCARLET COBBLER .............................................................................................................. 22 SCHOOL CAFETERIA CHERRY COBBLER................................................................... 187 SECRET COBBLER............................................................................................................... 114 SHINY TOP FRUIT COBBLER............................................................................................ 202 SHORTCAKE COBBLER ..................................................................................................... 195 SIMPLE FRUIT COBBLER .................................................................................................. 199 SIMPLE STRAWBERRY COBBLER.................................................................................... 76 SKILLET FRUIT COBBLER.................................................................................................. 20 SMALL FRUIT COBBLER ................................................................................................... 199 SOMERSAULT COBBLER................................................................................................... 132 SOUP COBBLER WITH PESTO MUFFINS......................................................................... 80 SOURDOUGH FRESH FRUIT COBBLER........................................................................... 11 SOUTHERN BLACKBERRY COBBLER ........................................................................... 212 SOUTHERN CHERRY AND RASPBERRY COBBLER ................................................... 149 SOUTHERN FRUIT COBBLER ............................................................................................. 13 SOUTHERN HERITAGE PEACH COBBLER..................................................................... 58 SOUTHERN PEACH COBBLER ......................................................................................... 216 SOUTHERN SOUR CHERRY AND RASPBERRY COBBLER....................................... 128 SPICED CAKE COBBLER........................................................................................................ 6 SPICED FRUIT COBBLER................................................................................................... 195 SPICED NECTARINE COBBLER ......................................................................................... 62 SPICED RASPBERRY RHUBARB COBBLER.................................................................... 17 SPICY PEACH COBBLER ...................................................................................................... 97 SPRING RHUBARB COBBLER............................................................................................. 23 STACKED DEWBERRY COBBLER ................................................................................... 181 xx http://www.recipes4success.net
STIR AND POUR FRUIT COBBLER .................................................................................. 203 STIR UP PEACH COBBLER ................................................................................................ 159 STRAWBERRY AND FRUIT COBBLER ........................................................................... 199 STRAWBERRY APPLE COBBLER ...................................................................................... 67 STRAWBERRY BANANA COBBLER .................................................................................. 21 STRAWBERRY COBBLER .................................................................................................... 39 STRAWBERRY RHUBARB COBBLER ............................................................................... 16 STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING...... 35 SUCKIE COBBLER.................................................................................................................. 31 SUGAR COOKIE COBBLER ................................................................................................... 6 SUGAR FREE FRUIT COBBLER........................................................................................ 205 SUMMER FRUIT COBBLER ................................................................................................. 64 SUMMER PEACH COBBLER................................................................................................ 62 SUNSET COBBLER ................................................................................................................. 97 SUPERFAST BLUEBERRY COBBLER.............................................................................. 182 SUPREME PEACH COBBLER .............................................................................................. 58 SWEET CHERRY AND APRICOT COBBLER ................................................................... 56 SWEET POTATO AND APPLE COBBLER ....................................................................... 142 SWEET POTATO COBBLER............................................................................................... 214 SWIRLED APPLE COBBLER.............................................................................................. 136 SWISS APPLE COBBLER..................................................................................................... 198 TANGY RHUBARB COBBLER ............................................................................................. 15 TAPIOCA FRUIT COBBLER ................................................................................................. 90 TART APPLE COBBLER...................................................................................................... 177 TASTES LIKE APPLE ZUCCHINI COBBLER ................................................................. 111 THANKSGIVING COBBLER ............................................................................................... 206 xxi
THANKSGIVING CRANBERRY SAUCE COBBLER...................................................... 206 THE ANYTHING COBBLER ............................................................................................... 186 THREE FRUIT COBBLER ................................................................................................... 161 THREE FRUIT COBBLER DELUXE.................................................................................. 165 THREE MINUTE COBBLER ................................................................................................. 98 TOASTED ALMOND CHERRY COBBLER ...................................................................... 153 TOMATO COBBLER............................................................................................................. 174 TRAIL COBBLER .................................................................................................................... 21 TRIPLE BERRY COBBLER ................................................................................................... 71 UNBEATABLE APPLE COBBLER ..................................................................................... 110 UPSIDE DOWN BERRY COBBLER ................................................................................... 191 UPSIDE DOWN COBBLER .................................................................................................. 128 UPSIDE DOWN FIVE FRUIT COBBLER ............................................................................ 20 UPSIDE DOWN FRUIT COBBLER..................................................................................... 186 UPSIDE DOWN PEACH COBBLER ................................................................................... 135 UPSIDE DOWN PEACH COBBLER WITH SEMI-SWEET CHOCOLATE ................... 51 VERMONT APPLE COBBLER............................................................................................ 140 VERY BERRY RHUBARB COBBLER.................................................................................. 50 VERY FRUITY COBBLER ................................................................................................... 157 VERY HIGHLY REQUESTED BLUEBERRY COBBLER................................................. 62 VERY SWEET CHERRY COBBLER .................................................................................. 111 VERY TANGY BLUEBERRY COBBLER ............................................................................ 88 VERY TANGY RHUBARB COBBLER ................................................................................. 14 VINEGAR COBBLER ............................................................................................................ 150 VOLUMINOUS PEACH COBBLER ...................................................................................... 68 WARM BLUEBERRY COBBLER ....................................................................................... 139 xxii http://www.recipes4success.net
WASHDAY COBBLER .......................................................................................................... 194 WASHINGTONS COBBLER ................................................................................................ 125 WICKED PEACH COBBLER............................................................................................... 170 WILD BLACKBERRY COBBLER....................................................................................... 101 WINTER FRUIT COBBLER................................................................................................... 84 YANKEE COBBLER.............................................................................................................. 134 YEAR ROUND COBBLER .................................................................................................... 138 YOU NAME IT COBBLER.................................................................................................... 139 YOU PICK THE BERRY YUMMY COBBLER ................................................................... 68 YOUR CHOICE OF FRUIT COBBLER................................................................................ 76 YUMMY BLUEBERRY COBBLER....................................................................................... 27 YUMMY FRUIT COBBLER ................................................................................................. 200 ZUCCHINI APPLE COBBLER ............................................................................................ 110
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APRICOT BLACKBERRY COBBLER Fruit: 2-1/4 to 2-1/2 pounds apricots 6-ounces blackberries 1 cup sugar 1/4 cup quick-cooking tapioca 2 tablespoons chilled unsalted butter, diced Topping: 1-1/2 cups all-purpose flour 2 tablespoons sugar 2 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons chilled unsalted butter, diced 1/2 cup plus 1 tablespoon chilled whipping cream vanilla ice cream or frozen yogurt Fruit: Preheat oven to 375. Butter 8x8x2-inch glass baking dish. Combine apricots, berries, sugar, and tapioca in large bowl then toss gently to blend. Let stand for 15 minutes, tossing fruit occasionally. Transfer fruit mixture to prepared dish. Dot with butter. Bake until fruit is tender and juices bubble thickly, for about 50 minutes. Cool completely in dish. Topping: Preheat oven to 400. Combine flour, sugar, baking powder, and salt in medium bowl. Whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add ½ cup cream, mixing with fork until moist clumps form. Knead gently in bowl until dough holds together. Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough lengthwise into 8 strips each about 3/4 inches wide. Arrange 4 strips in opposite direction, forming lattice. Press ends of pastry strips firmly into fruit. Brush dough with 1 tablespoon of cream. Bake cobbler until filling is heated through and lattice is golden brown, for about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream. BLACKBERRY COBBLER 1 stick unsalted butter 1 cup water 1 cup plus 2 tablespoons sugar 1-1/2 cups self-rising cake flour 1/3 cup milk 1/2 teaspoon cinnamon 3 cups fresh or thawed frozen blackberries vanilla ice cream Preheat oven to 350. In a 10-inch glass pie plate or baking dish, melt 1/2 stick of uncut butter in oven. In a small saucepan combine water and 1 cup sugar and heat over moderate heat stirring occasionally until sugar is completely dissolved. In a food processor pulse together flour and remaining 1/2 stick cut-up butter until mixture resembles fine meal. Add milk and pulse just until dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11x9-inch rectangle pan. Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a long side, roll up dough jellyroll fashion and cut into 1-1/2 inch thick slices. Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven for 45 minutes. 1 http://www.recipes4success.net
Sprinkle remaining 2 tablespoons sugar over cobbler and bake for 15 minutes more, or until golden. Serve cobbler warm with ice cream. CAKE COBBLER ¼ cup margarine ¾ cup flour ¼ teaspoon salt 1 teaspoon baking powder 1 cup sugar ½ cup milk 1 can fruit with juice Melt margarine in bottom of oblong cobbler pan. Empty can of fruit and juice into margarine scattering evenly over the pan. Sift dry ingredients together. Add sugar and milk to dry ingredients. Mix until smooth. Pour over fruit. Bake at 375 for 30-40 minutes. Sprinkle with cinnamon-sugar if desired and serve with nonfat dairy topping or ice cream. CHEDDAR APPLE COBBLER 1 cup sugar ¼ teaspoon cinnamon ground Topping: ¼ cup sugar ½ teaspoon salt 1/3 cup butter melted ¼ cup unbleached flour 6-cup apple slices 1 cup unbleached flour 1-1/2 teaspoons baking powder 6-ounce cheddar, shredded ¼ cup milk Combine the sugar, flour, and cinnamon, and then toss the mixture with the apple slices. Pour into a 9-inch square-baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 for 30 minutes. CHEDDAR PEAR COBBLER 2 pounds pear halves or 2 cans 2 teaspoon cornstarch 1/4 teaspoon cinnamon ground 1 cup unbleached flour 1-1/2 teaspoons baking powder 6-ounces cheddar sharp, shredded 1/4 cup milk 1 teaspoon sugar 1 teaspoon lemon juice Topping: 1/3 cup sugar 1/2 teaspoon salt 1/3 cup butter melted 2
Heat the oven to 425. Drain the pears, reserving the syrup. Combine the sugar, cornstarch, and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square-baking pan. Combine the flour, sugar, baking powder, salt, and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, and then bake for 25-30 minutes in the preheated oven. Serve hot with vanilla ice cream or whipped cream. CHERRY AND APRICOT COBBLER Crust: 3 cups self-rising cake flour 3/4 cup unsalted butter 1-1/4 cups buttermilk Filling: 3 pounds fresh apricots, rinsed halved pitted and sliced 1-1/2 pounds fresh cherries sour 1/4 cup sugar 3 tablespoons butter 1/2 teaspoon almond extract buttermilk sugar Preheat oven to 450. For the crust, place flour in a bowl and rub in butter until fine and mealy. Do not allow crust to become too pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow it to rest while preparing filling. For the filling, combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or other shallow baking dish. Dot with butter and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler for 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. CHERRY COBBLER BARS 1-1/2 cups flour 1/2 teaspoon baking powder 1/2 cup butter 1 cup confectioner's sugar 1 egg 21 ounce can cherry pie Filling: Grease an 11x7-inch baking pan. Mix flour and baking powder. In a bowl beat butter and sugar with a mixer until light and fluffy. Beat in egg. With mixer on low speed, gradually add flour mixture. Remove 2/3 cup dough. With floured fingers, pat remaining dough over bottom of prepared pan. Spread cherry pie filling over dough to edges of pan. Roll reserved dough into 1 inch balls. Flatten balls slightly and place evenly spaced on pie filling. Bake for 30 minutes at 350. Cool in pan dust with confectioner's sugar before cutting. EXTRAVAGANT CHERRY COBBLER Filling: 3 http://www.recipes4success.net
6 cups tart red cherries pitted 1-1/4 cups sugar 1/4 cup water 4 teaspoons cornstarch Topping: 1 cup flour 1/4 cup sugar 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 1 tablespoon butter 1 egg beaten 3 tablespoons milk Preheat oven to 400. In a saucepan combine filling ingredients and cook stirring until bubbling and thickened. Pour into an 8-inch square-baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly. DUMP IT IN COBBLER 1 cup flour (self-rising) 1 cup sugar 1 cup milk 1 stick butter 1 can peach slices, drained Melt butter in medium sized baking dish at 350. While butter is melting, mix flour, sugar, and milk. Dump it into pan of melted butter without stirring. Dump in peaches without stirring. INDIVIDUAL PLUM COBBLERS WITH HAZELNUT TOPPING Fruit: 2-1/4 pounds red-skinned plums pitted, cut into 8 wedges 2/3 cup sugar 2 tablespoons quick-cooking tapioca ½ teaspoon ground cinnamon 2 tablespoons chilled unsalted butter, diced Topping: 3/4 cup all-purpose flour 2 tablespoons golden brown sugar 1 teaspoon baking powder ¼ teaspoon salt 3 tablespoons chilled unsalted butter, diced ½ cup hazelnuts, toasted and chopped ½ cup chilled whipping cream 1 tablespoon sugar vanilla ice cream Fruit: Preheat oven to 375. Butter eight 2/3 cup soufflé dishes or custard cups. Combine plums, sugar, tapioca, and cinnamon in large bowl and toss to blend. Let stand 15 minutes, tossing 4
occasionally. Divide among prepared dishes. Place on baking sheet. Dot fruit with butter. Bake until plums are tender and fruit bubbles thickly, about 45 minutes. Cool in dishes. Topping: Preheat oven to 375. Whisk together flour, golden brown sugar, baking powder, and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts. Gradually add cream, stirring with fork until batter holds together. Drop a large spoonful of batter atop fruit in each dish, dividing equally. Sprinkle with 1 tablespoon sugar. Bake until topping is golden, about 25 minutes. Cool at least 15 minutes. Top with ice cream; serve warm. NECTARINE AND BLACKBERRY COBBLER 2 large nectarines, thinly sliced 1 packet blackberries 1 teaspoon fresh lemon juice ½ cup sugar 1 cup plus 2 tablespoons all-purpose flour 1-1/2 teaspoons baking powder ½ teaspoon salt 4 tablespoons cold unsalted butter ¼ cup milk vanilla ice cream for-serving (optional) Preheat the oven to 450. Combine the nectarines, blackberries, and lemon juice in a bowl. Mix the sugar and 2 tablespoons of the flour and toss with the fruit. In a medium bowl, mix the remaining 1 cup of flour with the baking powder and salt. Cut in the butter until the pieces are the size of small peas. Stir in the milk. Gather the dough into a ball and transfer to a lightly floured surface. Roll the dough into an 8-inch square about 1/4 inch thick. Pour the fruit and its juices into an 8-inch square glass-baking dish. Lay the dough on top of the fruit. Place a sheet of foil in the bottom of the oven to catch any drips. Bake the cobbler for 20 minutes, then reduce the heat to 300 and bake for about 5 minutes longer, or until the crust is golden and the fruit is bubbling around the sides. Serve warm with a scoop of ice cream, if desired. PLUM CAKE COBBLER 3-1/2 cups plums in syrup 3/4 cup plus 2/3 cup sugar 2 tablespoons cornstarch 1/4 cup butter 1 egg, slightly beaten 2 cups sifted flour 3 teaspoons baking powder 1/4 teaspoon salt 1 cup milk Drain plums, reserve syrup. Pit plums and arrange, skin side down, in 8x12x2 inch baking dish. Mix 3/4 cup sugar and cornstarch in saucepan. Add reserved syrup and cook, stirring constantly, until clear and thickened. Pour over plums. Cream butter. Add 2/3 cup sugar and beat until light. Add egg and beat well. Add sifted dry ingredients alternately with milk, beating until smooth. Spread on plums. Bake at 375 for 30 minutes or until done. Serve with whipped cream, if desired. 5 http://www.recipes4success.net
SPICED CAKE COBBLER 1 can fruit (peach or apple) 1 packed spiced cake mix (prepared) cinnamon nutmeg brown sugar sugar Put fruit in bottom of 8x8-inch pan. Pour spice cake dry mix over. Add cinnamon and nutmeg to taste. Mix sugars in to sweeten mixture as needed to taste. Bake in 350 oven for 15-20 minutes until dry mixture on top crusts brown. Serve hot with cream or ice cream. SUGAR COOKIE COBBLER 1 roll refrigerator slice and bake cookies (any flavor) 2-1/2 cups hot water 2 cups brown sugar 1/4 teaspoon salt 1/4 cup butter or margarine 1/2 teaspoon vanilla 1 cup chopped nuts 1 cup chopped dates Cut cookie dough in pieces and set aside. In saucepan, bring water, sugar, butter or margarine, and salt to a boil. Stir until sugar dissolves and butter melts. Stir in vanilla, nuts, and dates. Pour hot mixture in un-greased 13x9-inch pan. Place cookies on hot mixture. Bake at 375 for 20-25 minutes or until golden brown. CHERRY RHUBARB COBBLER Filling: 21-ounce can cherry pie filling 3 cups rhubarb chopped 1 cup sugar 4 teaspoons butter Crust: 1/2 cup shortenings 1 cup sugar 1 egg 1 cup flour 1 teaspoon baking powder 1/2 cup milk Spread fruit in a 13x9-inch-baking pan. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and beat well. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit; bake at 350 for 50-60 minutes. CHOCOLATE RASPBERRY COBBLER 1-1/2 packets raspberries 2 teaspoons cornstarch 3/4 cup flour 1/3 cup brown sugar 6
4 tablespoons chilled butter 1 ounce finely chopped semisweet chocolate Gently toss raspberries with cornstarch and place in 8-inch baking dish. In a bowl, combine flour and brown sugar, cut in butter until mixture resembles coarse meal. Mix in chocolate. Cover raspberries with chocolate-crumb mixture. Bake in preheated 450 oven for 20 minutes, until top is browned and berries are bubbling.
PEACH COBBLER WITH CHEDDAR BISCUITS 1 quart peaches sliced 1 tablespoon lemon juice 3/4 cup sugar 1 teaspoon almond extract 1 tablespoon cornstarch 1/2 tablespoon butter 1/4 teaspoon salt Cheddar Biscuits: 1 cup biscuit mix baking mix 1/2 tablespoon butter melted 1/2 cup cheddar medium grated 1/3 cup milk Preheat the oven to 400. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, and then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. HO HO COBBLER 1/2 cup butter 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 2 cups berries or other fruit with juices Preheat oven to 375. Melt butter in large baking dish or pan. Sift flour, sugar, and baking powder into bowl. Add milk and mix well. Heat fruit in its own juices and pour mixture over melted butter (do not stir). Then pour berries or other fruit over batter and butter (do not stir). Bake until batter creeps up to top of baking dish and browns. APRICOT COBBLER WITH CUSTARD SAUCE 12 ounces dried apricots, cut in half 4 cups water 2-1/2 cups sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 7 http://www.recipes4success.net
2 tablespoons almond liqueur (optional) 15-ounce packed refrigerated piecrusts 1 tablespoon sugar 2 tablespoons sliced almonds Custard Sauce: 3 large eggs 1/4 cup sugar pinch of salt 2 cups half-and-half 2 teaspoons vanilla extract Combine apricots and water in a saucepan and let stand 8 hours. Stir in 2-1/2 cups sugar and cook over medium-high heat, stirring constantly, until mixture boils. Cover and reduce heat. Simmer, stirring occasionally for 10 minutes. Uncover and increase heat to medium-high. Cook, stirring often, 8-10 minutes or until thickened. Remove from heat and cool slightly. Stir in extracts and, if desired, liqueur; cool. Unfold 1 piecrust, and press out fold lines. Cut to fit into the bottom of a deep 2 quart baking dish, reserving excess pastry. Spoon half of apricot mixture into dish; top with reserved pastry. Bake at 475 for 12 minutes or until lightly browned. Spoon remaining apricot mixture over pastry then cool. Unfold remaining piecrust; roll to 1/8 inch thickness, and cut into 1 inch strips. Arrange in a lattice design over apricot mixture. Bake at 475 for 15 minutes. Sprinkle with 1 tablespoon of sugar and almonds then bake 2 3 more minutes. Serve warm with Custard Sauce. Custard sauce: Whisk together eggs, sugar, and salt in a heavy saucepan until blended. Whisk in half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat; stir in vanilla extract. Press wax paper or plastic wrap onto custard surface and cool. APPLE COBBLER USING BISCUIT MIX 1 tablespoon cornstarch 1 tablespoon sugar 1/8 teaspoon ground cinnamon 3/4 cup water 2 medium apples tart, pared and sliced 3/4 cup baking mix 2 tablespoons process American cheese, shredded 3 tablespoons water Pre-heat oven to 400. Mix cornstarch, sugar, and cinnamon in saucepan. Add ¾ cup water and mix well. Add apples. Cook over low heat, stirring occasionally, until liquid thickens and apples just begin to soften, about 6 minutes. Pour into 1 quart casserole.. Stir baking mix and cheese together. Add 3 tablespoons water and mix well. Spread on top of apple mixture. Bake until top is lightly browned for about 30 minutes. APPLE CRANBERRY COBBLER 3 cups sliced apple 1 cup fresh or frozen cranberries 1 cup sliced pear 2 teaspoons cinnamon 1/4 cup chopped pitted fresh dates 1 tablespoon arrowroot powder 8
1/4 teaspoon lemon juice 1/4 cup maple syrup 1-1/2 cups rolled oats 1/4 teaspoon vanilla 3/4 cup apple juice 1 teaspoon nutmeg Preheat oven to 375 in a shallow baking dish. Combine apples, cranberries, and pears. In a blender puree cinnamon, dates, arrowroot, lemon juice, and maple syrup. Pour over apple mixture. Combine oats, vanilla, apple juice, and nutmeg and mix with your fingers or a wooden spoon until the apple juice is distributed evenly. Sprinkle topping over apples. Bake until bubbly and slightly browned, for about 40 minutes. APPLE CRUNCH COBBLER 1 cup instant oatmeal 1 cup whole-wheat flour 3/4 cup canned frozen apple juice concentrate thawed 1/2 teaspoon cinnamon 1 golden Delicious apple 1 egg 1/4 teaspoon baking powder Cut the apple into bite sized pieces. Mix together everything except the apples. Put a thin layer of mixture on the bottom of a non-stick round pan and put apples on top of this. Then spread, plop, drop or get the rest of the mix on top of the apples someway and bake at 350. BLUEBERRY COBBLER DELIGHT 5 cups blueberries 1 tablespoon fresh lemon juice 1-1/4 cups sugar, divided 1/2 teaspoon salt 1 cup flour 1/2 teaspoon cinnamon 1 egg lightly beaten 6 tablespoons butter or margarine, melted Sprinkle fruit with lemon juice and 1/4 cup sugar and arrange in a buttered quart casserole. Combine remaining sugar, salt, flour, and cinnamon. Add egg and mix with fork until crumbly. Sprinkle over the fruit mixture. Drizzle melted butter over the top of crumb mixture. Bake in pre-heated oven at 350 for 35-45 minutes, or until topping is golden brown. If desired, serve with whipped cream. CHERRY CINNAMON ROLL COBBLER 21 ounce can prepared cherry filling 1 canned refrigerated quick cinnamon rolls with icing 2 tablespoons butter or margarine, melted 1/4 cup chopped pecans 1/8 teaspoon grated lemon peel
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Preheat oven to 400. Pour pie filling into an 8-inch round layer pan. Heat at 400 for 15 minutes. Separate cinnamon rolls and dip edges in butter, then in pecans. Arrange, topping side up, on top of hot pie filling. Bake at 400 for 25-30 minutes until golden brown. Combine lemon peel and icing; spread on rolls. MINCY PEAR COBBLER 3 medium pears, pared and sliced 1/4 cup all-purpose flour 1/4 cup firmly packed brown sugar 1/2 cup prepared mincemeat 1 tablespoon lemon juice 3 tablespoons butter 1 cup all-purpose flour sifted 1-1/2 teaspoons double-acting baking powder 1 teaspoon salt 2 tablespoons butter 1 egg, unbeaten 1/3 cup prepared mincemeat 1/4 cup sugar 1/4 teaspoon cinnamon 1/4 cup walnuts, finely chopped 1 tablespoon butter, melted Honey spice whipped cream: 1 cup whipping cream 2 tablespoons honey 1/2 teaspoon cinnamon Bake at 375 for 30-35 minutes. Prepare 3 medium sized pears, pared and sliced. Place in a 10x6-inch-baking dish. Sprinkle with 1/4 cup of flour and 1/4 cup brown sugar. Combine 1/2 cup of mincemeat, lemon juice, and 3 tablespoons melted butter. Set aside. Sift together 1 cup sifted flour, baking powder, and salt into mixing bowl. Cut in 2 tablespoons butter until particles are fine. Combine 1 egg and milk to measure 1/3 cup. Add with 1/3 cup prepared mincemeat to dry ingredients. Stir until dough clings together. Drop by level tablespoonfuls into mixture of 1/4 cup sugar, 1/4 teaspoon cinnamon, and 1/4 cup walnuts, finely chopped. Place biscuits over pears. Sprinkle with remaining sugar mixture. Drizzle with 1 tablespoon melted butter melted. Bake in moderate oven at 375 for 30-35 minutes. Serve warm with Honey Spice Whipped Cream. To make cream, add honey and cinnamon and continue to beat until thick. CINNAMON ROLL TOPPED COBBLER 1 canned pear halves in syrup, sliced and drained 21 ounce can cherry pie filling 11-1/2-ounce can refrigerate cinnamon rolls with icing Heat oven to 375. In large saucepan, combine pears and pie filling and mix well. Cook and stir over medium-high heat until mixture boils. Pour mixture into un-greased 12x8-inch (2 quart) baking dish. Separate dough into 8 rolls and set icing aside. Place rolls, cinnamon side up, over the hot fruit mixture. Bake for 15-20 minutes or until rolls are deep golden brown and fruit is bubbly. Spread icing over hot rolls. Cool for 5 minutes before serving. 10
LOADED WITH PEACHES COBBLER Peach Filling: 7 cups pitted peaches peeled cut in sixths 3/4 cup sugar 2 tablespoons fresh lemon juice 4 tablespoons butter Biscuit Topping: 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 2 teaspoons baking powder 4 tablespoons chilled butter 6 tablespoons milk Preheat oven to 425. Filling: 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. Topping: Combine the flour, sugar, salt, and baking powder in a large bowl and stir together with a fork. Cut the butter into bits and drop it into the bowl. Then cut it into the flour mixture until dough resembles fine, even crumbs. Slowly add the milk, stirring with a fork. Gather the dough together and place it on a lightly floured surface. Knead 8 to 10 times or until it is fairly smooth. Roll or pat the dough into a shape that will fit the baking dish, it should be no more than 1/2 inch thick, so trim edges if necessary. Place the dough over the fruit in the pan, pressing it down into the fruit all around the edges. Bake for 35-45 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. SOURDOUGH FRESH FRUIT COBBLER 1 tablespoon cornstarch 1 cup water 3 cups of fruit with juice 1 cup flour 3 tablespoons butter 1/2 cup sourdough starter 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk Cinnamon Heat oven to 400. Mix sugar and cornstarch and gradually stir in water. Bring to a boil for 1 minute stirring constantly. Fold in 1 cup of fruit. Slowly fold in the remaining fruit. Pour into a 1-1/2 quart or 8x8-inch baking dish. Dot with butter. Sprinkle with cinnamon. Measure 1 cup of flour by dip method. Stir in sugar, baking powder, and salt. Cut in butter until mixture looks like meal. Stir in milk and sourdough starter. Add a Dash of cinnamon. Pore over or drop by spoonfuls over the hot fruit. Bake for 25-30 minutes. Serve warm with fresh cream or whipped cream.
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APPLE CRANBERRY COOKIE COBBLER 4 Granny Smith apples, peeled, cored, and sliced 16-ounce can cranberry sauce 1/3 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 20-ounce packet sugar cookie dough Preheat oven to 400. Peel, core, and slice apples. Cut apples in half and place in deep-dish baker. Combine cranberry sauce, sugar, flour, and cinnamon in bowl and mix well. Pour over apples; mix well. Cut cookie dough in half; reserve one portion for another use. Slice cookie dough into 1/4 inch thick slices. Arrange evenly over apple mixture. Bake 30-35 minutes or until apples are tender and top is golden brown. ORANGE RHUBARB COBBLER 3/4 cup granulated sugar 6 tablespoons cornstarch 1/2 cup water 2 tablespoons butter, melted and divided 1/2 teaspoon ground nutmeg or mace 8 cups chopped naval orange flesh, drained well 2 cups diced fresh rhubarb 1 cup old-fashioned oats 1/2 cup firmly packed light brown sugar 2 tablespoons orange juice Preheat oven to 450. Combine sugar, cornstarch, and water in saucepan. Bring to boiling. Cook, stirring 3 minutes. Mixture will be thick. Stir in 1 tablespoon of butter and nutmeg or mace. Combine orange and rhubarb in 13x9x2-inch baking dish. Pour cornstarch mixture over mixture. Combine oats, brown sugar, juice, and remaining 1 tablespoon of butter. Sprinkle over fruit. Bake in lower third of preheated oven for 25-35 minutes or until hot and bubbly and topping is golden brown. PASSOVER RHUBARB COBBLER 1-3/4 cups sugar 1 cup matzo meal 1/4 cup quick-cooking tapioca 1/2 cup margarine or butter 4 cups rhubarb pieces 1/8 teaspoon ground nutmeg 1 cup unsweetened raspberries raspberry or lemon sorbet 2 tablespoons lemon juice In a shallow 2 quart baking dish, mix 1-1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice. Mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca, mix several times. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining ½ cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, and then crumble over rhubarb mixture. Bake in a 375 oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool for 15 minutes. Spoon cobbler into bowls and top with sorbet, if desired. 12
PEAR RHUBARB COBBLER Filling: 10-ounces frozen rhubarb 3 ripe pears, any variety 2 tablespoons water 1/4 cup sugar 2 tablespoons cornstarch 1/4 teaspoon cinnamon 1 tablespoon cinnamon candies 1/8 teaspoon salt 1-1/2 tablespoons butter or margarine Crust: 1-1/4 cups baking mix 1 tablespoon sugar 2 tablespoons melted butter 1/2 cup milk Filling: Thaw package of rhubarb. Wash, core, and peel pears then cut into ½-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven 400 for 10 minutes, or until bubbling. Crust: Combine baking mix and sugar. Add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15-20 minutes. SOUTHERN FRUIT COBBLER 1 box dry cake mix (yellow or white) 21-ounce can pie filling 1/2 cup butter or margarine dash of cinnamon 1/2 cup sugar Spray a sheet cake pan with cooking spray. Pour pie filling into pan. Sprinkle with sugar and cinnamon. Pour cake mix (dry) over fruit. Dot with butter. Bake for 45-50 minutes until golden brown and fruit bubbles. Serve warm with vanilla ice cream. RHUBARB AND APPLE COBBLER 1 pound rhubarb, sliced thinly 1 pound Rome apples, sliced thinly 2 tablespoons lemon juice 2 tablespoons unbleached flour 2 tablespoons cornstarch 1/2 cup honey 1/2 cup apple juice 1 teaspoon salt Cobbler Topping: 2 cups whole-wheat flour 4 egg whites 1/2 cup nonfat yogurt or buttermilk 1/2 cup apple juice or honey 13 http://www.recipes4success.net
Combine all rhubarb and apple mixture ingredients in a mixing bowl. In a separate bowl combine the cobbler topping ingredients. Place rhubarb mixture in an 8x8-inch-baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375 oven for 20-25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top. VERY TANGY RHUBARB COBBLER 1 cup sugar 1/4 teaspoon cinnamon 4-1/2 cups rhubarb, fresh or frozen chopped to ½ inch 1-1/2 cups water few drops red food coloring 2 tablespoons margarine 1 cup flour 6 tablespoons sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup margarine 6 tablespoons milk 1/3 cup chopped pecans 3/4 teaspoon grated orange peel In saucepan combine 1 cup sugar and cinnamon. Add rhubarb, water, and coloring. Cook and stir until mixture boils; cook 2 minutes more. Stir in 2 tablespoons margarine. Pour mixture into a 1 1/2 2 quart casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 tablespoons sugar, baking powder, and salt. Cut in 1/4 cup margarine. Stir in milk, pecans, and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 for 25-30 minutes. Serve with cream or ice cream. RHUBARB COBBLER WITH OAT DUMPLINS Fruits: 3/4 cup sugar 2 tablespoons cornstarch 1 cup water 1/2 cup orange juice 1 pound fresh rhubarb, sliced into 1 inch pieces Dumplings: 1/2 cup all-purpose flour 1/2 cup rolled oats 1/3 cup sugar 1/4 cup whole-wheat flour 1-1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil Topping: 1 tablespoon sugar 1/4 teaspoon ground cinnamon Preheat oven to 425. To make the fruit, in a medium saucepan stir together the sugar and cornstarch. Stir in the water and orange juice. Cook and stir over medium-high heat until the 14
mixture is thickened and bubbly. Add the rhubarb pieces; cook and stir until mixture returns to boiling. Remove from heat. Cover the mixture to keep it warm. To make the dumplings, in a medium bowl stir together the all-purpose flour, rolled oats, sugar, whole-wheat flour, and baking powder. In a small bowl, stir together the milk and cooking oil. Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened. Do not over-mix. Transfer the warm rhubarb mixture to a 13x9x2-inch-baking pan or a 2 quart casserole dish. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture. To make the topping, in a small dish, stir together sugar and cinnamon. Sprinkle the sugar mixture over the top of the dumplings and bake for about 25 minutes. RHUBARB AND GINGER COBBLER 1 pound rhubarb 2 tablespoons soft brown sugar 2 tablespoons water 4 ounces self-rising flour 4 ounces whole meal flour 1 teaspoon ground ginger pinch of salt 2 ounces margarine 1 ounce sugar 1 egg 5 tablespoons milk Slightly soften fruit in water and brown sugar. Transfer to casserole dish, leave to cool. Sieve together flours, salt, and ground ginger. Rub fat into the flour until it resembles breadcrumbs. Stir in sugar. Add beaten egg and enough milk to give soft dough. Turn onto floured board and knead lightly. Roll out to 1/4 inch thickness and cut into rounds using a 2 inch cutter. Arrange scones on top of fruit overlapping slightly. Brush with little milk to glaze. Bake in a preheated oven of 190 for 30-35 minutes. TANGY RHUBARB COBBLER 6 cups rhubarb, cut into 3/4 inch pieces 1 cup sugar 2 tablespoons cornstarch 3 tablespoons water Topping: 1 tablespoon sugar 1 teaspoon cinnamon whipped cream 1 cup sifted flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons grated orange rind 1/4 cup butter 1/4 cup milk egg Combine cobbler ingredients and blend well. Turn into 8-inch baking dish and bake at 400 for 15 minutes. Sift flour, sugar, baking powder, and salt and stir in orange rind. Cut in butter until mixture is crumbly. Blend milk and beaten egg. Stir until moistened. Drop onto hot rhubarb 15 http://www.recipes4success.net
mixture. Mix 1 tablespoon of sugar and cinnamon, and sprinkle on top. Bake at 400 for 20 minutes. RHUBARB STRAWBERRY COBBLER 1-1/4 pounds rhubarb, cut into 1 inch chunks 3/4 cup plus 1 teaspoon sugar 1 tablespoon cornstarch 1 pint strawberries, hulled and cut into quarters 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 tablespoons margarine or butter 3/4 cup plus 1 tablespoon heavy or whipping cream Filling: In 3 quart saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes. In cup, mix cornstarch with 1/4 cup water. Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. Remove from heat. Meanwhile, preheat oven to 400. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup of sugar. With pastry blender, cut in margarine or butter until mixture resembles coarse crumbs. Add 3/4 cup heavy or whipping cream then quickly stir just until mixture forms soft dough that pulls away from side of bowl. Turn dough onto lightly floured surface and knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2 inch thick. With floured 3 inch star-shaped cookie cutter, cut out as many biscuits as possible. Roll out the remaining trimmings and cut as above to make 8 biscuits in all. Reheat rhubarb filling until hot and pour into shallow 2 quart casserole or 11x7-inch glass baking dish. Place biscuits on top of rhubarb. Brush biscuits with 1 tablespoon of cream and sprinkle with 1 teaspoon of sugar. Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking. Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly. Cool slightly on wire rack to serve warm, about 15 minutes. STRAWBERRY RHUBARB COBBLER Filling: 2 cups sugar 5 tablespoons cornstarch 4 cups sliced rhubarb 4 cups fresh strawberries 1/4 cup butter Pastry: 2/3 cup shortening 2 cups flour 2 tablespoons sugar pinch of salt 4 to5 tablespoons ice water 3 tablespoons butter, melted 16
2 tablespoons sugar Preheat oven to 400 Filling: In a bowl, blend sugar and cornstarch. Toss with rhubarb and strawberries, then add cornstarch. Set aside. Pastry: In a large mixing bowl, cut shortening into flour until mix is consistency of cornmeal. Add sugar and salt. Gradually add ice water and mix until dough holds its shape. Roll out on a floured board and cut into five 1 inch x 13 inch strips and seven 1 inch x 9-inch strips. Assembly: in a buttered 9x13 inch pan and pour in filling. Crisscross dough strips over filling and sprinkle with sugar. Bake for 30 minutes or until crust is brown. APRICOT COBBLER 1 cup baking mix baking mix 1/3 cup milk 1 tablespoon brown sugar 1 tablespoon soft butter or margarine 1/4 teaspoon nutmeg 17-ounce can apricot halves ice cream Heat oven to 400. Mix all ingredients except apricot halves and ice cream with fork to make soft dough. Spread in un-greased 8x8x2 inch baking pan. Pour apricots (with syrup) over batter. Bake for 25-30 minutes. Serve warm with ice cream. SPICED RASPBERRY RHUBARB COBBLER Filling: 1 cup sugar 2-1/2 teaspoons cornstarch 1 teaspoon cinnamon 1-1/2 teaspoons grated fresh ginger 1/8 teaspoon ground cardamom 2 pounds fresh rhubarb, diced 14 ounces fresh raspberries 1/2 tablespoon butter Cobbler Dough: 1-1/4 cups flour 2 teaspoons sugar 1 teaspoon baking powder 1 teaspoon grated orange peel 1 teaspoon grated fresh ginger pinch of salt 5 tablespoons butter, chilled and diced small 2/3 cup buttermilk Filling: In a saucepan combine sugar, cornstarch, cinnamon, ginger, and cardamom. Add rhubarb and combine thoroughly. Add butter. Set over medium heat, stirring continually until rhubarb cooks and starts to thicken, for about 5 minutes. Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes. Dough: Preheat oven to 375. Combine first 6 ingredients. With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal. Combine all but 1 tablespoon of the buttermilk with the dry ingredients. Stir just until moistened. Knead the 17 http://www.recipes4success.net
mixture gently in the bowl just until it holds together. On a lightly floured surface, gently pat, or roll the dough until it is 3/8 inch thick and cut out desired shapes. Transfer the biscuits to the top of the fruit and brush with remaining buttermilk. Bake for 30 minutes. Turn oven down to 350 and continue baking for another 10-15 minutes until golden brown and fruit is bubbling. BERRY COBBLER 1-1/2 cups baking mix 2 tablespoons sugar 1/2 cup milk 2 tablespoons butter 1 pound fresh berries, hulled and rinsed 1/2 cup sugar 1/4 teaspoon powdered cinnamon 1 cup berry wine 3 tablespoons butter Mix baking mix with 2 tablespoons of sugar. Add milk and stir until well blended. Butter a 2 quart casserole with 2 tablespoons butter and spread batter over the bottom. Add berries and sprinkle with 1/2 cup sugar and cinnamon. In a small saucepan heat berry wine and butter to the boiling point and pour over fresh berries. Bake in preheated 375 oven for 45 minutes. As the cobbler bakes, the crust rises to the top. PEACH RASPBERRY BREAKFAST COBBLER 5 cups sliced peeled peaches 1 cup raspberries 3 tablespoons minute tapioca 1/2 cup granulated sugar 1 tablespoon baking powder 2-1/2 cups flour (including oat white whole wheat) 4 to 6 tablespoons butter or margarine 1-1/2 cups buttermilk Grease pan. Add peaches, sugar, and minute tapioca. Bake at 400 while you prepare the dough. Mix baking powder and flour. Cut in shortening as for piecrust. Add buttermilk, stirring with fork. You can make thick biscuit dough and roll it to fit the size of your pan, or you can make looser dough like a batter. Add raspberries to peaches then return to oven for 5 minutes to heat. Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit. Bake at 400 or 450 for about 20 minutes. Serve hot. APPLE COBBLER CAKE 6 cups sliced apples 1/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup chopped nutmeats 1 packed cake mix (yellow or white) 1 stick oleo or butter melted Combine apples, sugar, nutmeg, and cinnamon. Add 1/4 cup of the cake mix and stir to coat apples. Place apples in buttered 9x13-inch pan. Cover tightly with foil and bake at 350 for 25 18
minutes. Remove from oven and remove foil. Mix rest of cake mix with nuts. Sprinkle with melted butter. Stir with fork until large crumbs are formed. Spoon over hot apples. Bake for 25-30 minutes until puffed and golden brown. Serve warm with cream or ice cream. FRENCH APPLE COBBLER Filling: 2/3 cup sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 6 cups apples, sliced 1-1/2 teaspoons grated lemon peel Topping: 2/3 cup baking mix 1/4 cup brown sugar 1/3 cup melted butter Mix sugar, cinnamon, and nutmeg. Stir in apples and lemon peel. Put in 9x13 inch baking dish. Combine baking mix and brown sugar then sprinkle over apple base. Drizzle with melted butter. Serve over ice cream. EASY CHERRY COBBLER 1 can peach pie filling 1 box small cake mix 1 stick butter 1 cup pecans (optional) Pour pie filling into a 9x9-inch dish. Sprinkle dry cake mix over the pie filling. Slice stick of butter and layer over dry cake mix. Sprinkle pecans on top. Bake at 350 for 30 minutes or until brown. DIABETIC PEAR APPLE COBBLER 1 quart pears or apples 12 ounce can thawed unsweetened apple juice 2 teaspoons butter flavoring 1 tablespoon liquid sweetener Use a deep dish lined with pastry. Pour in fruit that has been sweetened with liquid sweetener. Pour in apple juice mixed with butter flavoring. If desired, sprinkle cinnamon over pie. Cover with pastry and bake at 350 until golden brown. DIABETIC PEACH COBBLER 6 fresh peaches 2 tablespoons flour 1 regular teaspoon artificial sweetener Cake Part: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 egg 1/2 cup skim milk 2 teaspoons artificial sweetener 19 http://www.recipes4success.net
1 tablespoon mineral oil 1/2 teaspoon vanilla Mix all together and add to peaches. Put in a baking dish. Mix all together and pour over top of peaches. Bake at 350 until done. PENNSYLVANIA DUTCH PEACH COBBLER 1 stick margarine 1 cup sugar 1 cup flour 2-1/2 teaspoons baking powder 3/4 cup milk 1 large can sliced cling peaches Melt margarine in long baking dish. Sift dry ingredients together. Stir in milk and pour over melted margarine (do not stir). Lay peach slices on top. Pour peach juice over top. Bake at 350 for 40 minutes until brown. SKILLET FRUIT COBBLER 1/4 pound butter 1 cup flour 1-1/4 cups sugar 1 tablespoon baking powder milk Melt butter in skillet. Mix sugar, flour, and baking powder and enough milk to make a batter. Pour batter over butter. Add fruit. Do not stir. Bake at 325 for 45 minutes. UPSIDE DOWN FIVE FRUIT COBBLER 16-ounce can mixed fruit, drained (reserve liquid) 1 cup margarine room temperature 1/3 cup brown sugar 2 tablespoons light corn syrup 1/4 cup whole pecans 1/2 cup coconut, toasted 1/2 cup sugar 2 eggs 2 teaspoons vanilla 3/4 cup sour cream 1-1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda Melt 1/4 cup margarine and pour into an 8x8-inch dish. Stir in brown sugar and corn syrup and mix until smooth and spread evenly on bottom of pan. Arrange fruit and pecans over sugar mixture. Sprinkle with coconut. Beat together remaining 3/4 cup margarine, sugar, eggs, and vanilla until light and fluffy. Stir in sour cream and mix well. Add flour, baking powder, and baking soda. Spread evenly over fruit. Bake at 350 for 45-50 minutes until toothpick comes out clean. Loosen edges of cake and let stand for 5 minutes. Invert onto serving dish. Serve warm or cool. DIABETIC FRUIT COBBLER 1-1/2 cups baking mix 20
1 egg 3 tablespoons oil 1/2 cup milk 1 teaspoon liquid sweetener Place in a buttered 6x9-inch baking dish, 3 cups sliced apples. Sprinkle with powdered sugarless sweetener and cinnamon. Dot with butter. Mix and then spread mixture over apples. Bake in a 400 oven for 30 minutes. TRAIL COBBLER 2 cups baking mix 2 cups sugar 2 cups milk or water 1 cup shortening 1 can fruit, drained Mix the baking mix, sugar, milk, and shortening. Add fruit and stir. Bake in covered oven about 1 hour. PLUM COBBLER 2 pounds ripe plums, washed and quartered 3/4 cup light corn syrup 1/2 cup sugar 1 tablespoon cornstarch 1/2 teaspoon cinnamon Batter: 1-1/4 cups buttermilk baking mix 1/2 cup chopped nuts 1/3 cup milk 1/4 cup sugar Mix syrup, sugar, cornstarch, and cinnamon together. Toss with plums. Spoon into 8x2 inch baking dish. Bake at 400 for 15 minutes. Meanwhile combine all batter ingredients, and beat 20 strokes. Drop batter by spoonfuls onto hot plums. Bake for 15-20 minutes longer. QUICK CHERRY COBBLER 1 large can crushed pineapple. 1 can cherry pie filling. 1 cube butter or margarine 1 box white or yellow cake mix. pecans or walnuts (enough to cover top of cobbler). In the 9x13 inch pan, mix the can of crushed pineapple and cherry pie filling. Sprinkle the cake mix evenly over the top. Shave the cube of butter or margarine into very thin squares. Completely cover the cake mix with the butter or margarine squares. Completely cover the top of the butter or margarine with nuts. Press the nuts down lightly. Bake at 350 for approximately 1 hour. Be careful not to let the top burn STRAWBERRY BANANA COBBLER 3 medium size firm bananas 1 teaspoon lemon juice 9 coconut bar cookies, crushed 21 ounce can strawberry pie filling 21 http://www.recipes4success.net
1/2 teaspoon vanilla 1/4 cup chopped nuts Peel bananas and slice then place in a round dish. Mix lemon juice, pie filling, and vanilla. Spoon over bananas. Microwave on high for 6 minutes. Sprinkle on crushed cookies and nuts. Microwave 1 minute. SCARLET COBBLER 1-1/2 cups fresh or frozen cranberries 1-1/2 cups fresh or frozen blueberries 1 tablespoon cornstarch 3 tablespoons plus 1 cup sugar 4-ounces unsalted butter, softened 1 egg 1 teaspoon vanilla 1/2 cup milk 1-1/2 teaspoons baking powder pinch each of cinnamon, nutmeg, and salt zest of 1 lemon, minced fine 1-1/2 cups all-purpose flour Streusel Topping: 1/2 cup all-purpose flour 1/2 cup light brown sugar 1/2 teaspoon cinnamon 1/4 cup unsalted butter, chilled 1/4 cup chopped nuts confectioners' sugar for garnish Generously grease and flour a 10-inch pan. Place a circle of baking parchment on the bottom. Preheat oven to 350. To make the fruit filling, in a large bowl, combine cranberries, blueberries, cornstarch, and 3 tablespoons of the sugar. Set aside. To make the cobbler batter, cream together the remaining cup of sugar with the butter until well combined. Blend in egg, vanilla, and milk. Fold in baking powder, cinnamon, nutmeg, salt, lemon zest, and flour to make a smooth batter. Set aside. To make the streusel topping, mix flour with sugar and cinnamon. Break bits of chilled butter into mixture to make a crumbly mixture and fold in nuts. Set aside. Spoon 2/3 of the cobbler batter into the pan. Arrange fruit mixture on top, and spoon on remaining batter. Then sprinkle on streusel topping. Bake in preheated oven until lightly browned, for about 50-55 minutes. Allow cooling thoroughly, removing from the pan and dusting with confectioners' sugar. COOKIES AND CREAM PEACH COBBLER 3/4 cup sugar 3-1/2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/4 cup Amaretto (optional) 1/4 cup peach preserves 10 large ripe peaches, peeled and sliced 20-ounce package refrigerated sliceable sugar cookie dough 1 tablespoon all-purpose flour, divided 1-1/2 tablespoons sugar 22
1/4 teaspoon ground cinnamon vanilla ice cream Combine first 3 ingredients in a large saucepan; stir well. Stir in Amaretto, if desired, and peach preserves. Add sliced peaches, and stir gently to coat. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly. Spoon peach mixture into a lightly greased 11x7x1-1/2 inch-baking dish. Place cookie dough between 2 sheets of plastic wraps on a cookie sheet; roll to a 10x17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough. Freeze dough for 15 minutes. Cut six 10x1/2 inch strips of dough, using a pastry wheel. Cut eight 6x1/2 inch strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine 1-1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over cookie dough. Bake at 350 for 30-35 minutes or until golden brown. Let cobbler cool for 15 minutes on a wire rack. Spoon into individual serving bowls, and top with ice cream. ALMOND PEACH COBBLER 2 cups plus 1 tablespoon sugar, divided 2-1/4 cups all-purpose flour 1/2 teaspoon ground nutmeg 10 cups peeled and sliced fresh peaches 1 teaspoon almond extract 1/3 cup butter or margarine, melted Pastry: Combine 2 cups sugar, flour, and nutmeg in a large Dutch oven. Add the peaches and set aside for 15 minutes. Bring peach mixture to a boil. Reduce heat and cook over low heat stirring occasionally for 10 minutes or until peaches are tender and mixture thickens. Remove from heat and add almond extract and butter. Stir gently until butter melts. Set aside. Roll onethird of the pastry to 1/8 inch thickness on a lightly floured surface. Cut into 3/4 inch wide strips, and place on a un-greased baking sheet. Bake at 425 for 10-12 minutes or until golden brown. Cool completely and set aside. Roll half of remaining pastry to 1/8 inch thickness. Fit into a 12x8x2 inch-baking dish. Spoon half of the peach mixture into pastry shell and arrange cooked pastry strips over filling. Spoon remaining peach mixture over pastry strips. Roll remaining pastry to 1/8 inch thickness and cut into 3/4 inch strips, and arrange in a lattice over filling. Trim edges, seal, and flute. Sprinkle remaining sugar on lattice strips. Bake at 475 for 15 minutes. Reduce temperature to 375 and bake an additional 20 minutes. SPRING RHUBARB COBBLER 1 cup sugar 2 tablespoons cornstarch 1/4 teaspoon cinnamon 4 cups cut up rhubarb 1 tablespoon water 2 tablespoons butter 1 cup flour 1/2 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons butter 1/3 cup milk 1 teaspoon shredded orange rind 23 http://www.recipes4success.net
Spoon onto hot rhubarb mixture. Bake for 25 minutes at 400. Serve with cream. RHUBARB CRANBERRY COBBLER 2 cups sugar 3-1/2 tablespoons cornstarch 1/3 teaspoon ground cinnamon 1/4 teaspoon ground ginger 8 cups frozen rhubarb, unthawed 1 cup fresh or frozen cranberries 1/4 cup frozen concentrated cranberry juice cocktail, thawed 1/2 cup unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 2 cup whole milk 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt vanilla ice cream Preheat oven to 350. Butter 13x9x2 inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder, and salt. Add to batter and blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream. ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING Filling: 3 tablespoons butter 1 large onion chopped 1-1/2 pounds white-skinned potatoes, peeled cut into 1/2 inch pieces 9-ounce turnip, peeled and cut into 1/2 inch pieces 1 large carrot, peeled cut into 1/2 inch pieces 1-1/2 ounce package dried Porcini mushrooms 1-1/2 teaspoons dried thyme 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 14-1/2 ounce can vegetable broth 1 cup water 1 cup whipping cream 8-ounces fresh Shiitake mushrooms, stemmed and diced 1 cup frozen peas 1/4 cup chopped fresh chives 1 tablespoon all-purpose flour Biscuit Topping: 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 24
1/4 cup chopped fresh chives 6 tablespoons chilled unsalted butter, cut into 1/2 inch pieces 2 large eggs 1/2 cup whole milk Filling: Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 ingredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, Shiitake mushrooms, peas, and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, for about 5 minutes. Divide vegetable mixture among six 2 cup soufflé or baking dishes; set aside. Biscuit topping: Preheat oven to 425. Sift flour, baking powder, and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until soft moist dough forms. Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces and pat out each piece to 3-1/2 inch round. Place 1 round of dough atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, for about 18 minutes. Let stand for 5 minutes. Serve hot. APPLE PEAR COBBLER WITH CHEDDAR CRUST Filling: 6 tablespoons unsalted butter 4 pounds firm but ripe Anjou pears, peeled, cored, and quartered cut into 1/2 inch-thick wedges 4 pounds Golden Delicious apples, peeled, cored, and quartered cut into 1/2 inch-thick wedges 4/3 cup sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 cup whipping cream 1/2 cup apple juice Topping: 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 10 tablespoons unsalted butter, cut into 1/2 inch cubes 4 ounces shredded extra-sharp cheddar cheese 2/3 cup whole milk 1 large egg Filling: Preheat oven to 375. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Sauté until fruit is soft, stirring occasionally, for about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour, and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2 inch glass baking dish. Cover and refrigerate. Bake filling at 375 for 10 minutes before adding topping. Topping: Whisk flour, sugar, baking powder, and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff). Drop 25 http://www.recipes4success.net
dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, for about 45 minutes. Serve warm. APPLE COBBLERS Apple Filling: 1 stick unsalted butter, cut into pieces 8 pounds apples, peeled, cored, and each cut into 8 wedges 1-1/2 cups sugar 2 teaspoons finely grated fresh orange zest 1/2 cup apricot preserves 1/3 cup brandy Biscuit Topping: 3-3/4 cups self-rising flour 6 tablespoons sugar 1/4 teaspoon salt 2 sticks cold unsalted butter, cut into bits 1-3/4 cups plus 2 tablespoons chilled heavy cream 1 large egg yolk 2 tablespoons heavy cream 1/4 cup granulated sugar Special equipment: A 3-inch round cookie cutter and two 6-quart wide heavy pots. Make filling: Divide butter between the two 6-quart wide heavy pots. Heat over moderately high heat until foam subsides, then sauté apples with sugar and zest, divided evenly between pots, stirring until apples are slightly softened, for about 5 minutes. Transfer apples with a slotted spoon to two 3 quart buttered shallow baking dishes. Transfer all apple juices to 1 pot. Stir in preserves and brandy and bring to a boil, stirring occasionally. Pour mixture over apples. Make biscuit topping and bake cobbler. Preheat oven to 375. Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form dough. Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Arrange rounds on top of apples about 1/2 inch apart. Stir together yolk and cream and brush on biscuits. Sprinkle sugar generously over biscuits. Bake cobblers in middle of oven until biscuits are golden and cooked through (lift one to check if underside is cooked), for 35-45 minutes. FRESH CHERRY AND FRESH APRICOT COBBLER WITH SPENDID TOPPING Filling: 2 pounds fresh cherries, pitted 2 pounds apricot halves, pitted 1 cup sugar 3 tablespoons cornstarch 1 teaspoon almond extract Topping: 2-1/2 cups all-purpose flour 1/2 cup plus 1 tablespoon sugar 1-1/2 teaspoons baking powder 3/4 teaspoon baking soda 26
1/2 teaspoon salt 1/2 cup chilled unsalted butter, cut into 1/2 inch cubes 3/4 cup chilled buttermilk 3/4 cup chilled whipping cream whipped cream or vanilla ice cream Filling: Preheat oven to 400. Toss all ingredients in large bowl to blend. Transfer to 13x9x2inch glass baking dish. Bake until filling is hot and begins to bubble at edges, for about 35 minutes. Reduce oven temperature to 375. Meanwhile, prepare topping: Topping: Whisk flour, 1/2 cup sugar, and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together. Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon of sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, for about 40 minutes. Cool for 15 minutes. Serve cobbler warm with whipped cream or ice cream PEACH STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST Fruit: 1-1/4 pounds firm but ripe peaches, cut into 1 inch-thick wedges 12 ounces strawberries, hulled 1/3 cup sugar 1 tablespoon cornstarch Topping: 1/2 cup all-purpose flour 1/4 teaspoon baking powder pinch of salt 1/2 cup unsalted butter, room temperature 1/2 cup sugar 1 large egg yolk 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract vanilla ice cream Make fruit. Preheat oven to 375. Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, for about 5 minutes. Transfer to prepared dish. Make topping by mixing flour, baking powder and salt in small bowl. Using electric mixer and beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel, and vanilla. Add flour mixture and mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, for about 55 minutes. Cool slightly and serve with ice cream. YUMMY BLUEBERRY COBBLER 3/4 stick unsalted butter 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1 cup sugar 2/3 cup milk 2 cups blueberries 27 http://www.recipes4success.net
Accompaniment -Whipped cream or vanilla ice cream Preheat oven to 375. In an 8-inch square or other 2 quart baking dish melt butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour the batter into melted butter (do not stir). Pour berries into center of batter (do not stir). Bake cobbler in middle of oven 40 minutes, or until cake portion is golden and berries exude juices. Serve cobbler while warm or at room temperature with whipped cream or ice cream. AMARETTO FLAVORED CHERRY COBBLER Cherry Filling: 1 cup sugar 1-1/2 tablespoons cornstarch 6 cups fresh or frozen pitted tart cherries 1 tablespoon Amaretto 1 teaspoon vanilla 1/8 teaspoon ground allspice Biscuit Topping: 5 tablespoons cold unsalted butter 1 cup all-purpose flour 2 tablespoons yellow cornmeal 2 tablespoons sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 teaspoon vanilla Accompaniment: vanilla ice cream Preheat oven to 375. Filling: In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, for 2 minutes and transfer to a shallow 2 quart baking dish. Topping: Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms dough. Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven for 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly. Serve cobbler warm with ice cream. GINGERED NECTARINE COBBLER 2 large nectarines 1/4 cup sugar 1/2 teaspoon cornstarch 1 tablespoon fresh lemon juice 1 tablespoon finely chopped crystallized ginger Biscuit Topping: 3/4 cup all-purpose flour 3/4 teaspoon baking powder 28
1/4 teaspoon salt 1/2 stick cold unsalted butter 5 tablespoons milk 3/4 teaspoon sugar 1/8 teaspoon cinnamon Preheat oven to 400 and butter an 8-inch square-baking pan. Pit nectarines and slice thin. In a bowl stir together sugar and cornstarch and stir in nectarines, lemon juice, and ginger until combined well. Transfer nectarine mixture to pan. Topping: - Into a bowl sift together flour, baking powder, and salt. Cut butter into bits and blend into flour mixture until mixture resembles coarse meal. Stir in the milk until just combined. Drop topping in small mounds over nectarines. In a small cup stir together sugar and cinnamon and sprinkle over dough. Bake cobbler in middle of oven for 20-25 minutes, or until top is golden. LEMON BLUEBERRY COBBLER 2 cups blueberries 1 teaspoon freshly grated lemon zest 1/3 cup sugar 1 tablespoon fresh lemon juice 1 teaspoon cornstarch 2/3 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon ground cardamom 1/2 cup heavy cream Preheat oven to 400 and butter an 8-inch glass pie plate. In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate. Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture forms dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, for about 25 minutes. BLACKBERRY AND NECTARINE COBBLER 1/3 cup sugar 1 teaspoon cornstarch 1 large nectarine, cut into 1/2 inch pieces 1 cup blackberries 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2-1/2 tablespoons cold unsalted butter, cut into bits 1/4 cup milk 2 tablespoons sliced almonds Preheat oven to 400. In a bowl stir together sugar and cornstarch. Add fruit and combine well. In another bowl whisk together flour, baking powder, salt, and butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined. In a buttered 8inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds. Sprinkle almonds over cobbler and bake in middle of oven for 20 minutes or until top is golden.
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BEST OF THE WEST BLACKBERRY COBBLER 1 stick unsalted butter, cut in bits 1 cup water 1 cup plus 2 tablespoons sugar 1 1/2 cups self-rising cake flour 1/3 cup milk 1/2 teaspoon cinnamon 3 cups fresh or thawed frozen blackberries Accompaniment: vanilla ice cream (optional) Preheat oven to 350. In a 10-inch glass pie plate or baking dish melt 1/2 stick of uncut butter in oven. In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved. In food processor pulse together flour and remaining 1/2 stick cut-up butter until mixture resembles fine meal. Add milk and pulse just until dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11x9-inch rectangle pan. Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a long side, roll up dough jellyroll fashion and cut into 1-1/2 inch thick slices. Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven for 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake for 15 minutes more, or until golden. Serve cobbler warm with ice cream. FRESH SOUR CHERRY COBBLER 4 cups sour cherries, rinsed and drained well 2 tablespoons cornstarch 2/3 cup plus 2 tablespoons sugar 2 tablespoons fresh lemon juice 1/4 teaspoon almond extract 1 cup all-purpose flour 1 teaspoon double-acting baking powder 1/2 teaspoon salt 3/4 stick cold unsalted butter, cut into bits For Peach and Brown Sugar Ice Cream: 2 pounds very ripe peaches, pitted and chopped 2 tablespoons granulated sugar 3/4 firmly packed light brown sugar 3 large egg yolks 1 large whole egg 1 1/2 cups half-and-half 1/4 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 2 tablespoons Peach Schnapps Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together flour, baking powder, salt, the remaining 2 tablespoons sugar, and butter. Blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons 30
onto it, and bake the cobbler in the middle of a preheated 350 oven for 45-50 minutes, or until the top is golden. Serve the cobbler with the peach and brown sugar ice cream or vanilla ice cream as an accompaniment if desired. To Make Peach and Brown Sugar Ice Cream: In a saucepan combine peaches, granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15-20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175 on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, cinnamon, nutmeg, and Peach Schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. CRANBERRY APPLE COBBLER 1-1/2 cups cranberries picked over 1 apple, peeled and sliced thin 1 tablespoon freshly grated orange zest 1/2 cup firmly packed light brown sugar 1/4 teaspoon cinnamon pinch of ground cloves 1/2 cup plus 1 tablespoon all-purpose flour 1 tablespoon unsalted butter, cut into bits 1/2 teaspoon double-acting baking powder 1/4 teaspoon salt 2 tablespoons vegetable shortening 1/3 cup plain yogurt 1/2 teaspoon granulated sugar vanilla ice cream In a shallow 2 cup baking dish toss together cranberries, apple, zest, brown sugar, cinnamon, cloves, and 1 tablespoon of the flour and dot the top with butter. In a bowl stir together the remaining 1/2 cup flour, baking powder, and salt. Add the shortening, blend the mixture until it resembles coarse meal, and stir in the yogurt. Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in the middle of a preheated 400 oven for 30 minutes, or until the top is golden. Serve the cobbler with the ice cream. SUCKIE COBBLER 1 stick margarine 1 large can peaches 1 cup sugar 1 cup milk 1 cup flour 2 teaspoons baking powder Cut margarine into pieces and place in a 6x10-inch-baking dish. Pour peaches into dish. Mix sugar, flour, and baking powder. Add milk. Stir until well mixed. Pour over peaches and bake at 350 until crust browns on top. Serve with ice cream. 31 http://www.recipes4success.net
PLUM AND ALMOND COBBLER 1/2 cup firmly packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 2-1/2 pounds prune plums, pitted and quartered 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter, cut into bits 1 cup granulated sugar 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup sliced almonds 1 large egg beaten lightly In a large bowl whisk together the brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3 quart baking dish. Preheat oven to 375. In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup of almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler. Bake cobbler in middle of oven for 45 minutes or less, or until golden and bubbling, and cool on a rack. Serve cobbler warm or at room temperature. INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM Pastry Stars: 2 sheets frozen puff pastry 1 large egg yolk with 1 tablespoon water Berry Mixture: 1/3 cup water 3 tablespoons fresh lemon juice 3-1/2 tablespoons cornstarch 5 cups fresh blackberries 5 cups fresh raspberries 2-1/2 to 2-3/4 cups sugar Lemon buttermilk Ice Cream: 6 large egg yolks 1/3 cup fresh lemon juice 3/4 cup sugar 2 cups buttermilk zest of 1 large lemon Make pastry stars. On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14x13 inch-rectangle pan. With 1 or more star-shaped cutters cut out 24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes. Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes. Alternate baking sheets and bake for 5-10 minutes more, or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature. Berry Mixture: In a large bowl, whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide the berry mixture 32
evenly among eight 1-1/2 cup shallow ramekins or baking dishes and put in two shallow baking pans. Bake berries in middle and lower thirds of oven for 25 minutes and cool slightly. To assemble cobblers, top each serving decoratively with pastry stars and a scoop of ice cream. Serve cobblers hot or warm. Lemon Buttermilk Ice Cream: In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175. Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap. Whisk buttermilk and zest into cooled lemon curd until combined well. Freeze in an ice-cream maker. BLACKBERRY AND NECTARINE COBBLER WITH GINGER BISCUIT TOPPING Fruit: 1 cup sugar 3-1/2 tablespoons cornstarch 2 teaspoons grated lemon peel 3/4 teaspoon ground cinnamon 3 pounds firm but ripe nectarines, halved, pitted cut into 1/2 inch-thick wedges 6 cups fresh blackberries 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter, cut into small pieces Topping: 2 cups all-purpose flour 1/2 cup plus 1 tablespoon finely chopped crystallized ginger 1/3 cup plus 1 tablespoon sugar 1 tablespoon baking powder 1 teaspoon grated lemon peel 3/4 teaspoon salt 6 tablespoons chilled unsalted butter, cut into pieces 3/4 cup plus 2 tablespoons chilled whipping cream 1/4 teaspoon ground cinnamon Fruit: Preheat oven to 375. Butter 13x9x2 inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries, and lemon juice then toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes. Topping: Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel, and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream and stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4 inch thickness. Using 2 inch star cookie cutter or round biscuit cutter, cut out biscuits. Roll out the dough scraps again and cut out additional biscuits. Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon of crystallized ginger, 1 tablespoon of sugar, and 1/4 teaspoon of cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature. INDIVIDUAL PEAR AND MAPLE COBBLERS Filling: 3 pounds ripe Bartlett pears, peeled, quartered, and cored 2/3 cup pure maple syrup 1 tablespoon plus 2 teaspoons all-purpose flour 33 http://www.recipes4success.net
1/2 teaspoon vanilla extract 1/8 -teaspoon ground nutmeg 1-1/2 tablespoons butter Topping: 1-1/2 cups all-purpose flour 2-1/4 teaspoons baking powder 1/4 teaspoon ground nutmeg 6 tablespoons chilled unsalted butter, cut into 1/2 inch pieces 9 tablespoons half-and-half 9 tablespoons pure maple syrup 3/4 teaspoon vanilla extract melted butter sugar ground nutmeg 1 cup chilled whipping cream additional pure maple syrup Filling: Preheat oven to 425. Cut pears crosswise into 1/4 inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract, and ground nutmeg. Divide among six 2/3 cup custard cups of soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes. Topping: Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half-and-half, 6 tablespoons syrup, and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375. And bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over. PEAR AND BOURBON COBBLER Pear Filling: 4 pounds Bartlett pears, peeled and cored and cut in 1/3 inch-thick slices 1 cup packed dark brown sugar 1/4 cup bourbon 2-1/2 tablespoons all-purpose flour 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter Topping: 2 cups all-purpose flour 1/4 cup packed dark brown sugar 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 6 tablespoons unsalted butter, room temperature 3/4 cup half and half6 tablespoons bourbon 1 teaspoon vanilla extract 1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg 34
half-and-half (optional) Filling: Preheat oven to 450. Combine all ingredients except butter in large bowl. Transfer the mixture to deep 8-1/2 x11 inch baking dish or other deep 12 cup dish. Dot top with butter. Bake until hot and bubbling, about 15 minutes. Topping: Sift first 4 ingredients into bowl. Add butter and cut in until mixture resembles coarse meal. Make a well in center. Combine 3/4 cup half-and-half, bourbon, and vanilla and add to well. Stir until batter is just combined (do not over mix). Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake for 10 minutes. Reduce temperature to 375 and continue baking until topping is golden and firm to touch, for about 20 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, pouring half-and-half over each serving, if desired. STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING Filling: 1/2 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cloves 2-1/2 ounces strawberries, hulled 1-1/2 cups slices fresh or frozen rhubarb, cut into 1/2 inches Topping: 1 cup all-purpose flour 1/3 cup sugar 1/4 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon baking soda pinch of salt 3 tablespoons chilled unsalted butter, diced 1/2 cup low-fat buttermilk Filling: Preheat oven to 400. Mix sugar, flour, and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish. Topping: Mix flour, sugar, cornmeal, baking powder, baking soda, and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist crumbs form (do not over mix). Spoon topping evenly over filling. Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature. NECTARINE COBBLER Filling: 4 pounds nectarines, cut into wedges 3/4 cup plus 2 tablespoons sugar 1/3 cup unbleached all-purpose flour 2 tablespoons fresh lemon juice Topping: 2-1/4 cups unbleached all-purpose flour 6 tablespoons sugar 1 tablespoon baking power 3/4 teaspoon salt 35 http://www.recipes4success.net
1/4 cup chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 large egg, beaten to blend 3/4 cup plus 2 tablespoons chilled buttermilk vanilla ice cream Filling: Position oven rack in center of oven and preheat to 400. Mix all ingredients in 13x9x2inch glass baking dish. Bake for 15 minutes. Topping: Mix flour, 4 tablespoons sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms. Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, for about 30 minutes. Cool on rack for at least 15 minutes. Serve warm with vanilla ice cream. PEACH PLUM AND BLACKBERRY COBBLER 6 peaches, peeled, pitted, and sliced 2 red plums, halved, pitted, and sliced 1-½ pints blackberries 2/3 cup plus 1 tablespoon sugar 3 tablespoons quick-cooking tapioca 3/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon grated lemon peel 5 tablespoons chilled unsalted butter 6 tablespoons chilled whipping cream 3 tablespoons golden brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves sweetened whipped cream Preheat oven to 400. Combine fruit, 2/3 cup sugar, and tapioca in 8x8x2 inch glass baking dish and toss to blend. Bake until tender and bubbling thickly, for about 50 minutes. Cool for 10 minutes. Meanwhile, mix 3/4 cup flour, baking powder, salt, and 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter. Using fingertips, rub in until mixture resembles coarse meal. Add cream and stir until moist clumps form. Gather into ball. Using floured hands, pat out dough on floured surface to 6-inch square. Cut into 6 equal rectangles. Mix brown sugar, spices, and 2 tablespoons butter. Using fingertips, rub in until topping mixture begins to clump together. Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, for about 25 minutes. Cool for 30 minutes. Serve with cream. ORANGE CHERRY COBBLER 1 large orange 1 lemon 1 cup sugar 16-ounce bag frozen pitted sweet cherries, thawed 2 tablespoons frozen orange juice concentrate, thawed 2 tablespoons cornstarch 36
1-1/4 teaspoons ground cinnamon 1 teaspoon fresh lemon juice 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup chilled whipping cream Position oven rack in center of oven and preheat to 400. Using vegetable peeler, remove peel (colored part only) from orange and 1/2 of lemon in strips. Place peel and sugar in processor and process until peel is finely minced and sugar is moist, about 2 minutes. Combine 1/2 cup orange sugar, cherries, orange juice concentrate, cornstarch, cinnamon, and lemon juice in large bowl. Let stand 10 minutes. Transfer cherry mixture to 9-inch-diameter cake pan with 1-3/4 inch-high side. Bake until mixture begins to simmer and thicken, for about 15 minutes. Meanwhile, combine flour, baking powder, and salt in medium bowl. Mix in 1/2 cup orange sugar. Gradually pour cream over dry ingredients, tossing until moist clumps form. Gently combine to form dough. Press dough out on lightly floured surface to 7-inch-diameter round. Cut into 6 wedges. Transfer wedges to top of hot cherry mixture, spacing slightly apart. Bake until biscuits are golden brown and tester inserted in center comes out clean, for about 25 minutes. Serve hot. CRUNCHY APPLE COBBLER 5 cups sliced apples 1/4 cup sugar 1 teaspoon cinnamon pinch of nutmeg 6 tablespoons melted butter or oleo 1 cup flour 1 cup sugar 1/2 teaspoon salt 1 egg Heat oven to 375. Line greased 9x13 inch-baking dish with apple slices. Combine 1/4 cup sugar and spices and sprinkle over apples. Topping: Mix flour, sugar, salt, and egg. Toss until crumbly. Spoon over apples. Drizzle with melted butter or oleo. Bake for 35-40 minutes or until topping is golden brown COBBLER DUTCH APPLE CRUMBLE Filling: 6 Golden Delicious apples, peeled, cored and thinly sliced 1/3 cup firmly packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon Crumble: 1 cup all-purpose flour 1 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter or margarine Heat oven to 350. Lightly grease a 9-inch pie plate. Filling: In large bowl, combine apple slices, both sugars, and cinnamon and mix well. Transfer apple mixture to pie plate. 37 http://www.recipes4success.net
Crumble: In medium-size bowl, combine flour, sugar, baking soda, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Gather small amounts of crumb mixture and press together to make large streusel-like pieces. Arrange crumble randomly on top of filling. Bake for 35-40 minutes or until apples are tender and topping is golden. LAYERED RHUBARB COBBLER 8 cups rhubarb, cut into pieces 1 large box strawberry gelatin 1 yellow cake mix 1 cup sugar 2 cups water Layer rhubarb in 9x13 inch pan. Sprinkle dry gelatin over rhubarb. Sprinkle cake mix over gelatin. Sprinkle sugar over cake mix. Pour 2 cups water over all. Bake for 1 hour at 350 NORTHWEST BLACKBERRY COBBLER Filling: 6 cups blackberries 1-1/4 cups sugar 1/4 cup all-purpose flour Batter: 2 cups all-purpose flour 1 cup sugar plus 1 tablespoon 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 8 tablespoons unsalted butter, melted 1/4 teaspoon ground nutmeg 1 cup heavy whipping cream Preheat oven to 350. Filling: Mix the berries, sugar, and flour together in a large bowl. Pour into a 15-inch nonreactive oval baking dish. Batter: Combine flour, 1 cup sugar, baking powder, and salt in food processor. Process to combine. Then add milk and melted butter and beat until smooth. Spoon the batter over the berries making sure you spread it to the edges of the dish (to prevent any excess juice from boiling over). Sprinkle the remaining 1 tablespoon of sugar and nutmeg over the batter. Bake the cobbler in the center of the oven until the crust is brown and crisp on the outside and cooked all the way through, and the berries are bubbling up through it, about 1 hour. Remove the cobbler from the oven and let it cool for 10 minutes before serving. Serve the cream alongside. ORANGE COBBLER 2 tablespoons sugar 1 tablespoon cornstarch 1/2 cup cold water 1/4 cup orange marmalade 2 tablespoons orange juice concentrate 2 teaspoons butter or margarine 1/2 cup baking mix dash of ground nutmeg 38
3 tablespoons milk vanilla ice cream In a saucepan, combine sugar and corn starch. Stir in water, marmalade, and orange juice concentrate. Cook and stir over medium-low heat until thickened. Stir in the butter until melted. Pour into a greased 1 quart baking dish. In a bowl combine baking mix and nutmeg. Stir in milk just until moistened. Drop by tablespoonfuls over orange mixture. Bake uncovered at 400 for 20-25 minutes or until topping is golden brown. Serve with ice cream. PEACH AND RASPBERRY COBBLER 3 large cans peaches 1/4 cup sugar 1 packet raspberries 1-1/2 cups flour 1-1/2 teaspoons baking powder 3/4 teaspoon salt 5 tablespoons butter; chilled 2/3 cup milk Heat oven to 400. Put peaches in a 2 quart baking dish. Gently stir in raspberries. Cover with foil. Bake until juices are bubbling. Meanwhile, combine 1/4 cup sugar, flour, baking powder, and salt. Cut in butter until mixture resembles coarse meal. Stir milk into flour mixture until ingredients just hold together. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough. Bake, uncovered, until the biscuits have browned, for about 25 minutes. STRAWBERRY COBBLER 2 cups fresh strawberries; rinsed, hulled, and sliced 1 package unflavored gelatin 2-1/2 cups granulated sugar, divided 3 tablespoons water, as necessary 1 cup vanilla yogurt 6 egg whites 2 cups all-purpose flour 2 teaspoon baking powder Pre-heat oven to 350 and lightly oil a 9x13 inch-baking pan with non-stick cooking spray. Slice or mash the fresh strawberries with the package of unflavored gelatin, 1 cup of sugar, and up to 3 tablespoons of water to form a mixture the consistency of pie filling. Reserve. In a separate mixing bowl, beat together the yogurt and 1-1/2 cups of sugar. Add the egg whites and blend well. Sift together the flour and the baking powder. Stir the dry ingredients into the yogurt and egg white mixture. Pour the batter into the prepared cake pan. Spoon the reserved strawberry filling on top of the batter. Bake for 45-50 minutes, or until the filling is bubbly and a toothpick inserted near the center of the cobbler comes out clean. Let cool before slicing and serving. Cover and refrigerate to store. APPLE CINNAMON COBBLER 2 cans (21 ounce) apple pie filling 1 cup flour 2/3 cup sugar 1/2 cup brown sugar 39 http://www.recipes4success.net
cinnamon to taste 1/2 cup margarine Preheat oven to 375. Pour pie filling into 2 quart oblong baking dish. Combine flour, sugars, and cinnamon and pour over apples. Cover with thin slices of margarine. Bake at 375 for 30 minutes. BLACK RASPBERRY COBBLER Mix and boil the following: 4 cups black raspberries 1/2 cup sugar 1 tablespoon cornstarch Pour into a greased 2 quart casserole. In a small mixing bowl, mix the following: 1 cup baking mix 1/4 cup milk 1 tablespoon sugar 1 tablespoon melted butter Stir just until combined and don't over mix! Drop by spoonfuls on hot fruit. Bake in a preheated 400 oven for 15-20 minutes or until golden brown. Serve warm topped with vanilla ice cream and milk. BLACK AND BLUE COBBLER 1 cup all-purpose flour 1-1/2 cups sugar, divided 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 eggs, beaten 2 tablespoons milk 2 tablespoons vegetable oil 2 cups fresh or frozen blackberries 2 cups fresh or frozen blueberries 3/4 cup water 1 teaspoon grated orange peel whipped cream or ice cream (optional) In a bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. Combine eggs, milk and oil and stir into dry ingredients just until moistened. Spread batter evenly on the bottom of a well-greased 5-quart slow cooker. In a saucepan, combine berries, water, orange peel, and remaining sugar. Bring to a boil. Remove from heat and immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted in batter comes out clean. Turn cooker off, uncover, and let stand 30 minutes before serving. Serve with whipped cream or ice cream if desired. BLACKBERRY ORANGE COBBLER 3 cups fresh or frozen blackberries 1/2 teaspoon orange zest 1/4 cup sugar, divided 1 tablespoon water 40
1 tablespoon frozen orange juice concentrate, undiluted 1 large egg 3 tablespoons nonfat milk 1 tablespoon butter, melted 2 tablespoons fat-free sour cream 1/4 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 teaspoon baking powder pinch of salt Preheat oven to 350. Mix blackberries with zest, 2 tablespoons sugar, water, and juice concentrate. Divide berries between 6-1/2 cup ramekins. Set aside. Combine egg, milk, butter, sour cream, vanilla, and remaining sugar in a bowl mixing well. Set aside. In another bowl, combine flour, baking powder, and salt. Add dry ingredients to wet ingredients. Mix to combine until all ingredients are moistened. Do not over mix. Spoon 1-1/2 tablespoons batter on top of berry mixture in each ramekin. Place ramekins on a baking sheet. Bake for 15-20 minutes or until tops are lightly browned. COUNTRY KITCHEN COBBLER Mix the following: 3 or 4 cups rhubarb 1 cup sugar 1 box strawberry gelatin In separate bowl mix the following: 1-1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 1 egg 3/4 cup milk 1 teaspoon vanilla Put fruit in greased 8x12 inch pan. Spread batter over fruit. Sprinkle top with 2 tablespoons sugar mixed with 1 teaspoon of cinnamon. Bake for 35-40 minutes at 350. BLACKBERRY SWIRL COBBLER 1 cup water 3/4 cup sugar 1/4 cup butter or margarine, melted 1/2 cup butter or margarine 1-1/2 cups self-rising flour 1/3 cup milk 2 cups fresh or frozen blackberries 1/2 teaspoon ground cinnamon 1 tablespoon sugar In a small saucepan heat the water and 3/4 cup sugar to boiling and set aside. Pour the melted butter or margarine into a 10-inch pie plate or baking dish, set aside. In a medium bowl, cut 1/2 cup of butter or margarine into the flour until mixture resembles coarse crumbs. Add the milk 41 http://www.recipes4success.net
and stir till moistened. Turn dough out onto a lightly floured surface and knead 8-10 times. Roll out to form a 10x8-inch rectangle pan. Sprinkle with blackberries and cinnamon. Roll up starting with one of the long sides. Cut crosswise into eight 1 1/4 inches thick slices, tucking in any berries that fall out. Place cut side down in the pie plate or baking dish. Pour syrup over and around the slices. Place pie plate or baking dish on a baking sheet. Bake in 350 oven for 45 minutes. Sprinkle with 1 tablespoon of sugar. Bake for 15 minutes more. Serve warm or cool. MAKE YOUR LIPS PUCKER FOR MORE BLACKBERRY COBBLER 4 cups fresh blackberries 3/4 cup sugar 1/4 cup all-purpose flour 2 tablespoons butter Crust: 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup shortening 2 tablespoons ice water Combine the berries, sugar, and the 1/4 cup of flour in a large bowl. Stir well until berries are coated and then spoon into an 8-inch square-baking dish. Dot with butter. Combine 1 cup of flour and the salt. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Sprinkle the ice water evenly over the mixture. Stir mixture with a fork unto all the dry ingredients are moistened. Shape the dough into a ball. On a lightly floured surface, roll the pastry into an 8-inch square. Place the crust over the berries and seal the edges to the side of the dish. Cut slits in the crust. Bake for 45 minutes at 375 or until the crust is golden brown. Serve warm. CRACKER BARREL CHOCOLATE CHERRY COBBLER 1-1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter 6-ounces packed semi-sweet chocolate morsels 1/4 cup milk 1 egg 21-ounce can cherry pie filling 1/2 cup nuts, finely chopped Preheat oven to 350. In large bowl, combine flour, sugar, baking powder, salt, and butter. Cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (for about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over. Sprinkle with chopped nuts. Bake at 350 for 40-45 minutes. Serve warm with heavy cream. CRANBERRY PEACH COBBLER 21-ounce can peach pie filling 42
16-ounce can whole-berry cranberry sauce 18-1/4-ounce package yellow cake mix without pudding 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine 1/2 cup chopped pecans Combine filling and cranberry sauce then spoon into a 7x11x1-1/2 quart lightly greased casserole dish. Set aside. Combine the cake mix, cinnamon, and nutmeg. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture evenly over fruit mixture. Bake at 350 for 45 minutes or until golden and bubbly. Serve warm with vanilla ice cream. EASY BLUEBERRY COBBLER 3 cups blueberries 1 teaspoon freshly grated lemon zest 1/3 cup sugar 1 tablespoon lemon juice 1 teaspoon cornstarch 2/3 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon ground cardamom 1/2 cup heavy cream Preheat oven to 400 and butter an 8-inch (1-1/2 quart) glass pie plate. In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well. Transfer to pie plate. Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture forms dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, for about 25 minutes. FAMILY FAVORITE PEACH PECAN COBBLER 3/4 cup sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/4 cup water 4-1/2 cups peaches, peeled and sliced 1 cup self-rising flour 1 teaspoon sugar 1/4 cup shortening 1/3 cup buttermilk 2 tablespoons butter or margarine, melted 2 tablespoons brown sugar 1/2 cup pecans chopped vanilla ice cream (optional) Preheat oven to 400. In a medium saucepan, combine 3/4 cup of sugar, cornstarch and cinnamon. Stir in water and cook and stir till thickened and bubbly. Add peaches and return to boiling. Reduce heat and cook for 2 minutes more. Keep warm over very low heat. In a medium bowl, combine flour and 1 teaspoon sugar. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir till just moistened. Turn out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Roll into a 9x6-inch rectangle. Combine butter and brown sugar. Spread over dough to within 1/2 inch of the edge. Sprinkle pecans evenly over all. Roll up 43 http://www.recipes4success.net
dough jellyroll style, starting with a short side. Cut crosswise into six 1-inch pieces. Pour hot peach mixture into an 8x8x2-inch-baking dish. Place pecan rolls on top. Bake in a 400 oven for about 25 minutes or till golden brown. Cool for about 30 minutes and serve warm, with a scoop of ice cream. FRESH FIG COBBLER 6 cups peeled fresh figs 3/4 cup sugar Butter or margarine 3 tablespoon flour 8-inch piecrust Combine figs, sugar, and flour and mix well. Spoon into an 8-inch square-baking pan. Dot with butter or margarine. Roll pastry on lightly floured surface. Cut into strips. Arrange lattice fashion over fig mixture. Bake at 375 for 45 minutes or until golden brown. . FRESH FRUIT COBBLER 1 cup four 1 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/2 cup butter, melted 2 cups fresh fruit, sliced 1 tablespoon of sugar 1 teaspoon of cinnamon Preheat oven to 350. And grease a 12x8x2 inch glass-baking dish. Combine flour, sugar, baking powder, and salt. Mix together. Melt butter and then mix with 1 cup of milk. Pour milk/butter mixture into dry ingredients and stir together until thickened to a batter. Pour batter into prepared baking dish. Lay fresh fruit on top of this batter and distribute it all over batter evenly. Mix 1 tablespoon of sugar and 1 teaspoon cinnamon together, then lightly sift it over batter/fruit. Place pan into oven and bake 50 minutes or until the cobbler turns lightly brown. MULBERRY FRUIT COBBLER 1 quart mulberries, fresh and uncooked 2/3 cup sugar Dough: 3 cups flour 1 2/3 cups milk 2/3 cup sugar 2 eggs 2 teaspoons baking powder 1 teaspoon vanilla Preheat oven to 325. For a 9x12x2-inch pan, mix all ingredients; stir until smooth dough forms. Pour half of dough in a greased baking pan. Put mulberries on top of dough. Put the other half of dough on top of berries. Spread evenly sprinkling with sugar and nutmeg. Bake at 325 for 35 minutes. FRUIT OR BERRY COBBLER 1 cup fruit or berries 44
1-1/2 cups sugar 1 cup flour 1-1/4 teaspoons baking powder pinch of salt 1/2 cup milk 1 egg 2 tablespoons butter, melted Place fruit or berries in bottom of greased baking dish. Sprinkle 1/4 cup of sugar over top. Mix dry ingredients. Add beaten egg and milk. Pour batter over fruit or berries. Pour melted butter over all. Bake at 350 for 30 minutes. GRANDMAS BERRY COBBLER 2 tablespoons shortening 1 cup flour 1 teaspoon baking powder 1/2 cup sugar 1/2 cup milk 2 cups berries 1/2 cup sugar 1 cup water butter Mix shortening, flour, baking powder, 1/2 cup of sugar, and milk. Mix well. Pour into a wellgreased pan. Cover with berries and 1/2 cup sugar. Dot with butter. Pour 1 cup water over all. Bake in moderate at 350 in oven for about 45-60 minutes. Serve with cream or ice cream if you wish. MICROWAVE CHERRY COBBLER 21 ounce can prepared cherry pie filling 3/4 cup flour 2 tablespoons sugar 1 teaspoon baking powder 1/8 teaspoon salt 3 tablespoons butter, softened 2 tablespoons milk 1 egg, slightly beaten Pour pie filling into 8-1/4 inch shallow round baking dish. Combine flour with sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Mix milk with egg. Add to dry mixture, stirring just to moisten. Spoon topping over fruit in 5 mounds. Cook on medium for 6 minutes, turning baking dish several times. Brown for 4-5 minutes. MICROWAVE PEACH COBBLER 2-pound can sliced peaches with juice 2 tablespoons melted butter pinch of ground cinnamon pinch of ground nutmeg pinch of salt 1 tablespoon cornstarch 1/2 cup water 45 http://www.recipes4success.net
Mix cornstarch and water in saucepan, stir over low heat until it starts to thicken. Add butter, cinnamon, nutmeg, salt, and then peaches. Continue until mixture is thickness you desire. MIXED BERRY COBBLER 4 cups mixed berries (strawberries, blueberries, blackberries, and raspberries) 1-1/2 cups sugar, divided 1 stick butter or margarine 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk Mix berries and 1/2 cup of sugar and set aside. Melt butter in a 9x13 inch glass dish. Combine all remaining ingredients and mix until lumps are gone. Pour batter over butter and spoon fruit on top. Bake at 325 for 50-60 minutes. Other fruits such as cherries, apples, or peaches may be used in place of the berries. MULBERRY COBBLER 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/2 teaspoon vanilla 1 tablespoon butter 1-1/2 cups sugar, divided 1 to 2 cups mulberries 3/4 cup boiling water Preheat oven to 375. Combine first 6 ingredients and 1 cup of sugar in bowl, mixing well. Spread in a 7x11 inch-baking dish. Top with mulberries. Sprinkle with remaining 1/2 cup of sugar. Pour 3/4 cup boiling water over batter. Bake for 25-30 minutes. Serve warm or cold with ice cream. COBBLER PASTRY 1-1/2 cups flour 1/4 teaspoon salt 5 tablespoons frozen, unsalted butter 4 tablespoons frozen margarine 5 tablespoons ice water Combine flour and salt in food processor. Add butter and shortening and process until the shortening is the size of small peas. Add 5 tablespoons water and process until dough begins to cling together (this should only take about 10 seconds). If more water is needed, add it. Gather dough into a ball. Wrap in plastic wrap. Refrigerate until ready to use. PEACH BERRY ABUNDANCE COBBLER 1/4 cup sugar 1/4 cup brown sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 2 cups sliced peaches 1 cup blueberries 46
1 cup sifted all-purpose flour 1/2 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup soft butter 2 tablespoons sugar 1/4 teaspoon nutmeg Preheat oven to 375. Combine sugars and cornstarch in a saucepan with 1/2 cup of water. Blend well and cook over medium heat, stirring constantly until mixture is thickened. Add lemon juice, peaches, and blueberries. Turn into a 2 quart baking dish. Sift dry ingredients together in a bowl and add milk and butter. Beat until smooth and spoon over fruit. Sprinkle with sugar and nutmeg and bake for 40-45 minutes. RASPBERRY APPLE COBBLER 1 teaspoon butter 4 cooking apples 1 box frozen or fresh raspberries 4 tablespoons sugar 1/2 teaspoon cinnamon 2 cloves Dough: 6 tablespoons butter 2 tablespoons cornstarch 6 tablespoons sugar 3 eggs, beaten 1 cup flour 1 cup whipped cream Butter a 1 quart baking dish. Peel and slice the apples. Mix with the raspberries. Add the sugar, cinnamon, and cloves. Mix with the fruit. Beat butter and sugar until creamy. Fold in the eggs, flour, and cornstarch 1/3 at a time. Spoon over the fruit mixture in the baking dish. Bake for 30 minutes. Serve with whipped cream. PEACH MELBA COBBLER 3 cups all-purpose flour 1 teaspoon salt 1 cup butter-flavored shortening 1/2 cup ice-cold water 1-1/2 cups granulated sugar 1/4 cup cornstarch 1 teaspoon cinnamon 4 cups fresh peaches, peeled and sliced 3 cups fresh raspberries 2 tablespoons butter 1 egg yolk 1 tablespoon whole milk Preheat oven to 375. 47 http://www.recipes4success.net
Cobbler Bottom Crust: Sift together the flour and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Gradually add a bit of ice-cold water (don't over do water). Blend with a fork or whisk when you start and finish with your hands to make sure ingredients are well combined. Do not over mix dough or it will be tough. Divide dough into two unequal portions, about one-third and two-thirds of total mixture. On a lightly floured surface or on waxed paper, pat or roll large ball of dough into a 12-inch square. Fit rolled crust into prepared baking dish, trimming pastry level with top of 2-inch deep dish. Fruit: In a large mixing bowl, stir together sugar, cornstarch, and cinnamon. Stir in peaches and raspberries. When thoroughly combined, pour fruit mixture into pastry-lined baking dish. Dot with small pieces of butter. Top Crust: Pat or roll remaining small ball of dough into a 9x9-inch rectangle. Cut rolled dough into strips and assemble on top of fruit in a lattice pattern. Crimp and trim lattice ends even with pastry base, to attach top lattice to bottom crust. In a small mixing bowl, combine milk and egg yolk. Brush mixture over top of lattice, and sprinkle with about a teaspoon of sugar, if desired. Place baking dish on a cookie sheet (to catch any drips) and bake for about 60 minutes, or until crust is golden brown and filling is bubbly. Let cool and serve. PRALINE PEACH COBBLER 1-1/2 cups plus 2 teaspoons of sugar, divided. 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 cup water 8 cups sliced peeled fresh peaches 2 cups self-rising flour 1/2 cup shortening 1/2 cup buttermilk 3 tablespoons butter or margarine, melted 1/4 cup packed brown sugar 1 cup chopped pecans In a saucepan, mix 1-1/2 cups sugar, cornstarch, cinnamon, and water. Stir until smooth. Add peaches and cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour into a lightly greased 13x9-inch. baking dish then set aside. In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles course crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto floured surface and knead gently 6-8 times. Roll into a 12x8-inch rectangle pan. Combine butter, brown sugar, and pecans. Spread over the dough within 1/2 inch of the edges. Starting with the long side, roll up jellyroll style. Cut into pieces, 1-inch each. Place on top of pecan mixture. Bake at 400 for 25-30 minutes or until golden brown. PEACH AND BLUEBERRY COBBLER WITH CORNMEAL TOPPING Cornmeal Topping: 1/4 cup coarse-ground cornmeal 1 cup buttermilk 1 cup unsalted butter 1/3 cup sugar 1 teaspoon grated orange zest 1 egg 1-3/4 cups all-purpose flour 48
1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt Filling: 8 cups fresh peaches, peeled and sliced 1/4 inch thick 2 cups fresh blueberries 2/4 cup sugar 1 tablespoon flour 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract 1 tablespoon lemon juice Stir the cornmeal and the buttermilk together, then set aside and let rest for 1 hour. Preheat oven to 350. Butter a 9x13 inch-baking pan. Using a mixer, cream the butter and sugar together until light and fluffy. Add the zest and the egg and beat until well mixed. Sift the flour, baking soda, baking powder, and salt into a separate bowl. With the mixer on low speed, add the dry ingredients alternately with the buttermilk-cornmeal mixture, about one-third of each mixture at a time. In a large bowl, toss together all the filling ingredients. Place in the baking pan and spread the topping evenly over the fruit, all the way to the edges of the pan. Bake for 45-50 minutes, until topping is baked through. PEACH COBBLER WITH BROWN SUGAR TOPPING Peach Cobbler: 21-ounce can of peach pie filling 1/2 teaspoon nutmeg Cobbler: 1-1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoons salt 1/3 cup butter, chilled 3 tablespoons milk 1 egg slightly beaten Topping: 3 tablespoons brown sugar 1/2 teaspoon cinnamon Heat oven to 400. In a large bowl, stir together filling with nutmeg. Put into un-greased 9x13inch pan. In medium bowl, stir together flour, sugar, baking powder, and salt. With pastry blender, cut in butter until flour mixture is the size of peas. Mix milk and egg together well. Mix in with the flour mixture stirring with fork until moistened. Spoon over filling mixture in pan. Sprinkle with topping. Bake for 40-45 minutes or until bubbly and golden brown. BUBBLE UP COBBLER 1 stick margarine 1 cup flour 1 teaspoon baking powder 1 cup sugar 2/3 cup milk 49 http://www.recipes4success.net
1 quart fruit (canned or fresh) Melt margarine in a 9x13-inch pan. In another bowl, mix flour, baking powder, sugar, and milk. Pour over margarine and then drop fruit over top. Bake at 350 for 30 minutes. PLAIN OLE COBBLER Mixture: 1/2 cup butter 1 cup flour 1 cup sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1 cup fruit 1/2 cup sugar Cobbler: 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 3 tablespoons sugar Mixture: Melt butter in 9-inch baking pan. Combine rest of the ingredients and stir together in a mixing bowl. Pour this mixture over the melted butter. Cobbler: In another bowl combine ingredients and arrange onto mixture in the pan. Bake at 350 for 35 minutes. Then combine and cut in 1/4 cup shortening. Sprinkle 3/4 whipping cream over the mixture and toss with fork until dough forms a ball. Knead 4 or 5 times. Wrap in plastic wrap and chill for about an hour. Combine 8 cups sliced fresh peaches or apples, 2 cups sugar, 2 tablespoon flour, and 1/2 teaspoon of ground cinnamon in a boiler. Set aside until syrup forms. Bring to a boil, reduce heat, and simmer for about 10 minutes. This softens the fruit. Remove from heat and add 1 teaspoon of vanilla extract and 1/3 cup butter. Stir until the butter is melted. Roll half of pastry to 12x8-inch rectangle pan and place in baking dish that has been buttered or sprayed with cooking spray. Spoon the fruit on top and sprinkle with a little more sugar (depends on the sweetness of your fruit). You can roll out the other half of the crust and put it on as a solid 12x8-inch shape or cut it in strips and make a lattice design over the fruit. Sprinkle lightly with sugar. Bake in a preheated 400 over until done for about 35-45 minutes. VERY BERRY RHUBARB COBBLER 2 cups rhubarb, cut into 1 inch pieces 2 cups fresh strawberries, sliced 1 cup fresh blueberries 1-3/4 cups sugar 2 tablespoons cornstarch 1 tablespoon balsamic vinegar 7-ounce can whipped topping fresh nutmeg Topping: 1 cup flour 3/4 cup sugar 1/2 teaspoon salt 1/3 cup thinly sliced almonds 50
1 egg 6 tablespoons butter or margarine, melted Preheat oven to 375. Butter a 9x13 inch pan. Mix together rhubarb, sliced strawberries, and blueberries. Mix in sugar, cornstarch, and vinegar and place in prepared pan. Mix together flour, sugar, salt, and almonds. Stir in egg until crumbly. Crumble over top of fruit. Drizzle with butter or margarine. Bake at 375 for 35-40 minutes or until topping is golden brown and mixture is bubbly. Cool to slightly warm and serve with whipped topping. Grate a little fresh nutmeg over whipped topping. DRIED FRUIT COBBLER WITH MOLASSES BISCUITS 1-1/2 cups water 1 cup orange juice 1/3 cup orange marmalade 16-ounces mixed dried fruit, coarsely chopped 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda dash of ground cloves 1/3 cup chilled stick margarine, cut into small pieces 2 tablespoons skim milk 2 tablespoons molasses 1 tablespoon orange marmalade 2 teaspoons water Combine the first 4 ingredients in a 2 quart baking dish and stir well. Bake at 400 for 30 minutes. Combine flour, baking powder, cinnamon, baking soda, and cloves in a bowl. Cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Combine milk and molasses then add to the flour mixture, stirring just until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface, and knead 5 or 6 times. Roll dough to ½-inch thickness, and cut with a 2 inch biscuit cutter into 10 biscuits. Remove the fruit mixture from oven, and arrange biscuits on top of hot fruit mixture. Bake for an additional 20 minutes or until the biscuits are golden. Combine 1 tablespoon of marmalade and 2 teaspoons water in a bowl then brush over biscuits. UPSIDE DOWN PEACH COBBLER WITH SEMI-SWEET CHOCOLATE Peach Filling: 1/2 cup packed brown sugar 1 tablespoon cornstarch 1 lemon 10 peaches pinch of nutmeg pinch of cinnamon pinch of mace Cobbler Dough: 1-1/2 pounds pastry flour 1 pound butter 1/2 packet ice water 1 tablespoon sugar 51 http://www.recipes4success.net
pinch of salt Crumble Topping: 1/2 cup sugar 1/2 cup flour pinch of ginger 1/4 pound butter Chocolate Topping: 1/4 pound semi sweet chocolate Cobbler Dough: Have butter at room temperature. Dice butter into mixing bowl. Add pastry flour, sugar, and salt to butter. Work with your hand until mixed well. Slowly add ice water without ice cubs and work until dough is formed, but do not overwork. Roll dough to 1/4 inch thick and let rest for 15 minutes before placing in mold. Peach Filling: In a mixing bowl, mix all ingredients. Pour into dough lined mold. Topping: In mixing bowl, combine sugar, flour, and ginger. Cut butter into dry mixture until the size of peas. Sprinkle on top of peach filling in touch. Bake at 375 for 20 minutes. Finishing Touches: While cobbler is in the oven, melt chocolate over a double boiler. When it is time, remove peach cobbler from oven and immediately turn upside onto plate. Place in freezer for 5 minutes or until outside is cool, yet inside is still hot. Remove cobbler from freezer and delicately pour melted semi-sweet chocolate over crust. Serve immediately with ice cream. PORT WINE SOAKED QUINCE AND DRIED CRANBERRY COBBLER Fruit: 6-ounces port wine 6-ounces dried cranberries 2 quinces, peeled, cored, and sliced Cobbler: 1 cup all-purpose flour 1/2 cup granulated sugar 1/4 teaspoon kosher salt 2 teaspoons baking powder 2/3 cup milk 2 tablespoons butter, melted Combine Port wine, cranberries, and Quince. Reduce heat. Separate the Quince and cranberries. Set each aside. Cobbler: Stir together flour, sugar, salt, and baking powder. Incorporate milk and melted butter to make batter. Add cranberries to batter. Spoon in cranberry batter and fill half full. Fan Quince slices on top of batter. Bake in preheated 400 oven for 30 minutes. Serve warm and garnish with powdered sugar and cinnamon ice cream. GINGERERIZED BLACKBERRY COBBLER 1 cup all-purpose flour 1 cup light brown sugar 4-ounces unsalted butter, cut into pieces 1-1/2 teaspoons ground ginger 1 cup granola 4 tablespoons lemon juice 8 cups fresh blackberries 1 cup sugar 52
3 tablespoons unsalted butter, cut into pieces Combine the flour, sugar, 4 ounces of butter, and ginger together in a mixing bowl. Work until it forms a coarse meal consistency. Add the granola and mix until incorporated. In a separate bowl, combine the blackberry, sugar, and lemon juice and toss to coat evenly. Place the blackberry mixture into individual ramekins and then dot with the remaining butter. Sprinkle each ramekin with the topping and bake in a 325 oven for approximately 30 minutes or until lightly brown. PEACH COBBLER WITH ALMOND CRUNCH TOPPING Fruit: 10 large firm ripe peaches, skins removed 2 tablespoons lemon juice 1/2 cup sugar 1/4 teaspoon ground cinnamon 2 tablespoons cornstarch pinch of nutmeg pinch of salt pinch of lemon zest Biscuits: 1-1/3 cups all-purpose flour 1/4 cup sugar 1-1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter-cold, cut into cubes 1/2 cup buttermilk or heavy cream heavy cream for glazing Almond Topping: 1/2 cup coarsely chopped whole unbalanced almonds 3 tablespoons packed light brown sugar 1/2 teaspoon cinnamon Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper. Patting into a circle a little less than 1/2 inch thick chill for 1/2 hour. Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt, and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish. To assemble, on a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits. Gently re-roll scraps and arrange them over fruit, slightly overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar, and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream. LOADED WITH BERRIES BLUEBERRY COBBLER 1-1/2 cups flour 1/2 teaspoon salt 5 tablespoons frozen butter, cubed 53 http://www.recipes4success.net
1/4 cup frozen shortening, cut into large chunks 5 tablespoon ices water 4 cups blueberries 4 tablespoons butter, diced 2 cups sugar Preheat oven to 450. Lightly grease an 8x8-inch-baking pan. In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use. Roll out the pastry into a large sheet, approximately 20x12-inch. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides. Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1-1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry. Place in preheated oven and immediately reduce heat to 425. Bake for 45 minutes, until dough is golden brown and berry juice bubble up. Serve with warm vanilla ice cream. INDIVIDUAL BERRY COBBLERS Pastry Stars: 2 frozen puff pastry sheets, thawed 1 large egg yolk, whisked with 1 tablespoon water (for egg wash) 1/3 cup water 3 tablespoons fresh lemon juice 3-1/2 tablespoons cornstarch 5 cups fresh blackberries 5 cups fresh raspberries 2-1/2 cups sugar ice cream Preheat oven to 400. To make pastry stars, on a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14x13-inch rectangle. With one or more starshaped cutters, cut out pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze for 5 minutes. Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower third of oven for about 5 minutes. Alternate baking sheets and bake for 5-10 minutes more, or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature. To make berry mixture, in a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide the berry mixture evenly among eight 1-1/2 cups shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven for 25 minutes and cool slightly. To assemble cobblers, top each serving decoratively with pastry stars and a scoop of ice cream. Serve cobbler hot. MARIONBERRY COBBLER Filling: 6 cups berries 1 teaspoon lemon zest 54
1-1/2 cups granulated sugar 1/4 cup packed brown sugar 1 teaspoon cinnamon 1-1/2 tablespoons cornstarch 1 tablespoon dark rum Biscuit Topping: 5 tablespoons cold unsalted butter 1 cup all-purpose flour 2 tablespoons yellow cornmeal 2 tablespoons sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 teaspoon vanilla vanilla ice cream Preheat the oven to 375. Butter a shallow 2 quart baking dish. In a bowl toss the berries with the remaining filling ingredients and spread evenly in the baking dish. To make the topping, cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms dough. Drop topping by rounded tablespoons onto berry filling (do not completely cover it) and bake in middle of oven for 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly. PEACH AND RASPBERRY COBBLER WITH BUTTERMILK BISCUIT CRUST Filling: 3 pounds firm, ripe yellow peaches 1/2 packet fresh raspberries 2/3 cup sugar 2 tablespoons all-purpose flour Crust: 3/4 cup all-purpose flour 3/4 cup cake flour 1/2 teaspoon salt 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons unsalted butter 2/3 cup buttermilk Glaze: 1 tablespoon buttermilk 1 tablespoon sugar To make the filling, peel the peaches by cutting a cross in the blossom end of each and lowering them a few at a time into a pan of boiling water. Leave the peaches in the water for 20-30 seconds, then lift them out with a slotted spoon or skimmer and put them in a bowl of ice water. If the peaches are ripe, the skin will slip off easily. Hold a peeled peach gently in your left hand over a mixing bowl. With a stainless steel paring knife, make a cut from stem to blossom end. The blade of the knife should touch the pit. Make another cut about 3/4 inch ahead of the first one along the circumference of the peach. Angle the knife blade so it meets the first cut at the 55 http://www.recipes4success.net
pit. Twist the blade upward slightly and a wedge will fall off the peach into the bowl. Continue around the outside of the peach, cutting it into 8 or 10 edges. Discard the pit and repeat with remaining peaches. Add the raspberries to the bowl. Combine the sugar and flour and gently fold them into the peaches and raspberries. Scrape the filling into a 1-1/2 quart ovenproof baking dish and dot the surface of the filling with butter. Set aside while preparing dough. Set a rack at the middle level of the oven and preheat to 450. In a bowl, combine the flours, salt, baking powder, and baking soda and stir well to mix. Cut the butter into 8 pieces and rub into the dry ingredients until the mixture resembles coarse meal (or pulse in a food processor fitted with the metal blade). Make a well in the center and add the buttermilk. Stir gently with a fork to mix in the buttermilk, being careful not to overwork the dough. Let the dough stand in the bowl for a minute or two to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky. Lightly reflour the work surface and the dough and roll the dough to a little less than 1/4 inch thick and the approximate size of the baking dish. Transfer the dough to the top of the filling (use a large, floured cookie sheet, sliding it under the dough, then easing it off onto the filling, for best results) and trim away any excess dough around the rim of the dish. Flute the edge of the dough at the rim of the dish. Slash 4 or 5 vent holes, each about an inch long, in the center of the dough; paint with buttermilk and sprinkle with sugar. Bake the cobbler for about 20 minutes, or until the crust is deep golden brown and the filling is bubbling gently. Cool on a rack. Serve the cobbler warm or at room temperature. Use a large spoon to cut and place a portion of the top crust on a plate and then spoon some of the filling next to the crust. SWEET CHERRY AND APRICOT COBBLER Buttermilk Biscuit: 3 cups self-rising cake flour 1-1/2 sticks unsalted butter 1-1/4 cup buttermilk Filling: 3 pounds fresh apricots, rinsed -halved, pitted, and sliced 1-1/2 pounds fresh sweet cherries - rinsed and pitted 3/4 cup sugar 3 tablespoons butter 1/2 teaspoon almond extract buttermilk sugar for finishing For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow becoming pasty. Stir in 1 cup of the buttermilk. Adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow dough to rest while preparing filling. For filling, combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or other shallow baking dish. Dot with butter, and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler at 450 for 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. LAZY MANS PEACH COBBLER 1 large can slice peaches 1 cup milk 56
1/2 cup butter or margarine 1 cup self-rising flour 1 cup sugar In a baking dish, melt butter in a preheated 375 oven. Meanwhile mix together flour, sugar, and milk. Stir this mixture into the hot butter. Add canned peaches, with syrup and spread to even out. Place dish in oven and bake until crust is slightly golden, for about 45 minutes. FRESH CHERRY ALMOND COBBLER 5 cups fresh cherries, pitted 3/4 cup sugar 2-1/2 tablespoons fresh lemon juice 3 tablespoons arrowroot or cornstarch 1/4 teaspoon almond extract 1 teaspoon grated lemon zest 1/2 teaspoon cinnamon 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter, for buttering dish 2 tablespoons chilled butter, cut in tiny bits 1/2 cup light cream or half-and-half 1 large egg 1/2 teaspoon vanilla 1/3 cup coarsely chopped sliced blanched almonds vanilla bean ice cream slightly-sweetened whipped ream Combine cherries, 1/2 cup sugar, lemon juice, arrowroot, almond extract, grated lemon zest, and cinnamon together in a saucepan and cook over low heat, stirring occasionally until mixture simmers, for about 45 minutes. Pour into a lightly buttered 2 quart baking dish. In a food processor or mixer, add flour, remaining sugar, baking powder, and salt and pulse 2 or 3 times to mix. Add butter and pulse until just combined but still crumbly. Add cream, egg, vanilla, and pulse again just to combine and form a smooth batter. Drop batter by heaping teaspoons on top of cherry mixture, leaving space in between. Sprinkle almonds over and bake in a preheated 400 oven for 20 minutes or until top is lightly browned and cherry mixture is bubbling. Serve warm or at room temperature with Vanilla Bean Ice Cream or slightly sweetened whipped cream. RASPBERRY COBBLER Topping: 2 cups baking mix cinnamon 1 teaspoon sugar ice water Cobbler: 1 packet frozen raspberries 1/4 cup sugar 2 teaspoons lemon juice 57 http://www.recipes4success.net
Preheat oven to 425. Mix together baking mix, cinnamon, and sugar. Add just enough water to make dough. Roll out into a rectangle about 1/8-inch thick. Place raspberries in bottom of shallow baking dish. Sprinkle with sugar and lemon juice. Place biscuit topping over raspberries and crimp edges. Cut vents into crust. Brush with cream and sprinkle with sugar. Bake until pastry is golden brown and juices are bubbly, about 20 minutes. Serve warm. SOUTHERN HERITAGE PEACH COBBLER 4 cups sliced peaches 1-1/2 teaspoons baking powder 1/4 cup sugar 1/2 teaspoon salt 1/2 cup butter or margarine 3/4 cup vanilla ice cream 1 cup flour Combine peaches and 1/2 cup sugar. Let stand for 10 minutes. Melt butter in a 8x12x2-inch baking dish. Set aside. Combine flour, 1 cup of sugar, baking powder, and salt in a medium bowl. Add milk and mix well. Pour batter into prepared dish (do not stir). Pour peach mixture over batter. Bake at 375 for 50 minutes or until golden brown. Serve warm with ice cream. . SUPREME PEACH COBBLER Cobbler: 2 cups and 1 tablespoon sugar, divided 10 cups sliced peaches 1/4 cup flour 1 teaspoon almond extract 1/2 teaspoon nutmeg 1/3 cup butter or margarine, melted Pastry: 4-1/2 cups flour 1-1/2 cups shortening 1 teaspoon salt 1 cup plus 2 tablespoons water For the pastry, combine flour and salt in a mixing bowl. Cut in shortening. Sprinkle water evenly over mixture, one tablespoon at a time. Stir with a fork until mixture is moistened. Shape dough into a ball, chill. For the cobbler, combine 2 cups sugar, flour, and nutmeg in a large Dutch oven. Add peaches and set aside for 15 minutes. Bring peaches to a boil. Reduce heat, cook for 10 minutes, over low heat. Remove from heat and add almond extract and butter. Stir until butter melts. Set aside. Roll 1/3 of the pastry to a thickness of 1/8 inch. Cut into 3/4 inch wide strips. Lay strips on baking sheet and bake at 425 for 10 minutes. Roll half the remaining dough to 1/8 inch thickness. Fit into 8x12x2-inch pan. Spoon half of the peach mix into shell and arrange cooked strips over filling. Spoon remaining peach mix into pan. Roll remaining pastry to 1/8 inch thickness. Cut into 3/4 inch wide strips and arrange in lattice pattern over dish. Pinch seal edges and flute. Bake at 450 for 15 minutes then reduce heat 375 and bake another 20 minutes. EVERYBODY LOVES THIS PEACH COBBLER 6 frozen piecrusts 58
3 tablespoons cinnamon 20-ounce can peaches 3 tablespoons vanilla 3 tablespoons lemon juice 1 cup sugar 1 1/2 cups butter, melted 1/2 cup brown sugar 1 cup walnuts, chopped 2 tablespoons nutmeg Line a 16x9-inch glass-baking dish with 5 piecrusts. Crust will overlap and should cover bottom and sides of dish. Mix peaches and their juices with sugar, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, and walnuts. Pour mixture into baking dish. Cut one piecrust into strips and decorate the top of the dish. Place in an oven that has been heated to 350. Bake for one hour or until top is brown and sides are beginning to brown. LAZY OR DUMP COBBLER 12 inch Dutch oven 25 charcoal briquettes (15 on bottom and 10 on top) 30-ounce can slice peaches with syrup 1 packet cake mix (white, yellow, or spiced) 1/3 stick margarine ground cinnamon to taste Place oven over hot bottom briquettes. Pour contents of peach cans into oven. Spread dry cake mix evenly over peaches (eggs or shortening not needed!) Sprinkle cinnamon over all to taste. Cut margarine into equal slices and place in checkerboard pattern on top. Put lid on top of oven. Add hot briquettes and bake for about 45 minutes or until done. This recipe will have a layer of peaches with a cake covering that the boiling syrup self mixes. If mixing the cake in with the peaches is preferred, about 1/2 way through baking, mix everything together and continue baking until done. Spoon out the cobbler into bowls and add milk or ice cream. PEACH PLUM OR BERRY COBBLER Fruit Filling: 8 large ripe peaches 1-1/2 cups light brown sugar 1 teaspoon apple pie spice 1/2 lemon 1 tablespoon minute tapioca (optional) 2 tablespoon raspberry liqueur 4 tablespoons unsalted butter Cobbler Dough: 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1-1/2 cups buttermilk 6 tablespoons unsalted butter 59 http://www.recipes4success.net
Filling: Pit, halve, and slice peaches then cut in 8 pieces. Place peaches, brown sugar, spice, lemon juice, tapioca, and raspberry liqueur in large bowl. Mix and let settle for approximately 10 minutes. Put into well-greased 12 inch frying pan. Dot with unsalted butter. Cook for 20-25 minutes at 425. Cobbler: Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand. Bake 25 minutes at 425 or until the biscuits are golden brown. Allow to slightly cool, serve while still warm with fresh whipped cream. RUSTIC BLUEBERRY AND PEACH COBBLER WITH OATMEAL CRUST Filling: 1-1/2 cups water 1-1/4 cups light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 3/4 teaspoon nutmeg pinch of black pepper 2 cups fresh blueberries, washed and stemmed 2 pounds peaches, peeled, pitted, and cut into wedges 1/2 cup flour 1 cup oatmeal 1/2 stick butter, cut into small pieces Finish: 1 unbaked 9-inch piecrust 2 cups sweetened whipped cream 8 sprigs fresh mint shaker of powdered sugar Preheat oven to 350. 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. BUMBLEBERRY COBBLER WITH BISCUIT TOPPING 1 pound rhubarb, diced 2 apples, peeled and diced 1 cup raspberries 1 cup blueberries 1/2 cup sugar 3 tablespoons all-purpose flour 60
Biscuit Topping: 1-1/2 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/3 cup cold butter, cut into bits 1 egg 1-1/2 cups buttermilk icing sugar Combine rhubarb, apples, raspberries, blueberries, sugar, and flour. Spoon into the bottom of an 8x12 inch-baking dish. In a large bowl, combine flour with sugar and baking powder. Cut in butter with a pastry blender or fingertips. In a smaller bowl beat egg with buttermilk. Stir into flour mixture until soft dough is formed. Spoon on top of fruit leaving room for fruit to bubble up in between dough. Bake in a preheated 375 oven for 45-50 minutes or until biscuits are browned and fruit bubbles. OLD FASHIONED BLACKBERRY COBBLER Crust: 1/2 cup unsalted butter 3/4 cup sugar 3 egg yolks 1/2 cup sour cream 1-1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon pure vanilla extract 1 tablespoon ground ginger Filling: 5 cups blackberries 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 zest of lemon 2 tablespoons cornstarch 2 tablespoons unsalted butter 1 quart vanilla bean ice cream mint sprigs To prepare the crust, put the butter and sugar in the bowl of a heavy-duty mixer and mix on medium speed until smooth and creamy. Add the yolks one at a time, mixing well after each addition. Add the sour cream and mix well. Add the flour, baking powder, baking soda, vanilla, and ginger. Mix well. Set aside. To prepare the filling, preheat the oven to 375. Butter a 2quart baking dish or eight 8-ounce individual gratin cups. Put berries, sugar, cinnamon, ginger, lemon, cornstarch, and butter in a large bowl and toss to mix. Pour the filling into the baking dish, or divide among the gratin cups, and top with the crust, gently spreading the dough to cover the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean, for about 40 minutes. Remove from oven and cool for 10 minutes. Spoon the warm cobbler into individual serving bowls. Top with a scoop of ice cream, garnish with several mint leaves, and serve. 61 http://www.recipes4success.net
VERY HIGHLY REQUESTED BLUEBERRY COBBLER 6 tablespoons unsalted butter 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup sugar 3/4 cup milk 2-1/2 cups fresh blueberries In an 8-inch glass-baking dish, melt the butter. In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and sugar until well combined. Add the milk and whisk until just combined. Pour the batter into the pan of melted butter and do not stir. Sprinkle the berries on top of the batter. Bake at 375, for about 40 minutes or until cake is golden. Serve warm with ice cream or whipped cream. DUTCH OVEN PEACH COBBLER 2 (29-ounce) cans peaches 1 stick butter 2 cups flour 2 cups sugar 2 teaspoons vanilla 2 teaspoons baking powder 1/8 teaspoon salt 2 cups milk In a bowl, combine the dry ingredients. In a large Dutch oven, melt the butter over coals. To the dry ingredients, add the milk and vanilla. Whisk well to combine. Pour the batter into the Dutch oven with the melted butter. Pour in the peaches on top. Cover with lid and place coals on top. Cook for 20-30 minutes over the coals, checking often. SPICED NECTARINE COBBLER 8 fresh nectarines, sliced 3/4 cup flour 1/2 cup brown sugar 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/2 cup butter Ice cream or whipped cream Preheat the oven to 350. 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. SUMMER PEACH COBBLER Filling: 16 ripe peaches, peeled and sliced 2/3 cup sugar 1/2 cup brown sugar 1/4 cup cornstarch 62
1/4 cup lemon juice Biscuit Topping: 2 cups all-purpose flour 2-1/2 teaspoons baking powder 1 tablespoon lemon zest 1/2 cup sugar 4 tablespoons butter 2/3 cup half-and-half In a large pot, combine the peaches, sugars, cornstarch, and lemon juice. Over medium heat, bring the mixture to a boil. Let boil for one minute. Spoon, mixture into a 13x9-inch glassbaking dish. Topping: In a food processor, combine the flour, baking powder, lemon zest, and sugar. Pulse once to mix well. Add the cold butter and pulse until the mixture resembles coarse crumbs. Finally add the half-and-half and pulse 2-3 times until the dough forms. Remove from machine and form into a large rectangle about 1 inch thick. Cut the dough into six even pieces and place on top of the fruit mixture. Bake at 425 for 35 minutes until filling is bubbling and crust is golden brown. Serve with vanilla ice cream. BARBARA BUSHS RED WHITE AND BLUE COBBLER Blueberry Filling: 1/4 cup sugar 1/2 teaspoon cornstarch 1/2 teaspoon lemon juice 2 cups fresh or frozen unsweetened blueberries Cherry Filling: 1 canned sour pie cherries 1/2 cup sugar plus 2 tablespoons sugar 1-1/2 tablespoons cornstarch 1/8 teaspoon cinnamon 1/8 teaspoon almond extract Topping: 1 cup flour 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons butter 1/2 cup milk Blueberry Filling: Mix sugar and cornstarch in a saucepan and add all the other ingredients. Cook until thickened. Put into an 8x8-inch pan and keep hot in a 250 oven while making cherry filling. Cherry Filling: In a saucepan, mix dry ingredients. Gradually stir in the juice from the canned cherries and cook until thickened adding cherries and flavorings at the end. Smooth cherry filling over blueberry mixture. Keep hot while making topping. Topping: Mix dry ingredients and butter until it is like fine crumbs. Stir in milk and drop by spoonfuls onto hot filling. Bake at 400 for 25-30 minutes or until topping is browned. Serve topped with vanilla ice cream.
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CHEROKEE BLACKBERRY HONEY COBBLER 1 cup fresh or frozen blackberries 1/2 cup honey plus 2 tablespoons 1 cup corn meal 1/3 cup milk 2 tablespoons butter 1 egg, slightly beaten Combine honey, milk, butter, egg, and salt. Add cornmeal to make a batter. Grease a small casserole dish. Add berries and several tablespoons of honey. Pour batter over the berries. Bake at 375 for 35-40 minutes. Cool and serve with thick cream. SUMMER FRUIT COBBLER Fruit: 1 quart blackberries juice and zest from half a lime 1/2 cup sugar 1 tablespoon tapioca Cobbler Dough: 1 cup sifted flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons butter 3/4 cup buttermilk Fruit: Mix in baking dish. Dot with butter. Bake fruit mixture 20 minutes at 425. Cobbler Dough: Using fingers, cut butter into dry ingredients by hand. Add buttermilk and barely mix to combine. Drop large tablespoons batter onto fruit. Return fruit cobbler to oven for 20-25 more minutes at 425. MAPLE CRANBERRY PEAR COBBLER 3 pears peeled - halved, cored, and cut into slices 12-ounce bag cranberries 1 cup maple syrup 2 tablespoons orange juice 1 tablespoon grated orange peel 1/2 teaspoon cinnamon freshly grated nutmeg toasted 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water Biscuit Topping: 2 cups all-purpose flour 1 tablespoon sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 stick butter, cut into pieces 2 tablespoons cold vegetable shortening 1 cup heavy cream egg wash made by beating 1 large egg with 1 teaspoon water 64
Preheat the oven to 425 . In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon, and nutmeg. Bring to a boil and simmer, stirring occasionally for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute or until thickened. Let cool. Transfer mixture to a buttered baking dish. Dough: Into a bowl sift together the flour, sugar, baking powder, and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball. On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35-40 minutes, or until golden brown. CHERRY AND PEACH COBBLER 1 pound ripe cherries, pitted 1 pound fresh peaches 1 cup sugar 1 tablespoon cinnamon 2 tablespoons orange liquor 2 cups sifted all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup buttermilk 1/2 cup heavy cream plus 1 cup for whipping 6 tablespoons cold unsalted butter, cut into small pieces 1 cup heavy cream 2 tablespoons confectioners’ sugar 1 teaspoon vanilla extract Preheat the oven to 375. Wash the fruit and cut the plums in half and slice the peaches. Remove the pit or stones from all the fruit. Combine the fruit in a bowl with the sugar, cinnamon, and orange liquor and pour into a large 3 to 4 quart casserole or soufflé dish. In a mixing bowl combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add buttermilk, 1/2 cup heavy cream, and cold butter in quick succession. Pour this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1 inch thick and just large enough to cover the top of the fruit in the dish completely. Top the fruit with the dough and pull the edges towards the dish so that the fruit is enclosed. Brush the dough with melted butter and sprinkle the top with sugar and place the casserole into the oven and bake for 20-25 minutes or until the pastry top is nicely browned. Whip the heavy cream with confectioner’s sugar and vanilla and serve with the cobbler. RHUBARB COBBLER WITH VANILLA BEAN ICE CREAM 2 pounds diced fresh rhubarb 2-1/4 cups sugar 4 tablespoons butter plus 4 teaspoons, divided juice of one lemon 1 teaspoon salt 1 egg 1 tablespoon baking powder 1 cup flour 1/4 teaspoon grated nutmeg 65 http://www.recipes4success.net
1 teaspoon ground cinnamon 1 tablespoon vanilla 1/2 cup buttermilk vanilla bean ice cream fresh mint sprigs powdered sugar cinnamon sugar Preheat the oven to 375. 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 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 resemble a cake batter. Pour the rhubarb into a greased 2 quart casserole dish. Pour the batter over the rhubarb. Bake, for 30-35 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. LEMON ROSEMARY APPLE COBBLER Filling: 1/2 teaspoon dried rosemary leaves 1/3 cup granulated sugar 2 tablespoons fresh lemon juice rind of 1/2 lemon, grated 1-1/2 pounds apples, peeled Topping: 1 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/8 teaspoon salt 1/2 teaspoon dried rosemary, crushed fine 3 tablespoons unsalted butter 1/3 cup light cream or milk Filling: Heat oven to 450. Keep ready a heavy dish, a 9-inch pie plate, or a single layer cake pan. Crush the rosemary as fine as possible. Place in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples, stirring to coat. Arrange in baking dish. Topping: Mix dry ingredients into medium sized bowl. Add butter and cut in with pastry blender or knives until mixture is the consistency of coarse cornmeal. Add cream or milk and stir until soft dough forms. Knead on lightly floured surface 10-12 times. Roll to fit baking dish, place over apples, seal edges, and cut slits. Bake 25-30 minutes until golden. Serve warm with cream. LEMON STRAWBERRY COBBLER Crust: 1-1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1/3 cup oil 66
3 tablespoons milk Lemon Filling: 1 cup sugar 2 tablespoons all-purpose flour 2 teaspoons lemon peel, grated 1/4 cup lemon juice 1 tablespoon butter, melted 1 cup milk 3 large eggs, separated 1 packet strawberries 1/2 cup strawberry jam Heat oven to 325. Have a 9-inch pie plate ready. Crust: Mix flour, sugar, and salt in a large bowl. Add oil and milk. Stir with a fork until well blended. Scatter evenly in greased pie plate. Press over bottom and up sides. Press edges into a plain rim. Lemon Filling: Mix sugar, flour, and lemon peel in a large bowl. Whisk in lemon juice, butter, milk, and egg yolks until blended. Beat egg whites in a large bowl with electric mixer until stiff peak forms when beaters are lifted. Stir gently into lemon mixture. Pour into crust. Bake for 35-40 minutes until a pick inserted near center comes out clean and top is golden. Cool completely on wire rack. Cover and refrigerate up to 2 days. Arrange sliced berries on pie beginning at outer edge and leaving a 2-½-inch circle empty in center. Fill circle with reserved whole berries. Brush sliced and whole berries with melted jam. Refrigerate until serving. COCKTAIL COBBLER 1 large can fruit cocktail 1 cup sugar 1 cup milk 1 cup flour 1 stick margarine In baking dish, melt margarine. Add milk, sugar, and flour. Drain 1/2 of the juice from fruit cocktail and pour remaining juice and fruit into baking dish with the other ingredients. Stir slightly. Bake in 350 oven for 15 minutes. Add remaining juice and cook for 30 minute more or until crust rises to top. Serve warm. STRAWBERRY APPLE COBBLER 1/3 cup granulated sugar 3 tablespoons all-purpose flour 2 teaspoons lemon rind, grated 1 teaspoon cinnamon 20-ounces frozen unsweetened strawberries, thawed 2 cups apples, peeled and chopped 2 tablespoons lemon juice Topping: 1 cup all-purpose flour 3 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 67 http://www.recipes4success.net
3 tablespoons butter 2/3 cup buttermilk Combine sugar, flour, lemon rind, and cinnamon. Stir in strawberries, apples, and lemon juice. Spread mixture in 8-inch square baking dish and bake in 400 oven for 10 minutes. Topping: In bowl, mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. With fork, stir in buttermilk until soft dough forms. Drop by spoonfuls onto fruit in six evenly spaced mounds. Bake for 35-40 minutes or until top is golden and undersides of biscuits are cooked through. VOLUMINOUS PEACH COBBLER Crust: 1 cup shredded coconut Filling: 1 cup dried peaches, soaked 1 hour in 1/2 cup water 1 cup pitted dates, soaked 1 hour in 1/2 cup water 5 medium bananas, peeled 1/2 cup shredded coconut 12 fresh peaches, pits removed 2 cups black raspberries 2 teaspoons grated lemon peel Crust: Sprinkle coconut evenly over the bottom of a 9x13 inch pan. Filling: Drain the soaked fruit, reserving the water. Puree the soaked peaches in a food processor or a blender adding a little soak water as necessary. Pour into a large bowl. Mash in the bananas and coconut with a fork. Spread this over the crust. Slice the fresh peaches and scatter over the top. Blend 1-1/2 cups berries with dates and lemon peel in a food processor or blender until smooth. Mix in the remaining berries. Pour over the top of the pie and spread evenly. Serve immediately. YOU PICK THE BERRY YUMMY COBBLER 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 5 to 6 cups berries 1/2 to 3/4 cup sugar 2 tablespoons flour 1/4 pound butter, melted Preheat the oven to 375. Have ready an 8x8-inch baking dish (no need to butter it). Put 1 cup of flour, 1 cup of sugar, the baking powder, and salt in a large mixing bowl. Stir to mix well. Make a well in the center of the dry ingredients and add the beaten egg. Stir mixture with a fork. It should be crumbly; if it seems too dry, add a little more egg. Put the fruit or berries into another mixing bowl. Stir together the 2 tablespoons flour and sugar to taste. Add to the fruit and toss lightly to coat. Spoon the fruit into the baking dish and spread evenly. Sprinkle the crisp mixture evenly over the top. Drizzle the melted butter evenly over the crisp mixture. Bake for 68
about 40 minutes, or until the topping is golden. Serve warm with whipped cream or vanilla ice cream. APPLE COBBLER WITH VANILLA ICE CREAM 4 apples - peeled, cored, and cut into large-pieces 1/4 cup sugar pinch of salt 1/2 cup cold unsalted butter, cut-into small pieces 3/4 cup all-purpose flour 1/2 cup light brown sugar 1 packet vanilla ice cream Preheat oven to 350. Toss apples, sugar, and salt together. Divide equally among four individual ovenproof bowls, ramekins, or gratin dishes. Combine butter and flour with fingertips until mixture is crumbly and has the texture of oatmeal. Add brown sugar, allowing lumps to remain in mixture. Distribute evenly over apples. Bake for 30 minutes. Serve warm or cold with a scoop of vanilla ice cream. QUICK AND DIRTY PEACH COBBLER 2 cups fresh sliced peaches, covered with sugar yellow cake mix 1/2 cup chopped pecans 1/4 pound butter or margarine. 1/2 cup granulated or powdered sugar. In a mixing bowl, mix pecans, sugar, and cake mix until well mixed. In a glass cake pan spread peaches evenly in bottom of pan; spread cake mix evenly over the top of peaches, dot with pats of butter evenly. Bake in a preheated 350 oven until golden brown. Serve warm or cold with vanilla ice cream. MICROWAVE FRESH PEACH COBBLER WITH BISCUIT TOPPING 2 pounds ripe peaches, sliced 1/4 cup sugar 1 tablespoon sugar 2 tablespoons lemon juice 1/8 teaspoon cinnamon pinch of cloves 2 tablespoons butter 2 teaspoons cornstarch 2 tablespoons water Biscuit Topping: 1 cup flour 1 tablespoon sugar 1-1/4 teaspoons baking powder 3 tablespoons margarine 1/4 cup milk 2 tablespoons heavy cream 1 cinnamon/sugar mix base Combine peaches, sugars, lemon juice, cinnamon, and cloves in 2 quart soufflé dish. Let stand 5 minutes. Dot with butter and cover tightly. Microwave on high 10 minutes. Uncover, stir in 69 http://www.recipes4success.net
cornstarch dissolved in water. Combine flour, sugar, and baking powder. Cut in margarine and stir in milk and cream just until dough comes together. Turn onto floured board. Roll to 1/2 inch thickness, cut into 2-inch rounds. Top peach mixture with a ring of biscuits and sprinkle with cinnamon/sugar. Spoon some of the juices over the biscuits. Cover then microwave on high 1 minute. Uncover and microwave on high for 5 minutes. Let stand for 10-15 minutes. MIRACLE COBBLER 2 tablespoons butter 1 cup sugar 1 teaspoon baking powder 1 cup flour 1 cup milk pinch of salt Preheat oven 375. Melt the butter in a baking dish, allowing it to cover the bottom and grease sides of dish. Mix remaining ingredients. Batter will be thin. Pour into buttered dish over the batter spread four cups canned or fresh fruit. Bake in a moderate oven at 375 for about 45 minutes. The batter will rise through the fruit and form a brown crust. MIXED FRUIT COBBLER Filling: 2 pears 2 apples 2/3 cup sugar 3/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon salt 16-½-ounce can pitted cherries 2 tablespoons quick cooking tapioca 1/4 teaspoon ground nutmeg 1 teaspoon grated lemon peel Topping: 1-1/2 cups baking mix 2 tablespoons sugar 1/2 cup unsalted chopped mixed nuts 1/2 cup milk 2 tablespoons butter 1 teaspoon cinnamon sugar Brandied Cream: 1/2 cup heavy cream 2 tablespoons brandy 2 tablespoons powdered sugar Preheat oven to 350. Grease a 10-inch square-baking dish. To make filling, core pears and apples and cut into 1/2 inch chunks and place in large bowl. Add next 8 ingredients and stir well. Spoon into baking dish. To make topping, in large bowl, mix first 4 ingredients until smooth. Add nuts. Drop by heaping tablespoon over filling. Sprinkle with cinnamon sugar. Bake for 50-60 minutes until lightly browned. To make brandied cream, in a small bowl, beat heavy cream, powdered sugar, and brandy until soft peak forms. Serve with the cobbler. 70
MULTI BLEND FRUIT COBBLER 1-1/2 tablespoons butter 1-1/2 cups flour 1 teaspoon baking powder 1/2 cup honey 1 egg, beaten 1 cup milk 2 cups fruit Melt butter in a 9x9-inch pan. Mix the flour, baking powder, honey, egg, and milk. Pour mixture into butter. Add the fruit on top of batter. Bake for 30 minutes at 400. PERKY PEACH COBBLER Buttermilk Biscuit Crust: 3 cups self-rising cake flour 3/4 cup unsalted butter 1-1/4 cups buttermilk Filling: 3-1/2 pounds peaches, peeled and sliced 3/4 cup sugar 2 teaspoons finely grated lemon zest 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter Finishing: buttermilk sugar For the dough, place flour in a bowl and rub in butter until fine and mealy. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. Preheat the oven to 450 and set a rack in the middle level. Place the peaches in a bowl and add the remaining filling ingredients, except the 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 for about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature. TRIPLE BERRY COBBLER 1 cup blackberry wine 2/3 cup sugar 2 tablespoons cornstarch 5 cups berries, fresh or unsweetened frozen 2 teaspoons fresh orange peel, finely grated Topping: 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 71 http://www.recipes4success.net
1/4 cup butter or margarine, cut into small bits 1/2 cup milk vanilla ice cream or whipped cream Heat oven to 400. In medium saucepan, stir together wine, sugar, and cornstarch until cornstarch is completely dissolved. Cook and stir over medium heat until mixture bubbles and thickens. Stir in berries and orange peel and stir until berries are hot. Pour mixture into an 11x7x2 inchbaking dish or 2 quart casserole. To make the topping, in a bowl, combine flour, sugar, and baking powder. With a fork, cut butter into flour mixture until mixture is crumbly. Stir in milk. Drop batter by spoonfuls onto berries. Bake for 20-30 minutes until topping browns. Serve cobbler warm with ice cream or whipped cream. EASY PEACH LEMONY COBBLER 1/2 cup unsalted butter, melted 1 cup all-purpose flour 2 cups sugar 3 teaspoons baking powder pinch of salt 1 cup milk 4 cups peaches 1 tablespoon fresh lemon juice several dashes ground cinnamon or ground nutmeg Preheat oven to 375. Pour the melted butter into a 13x9x2 inch-baking dish. In a medium bowl, combine the flour, 1 cup of the sugar, baking powder, and salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together. In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg, if desired. Bake in the preheated oven for 40-45 minutes or until the top is golden brown. Serve warm or cold. LEMONY BLACKBERRY COBBLER 1-3/4 pounds fresh blackberries 3/4 cup sugar 2 tablespoons all-purpose flour 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract vegetable cooking spray 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup plain nonfat yogurt 2 tablespoons fresh lemon juice 2 tablespoons margarine, melted 1 teaspoon vanilla extract 2 egg whites Combine first 6 ingredients in a bowl and stir gently. Spoon blackberry mixture into an 11x7x2 inch-baking dish coated with cooking spray and set aside. Combine 1 cup of flour and next 2 ingredients in a bowl then stir well, and set aside. Combine yogurt and next 4 ingredients and 72
add to dry ingredients, stirring just until dry ingredients are moistened. Drop dough by tablespoonfuls onto the blackberry mixture. Bake at 400 for 30 minutes, or until filling is bubbly and crust is golden. APPALACHIAN MOUNTAIN COBBLER 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 1 cup milk 1/2 teaspoon vanilla 1/2 cup butter or margarine 4 cups fresh or canned fruit 1 cup fruit juice Mix until smooth the dry ingredients with the milk and vanilla. Melt butter in 8x10-inch baking pan. Pour batter over melted butter. Place over batter the fruit. Pour over the top 1 cup of fruit juice. Bake in preheated 350 oven for 30-35 minutes until light brown. OLD FASHIONED WHOLE WHEAT PEACH COBBLER 1/2 cup light-brown sugar 1/2 cup whole-wheat flour 1/2 teaspoon cinnamon, ground 1 tablespoon baking powder 1 teaspoon grated lemon rind 1/4 cup butter 1 tablespoon lemon juice 2 egg whites, beaten 4 cups sliced peeled peaches 1/2 cup milk 3/4 cup all-purpose flour 1/2 teaspoon vanilla Preheat oven to 375. Lightly grease 8x8x2 inch-baking dish. Combine brown sugar, cinnamon, lemon rind, and juice in a large bowl. Add peaches and toss to mix. Transfer to prepared baking dish. Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture. Spread gently. Bake in preheated 375 oven for 25-30 minutes or until peaches are tender and crust is golden brown. Serve warm. PEACHBERRY COBBLER 1 tablespoon cornstarch 10-ounce package frozen fruit 1-1/2 cups packaged biscuit mix raspberries, thawed 2 tablespoons sugar 2 1/2 cups sweetened sliced peaches 1/3 cup milk dash of salt 3 tablespoons butter or margarine, melted 73 http://www.recipes4success.net
In saucepan, mix cornstarch with a little of the raspberry syrup. Add remaining syrup and raspberries, the peaches, and salt. Cook over medium heat, stirring constantly, until thick and clear. Turn into 1-½-quart casserole or 10x6x1-½-inch baking dish. Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well. Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits. Sprinkle biscuits with sugar. Bake in a hot oven 400 for 20 minutes or until biscuits are done. Serve warm with cream. BLACKBERRY AND CORNMEAL COBBLER WITH LEMON SHORTCAKE 6 cups fresh blackberries 1-1/2 cups granulated sugar 1/2 cup brown sugar 1/2 teaspoon lemon zest, chopped fine 1 teaspoon cinnamon 1 teaspoon nutmeg 1-1/2 tablespoons cornstarch 1 tablespoon dark rum 1/2 ounce butter 3/4 cup confectioner’s sugar 3 eggs 1 cup buttermilk 3/4 cup corn flour 1/2 cup cornmeal 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 3/4 cup granulated sugar Toss blackberries with sugar, brown sugar, lemon zest, cinnamon, nutmeg, cornstarch, and rum. Place in lightly greased 11x17-inch pan. Cobbler: Mix the butter and confectioner's sugar. Add eggs and cream until well aerated. Combine flour, cornmeal, baking powder, baking soda, and cloves. Add the dry ingredients to the butter mixture, alternating with buttermilk. Pipe batter onto blackberries in a trellis pattern, using straight-up tip. Bake in a 350 oven until crust is browned and fruit is bubbling, for about 30 - 35 minutes. FRESH BLUEBERRY COBBLER 4 cup blueberries 1 teaspoon lemon juice vegetable cooking spray 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/8 teaspoon ground nutmeg dash of salt 1 tablespoon vegetable oil 1/2 teaspoon vanilla extract 2 large egg whites 3 tablespoon sugar 1/2 teaspoon ground cinnamon 74
Preheat oven to 350. Combine blueberries and lemon juice in a 9-inch square-baking dish coated with cooking spray. Stir gently and set aside. Combine flour and next four ingredients in a bowl and make a well in center of mixture. Combine oil, vanilla, and egg whites and stir well with a whisk. Add flour mixture, stirring just until moist. Drop dough by spoonfuls onto blueberry mixture to form 8 dumplings. Bake at 350 for 35 minutes or until filling is bubbly and dumplings are lightly browned. QUICK FRUIT COBBLER 16-ounce frozen strawberries, thawed 2 tablespoons granulated sugar 2 tablespoons cornstarch 1 tablespoon lemon juice, bottled 1/4 teaspoon salt 12-3/8-ounces reduced fat refrigerated cinnamon rolls Preheat oven to 375. Prepare a 8-inch square pan with cooking spray and set aside. In a medium saucepan over medium heat, combine strawberries, sugar, cornstarch, lemon juice, and salt, stirring constantly. Mix just until thickened. Pour mixture into prepared pan. Arrange cinnamon rolls in one layer over strawberry mixture. Reserve icing from package. Bake for 20 minutes, or until golden brown. Spread icing evening over top. OLD FASHIONED APPLE JUICE PEACH COBBLER 1/4 cup cornstarch 1/4 cup unsweetened apple juice 10 cups sliced fresh or frozen peaches 1 cup unsweetened apple juice 1/2 cup sugar 1/2 teaspoon ground nutmeg 1/2 teaspoon almond extract 1/2 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon nutmeg 2 tablespoons margarine 1 tablespoon cold water 1 tablespoon all-purpose flour vegetable cooking spray fresh mint sprig Combine cornstarch and 1/4 cup apple juice and stir well, and set aside. Combine peaches and next 3 ingredients in a Dutch oven. Bring to a boil and cover. Reduce heat and simmer 8-10 minutes or until peaches are tender. Stir in cornstarch mixture. Cook and stir constantly until thickened and bubbly. Remove from heat, and stir in almond extract. Let cool. Combine 1/2 cup of flour, salt, and 1/8 teaspoon of nutmeg, cutting margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, over surface. Stir with a fork just until dry ingredients are moistened. Shape into a ball. Sprinkle 1 tablespoon flour over work surface. Roll dough to and 8-inch square on floured surface and cut into 1/2 inch strips. Spoon peach mixture into an 8-inch square baking dish coated with cooking spray. Arrange pastry strips lattice-style over peach mixture. Seal pastry to edge of dish. Bake at 425 for 20 minutes, or until pastry is golden and filling is bubbly. Garnish with a fresh into sprig, if desired. Serve warm. 75 http://www.recipes4success.net
YOUR CHOICE OF FRUIT COBBLER 3/4 cup self-rising flour 3/4 cup sugar 3/4 cup milk 1/2 pound butter fruit of your choice Mix together flour, sugar, and milk. Cook fruit on stove and sweeten to taste. Melt butter in baking dish. Pour fruit in baking dish. Pour batter in center of fruit. Bake in oven for about 3035 minutes at 400. CANNED RED TART CHERRY COBBLER 16-ounce can tart red cherries 1/3 cup brown sugar 3 tablespoons cornstarch 1/2 cup orange juice 2 tablespoons butter 1/8 teaspoon salt 1/2 teaspoon almond extract 1-1/2 cups homemade biscuit mix 1/3 cup sugar 1/4 teaspoon freshly grated nutmeg 1 egg 1/4 cup milk Drain cherries, reserving juice. Combine brown sugar and cornstarch in saucepan. Stir in cherry juice, orange juice, butter, and salt and 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 on top of hot cherry mixture and bake in a preheated 350 oven for 35-40 minutes, until biscuits are golden. Serve warm. SIMPLE STRAWBERRY COBBLER 4 cups sliced fresh strawberries 1 cup all-purpose flour 1/2 teaspoon baking powder 1 cup sugar 1 egg, beaten 1/4 cup butter or margarine whipped topping or vanilla ice cream Spread strawberries over bottom of greased 8x9-inch square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg and mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. ROLY POLY PEACH COBBLER Filling: 6 cups peeled and sliced fresh peaches 1/4 cup flour 1/4 cup packed brown sugar 76
1/4 cup granulated sugar 1/4 teaspoon salt 2 tablespoons lemon juice 1/4 teaspoon nutmeg 1/4 teaspoon almond extract Cinnamon roll topping 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1/2 cup butter or margarine, chilled 2/3 cup milk 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons melted butter or margarine 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 oven for about 10 minutes or until hot while preparing cinnamon roll topping. 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 soft dough. Roll out on lightly floured surface to 10x12-inch rectangle. Brush surface with melted butter and sprinkle with remaining sugar, which has been mixed with cinnamon. And nutmeg, and roll from long side, jellyroll fashion. Cut into 1 inch slices. Place slices on top of hot peach mixture. Bake at 450 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. APPLE COBBLER WITH CINNAMON SAUCE 2 cups flour 1 teaspoon salt 2/3 cup vegetable shortening cold water 4-1/2 cups chopped cooking apples 2 cups sugar 1/4 cup flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 egg 1 tablespoon granulated sugar 1 cup whipping cream 1/3 cup confectioner’s sugar 1/4 teaspoon cinnamon Combine 2 cups flour and salt. Cut in shortening until mixture resembles coarse meal. Sprinkle with enough cold water to form soft dough. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut dough into a 14-inch circle. Reserve scraps. Transfer to an un-greased 10-inch deep-dish pie plate. Combine apples, 2 cups sugar, 1/4 cup flour, cinnamon, and nutmeg. Pour filling into crust. Fold edges of crust over filling leaving center of filling uncovered. Cut leaves from scraps of dough and place around crust. Brush with egg and sprinkle with sugar. Bake at 425 for 45 minutes. If crust becomes too brown, cover with foil during last 15-20 minutes of 77 http://www.recipes4success.net
baking time. In a chilled bowl, whip cream until soft peak forms. Add sugar and cinnamon, beat until stiff peak forms. Serve whipped topping with pie. DOUBLE CRUSTED BLACKBERRY COBBLER 8 cups blackberries 1-1/2 cups sugar 3 tablespoons cornstarch 2 tablespoons butter 1/2 teaspoon cinnamon pastry for double crust pie 1 tablespoon milk Combine first 5 ingredients in a large saucepan. Cook over medium heat, stirring occasionally until thickened, about 5-10 minutes. Remove from heat and cool completely. Roll out half of pastry to fit 8-inch square baking dish. Place pastry in dish. Pour cooled blackberry mixture into pastry lined dish. Roll remaining pastry into 8-inch square. Cut into strips 1/2 inch wide. Arrange strips in lattice design over berry mixture. Seal edges. Brush pastry with milk. Sprinkle with more sugar. Bake at 375 for 40 minutes or until golden. Serve with ice cream. APPLE AND BLACKBERRY COBBLER 1 pound frozen apple and blackberry 1/4 pint water 2 ounces sugar 1/2 pound cheese 8-ounces self-rising flour 2 ounces soft light brown sugar 4 ounces butter 1 teaspoon ground cinnamon 3 tablespoons buttermilk or milk Place the apple and blackberry in a saucepan with the water and sugar. Bring gently to the boil and simmer for 5 minutes to just tenderize the fruit. Remove from the heat and transfer to a deep round ovenproof dish such as a soufflé dish. Preheat the oven to 375. Place large spoonfuls of e cheese on the apple and blackberry mixture, keeping them separate where possible. Place the flour in a mixing bowl, stir in the sugar then rub in the butter. Add the cinnamon. Stir the buttermilk or milk into the mixture to form soft dough. Divide the mixture into eight and using two spoons place the rounds of mixture onto the apple and blackberry, cheese mixture. Bake in the preheated oven for 25-30 minutes until well-risen and golden brown. CAN'T BEAT THIS ONE BLACKBERRY COBBLER 1/4 cup butter 1/2 cup sugar 1 cup flour 2 teaspoons baking powder 1/2 cup milk 4 cups blackberries 1 cup liquid; remaining juice and water Cream butter and sugar together. Sift flour and baking powder together add milk. Mix altogether to make soft batter. Spread batter into bottom of a 7x11 inch pan. Mix berries, sugar, and liquid together. Pour over batter. Bake at 350 until done, for about 30-35 minutes 78
RHUBARB AND ORANGE COBBLER 8-ounces rhubarb; trimmed 3 medium-size oranges 2 ounces sultanas 2 ounces sugar 1/4 nutmeg; grated 22 ounces whole meal flour 1/2 teaspoon fine sea salt 1/2 teaspoon bicarbonate of soda 2 ounces butter or vegetable margarine 2 ounces sultanas 3 tablespoons water 2 ounces sugar Preheat the oven to 400. Chop the rhubarb and remove any stringy lengths then. 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 center and pour in the water. Mix everything to 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. RHUBARB AND RASPBERRY COBBLER 22 ounces rhubarb, cut into 1/2 inch pieces 6-ounces sugar 2 tablespoons water 12 ounces raspberries 22 ounces Mascarpone for the cobbler topping 6-ounces self-rising flour 1 teaspoon baking powder pinch of salt 2 ounces sugar grated zest and juice of 1 orange 2 ounces unsalted butter, melted and cooled 1 cup milk Place the rhubarb in a pan with the 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, and then divide the raspberries equally between the 6 as well. Top with a spoonful of the Mascarpone cheese and set to one side while making up the cobbler mixture. Preheat the oven to 200. To make the cobbler topping; sift together the selfraising flour, baking powder, and salt in a bowl. Add the 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. PLUM AND CINNAMON COBBLER plums, halved and stoned pinch of cinnamon 79 http://www.recipes4success.net
1/2 orange peeled, cut into chunks Dough: 12 ounces self-raising flour 1/2 teaspoon baking powder 1-1/2 ounces grams soft brown sugar 1-1/2 ounces grams butter 2 tablespoons double cream Preheat oven to 425. Cook the plums gently in a pan with the cinnamon and orange until soft. Cool slightly, and place in the bottom of a 9-inch ovenproof dish. Dough: Sift the flour, baking powder, stir in the sugar and rub in the butter until the mixture resembles breadcrumbs. Stir in enough cream to make fairly soft dough. Lightly roll out the dough to fit the dish, and place on top. Bake in the oven for about 10-15 minutes. SOUP COBBLER WITH PESTO MUFFINS fresh soup of your choice 1 can beans, drained and rinsed Pesto Cobblers: 6-ounces plain flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 4 ounces cornmeal or fine semolina 1 cup natural yogurt 2 large eggs; beaten 3 tablespoons melted butter 2 tablespoons Pesto sauce 2-½-ounces Parmesan cheese, grated Preheat the oven to 400. Combine the beans with the soup and heat gently. Put the warm soup into four 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 yogurt, milk, eggs, and melted butter. Lightly combine the yogurt mixture with the dry ingredients, and then fold in the Pesto. Take care not to over-mix. 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. COUNTRY STORE COBBLER 1 cup flour 1 cup sugar 1 1/2 sticks margarine 2 teaspoons baking powder 1 cup milk 2 cans pie filling Cinnamon or allspice Melt margarine in baking dish while oven is preheating to 350. Mix dry ingredients. Stir in milk. Pour batter over melted margarine. Sprinkle with spice of your choice. Bake at 350 for approximately 1 hour. The crust will rise through the fruit filling and should be browned (until no white batter is visible). Best served warm. If cobbler crust softens before all is eaten, rewarm in conventional oven until it crisps up. Serve with frozen topping, thawed or ice cream. 80
BASIC FRUIT COBBLER Filling: 2 cups fruit 3/4 cup canned fruit juice 3 cups diced fruit 1 cup sugar 4 tablespoons flour cinnamon to taste Dough: 2 cups flour; sifted 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/2 cup shortening 1 egg beaten 1/2 cup milk Mix filling ingredients together and pour into greased casserole. Arrange biscuits or dough on top. Dough: Sift together flour, baking powder, salt, and sugar. Cut in shortening. Add egg and milk. Spread dough over fruit. Bake at 400 for 30 minutes or more. For variety, you can make the cobbler with cherries, berries or peaches. Have it plain or with milk and sugar. Tastes best while warm. BLUEBERRY MUFFIN PEACH COBBLER 1 packet wild blueberry muffin mix 1/4 cup sugar 1/2 teaspoon cinnamon 4 tablespoons butter or margarine 1/2 cup chopped pecans 2 cans peach pie filling 1/4 cup sugar 1 teaspoon cinnamon 1 teaspoon almond extract ice cream Preheat oven to 350. Wash blueberries and set aside to drain. In a medium bowl combine dry muffin mix, 1/4 cup sugar, and 1/2 tablespoon cinnamon. Cut in butter, and then stir in nuts. In a 13x9-inch pan, combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon, almond extract, and the drained blueberries. Spoon the crumb topping over the peach mixture. Bake at 350 for 3540 minutes, until topping is golden brown. CHERRY ORANGE COBBLER 8 cups pitted fresh sweet cherries 1-3/4 cups all-purpose flour 3/4 cup plus 3 tablespoons sugar 3 teaspoons grated orange peal 2 teaspoons fresh lemon juice 1/2 cup chilled unsalted butter, cut into pieces 1 large egg 81 http://www.recipes4success.net
3 tablespoons salt Preheat oven to 400. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2 teaspoons orange peel, and lemon juice in large bowl. Transfer mixture to 8-inch square glass baking dish. Combine-1 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon of peel, butter, egg, orange juice, and salt in processor. Using on/off turns, process until clumps form. Turn out onto floured surface to 11 inch square. Place atop filling. Fold edges over, forming double thick edge. Crimp edge. Sprinkle with 1 tablespoon sugar. Cut vents in crust to allow steam to escape. Bake until juices bubble and crust is golden, about 50 minutes. Serve warm or at room temperature. LOWER FAT BLUEBERRY COBBLER 2/3 cup flour 1/2 cup sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup skim milk 2 cups blueberries cooking spray Combine dry ingredients in a bowl. Add milk and whisk until smooth. Lightly spray a casserole dish with cooking spray. Pour in batter and sprinkle blueberries on top. Bake in a preheated 350 oven for 40 minutes or until lightly browned. BLUEBERRY PEAR COBBLER 16-ounce can pear halves in juice, un-drained 3 tablespoons sugar 1 tablespoon cornstarch 2 cups blueberries 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/3 cup nonfat milk 2 teaspoons sugar Drain pears, reserving 3/4 cup of liquid. Chop pears, and set aside. Combine 3 tablespoons sugar and cornstarch in a medium saucepan and stir well. Stir in reserved liquid, and bring to a boil over medium heat. Cook 1 minute, stirring constantly. Remove from heat, and gently stir in chopped pears and blueberries. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Combine flour, 1 tablespoon of sugar, and baking powder in a medium bowl. Stir well. Add milk, stirring just until dry ingredients are moistened. Drop mixture by tablespoonfuls over fruit mixture. Sprinkle with 2 teaspoons sugar. Bake at 400 for 20-25 minutes or until golden. ORHCARDS FULL OF PEACHES COBBLER 6 cups peaches 3/4 cup brown sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon cinnamon 1-1/2 cups flour 3/4 cup sugar 82
2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup liquid butter buds 1/3 cup skim milk 1 egg 1/4 cup water In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute. Pour mixture into a 1-1/2 quart casserole that has been sprayed with a nonfat cooking spray. Heat oven to 350. Combine dry ingredients. Stir in liquid butter buds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and egg, mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over the hot filling. Bake for 30-35 minutes or until topping is light brown. Serve with whipped topping or nonfat frozen yogurt. QUICK COBBLER 1 cup flour 1 cup sugar 1 teaspoon baking powder 3/4 cup evaporated skim milk 1/4 teaspoon salt 1 packet imitation butter 21 ounces apple pie filling 2 teaspoons sugar mixed with 1 teaspoon ground cinnamon 1 teaspoon cinnamon Pour pie filling into a square casserole dish that has been sprayed with a nonfat cooking spray. Mix together flour, sugar, baking powder, salt, and skim milk. Sprinkle imitation butter on top of fruit. Pour batter mix on top of the fruit. Sprinkle cinnamon-sugar mixture on top of the batter. Bake at 350 for 35-40 minutes or until golden brown. Serve warm with nonfat frozen dourer or whipped topping. FRESH APPLE COBBLER 1-3/4 pounds tart firm apples, cored and cut into small chunks 1/2 cup granulated sugar 1 cup all-purpose flour 2 tablespoons light brown sugar 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 tablespoons unsalted butter or margarine 1/3 cup nonfat sour cream 1 teaspoon granulated sugar Place the oven rack in the lower-middle position and begin preheating the oven to 375. Lightly spray the interior of a shallow 3 quart baking dish with butter-flavored vegetable oil. Layer the apple chunks evenly in the dish sprinkling the granulated sugar over all. Set aside. Add the flour, brown sugar, cinnamon, and nutmeg to the bowl of a food processor. Cut the butter into six pieces and place them on top of the flour around the bowl of the processor. Pulse the flour mixture until the butter or margarine is in pea size pieces. Add the sour cream and pulse until the dough is soft and crumbly. Remove the dough from the processor and press together with your 83 http://www.recipes4success.net
hands. Place the dough on a sheet of waxed paper on the kitchen counter. Place another piece of waxed paper over the dough and, using a rolling pin, roll the dough out to fit the inside of the baking dish. Carefully lift the wax paper off the top of the dough, invert the dough over the baking dish, and peel the wax paper off the dough. Tuck the edges of the dough down around the apples. Brush the dough lightly with water and sprinkle on the teaspoon of sugar. Make four cuts in the dough then bake for 50 minutes or until the top are lightly browned and the fruit is bubbling. Cool slightly and serve. WINTER FRUIT COBBLER 2 cups peeled sliced Granny Smith apples 2 cups peeled sliced ripe pear 3 tablespoons fresh lemon juice 1/3 cup dried cranberries 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg vegetable cooking spray 1 cup pear nectar 3/4 cup all-purpose flour 1/8 teaspoon salt 2-1/2 tablespoons vegetable shortening 8 teaspoons ice water 1/4 teaspoon fresh lemon juice 1-1/2 teaspoons skim milk 1 tablespoon sugar 1/4 teaspoon ground cinnamon Combine first 3 ingredients in a bowl and toss well. Combine cranberries and next 3 ingredients and stir well. Add to apple mixture, and toss well. Place fruit mixture in an 8-inch squarebaking dish coated with cooking spray. Pour pear nectar over fruit mixture. Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine ice water and 1/4 teaspoon fresh lemon juice. Sprinkle ice water mixture, 1 tablespoon at a time, over surface of flour mixture, and toss with a fork until dry ingredients are moistened. Gently press dough into a 4 inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 8-1/4 inch square. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap. Place dough on top of fruit mixture. Cut slits in top to allow steam to escape. Brush dough with milk. Combine the remaining ingredients, and sprinkle over dough. Bake at 400 for 30 minutes and remove from oven. Score pastry into 1 inch squares, using a sharp knife. Gently press pastry into fruit mixture with a spatula, allowing juices to moisten top of pastry. Bake an additional 20 minutes or until lightly browned and bubbly. OLD FASHIONED PEACH COBBLER WITH NUTMEG AND CLOVES Peach Filling: 12 fresh peaches 1 stick butter or margarine 1-1/2 tablespoons flour 1 cup sugar 1/8 teaspoon nutmeg 84
1/4 teaspoon ground cloves 1/2 lemon juice Pastry: 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon nutmeg 4 tablespoons shortening 4 tablespoons ice water Peach Filling: Peel peaches and dice into 1/4 inch cubes. Melt butter, add flour and stir until smooth. Add sugar, nutmeg, cloves, lemon juice, and peaches. Mix well and set aside. Pastry: Mix flour, sugar, salt, and nutmeg. Add shortening. Work mixture until it has the texture of coarse meal. Add ice water and stir with a spoon, using as few strokes as possible. Cobbler: Roll out dough on floured surface. Prepare four pastry shells to fit any deep-sided baking dish, 9x5-inch square. Bake two of the shells at 350 until golden brown. Cool. Place one unbaked shell in bottom of dish. Add layer of peach filling. Place a baked shell on top of the peaches and top with more filling. Add a second baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish. Bake at 350 for 45 minutes or until golden brown. JUST PLAIN GOOD PEACH COBBLER 2 eggs 1/4 cup butter 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup flour 1/2 cup milk Peaches or cherries Cream all ingredients except peaches together. Pour into 9x11 inch slightly greased and floured baking dish. Pour peaches over the cake batter, juice and all. Sprinkle with 1/2 cup of sugar. Bake at 375 for 45 minutes, or until toothpick inserted into cake part comes out clean. LOTS OF SPICES PEACH COBBLER Fruit: 2 tablespoons butter 5 pounds peaches, halved, pitted, and cut into 1-1/2 inch wedges 1-1/2 cups sugar 1/4 cup instant tapioca 1 tablespoon fresh lemon juice 2 teaspoons grated lemon peel 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg pinch of salt Biscuits: 2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 85 http://www.recipes4success.net
1 teaspoon baking soda 1 teaspoon salt 1/4 cup chilled butter; cut into pieces 1 cup sour cream 2 tablespoons powdered sugar vanilla ice cream Fruit: Position rack in lowest third of oven and preheat to 425. Grease 10x14x2-inch-baking dish with 2 tablespoons butter. Place peaches in large bowl. Add sugar, tapioca, lemon juice, lemon peel, cinnamon, nutmeg, and salt. Toss gently. Let stand 10 minutes. Biscuits: Combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Add sour cream and blend just until soft dough forms. Turn dough out onto lightly floured surface and knead just until no longer sticky, about 30 turns. Roll dough out to thickness of 1/2 inch. Cut out stars using floured 3-inch star cookie cutter. Gather scraps, re-roll and cut out additional stars. Transfer fruit mixture to prepared dish. Top mixture with star-shape biscuits, spacing evenly. Bake until juices bubble and thicken and biscuits are deep golden brown, about 50 minutes. Cool cobbler slightly. Sift powdered sugar over biscuits. Serve warm with ice cream. BOYSENBERRY BLUEBERRY RASPBERRY COBBLER 2 packets boysenberries 1/2 packet blueberries 1/2 packet raspberries 1/3 cup sugar 1 to 1-1/2 tablespoons flour Cobbler Dough: 1-1/2 cups flour 3/8 teaspoon salt 1-1/2 tablespoons sugar 2-1/4 teaspoons baking powder 6 tablespoons unsalted butter 3/4 cup whipping cream You may use a mixture of any berries available to you except strawberries. The best are blackberries or boysenberries. Measure 4-1/2 cups of mixed berries and toss them with the sugar and flour. Use the larger amount of flour if the berries are very juicy. Let stand while you make the dough. Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared ahead even several days ahead and kept refrigerated. The cream can then be added when you are ready to bake the cobbler. Put the berry mixture into a 1-1/2 quart gratin or baking dish. Make patties of the dough, 2 to 2-1/2 inches in diameter and 1/2 inch thick. Arrange them over the top of the berries. Bake in a preheated 375 oven for 35-40 minutes, or until the topping is brown and the berry juices bubble thickly around it. Serve warm with cream BEST DAMN PEACH COBBLER Filling: 2 quarts peach slices 3/4 cup sugar 1/4 cup water 86
3 teaspoons cornstarch Topping: 2 cups flour 3 tablespoons sugar 4 teaspoons baking powder 6 tablespoons lard or butter 3/4 cup canned milk Filling: Dissolve cornstarch in water. Add mixture to peaches and juice in a large, warm Dutch oven and stir well. Sprinkle sugar on top then cover and allow to simmer lightly while topping is prepared. Topping: On a floured board, turn out soft dough. Pat down to 1/2 inch thick and cut into strips 1/2 inch wide and place crisscross atop peach mixture. Cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. BAKING MIX COBBLER 1 cup baking mix 1 cup milk 1 cup sugar 1 stick margarine 1 large can peaches-in heavy syrup Preheat the oven to 350. Melt the margarine in the 13x9-inch pan. Mix the milk, sugar, and baking mix together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake for 45 minutes. Serve warm. BEGGING FOR MORE BLACKBERRY COBBLER 2 tablespoons cornstarch 1-1/2 cups sugar 1 tablespoon lemon juice 4 cups blackberries, drained well 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, cut into bits vanilla ice cream In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup of sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400 oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. FAMOUS BLACKBERRY COBBLER 4 cups fresh blackberries 1/4 cup flour 1-3/4 cups sugar 87 http://www.recipes4success.net
1/2 teaspoon salt 1 teaspoon cinnamon juice of 1/2 lemon 1 cup packaged baking mix 2 tablespoons sugar 1/2 cup milk or water 1-1/2 teaspoons sugar Butter an 8x8-inch-baking pan. Mix first 6 ingredients and pour into baking dish. Dot with butter. Mix baking mix, 2 tablespoons sugar, and milk or water. Pour over fruit mixture. Top with 1-1/2 teaspoons sugar. Bake at 425 uncovered for 40 minutes or until golden brown. FRUIT SWEET BLACKBERRY COBBLER 1/3 cup butter 1 cup flour 1-1/2 teaspoons baking powder 1/2 cup fruit sweetener 3/4 cup water 2 cups blackberries or other fruit 2 teaspoons almond extract Preheat the oven to 350. Melt the butter in a 9-inch square pan. Combine the flour and baking powder. Add fruit sweetener and water. Mix well. Pour over the butter. Combine fruit, fruit sweetener mixture, and almond extract. Blend together then pour over batter. Bake 25 minutes. Fruit sweet is made of peach and pear juices and pineapple syrup. BLACKBERRY COBBLER FROM GOURMET MAGAZINE 2 tablespoons cornstarch 1 tablespoon lemon juice 1 cup flour 1/2 teaspoon salt vanilla ice cream 1-1/2 cups sugar 4 cup blackberries 1 teaspoon baking powder 6 tablespoons unsalted butter, cut into pieces In a large bowl, stir together cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup of sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400 oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. VERY TANGY BLUEBERRY COBBLER 1 cup flour 1 cup sugar 1 cup milk 1 teaspoon vanilla 88
1 egg 1 stick of butter 16-ounces blueberries Melt butter in a 9x13 inch-baking dish. Add all ingredients except the blueberries in a large mixing bowl. Mix and when margarine is melted, pour the ingredients into the baking dish. Add the blueberries. Add in gently. Bake at 350. BLUEBERRY LEMON COBBLER Buttermilk Crust: 3 cups self-rising cake flour 3/4 cup unsalted butter 1-1/4 cups buttermilk Filling: 3 packets blueberries, rinsed 3/4 cup sugar 2 teaspoons finely grated lemon zest 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter Finishing: buttermilk sugar Dough: Place the flour in a bowl and rub in butter until fine and mealy. 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. Filling: Preheat oven to 450 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. BRANDIED PUMPKIN AND QUINCE COBBLER 2 cups quince 2 pounds pumpkin 1/4 cup brandy 1/2 cup orange juice 1/4 cup granulated sugar 1/4 cup light brown sugar 1/2 cup currants 1/2 teaspoon salt Dough: 1-1/2 cups all-purpose flour 1/2 teaspoon salt 4 teaspoons sugar 89 http://www.recipes4success.net
2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons unsalted butter 3/4 cup buttermilk Syrup: 2 tablespoons unsalted butter 2 tablespoons maple syrup 2 tablespoons pecans Preheat oven to 375. Peel and coarsely grate the quince. Peel, seed, and cut into 1 inch dice the pumpkin to yield 3 cups. Toast and coarsely chop the pecans. Combine the quince, pumpkin, brandy, orange juice, white and brown sugars, currants, and salt in a medium saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Transfer the mixture to a shallow 2 quart baking dish and let cool. Dough: Combine the flour, salt, sugar, baking powder, and soda in a food processor. Pulse a couple of times to combine. Drop in the butter and pulse 4 to 5 times. Pour in the buttermilk and pulse just until combined. Transfer the dough to a lightly floured surface and pat out to a 1 inch thickness. Cut into squares or triangles and place, in an almost scattered manner, over the cooled fruit mixture, leaving spaces between the pieces for steam to escape. Syrup: Combine the syrup ingredients in a saucepan and heat until the butter melts. Pour over the cobbler. Place the pan on a cookie sheet and bake for 30 minutes or until the fruit is bubbling and the dough has risen and is golden brown. Let cool for 10 minutes before serving. Pass a bowl of whipped cream at the table, if desired. BUSY DAY COBBLER 1/4 cup butter or margarine 1/2 cup sugar 2/3 cup milk 1 cup flour 2 teaspoons baking powder 13 ounces tart cherries 2 tablespoons sugar Preheat oven to 350. Drain cherries, saving liquid. Cream butter and sugar together then alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. Bake for 45-50 minutes. The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding-like. Serve warm topped with cream, milk or ice cream. TAPIOCA FRUIT COBBLER 1 can peaches 2 teaspoons tapioca cinnamon to taste 1 cup biscuit mix 1/3 cup milk Preheat oven to 350. Combine fruit and juice, tapioca, and cinnamon in a 9-inch pie plate, set aside. Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal-sized mounds of biscuit dough. Place fruit mixture with the biscuits on top of the oven. Bake for 2530 minutes. Serve warm with fruit dished on top of biscuit. 90
JIFFY FRUIT COBBLER 1 cup margarine 1 cup flour 1 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 1 cup peaches with juice, sliced Preheat oven to 350. Melt margarine in 9x13 inch pan. Mix flour, sugar, baking powder, salt, and milk until smooth. Pour into melted margarine, stirring gently. Add fruit without stirring again. Pour juice over mixture. Bake for 45-55 minutes. PEACH AND BLUEBERRY COBBLER 1/4 cup sugar 1 tablespoon cornstarch 5 cups peaches, peeled, pitted, and cut into thick slices 2 cups blueberries 2 tablespoons orange liqueur 4 tablespoons melted butter to grease dish for biscuit dough: 1 cup all-purpose flour 1-1/2 teaspoons baking powder 2 tablespoons sugar 1/4 teaspoon salt 4 tablespoons chilled butter, cut into pieces 1/3 cup light cream 2 tablespoons melted butter 2 tablespoons sugar whipped cream or ice cream For the filling mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish, 9-inch round pie plate. Preheat the oven to 425. For the dough, in a food processor combine the flour, baking powder, and salt and cut in chilled butter and process with cream to make dough. Roll out to about 1/2 inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream. PEACH COBBLER SOUTHERN HERITAGE PIES AND PASTRY 4 cups sliced peaches 1/4 cup sugar 1/2 cup-butter or margarine 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup vanilla ice cream Combine peaches and 1/2 cup sugar. Let stand for 10 minutes. Melt butter in a 8x12x2-inch baking dish. Set aside. Combine flour, 1 cup of sugar, baking powder, and salt in a medium 91 http://www.recipes4success.net
bowl. Add milk, mixing well. Pour batter into prepared dish. Do not stir. Pour peach mixture over batter. Bake at 375 for 50 minutes or until golden brown. Serve warm with ice cream. OUT OF THIS WORLD PEACH COBBLER Peach Filling: 7 cups peaches, peeled and cut into sixths 3/4 cup sugar 2 tablespoons fresh lemon juice 4 tablespoons butter Biscuit Topping: 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 2 teaspoons baking powder 4 tablespoons chilled butter 6 tablespoons milk Preheat oven to 425. Filling: 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. Topping: Combine flour, sugar, salt, and baking powder in a large bowl and stir together with a fork. Cut the butter into bits and drop into the bowl. Then cut it into the flour mixture until dough resembles fine crumbs. Slowly add milk, stirring with a fork. Gather the dough together and place it on a lightly floured surface. Knead 8 to 10 times, until it is fairly smooth. Roll or pat the dough into a shape that will fit the baking dish it should be no more than 1/2 inch thick, so trim edges if necessary. Place the dough over the fruit in the pan, pressing it down into the fruit all around the edges. Bake for 35-45 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. QUICK CRANBERRY COBBLER 1 orange 1 cup water 1/2 cup granulated sugar replacement 4 cups cranberries 1 tablespoon butter 1 packet biscuit dough to make 8 biscuits Grate the orange rind. Juice the orange. Combine orange juice, grated rind, water, the sugar replacement, cranberries, and butter in a saucepan. Bring to a boil and cook for 1 minute. Spoon cranberry sauce evenly among 8 well-greased baking dishes or into a casserole. Top the sauce with biscuits topping of your choice. Bake at 450 for 10 minutes then reduce heat and bake at 350 for 20 minutes longer. ARROWROOT PEACH COBBLER Fruit: 4 cups peaches, sliced 1/2 cup brown sugar 4 teaspoons arrowroot powder 1/4 teaspoon nutmeg 92
1/2 cup water 1 tablespoon lemon juice Cobbler: 1 cup flour 2 tablespoons sugar 2 teaspoons baking powder 1/4 cup shortening 1/3 cup water In a medium pot, combine brown sugar, arrowroot (or use cornstarch) nutmeg, and 1/2 cup water. Cook over a low heat, stirring until bubbly and starts to thicken. Add peaches and lemon juice. Cook only until it has heated through. Place in a 1-½-quart casserole Cobbler: Mix together flour, sugar, baking powder, and a sprinkling of salt. Cut in shortening. Add water and mix lightly, just until the mixture is thoroughly moistened. Spoon biscuit mixture over hot fruit filling in six mounds. Bake at 400 for about 20-25 minutes. Serve warm. DEPRESSION DAYS PEACH COBBLER Filling: 1 can peaches, sliced 2 tablespoons lemon juice 2 tablespoons sugar Pastry: 6-ounces plain flour 1 tablespoon baking powder 2 ounces butter 2 tablespoons sugar a little milk sugar for sprinkling Preheat oven to 350. Place peaches in baking dish (don't have to peel) and sprinkle lemon juice and sugar over them. Sift flour and baking powder, and rub in butter until you form fine crumbs. Stir in the caster sugar and enough milk to form stiff dough. Roll out to thickness of 1/2 inch. Cut as many 6-inch circles as possible. Put pastry discs over the peaches and brush with a little milk. Sprinkle with sugars and bake for 30-40 minutes, until golden. Serve hot with whipped cream or vanilla ice cream. PEACH OAT COBBLER 8 to 10 ripe peaches 3-1/2 tablespoons brown sugar 2 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract 1 tablespoon Canola oil light oat-raisin biscuit Crust: 1 cup all-purpose flour 1/3 cup quick rolled oats 2 teaspoons baking powder 3 tablespoons granulated sugar 1/4 cup raisins 1/4 cup Canola oil 93 http://www.recipes4success.net
1/2 cup low-fat milk Topping: Chopped dates mixed with low-fat vanilla yogurt Preheat oven to 425. Grease 8-inch square baking pan or dish before peeling. Drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits, and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca, and almond extract. Pour peach filling into greased baking pan or dish. Drizzle with oil and set aside. In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes then serve with dates and yogurt mixture. PECAN COBBLER 15 eggs 4 cups light corn syrup 2 handfuls flour 1/3 cup butter, melted 1 tablespoon salt 2 pounds light brown sugar 9-inch unbaked pastry for a double-crust pie 2-1/2 pounds pecan pieces Preheat oven to 350. In a large bowl, beat eggs well and add syrup. In a separate bowl, combine flour with melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well mixed. Place pastry in bottom of a large rectangular baking pan. Sprinkle pecans evenly over pastry. Pour mixture into pan, being sure that pecans remain evenly distributed. Bake 1-1/2 hours or until knife inserted in center comes out clean. Serve warm of cold. Top with vanilla ice cream if desired. QUICK FRUIT COBBLER 21-ounce can apple, blueberry or cherry pie filling 1 teaspoon orange or lemon peel grated 1/4 teaspoon ground nutmeg 2 cups biscuit mix 1/2 cup milk 3 tablespoons butter or margarine, softened 2 tablespoons sugar 1/4 teaspoon ground cinnamon In a 1-1/2 quart microwave-safe casserole combine pie filling, orange or lemon peel, and ground nutmeg and stir. Microwave 3-5 minutes, stirring every 2 minutes until hot. Combine all remaining ingredients in a medium mixing bowl and beat until moistened. Drop by spoonfuls onto hot fruit filling. Microwave on high for 6-8 minutes or until no longer doughy. Let stand on heatproof counter top to cool slightly, then serve warm with ice cream. QUICKIE PEACH COBBLER 1/4 cup butter 1 cup sugar 1 egg, beaten 3 large peaches, peeled and chopped 94
1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon pinch of salt 1/2 cup walnuts, chopped Preheat 325. Cream butter and sugar. Add egg and beat well. Add peaches. Sift together flour, soda, nutmeg, cinnamon, and salt. Stir into peach mixture. Pour batter into buttered 9-inch square pan. Sprinkle nuts on top. Bake 35-40 minutes or until center is set. CRANBERRY APPLE CORNBREAD COBBLER 3 cups fresh or frozen cranberries, rinsed and drained 1/2 pound sweet apples, peeled, cored, and diced 3/4 cup maple syrup 1/4 cup orange juice 2 tablespoons plus 3/4 cup all-purpose flour 3/4 cup cornmeal 1/4 cup maple syrup 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup rice or soymilk 3 tablespoons canola oil 4-ounces silken tofu, drained Set rack in center of oven and preheat to 350. Place cranberries, apples, syrup, and juice in medium saucepan. Bring to boil, stirring often. Reduce heat to slow boil and cook, stirring often, until most of cranberries have popped, for 5-7 minutes. Remove from heat and transfer to shallow 1-1/2 quart-baking dish that is about 3 inches deep. Stir in 2 tablespoons flour and set aside. Stir 3/4 cup of flour, cornmeal, sugar, baking powder, and salt together in medium bowl. Place rice milk or soymilk, oil, and tofu in blender or food processor. Blend until smooth. Stir wet ingredients into dry ingredients until just blended. Pour batter evenly over fruit mixture. Bake until top of cobbler has lightly browned and fruit has begun to bubble up around edges of pan, for 35-40 minutes. Cool on rack at least for 10 minutes before serving. DEEP DISH PEACH COBBLER 16-ounce can sliced peaches in syrup 1 tablespoon lemon juice 2 tablespoons granulated sugar 2 teaspoon cornstarch 1/8 teaspoon ground cinnamon 1/4 cup baking mix 2 tablespoon milks frozen vanilla yogurt Preheat oven to 400. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup. Set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice then set aside. In a 1 quart saucepan, stir together sugar, cornstarch, and cinnamon until free of lumps. Whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits. In a small bowl, stir together baking mix and milk just to blend. Divide in half and 95 http://www.recipes4success.net
then spoon topping over peaches to make 2 inch drops biscuits. Bake for 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired. LOADED WITH GOODIES BLACKBERRY COBBLER 1-3/4 pounds fresh blackberries 3/4 cup sugar 2 tablespoons all-purpose flour 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract vegetable cooking spray 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup plain nonfat yogurt 2 tablespoons fresh lemon juice 2 tablespoons margarine, melted 1 teaspoon vanilla extract 2 egg whites Combine first 6 ingredients in a bowl and stir gently. Spoon blackberry mixture into an 11x7x2inch baking dish coated with cooking spray then set aside. Combine 1 cup of flour and next 2 ingredients in a bowl. Stir well and set aside. Combine yogurt and next 4 ingredients. Add to dry ingredients, stirring just until dry ingredients are moistened. Drop dough by tablespoonfuls onto the blackberry mixture. Bake at 400 for 30 minutes, or until filling is bubbly and crust is golden. OLD FASHIONED FRESH STRAWBERRY COBBLER 1 quart fresh strawberries 1/4 pound butter 1 cup milk 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 1/4 teaspoon ground cinnamon whipped cream Heat oven 400. Hull the strawberries. Melt butter in an 8x12-inch baking-dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar, and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, for about 25 minutes. Serve warm or at room temperature. APPLE STREUSEL COBBLER 2 (21 ounce) cans apple filling or topping 2 eggs 14 ounce can sweetened condensed milk 1/4 cup margarine, melted 96
1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup firmly packed brown sugar 1/2 cup flour 1/4 cup cold margarine or butter 1/2 cup chopped nuts 1/2 cup oats Preheat oven to 375. Spread apple filling in buttered 9-inch square baking pan. In medium bowl, beat eggs. Add sweetened condensed milk, melted margarine, cinnamon, and nutmeg. Mix well. Pour over apple filling. In medium bowl, combine sugar and flour, cut in cold margarine until crumbly. Add nuts and oats. Sprinkle over custard. Bake for 50-55 minutes or until set. Serve warm with ice cream. SUNSET COBBLER 1/2 cup butter 1 cup flour 1 cup sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk Melt the butter in 9-inch pan. Mix dry ingredients together. Add milk. Blend until smooth. Pour into pan over butter. Do not mix with spoon. Spoon fruit on top. Bake for 40 minutes at 375 . PEACH PUFF COBBLER 1-1/2 cups syrup from peaches 2 tablespoons lemon juice 1/2 cup brown sugar, packed 1 cup biscuit mix 2 tablespoons sugar 1/3 cup table cream or half-and-half 2 tablespoons butter or margarine brown sugar cinnamon Drain peaches. Heat 1/2 can peach syrup, lemon juice, and brown sugar to boiling. Add peaches and remove from heat. Combine biscuit mix, sugar, and cream to make dough. Drop by spoonfuls into buttered, shallow baking dish or pan. Pour on hot peaches and syrup. Dot, with butter and sprinkle lightly with brown sugar and cinnamon. Bake at 450 for 15-20 minutes. Serve plain or with whipped cream or ice cream. SPICY PEACH COBBLER 8 large ripe peaches, peeled and sliced 2 tablespoons lemon juice 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger pastry for double crust 9-inch pie 97 http://www.recipes4success.net
Toss sliced peaches and lemon juice. Combine sugar, flour, ginger, and cinnamon. Add to peaches, mixing lightly. Pour into piecrust. Lay strips of pastry across top in lattice fashion. Bake at 425 for 10 minutes. Reduce heat to 325 and bake for 40 minutes more. AWESOME AMISH COBBLER 1 stick margarine 1 cup sugar 1 cup flour 1-1/2 teaspoons baking powder dash of salt 3/4 cup milk 2 cups fruit 3/4 cup sugar Melt margarine in 13x9-inch cake pan. Mix together 1 cup of sugar, flour, baking powder, salt, and milk. Pour over margarine. Add fruit. Do not stir. Sprinkle 3/4 cup sugar over all. Bake at 350 for 35 minutes. DEWBERRY COBBLER 1 cup flour 1/2 teaspoon salt 1/3 cup solid white vegetable shortening 2 tablespoons cold water Berry Filling: 1 tablespoon flour 1-1/2 cups water 2 cups berries 1 cup sugar 1 tablespoon butter Combine flour and salt, cut in shortening until well combined. Mix in 2 tablespoons water. Mix well with fork. Roll out on floured board. Line pan bottom and sides with pastry, pour in prepared filling and top with a solid or latticework pastry top. Filling: Stir 1 tablespoon flour into water; add berries, sugar, and melted butter. Mix and pour into crust and bake for 40 minutes at 375. PEACHES AND CAKE COBBLER 3 (16-ounce) cans peaches, sliced 1 box white cake mix 1 stick oleo melted 3-1/2 ounce can angel flake coconut, optional Put peaches and juice into pan. For baking, pour dry cake mix over the peaches. Do not mix. Melt oleo and drizzle over the cake mix. Sprinkle coconut on top of cake mix and oleo. Bake at 350 or until coconut is brown and cake is done, about 30 minutes. May be topped with frozen topping, thawed. THREE MINUTE COBBLER 1/2 cup butter or margarine 1 cup flour 1 cup granulated sugar 2 teaspoons baking powder 98
3/4 cup milk 1/4 teaspoon salt 16-ounce can fruit pie filling or fruit Melt butter in a casserole dish. Stir in flour, sugar, baking powder, milk, and salt until all lumps are gone. Dump the fruit on top, but don't stir it in. Bake for 1 hour at 350. HILL COUNTRY PEACH COBBLER 1/2 cup flour 1/8 teaspoon salt 2 teaspoons baking powder 1-3/4 cups sugar 3/4 cup milk 1/2 cup butter 3 cups sliced fresh peaches Sift flour, salt, and baking powder together. Slowly stir in milk. Melt butter in 8x8x2-inch pan. Pour the batter over butter and do not stir. Lay peaches on batter. Sprinkle with 1/4 cup of sugar. Bake for 1 hour at 350. CREEPING CRUST COBBLER 1/2 cup butter or margarine 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 1 cup fruit 1 cup or less of sugar Melt butter in 10-inch baking dish. Mix flour, sugar, and baking powder. Add milk and mix. Spoon over melted butter. Heat fruit with sugar, adjusting less sugar if fruit is canned. Pour over dough. Bake at 350 in oven for about 30 minutes until crust is golden brown. Crust will rise to the top. Serve warm or cold. MAKES ITS OWN CRUST COBBLER 2 cups sugar, divided 1 egg, beaten 1/2 cup milk 3/4 cup self-rising flour 1 tablespoon melted butter 16-ounce can tart pitted cherries Combine 1/2 cup of sugar, egg, milk, flour, and margarine. Mix well. Pour into a greased 1-1/2 quart deep baking dish. Combine the remaining 1-1/2 cups sugar and cherries in a saucepan, bring to a boil. Pour over batter. Bake at 425 for 15-20 minutes or until top is brown and crusty. COWBOY COBBLER 1 can fruit, any kind 1 package yellow cake mix 1 cup sugar 1/2 can water pat of butter 99 http://www.recipes4success.net
Put fruit in baking pan. Add 1/2 cup of water. Add 1 cup (or less) sugar. Sprinkle dry cake mix on top. Stir slightly. Dot with butter and a little sugar on top. Bake at 350 for 1 hour. BUTTERY BLUEBERRY COBBLER 2 cups blueberries 1 tablespoon lemon juice 1-1/2 cups sugar, divided 1/2 cup butter 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1 egg, beaten whipped cream for topping In a saucepan, combine berries, lemon juice, and 1/2 cup of sugar. Bring to boil and remove from heat. Set aside. Put butter in a 12x7-inch baking pan and place in oven until butter melts. In a small mixing bowl combine remaining sugar with flour, baking powder, salt, milk, and egg. Pour over melted butter. Spoon reserved berry mixture over batter. Bake at 350 for 40-45 minutes or until golden brown. Serve at room temperature with whipped topping. FIG COBBLER 5 or 6 cups fresh figs, peeled 3/4 cup sugar 3 tablespoons all-purpose flour butter pastry for 8-inch pie Combine figs, sugar, and flour. Mix well. Spoon into an 8-inch-square baking pan. Dot with butter. Roll pastry to 1/4 inch thickness on a lightly floured surface. Cut into 9x1/2 inch strips. Arrange strips in lattice fashion over fig mixture. Trim edges as need. Bake at 375 for 45 minutes or until golden brown. DEEP DISH APPLE COBBLER Crumb Mix: 1 package deluxe yellow cake mix 3/4 cup margarine, melted 1 cup quick cooking oats 1 cup chopped walnuts or pecans Filling: 6 apples, pared, cored and sliced 1/2 cup water 1/2 cup raisins 3 tablespoons sugar 2 teaspoons cinnamon 1/2 teaspoon nutmeg Preheat oven to 350. Combine cake mix, margarine, oats, and nuts in a large bowl. Stir until well mixed. Press 2-1/2 packed cups of mix in bottom of an un-greased 13x9x2 inch pan. Reserve remaining mix. Combine apples, raisins, water, sugar, cinnamon, and nutmeg in medium saucepan. Cook over low heat for 10 minutes, stirring occasionally. Spread cooked 100
filling evenly over layer in pan. Sprinkle reserved crumb mixture evenly over filling. Bake for 25 minutes or until topping is browned. Cool for 10 minutes before serving. BLUEBERRY CRUNCH COBBLER 4 cups blueberries 1/2 cup sugar 1 teaspoon cinnamon 1 tablespoon flour Topping: 3/4 cup quick oats 1/4 cup flour 1/4 cup brown sugar 1/4 cup white sugar 1/4 cup butter Mix first 4 ingredients and spread in baking dish. Combine topping ingredients and spread evenly over blueberries. Bake at 375 for 30 minutes. WILD BLACKBERRY COBBLER 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup margarine 1-1/2 cups sugar 2-1/2 cups berries 1/2 cup milk Cook berries with 1/2 cup of sugar. Cream margarine with 1 cup of sugar until light and fluffy. Add dry ingredients alternately with milk, beating smooth after each addition. Pour batter in greased casserole dish. Pour juice and berries over all. Bake at 350 about 45 minutes. Serve with vanilla ice cream or fresh whipped cream. BATTER PEACH COBBLER fresh peaches, sliced 1 stick margarine 1-1/2 cups sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla 1/2 cup milk 1/2 cup water 1 cup flour Line baking dish with sliced peaches. Combine margarine, flour, 1/2 cup of sugar, baking powder, salt, vanilla, and milk. Stir until smooth. Pour and spread over peaches. Combine the remaining sugar with 1/2 cup of water and pour over batter. Bake at 350 for 1 hour. EMERGENCY COBBLER 1 can cherry or apple pie filling 1 box white cake mix 3 tablespoons butter 1/4 cup pineapple chunks 101 http://www.recipes4success.net
Preheat oven to 350. Pour pie filling into un-greased casserole dish. Add pineapple chunks if desired. Layer dry cake mix on top of filling. Place portions of the un-melted butter across the top of the cake mix. Bake 45 minutes or until golden and crusty. COUNTRY STYLE PEACH COBBLER 1/2 cup sugar 1/2 cup flour 1 stick oleo 1/2 cup milk 1 large can of peaches 2 tablespoons brown sugar Mix well in bowl sugar, flour, and milk. In a 9x13 inch pan, melt 1 stick of oleo in oven at 350. Then add ingredients that are already mixed. Then place peaches in center of pan. Top with brown sugar. Bake at 350 until golden brown. FANTASTIC COBBLER 5 cups fruit 2 cups flour 2 teaspoons baking powder 1-1/2 cups sugar 1/2 teaspoon salt 1/2 cup butter 1 cup milk Topping: 1-1/2 cups sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1-1/2 cups boiling water Spread 5 cups fruit in a 9x13 inch pan. Mix batter ingredients that are dry cut in butter. Add milk. Pour batter over fruit. Mix topping and sprinkle on top of batter. Pour 1-1/2 cups boiling water over top. Bake at 350 for 1 hour. Depending on sweetness of fruit, you may reduce sugar. FLOATING COBBLER 1 cup flour 1 cup sugar 1 teaspoon baking powder 3/4 cup milk 2 cups fruit Place 8x8-inch dish in oven with 1/2 stick butter to melt and get hot. Mix flour, the sugar, baking powder, and milk. Pour over butter dish. Spoon 2 cups fruit over the batter and bake very quickly, about 30 minutes or until crust is brown. Batter will float to the top. CHEESY PEACH COBBLER 4 cups fresh sliced peaches 3 teaspoons lemon juice 2/3 cup sugar 2-2/3 tablespoons tapioca 1/4 teaspoon nutmeg 102
1/2 teaspoon cinnamon 1/8 teaspoon salt 3 tablespoons butter 1 cup grated cheddar cheese 2 cups biscuit mix 1/4 cup melted butter 2/3 cup milk Sprinkle lemon juice over peach slices. Combine sugar and tapioca and blend with peaches and let stand for 15 minutes. Add spices and place peach mixture in greased baking dish. Dot with 3 tablespoons butter. Place in oven at 400 for 20 minutes or until hot and bubbly. Cut cheese into biscuit mix until consistency of pastry mix. Add melted butter and milk; mix well. Drop heaping tablespoonful of batter on top of hot peach mixture and return to oven for 15 minutes or until biscuits are golden brown. CHERRY CHOCOLATE COBBLER 1-1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter 6-ounce package semi-sweet chocolate morsels 1/4 cup milk 1 egg 21-ounce can cherry pie filling 1/2 cup nuts, finely chopped Preheat oven to 350. In large bowl, combine flour, sugar, baking powder, salt, and butter. Cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 for 40-45 minutes. Serve warm with heavy cream. NECTARINE RASPBERRY COBBLER 2 tablespoons unsalted butter 2 large nectarines, cut into 1/2 inch slices 1/3 cup peach preserves 2 teaspoons vanilla extract 1/2 packet raspberries 3/4 cup all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1/8 teaspoon salt 1/3 cup milk 1 tablespoon brown sugar whipped cream for serving Preheat oven to 400. In a small saucepan, melt the butter over low heat in an 8x8x2-inch squarebaking pan. Toss the nectarines with the peach preserves and 1 teaspoon of the vanilla. Fold in 103 http://www.recipes4success.net
the raspberries. In a medium bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center of the mixture and pour in milk, melted butter, and remaining 1 teaspoon of vanilla. Stir with a fork until thick batter forms. Using a tablespoon, drop the batter over the fruit. Sprinkle the brown sugar on top and bake for 25-30 minutes, or until the topping is golden brown. Serve warm with whipped cream. HONEY PEACH COBBLER 1-1/2 pounds peaches, peeled, pitted, and sliced 1-1/2 tablespoons lemon juice 1/4 cup honey 1 tablespoon each cornstarch and water stirred together 1-1/2 tablespoons butter whole-wheat topping Place peaches in 1-½-quart dish. Stir in lemon juice, honey, and cornstarch-water mixture. Dot with butter. Prepare Whole Wheat Topping and drop by spoonfuls onto peach mixture. Bake at 400, until puffy and richly browned for about 30 minutes. COOKIE STYLE PEACH COBBLER 2-1/2 pounds peaches, peeled and sliced 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cornstarch 1/2 cup light corn syrup 17-ounces refrigerated sugar cookie dough Place peaches in 8x8x2-inch baking dish. In a small bowl, stir together sugar, cornstarch, and cinnamon. Gradually stir in corn syrup until smooth. Pour over peaches; toss to coat well. Slice cookie dough into 1/4 in slices. Arrange slices in rows on top of peaches. Bake at 350 for 1 hour or until golden brown. Cool. Serve with vanilla ice cream or whipped cream. RHUBARB COBBLER CRUNCH WITH JELLO 3 to 4 cups rhubarb 1 cup sugar 1/2 box gelatin 1-1/2 cups self-rising flour 1/2 cup soft oleo 1/2 cup sugar 1 egg, beaten 3/4 cup milk 1 teaspoon vanilla Combine first 3 ingredients. Pour into a greased 9x13 inch-baking dish and let stand while preparing batter. Combine remaining ingredients and pour over rhubarb. Sprinkle top with 1 teaspoon of cinnamon and 1 tablespoon sugar. Bake in preheated oven about 30-40 minutes at 350. PEACH RASPBERRY COBBLER 3 cups sliced peaches tossed with 1 tablespoon lemon juice 1-1/2 cups raspberries 1 cup sugar 104
1 tablespoon all-purpose flour 1 tablespoon cornstarch Buttermilk Pastry: 2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter or margarine, chilled 1/2 cup buttermilk Buttermilk Pastry: Sift flour, soda, and salt into a food processor fitted with the metal blade. Cut butter into small pieces. Add to processor; process until mixture resembles coarse crumbs. Add buttermilk and process until dough starts to form a ball. Knead dough lightly on a lightly floured surface. Roll out to a circle that is equal to the diameter of the pan plus the height of the pan plus another 2 inches. Fold dough in half and place fold along center of pan. Unfold dough and gently place in pan, letting excess dough drape over edges. Preheat oven to 375. Prepare pastry. Gently combine peaches and raspberries in a large bowl. Combine sugar, flour, and cornstarch in a small bowl. Stir to blend. Pour sugar mixture over fruit. Stir gently to combine. Pour fruit into pastry-lined pan. Fold excess dough over fruit, pleating it to fit. Bake about 1 hour or until pastry is browned and fruit is bubbly and thickened. Serve warm or at room temperature. PEACH BLUEBERRY COBBLER 1 single piecrust 7 to10 peaches, peeled and sliced 3/4 cup blueberries 3/4 cup sugar 2 tablespoons flour 1 egg 1/3 cup melted margarine 3/4 cup flour 1/2 cup margarine 1/2 cup sugar Place piecrust in deep casserole dish. Put a layer of peaches, a layer of blueberries, a layer of peaches and then blueberries. Combine next 4 ingredients and pour over fruit. Blend next 3 ingredients and sprinkle over top. Bake 15 minutes at 400. Reduce heat to 300 and bake for 35 more minutes or until brown and bubbly. Serve warm. PEACH COBBLER WITH PRALINE BISCUITS 1-1/2 cups sugar 2 tablespoons cornstarch 1 teaspoon cinnamon 1 cup water 8 cups fresh peaches, sliced 3 tablespoons butter, melted 1/4 cup dark brown sugar, packed 1 cup pecans, chopped 2 cups self-rising flour 2 teaspoons sugar 1/2 cup shortening 105 http://www.recipes4success.net
1/3 cup buttermilk Combine first four ingredients in a Dutch oven. Add peaches. Bring to a boil and cook 1 minute, stirring often. Remove from heat. Pour into a lightly greased 13x2x2 inch-baking dish, set aside. Combine butter and brown sugar. Add pecans, set aside. Combine flour and 2 teaspoons sugar, cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out. Cut onto a floured surface and knead 3 or 4 times. Roll dough into a 12x8-inch rectangle. Spread with pecan mixture, leaving 1/2 inch border. Starting with long side, roll up jellyroll fashion. Cut roll into 1/2 inch-slices. Arrange slices over peach mixture. Bake at 400 for 25-30 minutes or until lightly browned. MOCK APPLE COBBLER 8 cups sliced zucchini squash 2/3 cup lemon juice 4 cups flour 2 cups sugar 3 sticks oleo Cook squash and lemon juice, then add 1/2 cup crust to this filling. Press 1/2 crust in bottom of pan. Pour filling on crust. Press on remainder of crust. Sprinkle on top a mixture of 2 teaspoons cinnamon, 1/2 teaspoon of nutmeg, and 1 cup of sugar. Bake at 375 for 35 minutes. BLUEBERRY PEACH COBBLER WITH YUMMY TOPPER 1/4 cup sugar 1/4 cup brown sugar 1 tablespoon cornstarch 1/2 cup water 1 tablespoon lemon juice 2 cups sliced peaches (fresh or canned) 1 1/2 cups blueberries Topping: 1 cup flour 1/2 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup soft margarine Combine in saucepan 1/4 cup of sugar, 1/4 cup of brown sugar, 1 tablespoon of cornstarch, and 1/2 cup of water. Cook over medium heat until thick, stirring constantly. Add 1 tablespoon of lemon juice, 2 cups sliced peaches, and 1-1/2 cups blueberries. Place in 9x9-inch pan. Beat the rest of the ingredients until smooth. Spoon over fruit mixture. Sprinkle with mixture of 2 tablespoons sugar and 1/4 teaspoon nutmeg. Bake at 375 for 40 minutes. BLUEBERRY BLACKBERRY COBBLER Filling: 3/4 cup sugar 1 tablespoon cornstarch 1 teaspoon lemon juice 1-1/2 cups blueberries 106
1 cup black berries Crust: 3 tablespoons shortening 1 cup all-purpose flour 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk Heat oven to 400. Mix sugar, cornstarch, and 1/2 cup water in 2 quart saucepan. Stir in fruit and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into un-greased 2 quart casserole keep fruit mixture hot in oven. Cut shortening into flour, 1 tablespoon of sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake until topping is golden brown, 25-30 minutes. PEACH A BERRY COBBLER 1 tablespoon cornstarch 1/4 cup brown sugar 1/2 cup cold water 2 cups sugared sliced fresh peaches 1 cup fresh blueberries 1 tablespoon butter or margarine 1 tablespoon lemon juice Cobbler Crust: 1 cup flour, sifted 1/2 cup granulated sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup soft butter or margarine 2 tablespoons sugar 1/4 teaspoon nutmeg Mix first three ingredients and add fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 9x2 inch round ovenware cake dish. Cobbler Crust: Sift together flour, 1/2 cup of sugar, baking powder, and salt. Add milk and butter all at once and beat smooth. Pour over fruit. Mix 2 tablespoons sugar and nutmeg. Sprinkle over batter. Bake in 350 oven for 30 minutes or until done. Serve warm with cream. GRANDMAS PEACH OR RASPBERRY COBBLER 3/4 cup sugar 1 tablespoon cornstarch 3/4 teaspoon ground cinnamon 1/2 cup water 6-1/2 cups peach, drained 1/4 teaspoon baking soda 1 teaspoon baking powder 1 cup all-purpose flour 107 http://www.recipes4success.net
1/4 cup butter or margarine 1/2 cup milk In a shallow 2 quart casserole, mix 1/2 cup sugar, cornstarch, cinnamon, water, and 6 cups of peaches. Mix soda, baking powder, and flour. In bowl, beat butter and remaining 1/2 cup sugar to creamy. Add milk and flour mixture and stir until moistened. Drop batter in 8 equal spoonfuls, slightly apart, then peaches. Bake in 400 oven until batter is deep golden brown and peaches are bubbling, 35-40 minutes. Top with remaining peaches. Spoon into bowl. FARMERS MARKET COBBLER 1 stick butter or margarine 1-1/2 cups sugar 3/4 cup flour 1/2 teaspoon salt 1 heaping teaspoon baking powder 2/3 cup milk 1 quart fruit (peaches or blueberries) Melt butter in 2 quart baking dish. Combine dry ingredients (reserving 1/2 cup of sugar). Stir into melted butter in baking dish. Add milk and stir again. Bring fruit and 1/2 cup sugar to a boil. As soon as it boils, remove from heat and pour over batter. Do not stir. Bake at 400 for 30 minutes. CINNAMON TOAST COBBLER 14 ounce can sliced peaches 1 tablespoon cornstarch 1/4 teaspoon salt 1 tablespoon lemon juice 1/4 cup butter 3 slices slightly dry bread 1/4 cup butter or oleo, melted 1/3 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Drain peaches, reserving 1 cup liquid. Combine cornstarch and salt; slowly blend in reserved syrup. Cook and stir mixture until it comes to boil. Reduce heat; cook and stir 2 minutes. Add lemon juice, 1/4 cup of butter, and peaches. Heat just to bubbling. Turn into 10x6x1-1/2 inch baking dish. Cut bread lengthwise in 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over hot peaches. Bake at 375 for 25 minutes. PEAR AND CRANBERRY COBBLER Filling: 1/2 cup light corn syrup 1/3 cup domino granulated sugar 1 tablespoon cornstarch 1-1/2 cup fresh ocean spray cranberries 2 medium pears, sliced Topping: 3/4 cup all-purpose flour 108
1/2 cup granulated sugar 1/3 cup margarine 1 cup oats 1/4 teaspoon almond extract 1/4 cup egg substitute Heat oven to 400. Grease 9-inch square or round baking pan. For filling, combine first 3 ingredients in medium saucepan. Stir in cranberries. Heat to boil then reduce heat. Simmer 5 minutes, or until cranberries pop open and stir in pears. Pour into pan. For topping, mix first 4 ingredients well. Add egg substitute and almond extract mixing until moistened. Crumble over fruit. Bake 30-35 minutes or until top is golden brown. EASY AS ONE TWO THREE COBBLER 1 cup sugar 2 quarters of butter or margarine 3 cups flour 2 jars or cans of apple, peach, or cherry pie filling 1 teaspoon cinnamon Mix in a bowl, sugar, butter or margarine, flour, and cinnamon. Combine until mixture resembles crumb topping. Reserve 1 cup of mixture. Place remaining mixture into a lightly greased 10x14-inch pan. Press mixture down firmly, pushing up slightly around the sides. Pour pie filling on top. Sprinkle reserved mixture on top. Bake at 350 for 45 minutes to 1 hour. Serve hot topped with a scoop of ice cream, or serve cold with whipped topping, if desired. RED WHITE AND BLUE COBBLER 1 can blueberry pie filling or homemade filling 1 can cherry pie filling or homemade filling Topping: 1 cup flour 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk Blueberry Filling: 1/4 cup sugar 1/2 cup cornstarch 1/2 teaspoon lemon juice 2 cups fresh of frozen unsweetened blueberries Cherry Filling: 1 can sour pie cherries 1/2 cup plus 2 teaspoons sugar 1-1/2 tablespoons cornstarch 1-1/8 teaspoons cinnamon 1/8 teaspoon almond extract Place blueberry pie filling in a 8x8-inch glass baking pan. Spread evenly and then place the cherry pie filling on top, smoothing to edges of pan. Place in 400 oven to heat while preparing topping. In a saucepan mix dry ingredients. Gradually stir in juice from canned cherries and 109 http://www.recipes4success.net
cook until thick then add cherries and flavorings at the end. Smooth cherry filling over blueberry mixture. Keep hot while making topping. Blueberry or Cherry Filling: Mix sugar and cornstarch in a saucepan and add all other ingredients. Cook until thick. Put the mixture into 8x8-inch pan and keep hot in a 250 oven. PEAR COBBLER 1 quart pears or peaches 1 cup flour, self-rising 1 cup sugar 1 stick oleo, softened Pour pears or peaches into oblong baking dish. Mix flour, sugar, and oleo. Cut with pastry cutter until mixture is crumbly. Sprinkle over top of fruit. Bake at 350 until browned on top, about 30 minutes. Serve with ice cream if desired. UNBEATABLE APPLE COBBLER 1/2 cup butter or margarine 2 cups sugar 2 cups water 1-1/2 cups self-rising flour 1/2 cup shortening 1/2 cup milk 2 cups apples, peeled and cut in pieces 1 teaspoon cinnamon Preheat oven to 350. Melt butter in a 13x9x2 inch-baking dish. In medium saucepan, heat sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse cornmeal. Add milk and stir with a fork only until dough leaves side of bowl. Turn out onto lightly floured board and knead just until smooth. Roll out dough into large rectangle, about 1/4 inch thick, sprinkle cinnamon over apples; and spread apples evenly over dough. Roll up dough like jellyroll fashion. Slice dough and place in pan with melted butter. Pour sugar syrup over it. Bake for 45 minutes. ZUCCHINI APPLE COBBLER 4 cups flour 3 cups sugar 1/2 teaspoon salt 3 sticks margarine 8 cups zucchini, peeled and sliced 2/3 cup lemon juice 1 teaspoon nutmeg 1 teaspoon cinnamon Combine flour, 2 cups sugar, salt, and margarine together. Mix until crumbly and set aside. Cook together sliced zucchini and lemon juice until zucchini is tender. Add remaining 1 cup sugar, nutmeg, and cinnamon. Simmer for a few minutes. Add 1/2 cup of crumb mixture and stir until thickened. Let cool. Pat 1/2 crumb mixture in a 9x13 inch pan. Bake at 375 for 10 minutes. Pour zucchini mixture over this and sprinkle remaining crumb mixture over top. Sprinkle with cinnamon. Bake at 375 for 30 minutes. PEACHY KEEN COBBLER 1/2 cup butter or oleo 110
1 cup flour 1-1/2 cups sugar 1-1/2 teaspoons baking powder dash of salt 2/3 cup milk 1 teaspoon vanilla 29-ounce can sliced peaches with juice Preheat oven to 350. While oven is heating, melt butter in oven in a 9x12 inch dish. Combine flour, 1 cup of sugar, baking powder, and salt in a medium size-mixing bowl. Stir in milk and vanilla and mix until smooth. Remove dish from oven and pour peaches with juice over butter. Pour batter over peaches. Sprinkle 1/2 cup sugar over top and bake for 40 minutes. VERY SWEET CHERRY COBBLER 1-1/4 cups flour 1/2 teaspoon salt 1/2 cup milk 1-1/2 teaspoons baking powder 1/2 cup sugar 2 tablespoons melted shortening 2 cups drained cherries 2 cups cherry juice 3/4 cup sugar 2 tablespoons margarine Sift flour and dry ingredients. Add milk and melted shortening. Stir then spread in 12x18x2 inch. Put cherries on top. Combine cherry juice, sugar, and fat bring to boil. Pour over cherries. Bake 375 for 45-50 minutes. Serve warm with ice cream. TASTES LIKE APPLE ZUCCHINI COBBLER 8 cups sliced zucchini 2/3 cup lemon juice 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg Crust: 4 cups flour 1-1/2 cups sugar 3 sticks butter melted Cook 8 cups sliced zucchini and 2/3 cup lemon juice for 30 minutes or until tender and add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and simmer for 1 minute. Crust: Mix until crumbly. Spread half crust in 11x16-inch pan. Bake for 10 minutes at 350. Place filling over baked crust, add 1 teaspoon of cinnamon to other half of crust and sprinkle on top of filling. Bake for 30 minutes. NEW FASHIONED BLACKBERRY COBBLER 2 tablespoons cornstarch 1/2 cup unsweetened orange juice, divided 8 cups fresh blackberries 2/3 cup sugar 111 http://www.recipes4success.net
1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves vegetable cooking spray 1 cup all-purpose flour 1/4 teaspoon salt 2 tablespoons plus 2 teaspoons vegetable oil 2 to 3 tablespoons cold water Combine cornstarch and 1/4 cup orange juice then set aside. Combine remaining 1/4 cup orange juice, blackberries, sugar, cinnamon, nutmeg, and cloves in a heavy saucepan. Stir well. Bring to a boil then reduce heat and simmer 8 minutes, stirring occasionally. Stir in cornstarch mixture. Return to boil, and cook 1 minute, stirring constantly, until mixture is thickened and bubbly. Remove from heat; pour into a 10x6x2 inch-baking dish coated with cooking spray, and set aside. Combine flour and salt in a small bowl; stir well. Combine oil and water in a small bowl; stir well. Pour oil mixture into flour mixture; stir with a fork until dry ingredients are moistened. Shape into ball, cover, and chill. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 1/2 inch strips and arrange over blackberry mixture in a lattice fashion. Bake at 425 for 30-35 minutes. CRUNCHY PLUM COBBLER 2 pounds fresh plums, pitted and quartered 3/4 cup firmly packed brown sugar 1 cup all-purpose flour 1/4 cup sugar 1/2 teaspoon ground cinnamon 1 egg, beaten 1/4 cup butter or margarine melted ice cream or whipped cream (optional) Arrange plums in lightly greased 10x6x2 inch baking dish. Sprinkle brown sugar. Combine flour, sugar, and cinnamon. Add egg stirring with a fork until crumbly. Sprinkle flour mixture evenly over brown sugar. Drizzle with butter. Bake at 375 for 45 minutes. GRAPE COBBLER 6 cups seedless green grapes, washed and cut in half 3/4 cup sugar 3 tablespoons cornstarch 1-1/2 tablespoons lemon juice 1 tablespoon butter Combine grapes and water to cover in a medium saucepan. Cover and cook over medium heat 10 minutes or until grapes are soft. Drain off liquid, reserving grapes in saucepan. Add sugar, cornstarch, and lemon juice to saucepan, stirring well. Cook over medium heat, stirring occasionally, until thickened. Stir in butter then pour mixture into pastry shell. Cut slits in top crust to allow steam to escape. Bake at 350 for 30 minutes. ONE PAN COBBLER 1/4 cup margarine or butter 2/3 cup milk 1-1/2 cups baking mix baking mix 112
1 cup sugar 21 ounce can pie filling (blueberry, cherry, peach or apple) Heat oven to 400. Melt margarine in 12x8-inch baking pan. Add milk, baking mix, and sugar. Stir until smooth. Drop spoonfuls of pie filling over batter. Bake 30-35 minutes until deep golden brown. APPLE GINGERBREAD COBBLER 4 medium apples, pared, cored, and sliced 1/2 cup packed brown sugar 1 tablespoon lemon juice 1/4 teaspoon cinnamon 1/4 cup granulated sugar 1 egg 1/2 cup buttermilk 1/4 cup molasses 2 tablespoons cooking oil 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2 teaspoons cornstarch Combine apples, brown sugar, 1 cup water, lemon juice, and cinnamon. Cover and cook until apples are tender. Beat together granulated sugar, egg, buttermilk, molasses, and oil. Sift together flour, baking soda, baking powder, spices, and 1/4 teaspoon salt. Add to egg mixture and beat until smooth. Combine cornstarch and 1 tablespoon cold water. Stir into apple mixture. Pour into a 1-½-quart casserole. Spoon gingerbread mixture atop. Bake in 350 oven for 30 minutes. GRAND CHAMPION COBBLER Pastry: 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup shortening 1/4 cup milk Filling: 1/4 cup all-purpose flour 1 cup sugar 1/4 cup butter 9 fresh peaches, peeled and sliced Pastry: In a bowl mix flour and salt for pastry. Cut in shortening with a blender until particles are size of peas. Gradually add milk to form dough. Stir only until mixture holds together. Chill dough. Roll chilled dough into a thin layer. Filling: Cook peaches over low heat until tender. Mix flour and sugar together and add to peaches. Add oleo. Pour mix into baking dish. Top with pastry. Bake in preheated oven, for 40-45 minutes until light brown. 113 http://www.recipes4success.net
RAVENOUS RASPBERRY COBBLER 2 cups raspberries 1 cup sugar 1/2 cup water 2 tablespoons butter 1/2 cup sugar 1 egg, beaten 1 cup flour, sifted 1 teaspoon baking powder 1/8 teaspoon salt 2/3 cup whole milk Stem and rinse berries gently. Set aside. In a saucepan stir water and the cup of sugar together and bring to a boil. Boil for 5 minutes. Stir in berries and let boil for about 2 minutes. Remove pan from heat. In a mixing bowl, cream butter and sugar. Mix in beaten egg. In separate bowl, sift together flour, baking powder and salt. Stir flour mixture alternately into butter/sugar mixture with milk. Mix until well blended. Pour batter into a 1-½-quart buttered baking dish. Pour in berry mixture. Bake in 375 oven for approximately for 45 minutes. SECRET COBBLER 9-ounce package yellow or white cake mix 1 can apple pie filling 1/4 cup butter or margarine, melted Grease 8x8-inch-baking dish. Sprinkle dry cake mix on bottom. Drop pie filling on top of cake mix. Dribble butter over pie filling. With mixing spoon cut a swath diagonally from corner to corner each way. This will bring small amount of cake mix to the top. Bake at 350 for an hour. BLACK FOREST CHERRY COBBLER 2 boxes devils food cake mix 3/4 cup oleo 2 cans cherry pie filling Using a 13x9-inch glass pan, sprinkle 1 box dry cake mix in greased pan. Dot with 1/4 cup oleo. Place in 350 oven 10 minutes. Spread 2 cans cherry pie filling over first layer. Sprinkle 1 box dry cake mix over pie filling. Dot with 1/2 cup oleo. Place in 350 oven for 10 minutes, making sure oleo is evenly melted. Continue baking for 20 minutes until top is golden brown. Allow mixture to cool. Serve warm. CHERRY PECAN COBBLER 2-1/2 cups cherry pie filling 1/2 teaspoon ground cinnamon 1/2 cup coarsely chopped pecans 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 egg beaten 1/2 cup half-and-half 1/3 cup melted butter or margarine 1 cup sugar 114
Spread cherry pie filling evenly in a 9-inch square-baking pan. Combine cinnamon and coarsely chopped pecans; sprinkle over cherry pie filling. Combine flour, 1 cup sugar, baking powder, and salt. Stir well and set aside. Combine egg, half-and-half, and butter and mix well. Add flour mixture. Beating until smooth and pour over cherry pie filling. Sprinkle with finely chopped pecans. Bake at 325 for 1 hour. PUMPKIN COBBLER Crust: 1 box yellow cake mix 1/2 cup margarine melted 1 egg Mix and press into 9x13-inch dish. Filling: 1 large can pumpkin 1/4 cup milk 3/4 cup brown sugar 2 teaspoons cinnamon Mix pour over crust. Topping: 1 cup reserved cake mix 1/2 cup sugar 1/2 cup margarine, melted 2 cup pecans, chopped Mix; sprinkle over filling. Bake at 325 for 50-60 minutes. Serve warm or at room temperature it's great topped with frozen topping, thawed. GINGERBREAD COBBLER 1/2 teaspoon grated orange peel 2 cups orange juice 1/2 cup sugar 1 tablespoon margarine 14-½-ounce package gingerbread mix 1/2 cup milk 1 tablespoon cooking oil In saucepan, combine orange peel, orange juice, sugar, and butter. Bring to boiling. Pour into 12x7x2-inch baking dish. In mixing bowl, combine dry gingerbread mix, milk, and oil and stir just until moistened. Drop batter by spoonfuls evenly over hot syrup. Bake in 375 oven for 2025 minutes. Serve warm. DELUXE RHUBARB COBBLER 1 pound rhubarb, sliced 1 cup sugar 1 large package strawberry gelatin 1 package yellow or white cake mix 1 cube margarine 2 cups water Arrange rhubarb in bottom of buttered 9x13 inch pan. Pour sugar over rhubarb. Sprinkle dry gelatin over sugar. Sprinkle dry cake mix over sugar. Pour 2 cups water over cake mix, being 115 http://www.recipes4success.net
sure cake is moistened. Dice remainder of margarine over cake mix. Bake at 350 for 35-40 minutes. CHERRY SKILLET COBBLER 21-ounce can cherry pie filling 1/2 cup orange juice 1 cup buttermilk baking mix 2 tablespoons shredded orange peel (if desired) 3 teaspoons sugar 4 tablespoons milk vanilla ice cream In 1 quart or larger saucepan, heat pie filling and orange juice to boiling, stirring occasionally. Stir baking mix, orange peel, sugar, and milk with fork to soft dough. Drop dough by spoonfuls onto boiling cherry mixture. Cook uncovered over low heat for 10-minutes. Cover and cook for 10 minutes longer. Serve warm and top with vanilla ice cream. DELUXE BLACKBERRY CREAM CHEESE COBBLER 8-ounce package cream cheese, softened 1/4 cup plus 1 tablespoon butter or margarine, softened 1-1/2 cups all-purpose flour 1/2 teaspoon salt 3 tablespoons orange juice 4 cups fresh blackberries 1-1/2 cups sugar 1 cup thinly sliced, peeled apples 1 tablespoon lemon juice 2-1/2 teaspoons grated lemon rind 1 teaspoon vanilla extract 1 tablespoon butter or margarine vanilla ice cream (optional) Combine cream cheese and softened butter in a mixing bowl; stir well. Combine flour and salt. Add to cream cheese mixture, stirring until well blended. Sprinkle the orange juice over surface; stir with a fork until dry ingredients are moistened. Shape into ball. Chill 1 hour. Press half of dough onto bottom and sides of a lightly greased 1-½-quart casserole to within 1 inch of top. Combine blackberries, sugar, apples, lemon juice, lemon rind, and vanilla in medium saucepan. Bring to a boil then boil 10 minutes. Pour over prepared crust. With floured hands, shape remaining dough onto irregular pieces about 1/4 inch thick; place on top of fruit in a patchwork fashion. Dot with remaining butter. Bake at 425 for 40 minutes until golden. Serve with vanilla ice cream, if desired. BLACKBERRY PINWHEEL COBBLER 2 cups sugar 2 cups water 1 stick oleo 1/2 cup shortening 1-1/2 cups self-rising flour 1/3 cup milk 3 cups fresh blackberries 116
1 teaspoon ground cinnamon Combine sugar and water in saucepan and stir well. Cook over medium heat, stirring constantly until sugar dissolves. Set aside. Place butter in 13x9x2 inch pan and melt then set aside. Cut shortening into flour until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened. Turn dough onto lightly floured surface and knead lightly 4 or 5 times. Roll dough into 12x9-inch rectangle. Spread blackberries over dough then sprinkle with cinnamon. Roll up jellyroll fashion, beginning with long side. Cut dough into 1 2 inch slices. Place slices cut side down into butter. Pour sugar syrup around slices. Bake at 350 for 55-60 minutes until golden brown. DOWN SOUTH BLACKBERRY COBBLER 4 cups blackberries 2 cups sugar, divided 1 cup flour 1 teaspoon double acting baking powder 1/2 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon salt 1 cup milk 1/2 teaspoon vanilla 1 stick butter, melted and cooled Toss together the berries and 1 cup sugar. Let stand for 30 minutes. Heat oven to 350. Sift remaining 1 cup sugar, flour, baking powder, cinnamon, mace, and salt. Add milk and vanilla then stir until combined. Pour melted butter into a 10-inch square pan, 2 inches deep. Add batter, stirring to combine with butter and spoon fruit evenly over it (batter will be very thin). Bake in 350 oven for 30 minutes. Increase the oven heat to 400 and bake for 10-15 minutes more or until golden around the edges. Cool for 20 minutes before serving. CARAMEL APPLE COBBLER 8 cups sliced apples 3/4 cup caramel ice cream topping 1 tablespoon flour 3/4 cup coconut 1/4 cup sugar 10-ounce can flake biscuits 3 tablespoons margarine Heat the oven to 375. Combine apple slices, caramel topping, and flour. Spoon into an ungreased 12x8-inch-baking dish. Bake at 375 for 15 minutes. In a small bowl, combine the coconut and sugar. Separate dough into 10 biscuits. Cut each biscuit in half. Dip each half in margarine, and then roll in the coconut mixture. Arrange biscuit halves side down on top of the partially cooked apples. Return to the oven and bake an additional 25-30 minutes or until the biscuits are golden brown. PEACHES AND CREAM CHEESE COBBLER 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 package vanilla pudding (not instant) 117 http://www.recipes4success.net
3 tablespoons butter 1 egg 1/2 cup milk 15-ounces sliced peaches Filling: 8-ounce package cream cheese, softened 1 cup sugar 3 tablespoons juice from canned peaches Topping: cinnamon sugar In food processor or with mixer, combine first 7 ingredients. Beat 2 minutes at medium speed. Pour into greased 9-inch pie pan. Drain peaches, reserving liquid. Place sliced peaches in pan. Filling: Combine all ingredients and beat at medium speed for 2 to 3 minutes. Spoon on top of peaches to within 1 inch of edge. Topping: Sprinkle with cinnamon and sugar. Bake at 350 for 30-40 minutes. Cool 2 to 3 hours before serving. PIE CHERRIES CHEERY CHERRY COBBLER 1 cup sugar 4 tablespoons butter 2 cups flour 3 teaspoons baking powder 1 cup milk 2 cans pie cherries (fresh peaches or blueberries can also be used) 1 cup sugar 1 cup boiling water Cream butter and sugar. Mix in flour and baking powder alternately with milk. Grease 9x13-inch pan or dish. Place batter in dish. Cover batter with fruit (drain cherries). Sprinkle 1 cup sugar over fruit. Pour 1 cup boiling water over all of this. Bake 45 minutes at 350. RICH PEACH COBBLER 29-ounce can peaches in syrup 1/2 cup margarine or butter, melted 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder 3/4 cup milk In a saucepan heat the un-drained peaches until bubbly; keep warm. Pour melted margarine into a 12x7-½x2-½-inch-baking dish. In a medium mixing bowl stir together flour, sugar and baking powder. Stir in milk, just until moistened (batter will be lumpy). Pour the flour mixture into the pan over the melted margarine; do not stir. Pour the hot fruit and syrup over the batter. Bake in a 350 oven for 45 minutes or until golden brown. ONE PAN BLUEBERRY COBBLER 1/4 cup margarine or butter 2/3 cup milk 1-1/2 cups biscuit (baking mix) 118
1 cup sugar 21-ounce blueberry pie mix Heat oven to 400. Melt margarine in 11x7-inch baking pan. Add milk, biscuit mix and sugar. Stir until smooth. Drop spoonfuls of filling over batter. Bake 30-35 minutes, until deep golden brown. CITY MARKET PEACH COBBLER 3 pounds peaches 1/4 cup freshly squeezed lemon juice 3/4 cup freshly squeezed orange juice 2 cups plus 1 tablespoon sugar 1 teaspoon ground or freshly grated nutmeg 1 teaspoon ground cinnamon 1 tablespoon cornstarch 1/2 cup unsalted butter 1 tablespoon melted butter Crust: 2-1/2 cups flour 3 tablespoons sugar 1 teaspoon salt 1 cup solid vegetable shortening 1 egg 1/4 cup ice water Prepare crust. Chill 30 minutes. Preheat oven to 350. On waxed paper, roll half of chilled dough to 1/8-inch thickness. Place in deep 13x9-inch pan or long oval baking dish, covering bottom and 1/2 inch up sides. Bake at 350 for 20 minutes or until golden brown. Peel, pit and thickly slice peaches. In bowl combine peach slices with lemon and orange juices. In another bowl, combine the 2 cups sugar, nutmeg, cinnamon and cornstarch. Place peaches and unsalted butter in nonaluminum pan. Heat over medium-low heat until butter is melted. Stir in the sugar mixture. Remove from heat. Roll the second half of dough into 1/4-inch thickness. Cut into 1/2-inch wide strips. Pour peach mixture into pan over the baked bottom crust. Cover filling with dough strips placed lattice-fashion. Sprinkle top with remaining 1 tablespoon sugar, then melted butter. Bake at 350 for 35-40 minutes until top crust is golden brown. Crust: Sift flour, sugar and salt into bowl. Add shortening. Work with fingers or pastry blender until mixture is crumbly. In small bowl whip egg and ice water together. Sprinkle on flour mixture. Mix with hands, forming dough into ball. APPLE CHEDDAR CRESCENT COBBLER 1 cup sugar 2 tablespoons cornstarch 1 teaspoon cinnamon dash of salt 1 cup water 6 cup apples 4-ounces sharp cheddar cheese 8-ounce can crescent rolls 1/2 cup chopped nuts 2 tablespoons margarine, melted 119 http://www.recipes4success.net
Heat oven to 375. In a large saucepan, combine sugar, cornstarch, cinnamon and salt; mix well. Stir in water; add apples. Cook over medium heat until mixture boils, stirring occasionally. Simmer 2 minutes; remove from heat. Stir in 1/2 cup of cheese mixture into un-greased 13x9inch pan. Separate dough into 2 long rectangles. Place over apples; press together in center of pan. In small bowl, combine remaining 1/2 cup of cheese, nuts and margarine. Sprinkle over dough. Bake at 375 for 15-20 minutes. Serve warm. DOUBLE DECKER PEACH COBBLER 8 cups sliced peaches 2 cups sugar 3 tablespoons all-purpose flour 1/2 teaspoon nutmeg 1 teaspoon vanilla 1/3 cup butter or margarine pastry for a double crust pie vanilla ice cream Combine peaches, sugar, flour, and nutmeg in a Dutch oven then set aside to allow syrup to form, about 15 minutes. Bring peach mixture to a boil. Reduce heat to low and simmer for 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine. Roll half of the pastry to 1/8-inch thickness. Cut in a circle to fit a 2-quart baking dish. Spoon half of the peach mixture into a lightly buttered baking dish; top with pastry. Bake in a 475 oven for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8-inch thickness and cut into 1-inch strips. Arrange pastry strips in a lattice design over the peaches. Bake an additional 15-20 minutes, or until browned. Allow cooling before serving. Serve with vanilla ice cream. PINEAPPLE CHERRY PECAN COBBLER 1 cup pecans 21-ounce can cherry pie filling 20-ounce can crushed pineapple in syrup 1 small box cake mix 1 stick butter Grease casserole dish and spread cherry and pineapple on bottom. Sprinkle cake mix on top. Dot with butter. Bake at 350 for 30 minutes or until brown and bubbly. Keep in refrigerator. APPLE COBBLER WITH CREAM CHEESE PASTRY 4 tart apples, pared, cored, and sliced 1/2 cup sugar 1 teaspoon cinnamon Cream Cheese Pastry: 1/2 cup chilled salted butter 1/4 pound chilled cream cheese 1 cup sifted flour Arrange apple slices in buttered 1-½-quart casserole dish. Sprinkle on combined sugar and cinnamon. Cut thin slices from ball of chilled cream cheese dough. Place over fruit. Bake at 425 for 35-40 minutes or until pastry is browned..
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Cream Cheese Pastry: Cut butter and cream cheese into flour until pieces are size of peas and each piece is well coated with flour. Work with hands to form a small ball of dough. Chill several hours. CRANAPPLE COBBLER 3 cups sliced apples 2 cups cranberries 3/4 cup corn syrup 1 cup flour 3/4 cup sugar 1/2 teaspoon cinnamon 1/2 cup mayonnaise 1/2 cup chopped nuts Heat oven to 400. Grease 8x8x2-inch pan. Mix apples, berries, and syrup. Place in pan. In bowl blend flour, sugar, and cinnamon. Cut in mayonnaise until crumbly. Stir in nuts. Sprinkle over fruit. Bake 30-35 minutes. Serve warm. RHUBARB DUMP COBBLER 4 to 6 cups diced rhubarb 3-ounce package strawberry gelatin 1 cup sugar 1 large package yellow cake mix 1 stick oleo, melted 1-1/2 cups water Spread in layers in un-greased 9x13-inch pan and bake at 350 for 45 minutes or until golden brown. IRISH APPLE COBBLER 1 egg yolks 1 graham cracker ready pie crust 5 medium green skinned apples 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup golden currants 3 eggs 1 cup whipping cream 1 tablespoon vanilla 1/4 cup flour Brush pie bottom and sides with egg yolk. Bake at 375 for 5 minutes. Cool. Core and slice apples, do not peel. Toss in bowl with spices and currants. Lay in pie shell in a circular fashion, over-lapping. Bake 20 minutes at 375. Beat eggs and sugar until mixture is pale yellow. Add cream and vanilla. Add flour and mix until smooth. Pour cream mixture over apples. Bake for 30 minutes until puffy. CRANBERRY CHERRY COBBLER 1 can whole berry sauce 1 can cherry pie filling 1 cup sugar 121 http://www.recipes4success.net
2 cups self-rising flour 1 cup shortening 1 cup milk Cook cranberries than add sugar. Add cherries when cranberries are done. Keep hot. While they are cooking, blend shortening and sugar. Stir in milk. Put in a long flat glass pan and pour hot fruit on top of dough. Bake at 350 until brown. You can substitute artificial sweetener for sugar. EXPRESS COBBLER 1 stick margarine 2 cups fruit 2 teaspoons baking powder pinch of salt 1 cup sugar 1 cup flour 1 cup milk Melt margarine in 13x9-inch cake pan. Make a batter of sugar, flour, milk, salt, and baking powder. Pour batter over margarine. Do not stir. Pour fruit over batter and bake for 40 minutes at 375. APPLE CHERRY DUMP COBBLER 12-ounce can cherry pie filling 12-ounce can apple pie filling 1 box white or yellow cake mix 1-1/2 sticks butter or margarine 1 cup chopped nuts Empty cans of cherry and apple pie filling into a 9x13x2-inch-baking dish. Sprinkle dry cake mix evenly over the pie filling. Melt butter or margarine and drizzle over the cake mix. Sprinkle with nuts. Bake at 350 for 50-60 minutes. PEACHES AND CREAM COBBLER 3/4 cup self-rising flour 1 egg 1 box vanilla instant pudding 3 tablespoons oleo 1/2 cup milk Mix and pour into pan. Drain a 15-ounce can of sliced peaches and arrange over batter. Mix: 1 cup sugar and 4 tablespoons juice from peaches Add 1 tablespoon here and there over batter. Sprinkle 1 tablespoon sugar and a heaping tablespoon cinnamon. Bake 40 minutes at 350. RHUBARB BANANA COBBLER 4 cups rhubarb cut in 3/4 pieces 2 medium ripe bananas, sliced 1 egg 1-1/3 cups sugar 3 tablespoons flour 2 tablespoons margarine Biscuit Topping: 1 cup sifted flour 1 teaspoon baking powder 122
1/2 teaspoon salt 2 tablespoons sugar 1/4 cup margarine 1/4 cup light cream or milk or evaporated milk 2 teaspoons grated lemon peel 2 tablespoons sugar Combine rhubarb and bananas in a shallow baking dish. Beat egg and add sugar, flour, lemon juice, and pour over banana mixture. Dot with butter. Biscuit Topping: Mix and sift first four ingredients. Cut in margarine. Stir in milk. Pat out 1/4 inch thick on floured surface. Cut into 3 inch squares and then in half on the diagonal. Place over cobbler. Combine lemon peel and remaining sugar and sprinkle on biscuits. Bake at 450 for 15 minutes or until biscuits are golden and rhubarb is tender. Serve warm or cold. FRESH HASTY BERRY COBBLER 1-1/2 cups biscuit mix 1/2 cup sugar 1 cup milk 4 cups fresh or frozen sweetened berries 1 tablespoon lemon juice 2 tablespoons margarine 2 tablespoons cinnamon/sugar mix Combine the biscuit mix, 1/2 cup of sugar and milk and pour batter into a greased 9-inch baking dish. Add 1/4 cup of water to berries and heat to boiling. Add 3/4 cup sugar and lemon juice to berries and spoon berries and juice evenly over batter. Dot with margarine and sprinkle with cinnamon and sugar mixture. Bake in 375 oven for 45 minutes or until batter is done and top is golden brown. Serve with ice cream, if desired. EASY BISCUIT COBBLER 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 teaspoon sugar 1/4 cup shortening 1/3 cup milk 1 can peach pie filling Sift flour, baking powder, salt, cream of tartar, and sugar together. Cut in shortening, stir with fork until soft dough is formed. Turn out on lightly floured board and pat or roll slightly to fit top of 8x8-inch baking dish. Place peaches in baking dish, cover with dough. Cut several slits near center of dough. Bake at 400 for 25-30 minutes. RHUBARB MARSHMALLOW COBBLER 10 to 12 large marshmallows 3-1/2 to 4 cups rhubarb, cut into pieces 1 cup sugar Batter: 1/2 cup shortening 1 or 2 eggs 123 http://www.recipes4success.net
1-3/4 cups sugar 1-3/4 cups flour 1 teaspoon baking powder 1/2 cup milk Place marshmallows in sprayed 9x12-inch baking dish. Place rhubarb on marshmallows. Pour 1 cup of sugar over this. Mix batter ingredients and pour on top. Bake 45 minutes at 350. CHERRY BERRY COBBLER 21-ounce can cherry pie filling 10-ounce package frozen raspberries thawed and drained 1 teaspoon lemon juice Bring to boil, stirring over medium heat. Pour in bowl 1/4 cup of sugar, 1/4 cup of butter, or margarine. Mix together and sprinkle over berries. Bake at 375 for 20-30 minutes. Serve warm with cream or whipped topping. PEAR COBBLER IN CHEESE CRUST Cheese Crust: 1 cup flour 1/2 teaspoon salt 1/3 cup shortening 1/4 cup shredded sharp cheddar cheese 2 or 3 tablespoons water Filling: 6 medium pears 3 tablespoons flour 1 tablespoon lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup sugar 1 tablespoon butter or margarine dash of salt Combine flour and salt. Cut in shortening until it is coarse and looks like meal. Stir in cheese and sprinkle with water. Stir with fork until it holds together. Shape the dough in a ball and roll out on a floured surface. Line a 10x6x2-inch-baking dish with rolled out dough. Trim edges and save leftover pieces of dough. Filling: Peel, core, and slice pears. Arrange pears in cheese crust. Sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg, and salt and sprinkle over pears. Dot with butter. Roll remaining pastry out and cut into strips. Place the strips on top of the pear mixture in a crisscross pattern. Bake in 350 oven for 1 hour and 10 minutes. MELT IN YOUR MOUTH COBBLER 2 cans favorite fruit 1 package yellow cake mix 1 cube melted butter 1 small can coconut 1 cup pecans Place fruit in 13x9-inch buttered cake pan. Sprinkle mix with nuts and coconut over filling. Pour melted butter evenly over top. Bake according to directions on cake mix. 124
WASHINGTONS COBBLER 1/4 cup butter 1 cup sugar 1 cup all-purpose flour 1 cup milk 21-ounce can cherry pie filling Melt butter in casserole dish, add sugar, flour, and milk. Blend and spread batter evenly in dish then spoon pie filling in layer over batter. Bake at 350 for 1 hour or until top is golden. CHERRY BLUEBERRY COBBLER SUPREME 2 cups fresh or frozen pitted tart red cherries 1 cup fresh or frozen blueberries 1 cup all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup margarine or butter, softened 1 cup sugar 3/4 cup milk 1/2 cup sugar 2 cups cherry juice or water In a medium-mixing bowl stir together flours, baking powder and salt. With an electric mixer, beat margarine or butter and the 1 cup sugar until fluffy. Add flour mixture alternately with milk. Beat until smooth. Spread batter evenly over the bottom of a greased 3-quart oval baking dish or a 13x9x2-inch-baking pan. Drain fruit, reserving liquid (only if using frozen, thawed fruit). Add enough cherry juice or water to fruit liquid to equal 2 cups. Sprinkle batter with cherries and blueberries. Sprinkle with remaining 1/2 cup sugar, depending on sweetness of fruit. Pour 2 cups of fruit juice mixture over fruit. APPLE AND RUM COBBLER 1 cup flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup margarine 1/2 cup milk 21-ounces can apple fruit filling 1/3 cup raisins 1/4 cup sugar 6-ounce can frozen apple juice concentrate, thawed (reserve 1/4 cup for topping) 1/2 cup water Topping: 1 tablespoon sugar 1 teaspoon cornstarch 1/4 cup reserved apple juice 1 tablespoon margarine 1/2 to 1-1/2 teaspoon rum extract 125 http://www.recipes4success.net
Heat oven to 375. Grease 2 quart baking dish. In small bowl combine flour, 1/2 cup of sugar, baking powder, salt, 1/4 cup of margarine, and milk until moistened. Beat 1 minute at high speed. Spread in prepared pan. Spoon fruit filling over batter; sprinkle with raisins. Sprinkle mixture with 1/4 cup of sugar, then pour apple juice and water over sugar. Bake at 375 for 40-50 minutes or until golden brown. In small pan, blend 1 tablespoon sugar, cornstarch, 1/4 cup apple juice, and 1 tablespoon margarine over medium heat until thickened, stir in rum extract. Pour and spread over hot cobbler. Serve warm with whipped topping or ice cream. GEORGE WASHINGTON BAYOU COBBLER 20-ounce can crushed pineapple 21-ounce can cherry pie filling 1 yellow cake mix 5-ounces pecans, finely chopped 1 stick butter In a 9x13-inch pan, pour pineapple and spread evenly. Pour the cherry filling on top and spread evenly. Remove 1 cup of cake mix from box and discard. Spread rest of cake mix on top of pie filling evenly. Sprinkle pecans over cake evenly. Melt butter and drizzle over the cake and pecans evenly making sure all of top is covered. Bake at 350 for 30-35 minutes or until top is toasted and golden. APPLE MINCEMEAT COBBLER 2 cups apple pie filling 2 cups mincemeat 1/4 cup lemon juice 1 cup brown sugar 2 teaspoons cinnamon 1 teaspoon nutmeg 1/3 cup butter brandy or rum to taste Cobbler Crust: 2 cups biscuit mix 1/4 pound soft butter 6 tablespoons boiling water Put biscuit mix in bowl with soft butter. Pour in boiling water. Mix with fork. Place pieces of dough, on cobbler. Combine all ingredients and place in 9x13-inch pan. Top with cobbler crust. Bake at 375 for 30 minutes or until hot and bubbly and crust is brown. FRESH NECTARINE COBBLER 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1 egg, beaten 1 cup milk 1/4 teaspoon nutmeg 5-6 nectarines, sliced 1 lemon (juice and rind) 2 teaspoons baking powder 1 cup sugar 3 tablespoons butter, melted 126
1/2 teaspoon vanilla extract 1 cup sugar 1 cup water 1/2 cup chopped nuts whipped cream Mix the flour, baking powder, salt, and 1 cup of sugar. In separate bowl mix eggs, butter, and milk. Stir this into first mix, stirring until well combined. Pour into a buttered 1-½-quart shallow baking dish. Now combine the nectarines, lemon juice and rind, vanilla, and nutmeg and spread over batter in dish. Combine 1 cup sugar and the water and pour over the fruit mix, (batter rises as it bakes). Bake at 375 for about 45 minutes. Cool. Before serving put whipped cream around entire edge of cobbler and sprinkle nuts on whipped cream. PINEAPPLE COBBLER 20-ounce can crushed pineapple 1/3 cup sugar 2 eggs 3 tablespoons cornstarch 1 tablespoon butter 1 teaspoon vanilla 1 teaspoon lemon juice Crust: 2 cups sifted flour 1/2 cup sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup shortening 1 egg 1/4 cup milk 1 teaspoon vanilla 2 tablespoons flour Combine pineapple, sugar, eggs, cornstarch, and butter in a saucepan. Cook, stirring constantly until mixture thickens. Add vanilla and lemon juice. Set aside to cool. Sift together 2 cups flour, sugar, baking powder, and salt. Cut in shortening. Blend in egg, milk, and vanilla to make soft dough. Spread half of the dough on the bottom of 9x13x2-inch pan. Pour filling over dough. Add 2 tablespoons flour to remainder of dough. Roll out and divide into 20 squares. Place on top of filling. Bake in moderate oven at 350 for 30-35 minutes. FRESH BLUEBERRY AND FRESH PEACH COBBLER 1/2 cup margarine or butter 1 cup flour 3/4 cup sugar 2 teaspoons baking powder 1/2 cup milk 2 cups blueberries 2 cups peaches 1/2 cup sugar Melt butter in a 2-½-quart-baking dish. Set aside. Combine flour, 3/4 cup sugar, and baking powder. Add milk, and stir until blended. Spoon the batter over butter or margarine in baking 127 http://www.recipes4success.net
dish; do not stir. Combine peaches, blueberries, and 1/2 cup sugar and spoon over batter. Bake at 350 for 45-55 minutes. SOUTHERN SOUR CHERRY AND RASPBERRY COBBLER 1 cup cake flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 9 tablespoons unsalted butter, melted 1/2 cup milk 1/2 teaspoon vanilla 16-ounce can pitted sour cherries 2 cups fresh or frozen unsweetened raspberries 2/3 cup sugar 1 tablespoon tapioca Heat oven to 350. Grease 8-inch square baking pan. Combine flour, baking powder, salt, and sugar in medium bowl. Make well in center. Add melted butter, milk and vanilla. Mix until blended. Pour into prepared pan. In another bowl, combine cherries, raspberries, sugar, and tapioca. Spoon, fruit mixture, evenly over batter. Bake for 35-40 minutes until golden brown. Serve warm with ice cream. CRUNCHY BLUEBERRY COBBLER 4 cups sliced or whole blueberries 1 cup flour 3/4 cup granulated sugar 1/2 teaspoon cinnamon 1/2 cup mayonnaise Spread berries evenly in an 8x8x2-inch-baking dish. Stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until mixture resembles coarse crumbs. Sprinkle over the berries. Bake at 400 for 40 minutes the serve warm with whipped or ice cream. CHERRY MALLOW COBBLER 1-1/3 cups vanilla wafer crumbs 1/4 cup butter or oleo, melted 20-ounce can cherry pie filling 1 cup heavy cream 1/2 teaspoon almond extract 2 cups marshmallows Combine crumbs and butter. Press into an 8-inch round baking pan. Cover with pie filling and chill. Whip cream with almond extract. Fold in marshmallows, spread on top. Chill before serving. UPSIDE DOWN COBBLER 1/4 cup butter 1 cup flour 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup milk 20-ounce can fruit berries, peaches, cherries 128
1/2 cup sugar Cream butter and sugar until fluffy. Add dry ingredients alternately with milk. Put batter in greased casserole. Put drained fruit over batter. Sprinkle with 1/2 cup brown sugar and put juice over all. Bake 45 minutes to 1 hour. MILLION DOLLAR COBBLER 1 stick margarine 1 can cherry, blueberry or apple pie filling 1 cup sugar 1 cup flour 1/2 teaspoon salt 1-1/2 teaspoons baking powder 1 cup milk Melt butter in 9x9-inch baking dish. Cover with pie filling. Mix sugar, flour, salt, the baking powder, and milk. Pour over pie filling. Bake at 350 for 30 minutes. OLE TIMEY COBBLER 4 cups fruit, sliced 1/2 stick butter 1 cup milk 1 cup flour, sifted 1 cup sugar 1 teaspoon baking powder Melt butter in a 2-quart cobbler dish. Swirl around to coat dish. Put fruit in dish. Mix and dry ingredients. Add milk. Pour over fruit. Bake 45 minutes in preheated oven at 350. PEACHY BLUEBERRY COBBLER 1/3 cup sugar 1 tablespoon cornstarch 3/4 cup orange juice 1-1/2 cups fresh or frozen peach slices 1 cup fresh or frozen blueberries 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1-1/2 teaspoons baking powder 1/3 cup skim milk 3 tablespoons cooking oil 1 teaspoon sugar Stir together sugar and cornstarch in a small saucepan. Add orange juice. Cook and stir until thick and bubbly. Add peaches and blueberries, and cook until hot. Combine all-purpose flour and whole-wheat flour, and baking powder in a medium bowl. Add milk and oil. Stir with a fork until mixture forms a ball. On a floured surface, pat dough into an 8-inch circle. Cut into 8 wedges. Spoon fruit mixture into a 9x1-½-inch round baking dish. Immediately place wedges on top of hot fruit mixture. Sprinkle with 1 teaspoon of sugar Bake in a 425 oven for 25-30 minutes or until brown. Serve warm. GREEN GRAPE COBBLER 1 cup sugar 129 http://www.recipes4success.net
1 cup milk 1 cup flour 1 stick oleo 3 cups green grapes, cooked in 1 cup sugar and 1-1/2 cup water Cook grapes until sugar dissolves good, cool. Melt oleo in 9x13x2-inch pan. Mix 1 cup sugar, flour, and milk together and pour over melted oleo. Pour grapes and juice over flour mixture. Sprinkle 1 cup sugar over grapes. Bake at 350 for about 1 hour. PEACH CAKE COBBLER 1 large can peaches 3 tablespoons cornstarch 1/3 cups milk 1 package cake mix Bring peaches to a boil in saucepan. Add cornstarch blended with milk. Cook until thick, stirring frequently. Spoon into baking pan. Prepare cake mix using package directions. Pour over peaches. Bake at 350 for 30-35 minutes or until cake tests done. APPLE BLOSSOM COBBLER 1 package refrigerated buttermilk biscuits 1 can apple pie filling 1 package red gelatin 1/4 cup butter or oleo 1/2 cup flour 1/2 cup sugar 1/4 teaspoon salt In greased tin spread package buttermilk biscuits. Add can of apple pie filling. Sprinkle 1 package red gelatin over apples. Make topping of butter, flour, sugar, and salt. Mix well and sprinkle over cobbler. Bake at 375 for 1/2 hour. OATMEAL APPLE COBBLER 6 pared sliced baking apples 1/2 cup raisins 2/3 cup oatmeal 1/2 cup brown sugar 1/2 cup Baking mix 1/4 cup firm butter or margarine Un-greased quiche dish or 12x9x2-inch glass pan. Preheat oven to 350. Cut butter in with oatmeal, brown sugar, and baking mix until crumbly. Mix streusel mixture in with apples and raisins. Bake 35-40 minutes at 350. PINEAPPLE CHERRY COBBLER 20-ounce can crushed pineapple 1 can cherry pie filling 1 box yellow cake mix 1 cup chopped walnuts 1 cup coconut In lightly greased 9x13-inch dish, evenly layer as follows: pineapple with juice, pie filling, dry cake mix, and chopped nuts. Bake at 350 for 50 minutes. Coconut is added during last 15 minutes to lightly brown. 130
PRUNE PINEAPPLE COBBLER 1/3 cup sugar 1 tablespoon cornstarch 1 cup water 12-ounce package dried pitted prunes 8-¼-ounce can crushed pineapple, including juice 3 tablespoons lemon juice Topping: 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons sugar 1 cup all bran cereal 1/2 cup milk 1 egg 2 tablespoons oleo, melted Combine in medium saucepan, first 3 ingredients. Stir and add prunes and pineapple. Cook over medium heat; stir constantly until it boils. Continue cooking 2 minutes. Remove from heat and stir in lemon juice. Pour into 8x8x2 dish. Stir together flour, baking power, salt, and sugar and set aside. Measure cereal and milk in bowl; let stand 2 minutes. Add egg and oleo. Beat well. Add flour mixture, stirring only until combined. Drop by spoonfuls over fruit mixture. Bake at 400 for about 30 minutes. Serve warm with vanilla ice cream if desired. BOWLING DAY COBBLER 1 stick margarine 1 cup sugar 1 cup baking mix 3/4 cup milk 1 can fruit Put margarine in deep dish. Melt. Beat together sugar, baking mix, and milk to smooth batter. Pour batter over margarine. Pour fruit over batter. Bake at 350 for 30 minutes or until brown. BUTTERSCOTCH APPLE PECAN COBBLER Filling: 12-ounce package butterscotch flavored morsels 1/4 cup firmly packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon cinnamon 2-1/2 pounds tart apples, peeled and diced Topping: 1/2 cup all-purpose flour 1/4 cup firmly packed brown sugar 1/4 cup butter 1 cup chopped pecans 3/4 cup quick or old-fashioned oats, uncooked whipped cream or ice cream (optional.)
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Filling: Preheat oven to 375. In small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon and set aside. Place apples in un-greased 13x9-inch baking pan and sprinkle morsel mixture over apples. Bake for 20 minutes. Topping: In small bowl, combine flour and brown sugar. With pastry blender or 2 knives, cut in butter until crumbly. Stir in pecans and oats. Sprinkle over hot apple mixture. Bake 30-40 minutes longer until apples are tender. Cool slightly. Serve warm with whipped cream or ice cream. BAYOU BLACKBERRY COBBLER 1/2 cup butter or margarine 1 cup flour 1-1/2 teaspoons baking powder 1 cup sugar 3/4 cup milk Mix: 1 cup sugar and 1/4 cup water. Melt butter in a large iron skillet. Mix flour, baking powder, sugar, and milk and pour on to of butter. Do not stir. Mix together blackberries, sugar, and water and pour over mixture in skillet. Bake for 45 minutes at 350 or until golden brown. CAN CAN COBBLER 16-ounce can cherry pie filling 20-ounce can crushed pineapple with the juice 1 box yellow cake mix 1 stick butter Butter a 9x13-inch sheet cake pan. Put in pineapple with juice and spread around. Put in cherry pie filling in dabs all around on top of pineapple. Sprinkle on cake mix. Top with thin slices of butter all over top. Bake at 350 for 40-45 minutes until slightly brown. Serve by itself or with ice cream or whipped cream. SOMERSAULT COBBLER 1/2 cup sugar 1/4 cup soft shortening 1/2 cup milk 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Cream sugar into shortening. Add milk alternately with sifted dry ingredients. Blend and pour batter into greased 8x8x2-inch pan. Top with 3 cups berries and sprinkle with 1/2 cup sugar. Dot with 2 tablespoons butter or margarine. Pour 1/4 cup boiling water over berries. Bake in moderately hot oven at 400 for 30 minutes, or until brown. APPLE RASPBERRY COBBLER 4 large apples, peeled and sliced 2 cups raspberries or blueberries 1 cup sugar 1/4 cup flour 1/2 cup butter, softened 1/2 cup sugar 1 egg 1 teaspoon vanilla 132
2 cups flour 2 tablespoons wheat germ or bran 1 tablespoon baking powder 1/4 teaspoon salt 3/4 cup milk 2 tablespoons sour cream Combine apples, berries, 1 cup sugar, and 1/4 cup flour in large bowl. Turn fruit into a greased 2 3 quart casserole dish. Cream butter and 1/2 cup sugar until smooth. Add egg and vanilla and beat well. Whisk together flour, wheat germ, baking powder, and salt. Add flour mixture to butter mixture alternately with milk and sour cream. Mix until batter is smooth. Then pour over top of fruit. Bake at 350 for 50 minutes or until the top springs back when touched. GOOSEBERRY COBBLER 1/2 cup margarine 1 cup sugar 1/4 cup flour 1 teaspoon almond extract 1/2 cup water 4 cups gooseberries Topping: 1 cup sugar 1 cup flour 1 tablespoon oil 1 egg Filling: Melt margarine in a 9x13-inch-baking dish. Combine sugar and flour. Mix the almond extract and water and add to sugar mixture. Add berries. Pour into pan. Topping: Sift sugar and flour. Mix egg and oil, making crumbly. Put on berry mixture and bake at 375 for 40 minutes. GUARANTEED COBBLER 1 cup flour 1 cup sugar 1 egg 1/3 cup melted butter 1 teaspoon nutmeg or cinnamon choice of fruit Mix flour, sugar, and spice. Mix in egg until crumbly. Prepare fruit with 3/4 cup sugar, and then add to greased pan. Top with melted butter, then mix. Bake at 350 for 40 minutes. ARKANSAS MUD COBBLER 1 cup flour 1 cup milk 1 cup sugar 1 teaspoon baking powder Mix together and pour in greased square cake pan. Pour batter over any can of fruit pie filling you desire. Bake at 350 for 30-35 minutes. RICH PASTRY BLUEBERRY PEACH COBBLER Filling: 133 http://www.recipes4success.net
3 pints blueberries 2 teaspoons lemon juice 2 pounds peaches, peeled, pitted, and sliced in 1/4 wedges 1/4 cup brown sugar Pastry: 1-1/2 sticks sweet butter 3/4 teaspoon salt 3/4 cup sugar 1-1/2 cups flour 2 teaspoons baking powder 1/2 cup buttermilk 1 egg Combine blueberries with the lemon juice and set aside. Sprinkle the peach slices with the brown sugar and set aside. Preheat oven to 400. Slice the butter into 1/4 inch pats and place them in a large bowl. Add the salt, sugar, and baking powder. Using hands or a pastry knife, combine the ingredients until the mixture resembles coarse cornmeal. Make a well in the middle of the flour and butter mixture and add buttermilk and the egg. Stir to combine. In a 9x13-inch baking pan, spread a layer of 1-1/2 pints of the blueberries. Cover with peaches then top with remaining berries using a rubber spatula. Dab the cobbler dough on top, smoothing it as much as possible. Bake for 40 minutes until the fruit is bubbling and the crust is golden. COCONUT COBBLER 2 cups flour 1/2 cup brown sugar 1 cup melted butter 1 cup chopped nuts 1 large can flaked coconut 2 (9-ounce) tubs of frozen topping, thawed 2 (8-ounce) packages cream cheese 1 cup powdered sugar 2 small boxes coconut cream instant pudding 1 teaspoon vanilla or coconut flavoring Mix first four items together and pour on greased cookie sheet. Bake 15 minutes at 350. Then crumble crust into 10x15-inch pan and press down for crust. Cover crust with 1/2 of coconut cream together with cream cheese, 1 tub of frozen topping, and 1 cup powdered sugar. Mix well and spread over coconut. Mix both instant puddings as directed. Add flavoring. Spread over cream cheese mixture. Top with rest of frozen topping and coconut. YANKEE COBBLER 1 cup sugar 2 teaspoons baking powder 3/4 cup milk 1 cup flour 1/8 teaspoon salt 1 stick margarine Melt margarine in pan. Mix dry ingredients, milk and pour over melted butter and fruit (any kind canned fruit). Bake in slow 325 oven for 50-60 minutes. The batter will form a nice brown crust on top. 134
APPLESAUCE COBBLER 25-ounce jar applesauce 1 vanilla cake mix 2/3 cup brown sugar 1-1/2 cups granola or oats 1-1/2 sticks margarine Preheat oven to 350. In 9x13-inch dish, spread applesauce evenly. Cover with cake mix. Sprinkle brown sugar over cake mix. Sprinkle granola or oats on top. Cut margarine over all trying to cover entire top with slices. Bake at 350 for 50 minutes or until brown and bubbly. UPSIDE DOWN PEACH COBBLER 1/2 cup milk 1/2 cup flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon salt several peaches several spoonfuls of butter Cut up peaches and sweeten. Melt several spoons butter in baking dish. Mix milk, flour, sugar, baking powder, and salt and pour into melted butter. Then drop in sweetened fruit. Bake at 350 about 45 minutes or until brown on top. CHERRY COBBLER A LA MODE 2 (16-ounce) cans pitted sour red cherries 3 tablespoons cornstarch 3/4 cup sugar 1/2 teaspoon red food color 3 tablespoons margarine 1 tablespoon grated lemon peel 1/4 teaspoon almond extract Cake Topping: 1 cup flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup shortening 1 teaspoon vanilla extract 1 egg vanilla ice cream Preheat oven to 350. To make sauce, drain cherries, reserving 1 cup liquid. In medium saucepan, combine cornstarch, 3/4 cup sugar, food color, and reserved liquid. Bring to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Add margarine, lemon peel, almond extract, and drained cherries. Stir until butter is melted. Pour into 10x6-inch baking dish. Let stand while making topping. To make cake topping, in an electric mixer, sift flour, 3/4 cup sugar, baking powder, and salt. Add milk, shortening, and vanilla. Beat at medium speed, 2 minutes, 135 http://www.recipes4success.net
occasionally scraping bowl with scraper. Add egg; beat 2 minutes longer. Spoon over sauce in dish. Bake 35-40 minutes, or just until topping springs back when gently pressed with fingertip. Cool slightly. Serve warm, with ice cream. HAPPY HUBBY COBBLER 1/4 stick butter 1 cup flour 1 cup sugar 3 teaspoons baking powder 1 cup milk 1 can pie filling (favorite flavor) Melt butter in an 11x7-inch pan. Mix dry ingredients and milk and pour into pan. Spoon pie filling onto top of batter. Bake at 375 for 50 minutes or until golden brown. SWIRLED APPLE COBBLER 1 stick margarine 2 cups sugar 2 cups water 1-1/2 cups sifted self-rising flour 1/2 cup shortening 1/3 cup milk 2 cups peeled and finely chopped apples 1 teaspoon cinnamon Preheat oven to 350. Melt butter in 13x9x2-inch baking dish. In saucepan, heat sugar and water until sugar melts. Cut, shortening into flour until mixture resembles coarse cornmeal. Add milk and stir with fork only until dough leaves sides of bowl. Turn out onto lightly floured board and knead just until smooth. Roll out dough into large rectangle, about 1/4 inch thick. Sprinkle cinnamon over apples; sprinkle apples evenly over dough. Roll up dough, jellyroll fashion. Dampen edge of dough and seal. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. Bake for 40-45 minutes. CURRANT AND BRANDIED APPLE COBBLER 2 (20-ounce) cans pie sliced apples 11-ounce package piecrust mix 3/4 cup light brown sugar 1/4 cup currants 2 tablespoons sliced almonds 1/4 cup brandy 1/4 cup butter or margarine milk granulated sugar Turn apple slices into a colander to drain. Prepare piecrust mix as package label directs. Shape into a ball then wrap in waxed paper. Refrigerate until ready to use. Preheat oven to 400. In large bowl, combine apple slices, brown sugar, currants, almonds, and brandy and toss to mix well. Turn into 12x8-inch baking dish. Dot with butter. On lightly floured surface, roll out pastry into a 14x10-inch rectangle. Fit over top of baking dish. Tuck edges under and flute decoratively, pressing against dish to seal. Slash top in decorative design, for steam vents. Brush with milk. Sprinkle lightly with granulated sugar. Bake for 30-35 minutes or until crust is golden 136
brown and juice bubbles through cuts. Cool in pan on wire rack. Serve warm, with light cream or vanilla ice cream. NO DOUGH BLUEBERRY PEACH COBBLER 1/2 cup butter or margarine 1 cup all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 cup milk 2 cups fresh sliced peaches 2 cups fresh blueberries 1/2 cup sugar Melt butter in 2 ½-quart baking dish. Set aside. Combine flour, 3/4 cup of sugar, and baking powder. Add milk, and stir until blended. Pour batter over butter in dish. Combine peaches, blueberries, and 1/2 cup of sugar then spoon over batter. Do not stir. Bake at 350 for 45-55 minutes. PINEAPPLE PEACH COBBLER 1 large cans peaches, drained 16-ounce can pineapple tidbits or chunks, drained 1 cup sugar 1 stick butter, melted 1 cup flour 1 egg 1 teaspoon vanilla Mix peaches and pineapple together in pie dish. In medium bowl mix together sugar, butter, flour, egg, and vanilla. Mix well. Batter will be thick. Spread over peaches and pineapple. Sprinkle with chopped pecans. Bake for 45 minutes or until top is brown in 350 oven. PIONEER PEACH COBBLER 1 cup flour 1 teaspoon baking powder 1/8 teaspoon salt 1 tablespoon butter 1/4 cup milk Combine first 3 dry ingredients. Cut in butter and add milk. Should be biscuit dough consistency. 1/3 cup sugar, 1/4 teaspoon vanilla, 1/4 cup sugar, and 1/2 cup water. Peel and slice peaches, mix with the 1/3 cup sugar. Place in baking dish not tin. Place dough shaped to fit dish, on top of peaches. Make 3 finger size holes in dough to allow steam to escape. Boil 1/4 sugar and water 4 minutes. Add vanilla. When cobbler has baked 20 minutes at 350, pour the syrup over it and bake for 10 minutes longer. DELICIOUS ICEBOX BLUEBERRY COBBLER 2 cups graham cracker crumbs 1/2 cup sugar 1-1/2 sticks butter, melted 1 cup pecans Filling: 1 cup sugar 137 http://www.recipes4success.net
8-ounces cream cheese, soft 2 eggs 2 teaspoons lemon juice Topping: 1 can blueberry pie filling 1 large carton frozen topping, thawed Mix all ingredients and spread in large pan. Filling: Mix all ingredients. Pour over crust. Bake at 350 for 15 minutes. Let cool in refrigerator. Topping: Top with blueberries. Pour frozen topping, thawed over berries. NO ROLL PEACH COBBLER 2 cups sliced peaches 1-1/2 cups sugar 1 stick margarine 3/4 cup plain flour 2 teaspoons baking powder salt 3/4 cup milk Mix the sliced peaches with 1 cup of the sugar. Set aside. Preheat oven to 350. Put margarine in a 2 quart baking dish. Set aside. Set it in oven to melt margarine. Make a batter of 1/2 cup sugar, flour, baking powder, salt, and milk. Pour the mixture over the melted margarine but do not stir. Put the sugared peaches on top of the batter but do not stir. Bake in a 350 oven for 1 hour. The batter will rise to the top while baking and become crisp and brown. YEAR ROUND COBBLER 4 cups fresh fruit 3/4 cup sugar 3 tablespoons butter 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk Put fresh fruit in pan. Cream together sugar and butter. Combine flour, baking powder, and salt. Add alternately to butter and sugar with milk. Then pour over fruit, 1 tablespoon cornstarch, 1/4 teaspoon, and salt. Sprinkle over batter then pour 1 cup boiling water over all. Bake at 375 for 45 minutes in 9x13-inch pan. OUT OF SEASON COBBLER 1 stick margarine 1-1/2 cups sugar, divided 1 cup flour 1-1/2 teaspoons baking powder 1 cup milk 21-ounce can peach pie filling Melt margarine in an ovenproof dish in microwave or melt margarine on stove and pour into ovenproof dish. Mix 3/4 cup sugar, flour, baking powder, and milk. Pour over melted margarine. Do not stir. Pour fruit over top. Sprinkle remaining sugar over fruit. Bake at 350 for 30 minutes or until cooked through. 138
COTTAGE COBBLER 1 cup flour 1 cup sugar 2 teaspoons baking powder dash of salt 1 cup milk 1 stick butter or oleo 1 quart sweetened fruit Melt butter in square baking dish. Pour batter on top of butter. Pour sweetened fruit on top of batter. Bake at 350 for 30 minutes or longer. Crust will rise to top and brown. YOU NAME IT COBBLER 1 stick butter 1 cup sugar 1 cup flour 3 teaspoons baking powder 1 cup milk 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 cups fruit, your choice Preheat oven to 350. Melt butter and pour into a 9x14-inch pan. Mix remaining ingredients together (except fruit) and pour over butter (do not mix). Add 2 cups of fruit over batter just lay it on top. Bake for 45 minutes at 350. PEACH FESTIVAL COBBLER 8 or 9 peaches, peeled and sliced 1/2 cup water 1-1/4 cups sugar 2 tablespoons flour dash of salt 1/4 cup butter or oleo, melted Pastry: 1 cup flour 1/2 teaspoon salt 1/3 cup shortening 4 tablespoons sweet milk Cook peaches in water until tender. Mix flour, salt, and sugar. Add to peaches. Mix and add oleo. Pastry: Blend flour, salt, and shortening to coarse meal texture. Add milk and chill. Roll on floured board. Cut enough dumplings to cover first layer of peaches. Pour half of peaches into 9x13-inch pan. Cover with dumplings. Add rest of peaches. Cover with lattice top. Bake at 350 for 40-45 minutes until brown and bubbly. WARM BLUEBERRY COBBLER 13-1/2-ounce package blueberry muffin mix 20-ounce can blueberry pie filling 1 tablespoon lemon juice 1 teaspoon cinnamon 139 http://www.recipes4success.net
whipped cream or ice cream, optional Heat oven to 400. Drain blueberries from muffin mix, reserving liquid. Stir together the reserved liquid, pie filling, lemon juice, and cinnamon and heat to boiling. Pour into un-greased square pan, 9x9x2-inches. Prepare mix as directed on package except spread butter evenly over the hot pie filling. Bake 25-30 minutes. May be served with whipped cream or ice cream. VERMONT APPLE COBBLER 6 medium apples 1/2 cup maple syrup 1/4 cup butter 1/2 cup sugar or1/4 cup honey or maple syrup 1 egg 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup milk Pare and core apples and slice thin. Drop into 1/2 cup maple syrup and stir to coat apples. Spread evenly in greased shallow 2 quart baking dish. Cream butter to consistency of mayonnaise and add sugar while continuing to cream. Beat in egg. Mix and sift flour, baking powder, and salt. Add alternately with milk to butter-sugar mixture. Spoon over apples, spreading smoothly with rubber spatula. Bake in 400 oven 30-35 minutes or until topping is golden brown and cake tester comes out clean. Serve warm plain or with additional maple syrup or with whipped cream. FLOATING PEACH COBBLER 1/4 pound margarine 1 cup self-rising flour 1 cup sugar 2/3 cup milk 1/2 cup canned peaches, sweetened Melt margarine in 9-inch pan. Mix flour, sugar, and milk and pour over melted margarine but do not stir. Pour peaches and juice over batter. Bake at 350 for 45 minutes or until well browned. PEACH CRISP COBBLER 2 cups fresh or canned sliced peaches 1/4 cup margarine, melted 1-3/4 cups sugar, divided 1 cup all-purpose flour 1 teaspoon baking powder 1 tablespoon cornstarch 1/2 teaspoon salt (optional) 1/2 cup milk 1/4 teaspoon nutmeg 1 cup boiling water Place peach slices in an 8-inch square pan. Cream butter and 3/4 cup sugar. Combine flour, baking powder, and salt and add to creamed mixture alternately with milk. Spoon mixture over fruit. Sift together 1 cup sugar, cornstarch, and nutmeg; sprinkle over batter. Pour water over top. Bake at 350 for 60 minutes. Serve with cream or ice cream. 140
HOT BUTTERED RUM AND APPLE COBBLER 2 cups fresh or canned sliced peaches 1/4 cup margarine, melted 1 3/4 cups sugar, divided 1 cup all-purpose flour 1 teaspoon baking powder 1 tablespoon cornstarch 1/2 teaspoon salt (optional) 1/2 cup milk 1/4 teaspoon nutmeg 1 cup boiling water Place peach slices in an 8-inch square pan. Cream butter and 3/4 cup sugar. Combine flour, baking powder, and salt and add to creamed mixture alternately with milk. Spoon mixture over fruit. Sift together 1 cup sugar, cornstarch, and nutmeg; sprinkle over batter. Pour water over top. Bake at 350 for 60 minutes. Serve with cream or ice cream. GOLDEN NUGGET CUSTARD COBBLER 3 eggs 1 cup sugar 1 tablespoon cornmeal 1/2 cup half-and-half 1/4 cup butter, melted 2 tablespoons lemon juice 1 teaspoon vanilla 1 cans flaky biscuits whipped topping, optional Heat oven to 375. In bowl beat eggs slightly. Add sugar, cornmeal, half-and-half, butter, lemon juice, and vanilla. Mix well. Separate dough into 10 biscuits. Cut each into 4 pieces. Arrange pieces in the bottom of 8-inch round or square pan. Pour egg mixture on top. Bake at 375 for 2429 minutes or until deep golden brown. Serve warm with whipped topping. EASY AMBROSIA COBBLER 8-¼-ounce can crushed pineapple, un-drained 10-ounces apricot pie filling 1/3 cup chopped pecans 1/3 cup flaked coconut 1/2 package 2 layer orange cake mix with pudding 1/3 cup butter or margarine Preheat oven to 350. Spread un-drained pineapple in bottom of an un-greased 19x6-inch-baking dish. Spread apricot pie filling over pineapple. Sprinkle with pecans and coconut. Sprinkle dry cake mix evenly over pecans and coconut. Cut butter or margarine into small pieces and dot evenly over top of cake mix. Bake 55-60 minutes or until lightly browned. Spoon warm cobbler into dessert bowls and top with vanilla ice cream or orange sherbet. RISE HIGH COBBLER CRUST 1 cup self-rising flour 1 cup sugar 1 cup milk 141 http://www.recipes4success.net
1 stick butter Melt butter in cobbler pan. Mix flour, sugar, and milk until smooth. Pour over melted butter. Then pour desired filling over batter. Crust will rise to the top and brown. SWEET POTATO AND APPLE COBBLER 2 large apples, cut in 1-inch chunks 2 large sweet potatoes, peeled and cut in 1 inch chunks 1/2 cup brown sugar 1/2 cup oat bran, milled to flour in blender 1 cup minute oatmeal 1/2 teaspoon cinnamon 1/2 cup unsalted soft margarine, no cholesterol Mix chunks of fruit in 9-inch pie pan. Sprinkle with 2 tablespoons of sugar. Mix remaining sugar, oat bran, oatmeal, and cinnamon in a bowl. Work margarine in a bit at a time until mixture is crumbly. Sprinkle over apples and potatoes. Bake at 350 for 50 minutes. BERRY PUDDING COBBLER 1/4 cup shortening 3/4 cup flour 1/2 cup sugar 1 teaspoon baking powder 1/2 cup milk 1/4 teaspoon salt Cream shortening and sugar mix and sift dry ingredients and add the first mixture. Add the milk, and then turn batter into well-buttered 8-inch baking dish on the top of the batter. Add 1 cup berries, 1 cup sugar, and 2 tablespoons butter then pour over top 1 cup of boiling water. Bake 40-60 minutes at 350 in moderate oven. CHERRY COBBLER PUDDING 20-ounce can cherries 1 cup sugar 1 cup butter 2 cups flour 3 teaspoons baking powder 1 cup sweet milk Preheat oven to 350. Grease bottom and sides of 13x9x2-inch glass baking dish. If you use cans of fruit pie filling omit the following: pour 1 cup sugar over well-drained cherries and let stand until sugar dissolves. Cream sugar and butter. Sift flour and baking powder together. Add flour mixture to creamed mixture alternately with milk. Spread this batter out in a greased baking dish. Pour cherry mixture over batter and stir a little here and there to make marble effect. Bake for 40 minutes or until dough is done. Serve warm with cream or cold. QUICK GRAPE COBBLER 1/4 cup margarine 1-1/4 cups sugar 1/2 cup flour 1/2 teaspoon salt 1 teaspoon baking powder 2 cups grape juice, unsweetened 142
Combine margarine, 1/2 cup sugar, flour, salt, and baking powder in baking dish. Blend well using pastry blender. Combine grape juice and remaining sugar in saucepan; stir well and bring to boil. Pour over mixture in baking dish. Bake at 350 until crust rises to top and browns. BLACKBERRY COBBLER DELIGHT 1/2 cup butter or margarine 3/4 cup sugar 3/4 cup milk 2 teaspoons baking powder 1 cup flour 4 cups blackberries with juice Preheat oven to 350. Melt butter in a 9x13-inch cake pan. Mix next 4 ingredients into smooth batter. Pour melted butter into flour mixture without scraping pan. Stir until blended. Pour blackberries with juice over batter. Bake 1 hour. Serve hot, warm, or cold. DEEP DISH TOMATO COBBLER 2-1/2 pounds ripe tomatoes 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon cinnamon 1 tablespoon vanilla 1/2 cup oleo 3/4 cup water pastry dough for 8-inch pie Simmer all ingredients (except dough) for 25 minutes. Roll dough thin. Cut in half. Cut 1/2 of dough into small squares, 1/2 inch wide. Drop into simmering filling and let simmer about 5 minutes before time is up. Pour into baking dish. Cover with the rest of dough cut in strips. Sprinkle top with sugar. Bake at 450 for about 15 minutes or until browned. APPLE NUT COBBLER 1/2 cup almonds, sliced and toasted 6 medium Granny Smith apples 1/2 cup sugar 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 5 1/3 tablespoons butter 1/3 cup milk egg wash Preheat oven to 350. Cut apples into 8 wedges. Toss apples with 1/4 cup sugar. Place apples in 2 quart baking dish. Spread out into even layer in pan. In food processor, blend flour remaining 1/4 cup sugar, baking powder, and salt. Add butter to flour. Process until completely blended and mixture resembles coarse meal. Pour flour mixture into bowl. Add milk. Blend just until milk is absorbed. Add more flour if necessary. Gather into a ball. On lightly floured board, roll dough out into a shape that will cover the fruit. Carefully place rolled out dough over fruit in baking dish. Tuck in edges. Brush with egg wash. Top with toasted almonds. Bake on lowest oven rack for 45-50 minutes or until apples are tender and topping golden brown. Cool on rack for about 15 minutes before serving. 143 http://www.recipes4success.net
APPLE WALNUT COBBLER 1/2 cup sugar 1/2 teaspoon cinnamon 3/4 cup coarsely chopped walnuts 3 cups thinly sliced apples 3 cups thinly sliced apples 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 cup butter, melted 1/4 teaspoon salt 1 egg, well beaten 1/2 cup evaporated milk Mix sugar, cinnamon, apples, and 1/2 cup walnuts together and place in the bottom of greased casserole, 8x8-inch. Mix milk, the butter, and egg with dry ingredients. Mix until smooth and pour over apples and sprinkle with remaining walnuts. Bake in slow oven at 325 for about 1 hour. BLACK AND BLUE BERRY COBBLER 2 cups sugar 2 cups water 1 teaspoon vanilla 1/2 teaspoon lemon juice 1/4 cup butter 1-1/2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 cups black berries and blueberries, mixed 1/3 cup milk Stir sugar and water over medium heat until sugar dissolves. Add vanilla and lemon juice and set aside. Add milk to dry ingredients; stir. Turn out on floured board; roll into 9x12-inch rectangle. Spread with berries; roll up from long side and slice into 12 pieces. Melt 1/2 cup butter in a 9x13-inch pan. Place rolls in pan. Pour sugar syrup over rolls and bake for an hour at 350. BRANDIED APPLE COBBLER WITH DELIGHTFUL VANILLA TOPPING Short Dough: 1/4 cup shortening 2 tablespoons sugar 1/4 teaspoon salt 1 egg 1 teaspoon lemon juice 1 cup all-purpose flour 2 teaspoons baking powder 2 tablespoons milk Cobbler Filling: 1/2 cup granulated sugar 1-1/2 teaspoons cinnamon 4 teaspoons cornstarch 144
1 quart apples, peeled and sliced 1 tablespoon lemon 1 tablespoon butter Vanilla Topping: 1 cup scalded milk 2 teaspoons cornstarch 1 tablespoon cold water 3 tablespoons sugar 1/8 teaspoon salt 1 egg 1 teaspoon vanilla extract 2 tablespoons brandy Short Dough: Cream shortening, sugar, and salt. Add egg and lemon juice and mix on low speed. Stir flour and baking powder together. Add shortening mixture. Add milk, stirring until blended. Set aside. Cobbler Filling: Combine sugar, cinnamon, and cornstarch. Slice apples thinly and place in a buttered 1-½-quart-baking dish. Stir sugar mixture into apples. Add lemon juice and dot with butter. Spoon short dough over apples, spreading to completely cover apples. Bake at 400 for 2530 minutes or until golden brown. Vanilla Topping: Scald the milk. Dissolve cornstarch in cold water. Add sugar, salt and egg, mixing to blend well. Gradually add milk, stirring rapidly. Return to sauce pan and simmer 5 minutes, stirring constantly. Add vanilla and brandy. Serve warm. CHERRY CREAM CHEESE COBBLER Cherry Filling: 5-1/4 cups pie cherries pitted, drained 1/3 cup cherry juice from can 1/4 cup brown sugar 2 tablespoons tapioca 2 tablespoons Kirsch 1-1/2 tablespoons butter Cream Cheese Crust: 1-1/2 cups flour 2 teaspoons baking powder 3-1/2 tablespoons sugar 3-ounces cream cheese, softened 1/4 cup butter, melted 3/4 cup milk whipped cream flavored with Kirsch Preheat oven to 425. Grease an 8-inch square baking pan or dish. In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca, and kirsch. Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside. In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon, about 30 seconds until stiff dough forms. Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes then serve with kirsch-flavored whipped cream.
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CHOCOLATE BLUEBERRY COBBLER Blueberry Filling: 2 cups sugar 6 tablespoons cornstarch 2 cups water 2 quarts blueberries Crumb Topping: 1/4 pound margarine 1 box chocolate cake mix 1 cup chopped nuts Mix sugar and cornstarch. Add water and 2 cups berries. Cook and stir until thick. Remove from stove and stir in remaining berries. Cool. Melt margarine and pour into cake mix. The mixture will be crumbly. Set aside. In a baking dish, add 5 cups of blueberry filling (you will have some left over that can be mixed into oatmeal or used as topping for waffles, etc.). Mix chopped nuts with the cake mix and margarine mixture and sprinkle over pie filling mixture. Bake at 375 for about 35 minutes or until the topping is golden brown. FIG AND CHERRY COBBLER 16 California dried figs 20-ounce can pie cherries 1 teaspoon cinnamon 2 tablespoons cake flour 1 cup sugar 3 tablespoons butter, melted biscuit dough With scissors, snip off fig stems, and cut figs into small bits. In a pudding dish, combine figs, cherries, and their syrup. Mix cinnamon, cake flour, and sugar together and stir into fruit. Melt butter and stir into fruit. Make half the amount of your favorite biscuit recipe. Drop biscuit dough from a teaspoon onto the fruit. Bake in a hot oven at 450 for 6 minutes then lower heat to moderate at 350 for about 20 minutes or until cobbler is bubbly and biscuits are quite done. FRESH PEACH COBBLER WITH CHEESE BISCUITS Cobbler: 2 quarts fresh peach slices 1-1/2 cups sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 tablespoons lemon juice 1/2 teaspoon almond extract 3 tablespoons butter Cheese Biscuits: 2 cups all-purpose biscuit mix 1 cup grated cheese 4 tablespoons butter, melted 2/3 cup milk Cobbler: Place peaches in greased 13x9x2-inch baking dish. Mix sugar, cornstarch, and salt. Sprinkle evenly over peaches. Sprinkle on lemon juice and almond extract. Dot with butter. Place in preheated, hot oven at 400 until hot and bubbly, about 15 minutes. 146
Cheese Biscuits: Measure mix into small bowl. Stir in grated cheese. Add melted butter and enough milk to make soft dough. Stir with fork until well blended. Remove peach mixture from oven. Stir to mix sugar. Drop dough onto hot peaches making 12 biscuits. Replace in hot oven at 400 or until golden brown, about 20 minutes. FRUITFUL COBBLER 1/2 teaspoon salt 1/2 tablespoon cornstarch artificial sugar equal to 1/2 cup sugar and 1/2 cup water 1 quart sliced fresh peaches 1 cup packaged biscuit mix 1/2 cup light cream 1/2 teaspoon vanilla extract 1 teaspoon grated lemon peel artificial sugar equal to 2 tablespoons of sugar. At least 1-1/2 hours before serving: Preheat oven to 450. In 1-½-quart casserole, combine slat, cornstarch, artificial sugar, and water; add peach slices. In medium bowl, mix biscuit mix, light cream, vanilla, artificial sugar equal to 2 tablespoons sugar and lemon peel. Spread mixture over peaches. Bake, uncovered, 40 minutes, or until topping is golden brown and peaches are bubbly and tender. Serve warm or cool. GINGER APPLE COBBLER 3-1/2 pounds Macintosh apples, peeled, cored, and sliced 2 teaspoons powdered ginger 1 tablespoon cornstarch 1 juice of 1 lemon 2 tablespoons brandy, bourbon, or scotch 3 tablespoons butter 2 tablespoons chopped candied ginger 1 cup sugar 1 teaspoon vanilla 1 cup raisins 24 each gingersnap cookies Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 tablespoons butter. Add apples with lemon juice, tossing well. Stir in powdered ginger and 3/4 cup of the sugar. Cook until apples start to release their moisture. In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vanilla, and raisins. Grease a 9-inch casserole with remaining butter and dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom and up the sides. Fill with apple mixture and smooth on top. Arrange remaining cookies on top and sprinkle with remaining sugar. Bake at 450 for 20 minutes, until apples are bubbling and sugar has partially melted. Cool for 10 minutes before serving. HUCKLEBERRY COBBLER 2 large tablespoons lard 2 cups flour, sifted 1/4 teaspoon baking powder, sifted 1/2 teaspoon salt 147 http://www.recipes4success.net
1/3 cup water 2 tablespoons flour 2/3 cup sugar huckleberries butter Cream lard, 2 cups flour, baking powder, and salt; and add 1/3 cup of water to make soft dough. Roll and cover the bottom of a bread pan with part of the dough and sift the 2 tablespoons of flour and 2/3 cup of sugar together over the bottom crust. Place washed berries over this until pan is as full as you want it; add a bit of butter and cover with a perforated crust. The perforations should be large enough to let the juice rise up. Cook until brown. Serve with whipped cream. MEXICAN COBBLER 12 flour tortillas 1 cup apple pie filling 1 stick oleo or butter 1-1/2 cups sugar 1-1/2 cups water 1 teaspoon cinnamon 1/4 teaspoon nutmeg Chop apples in pie filling. Fill each tortilla with 1 tablespoon filling and roll. Place in pan with rolled end down. In a saucepan place next 5 ingredients and heat until sugar is dissolved and butter is melted. Pour over tortillas and let set for at least 8 hours. Bake 30 minutes at 350. Serve warm. PEACH AND SWEET CHERRY COBBLER Filling: 6 cups peeled peaches, sliced 4 cups pitted sweet cherries 3/4 cup sugar 1/4 cup cornstarch 3 tablespoons fresh lemon juice Biscuit Topping: 2 cups all-purpose flour 1/3 cup plus 2 tablespoons sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine, cut up 3/4 cup plus 2 tablespoons heavy or whipping cream 1/4 teaspoon cinnamon vanilla ice cream Heat oven to 425. Grease a 13x9-inch glass or ceramic baking dish. Combine peaches, cherries, sugar, and cornstarch in large saucepan. Bring to boil, stirring gently, over high heat. Boil 1 minute. Remove from heat; stir in lemon juice. Spoon into prepared pan. Biscuit Topping: Combine flour, 1/3 cup sugar, the baking powder and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cream. Knead 2 or 3 times, just until dough holds together. On floured surface with floured rolling pin, roll dough 1/2 inch thick. Cut pastry with a 3-inch decorative cookie cutters and reroll scraps. Place biscuits over fruit. Combine remaining 2 tablespoons each sugar and cream and 148
the cinnamon in cup and brush over biscuits. Bake 20 minutes, until fruit is bubbly. Let stand 10 minutes. Serve with vanilla ice cream, if desired. DUTCH OVEN STYLE PEACH COBBLER 1/4 pound margarine 1 cup flour; self-rising 1 cup sugar 1 cup milk 28-ounce can peaches, sliced cinnamon (optional) Line a Dutch oven with aluminum foil and preheat over coals. Melt the margarine in the lined oven. Mix the flour, the sugar, and milk and pour over the melted margarine. On top of this, pour 1 large can of sliced peaches with the juice; then sprinkle with cinnamon (if desired). Place lid on the oven and cover with hot coals. Cook for about 1 hour. RHUBARB BLUEBERRY COBBLER 2 cups frozen unsweetened rhubarb 2 cups frozen unsweetened blueberries 1/2 cup sugar 2 tablespoons and 1 teaspoon cornstarch 2 tablespoons orange juice 1/4 teaspoon ground ginger 1 cup light buttermilk baking mix 1/3 cup skim milk Heat oven to 350. In 2-quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice, and ginger. Cook over medium heat for 8-17 minutes, or until mixture is thickened, stirring frequently. Remove from heat. Spoon the mixture into shallow 1-½-quart-baking dish. Set aside. Combine the 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 frozen yogurt, if desired. SOUTHERN CHERRY AND RASPBERRY COBBLER 1 cup cake flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 9 tablespoons butter, melted 1/2 cup milk 1/2 teaspoon vanilla 16-ounce can pitted sour cherry 2 cups fresh or frozen raspberries 2/3 cup sugar 1 tablespoon tapioca Heat oven to 350. Grease 8-inch square pan. Combine flour, baking powder, salt, and sugar in medium bowl. Make well in center. Add melted butter, milk, and vanilla. Mix until blended. Pour into prepared pan. In another bowl combine cherries, sugar and tapioca. Spoon fruit evenly over batter. Bake for 35-40 minutes or golden brown. Serve warm with ice cream.
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VINEGAR COBBLER 1/2 cup cider vinegar 2-1/2 cups water 2 tablespoons dark molasses 1/4 cup butter 1/2 cup flour 2 cups sugar 1 teaspoon allspice or cinnamon 1/4 teaspoon salt biscuit dough Heat vinegar and molasses and butter until butter melts. Combine all dry ingredients and gradually stir into the heated mixture slowly stirring to prevent lumping of ingredients and mixture thickened. Place half filling in a biscuit pan and cover with strips biscuit dough. Bake in a 350 oven until dough nicely browned, 12-15 minutes. Then pour remaining filling over crust and set aside to cool before serving. APPLE ROLLUP COBBLER 1 stick margarine 2 cups sugar 2 cups water 1-1/2 cups self-rising flour 1/2 cup shortening 1/3 cup milk 2 cups apples chopped 1 tablespoon cinnamon 1 teaspoon lemon juice 1/2 teaspoon nutmeg (optional ) Melt butter or margarine in a 13x9x2-inch pan. In medium saucepan, heat sugar and water until sugar is completely melted. Add lemon juice and set aside. Cut shortening into flour until mixture resembles coarse crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn out on floured surface and knead only until smooth. Roll out dough into large rectangle about 1/4 inch thick. Sprinkle with cinnamon and nutmeg. Place chopped apples evenly over dough. Roll up dough, jellyroll fashion then slice dough into about 16 slices that are 1/2 inch thick. Place rolls in pan over melted margarine. Pour sugar syrup mixture carefully around rolls. Use all the syrup. Bake for 40-50 minutes in preheated 350. FROZEN BLACKBERRY COBBLER 14 cups fresh or frozen blackberries 1 cup sugar plus 2 tablespoons sugar 1/3 cup quick-cooking tapioca 3 cups all-purpose flour 1 teaspoon salt optional 1 cup vegetable shortening 3 to 4 tablespoons water 1 tablespoon milk 1 pint heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla 150
Thaw blackberries, if using frozen. Preheat oven to 400 and adjust the rack to the middle. Put the berries in a 9x13-inch pan and sprinkle with 1 cup sugar and the tapioca. Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to 4 tablespoons water and form the mixture into a ball. Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar. Bake for 40 minutes, or until the crust is golden. Whip the cream with the powdered sugar and vanilla until thickened. Serve the cobbler while it is still warm with whipped cream. CHRISTMAS COBBLER 1/2 cup light corn syrup 1/3 cup sugar 1 tablespoon cornstarch 1 1/2 cups fresh or frozen cranberries 2 medium pears, unpeeled and sliced 3/4 cup all-purpose flour 1/2 cup sugar 1/3 cup margarine or butter 1 cup oatmeal, uncooked 1 egg, slightly beaten Heat oven to 400. Grease 9-inch square or round baking pan. In medium saucepan, combine first three ingredients. Stir in cranberries. Heat to a boil, then reduce heat. Simmer 5 minutes, or until cranberries pop open then stir in pears. Pour into pan. Combine flour and 1/2 cup sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in oats and mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake for 30-35 minutes or until top is golden brown. APPLE COBBLER BISCUIT TOPPER 1 cup sifted all-purpose flour 2 tablespoons sugar 1 cup sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup milk 1 beaten egg 1/4 cup butter 1/4 teaspoon ground cinnamon 1/4 cup ground nutmeg 6 cups sliced pared apple Sift together 1 cup flour, 2 tablespoons sugar, 1-1/2 teaspoons baking powder, and 1/4 teaspoon salt and mix with butter until mixture resembles coarse crumbs. Combine 1/4 cup milk and 1 beaten egg. Add to dry mixture and stir just to moisten. Combine 1 cup sugar, 2 tablespoons allpurpose flour, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss with 6 cups sliced pared apples. Cook and stir over medium heat until almost tender, about 7 minutes. Pour filling into 8-1/4x1-¾-inch round baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream.
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APPLE COBBLER 12 tablespoons margarine, divided 4 cups peeled and sliced tart apples 1 cup sugar, divided 2 teaspoons cinnamon 1 cup low-fat milk 1 egg 1-1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt In small saucepan melt 4 tablespoons margarine and pour into an 8-inch square pan. In medium bowl toss apples with 1/2 cup sugar and the cinnamon then spread evenly on bottom of prepared pan. In small saucepan melt remaining margarine. Add milk and egg and beat well. Heat oven to 375. In large bowl stir together remaining ingredients. Add milk and egg mixture and beat until smooth, spread better evenly over apples. Bake for 40-45 minutes or until nicely browned on top. While still warm, spoon onto plates, fruit side up and serve. INCREDIBLE BLACKBERRY COBBLER 2 tablespoons cornstarch 1-1/2 cups sugar 1 tablespoon lemon juice 4 cups blackberries 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, cold, cut into bits vanilla ice cream In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms dough. Bring the blackberry mixture to a boil on top of the stove, stirring. drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400 oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. BERRY BEST BLUEBERRY COBBLER 1/2 cup sugar 1 tablespoon cornstarch 4 cups blueberries 1 teaspoon lemon juice 1 cup flour 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 152
Heat oven to 400. Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into un-greased 2-quart casserole and place in oven while preparing biscuit topping. Measure flour, 1 tablespoon of sugar, the baking powder, and salt into bowl. Add shortening and milk. Cut through shortening 6 times and mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake uncovered 25-30 minutes or until biscuit topping is golden brown. Serve warm. TOASTED ALMOND CHERRY COBBLER 21-ounce can cherry pie filling 1/2 teaspoon almond extract 1 cup commercial baking mix 1 tablespoon sugar 1/4 cup milk 1 tablespoon soft butter 2 tablespoons toasted slivered blanched almonds light cream Heat oven to 400. In un-greased 1-½-quart casserole, mix pie filling and almond extract. Place in oven for 15 minutes or until hot and bubbly. Mix baking mix, sugar, milk, and butter with fork to soft dough; beat vigorously 20 strokes. Stir in almonds. Drop dough by spoonfuls in 6 portions onto hot cherry mixture. Bake for 20-25 minutes or until topping is light brown. Serve warm with light cream. BISCUIT TOPPED CHERRY COBBLER Biscuit Topping: 1 cup sifted all-purpose flour, 2 tablespoons sugar, 1-1/2 teaspoons baking powder 1/4 teaspoon salt. 1/4 cup butter 1/4 cup milk 1 beaten egg 4-ounce can pitted tart red cherries 1/2 cup sugar, 1 tablespoon quick cooking tapioca, few drops red food coloring 1 tablespoon butter Sift together flour sugar salt and baking powder mix with butter until mixture resembles coarse crumbs. Combine 1/4 cup milk and 1 beaten egg. Add to dry mixture; stir just to moisten then combine red cherries, sugar, quick cooking tapioca, and few drops red food coloring in saucepan. Let stand for 5 minutes. Cook and stir until lightly thickened and bubbly, about 5 minutes. Stir in 1 tablespoon butter or margarine and pour filling into 8-1/4x1-¾-inch round baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream. CRANBERRY COBBLER WITH BRANDY FLAVORED TOPPING 1 cup cranberries 1 apple, grated 153 http://www.recipes4success.net
1 cup water 1 cup sugar 1 tablespoon cornstarch 1 tablespoon butter 1/4 teaspoon cinnamon dash nutmeg Topping: 1-1/4 cups sifted flour 2 teaspoons baking powder 1/2 cup brown sugar 1/2 cup shortening 1/2 cup dates, cut up 1/2 cup chopped walnuts or pecans 1/2 cup raisins 2 tablespoons milk 2 tablespoons brandy Cook cranberries and apple in water until the berries pop. Combine sugar and cornstarch. Add to cranberries slowly. Cook 5 minutes. Remove from heat and add butter, cinnamon, and nutmeg. Turn into an un-greased 8x8-inch baking pan. Topping: Sift flour, baking powder, and sugar. Cut in shortening, using two knives or a pastry blender, until the largest particles are the size of small peas. Stir in dates, nuts, and raisins. Add milk and brandy. Drop by spoons into hot cranberry mixture. Bake at 325 for 40-50 minutes. RHUBARB COBBLER 6 cups rhubarb 1/4 cup flour 3/4 cup milk 1-1/4 teaspoons cinnamon 1 tablespoon granulated sugar 1/4up water 1-1/2 cups packaged sugar 1-1/2 cups granulated biscuit mix 1/4 teaspoon cinnamon Start heating oven to 350. Mix rhubarb with water; then mix in 1-1/2 cups sugar, flour, and 1-1/4 teaspoon cinnamon. Turn into greased 13x9x2-inch baking dish. Mix biscuit mix with milk and pour over rhubarb. Sprinkle combined 1 tablespoon sugar and 1/4 teaspoon cinnamon on top. Bake uncovered for 40 minutes; then increase oven temperature to 375, and bake for 10 minutes longer. Serve warm, with or without cream. PEAR STRAWBERRY COBBLER sugar ground cinnamon 4 (5-ounce) package refrigerated biscuits 29-ounce can of pears halves in syrup 2 teaspoons lemon juice 1-1/2 teaspoons cornstarch 10-ounce package frozen strawberries in quick thaw pouch 154
Pre heat oven to 425. On waxed paper, combine 1 tablespoon sugar and 1/4 teaspoon cinnamon. Dip biscuits. Cut crosswise in half. Drain and reserve 1/2 cup syrup from pears. Cut pears into chunks. In 3-quart saucepan over medium heat, heat lemon juice, cornstarch, cloves, 1 tablespoon sugar, 1/4 teaspoon cinnamon, and reserved syrup to boiling, stirring; boil for 1 minute. Add frozen strawberries and pears. Spoon the hot fruit mixture into 1-quart shallow casserole and quickly arrange biscuit halves on fruit mixture. Bake for 10 minutes or until golden. PEANUT BUTTER CHIP APPLE COBBLER 5 cups cooking apples, peeled and sliced 1 cup peanut butter chips 2/3 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon lemon juice 1 teaspoon vanilla Batter: 2/3 cup flour 2/3 cup sugar 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup margarine, softened 1 egg, slightly beaten In a large bowl, toss apples and peanut butter chips with remaining filling ingredients. Pour into a 9x9x2-inch square pan. Set aside while preparing batter. In a large bowl, combine all batter ingredients and beat by hand until smooth and well blended. Drop by teaspoonful evenly over filling in pan (batter will spread during baking). Bake at 375 for metal pan or 350 for glass dish for 45 minutes or until batter is golden brown. Serve warm with light cream or ice cream. FAVORITE COBBLER 1/2 cup sugar 1 egg 1/2 cup oil 1 cup sifted flour 1/3 teaspoon baking soda 1/3 teaspoon vanilla 1/3 teaspoon salt 1/4 cup chopped walnuts 1 can apple pie filling Mix the sugar, egg, and oil well. Blend in everything else except the pie filling. In a baking dish, spread the pie filling evenly and then spread the batter over the filling. Bake at 350 for 20 minutes until your able to insert a tooth pick into the crust and it comes out clean. PEAR AND RASPBERRY COBBLER 5 cups peeled and sliced pears 2 tablespoons freshly squeezed lemon juice 3 tablespoons cornstarch 155 http://www.recipes4success.net
1/2 cup sugar 2 cups fresh or frozen unsweetened raspberries 2 cups unbleached all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon sugar 4 tablespoons chilled butter 3/4 cup nonfat yogurt 1 tablespoon milk sugar for sprinkling Preheat the oven to 375. Lightly oil a 9-inch pie pan and set aside. Place the pears in a mediumsized bowl. In a small bowl or cup, mix together the lemon juice, cornstarch, and sugar, and pour over the pears. Toss the pears until they are coated, and then gently stir in the raspberries. Pour the fruit into the prepared pan. In another bowl, sift the flour, salt, baking soda, baking powder, and sugar. Cut the butter into the flour mixture and rub it into the dry ingredients until it is evenly distributed. Stir in the yogurt just until soft dough forms. Quickly roll out the dough on a floured surface. Cut out shapes (circles or hearts are very attractive), and arrange them on top of the fruit. Brush the dough with milk and sprinkle a little sugar on top. Bake the cobbler for 40-45 minutes, until the pears are soft and the biscuits are golden brown. If the biscuits are baked before the pears are tender, cover the pan with foil and continue to bake until the pears are done. Serve the cobbler with whipped cream or ice cream. DARN GOOD FRUIT COBBLER 1/2 stick butter 1 cup sugar 1 cup flour 1-1/2 teaspoons baking powder 2/3 cup sweet milk 1/2 teaspoon curry powder Melt butter in deep-dish casserole. Stir together sugar, flour, baking powder, sweet milk, and curry powder. Pour over melted butter. Add fruit. Shake mixture down and bake at 350 for 1 hour, covered. CANTALOUPE AND PEACH COBBLER 2 cups all-purpose flour 1/2 cup butter, softened 1/3 cup cold water 2-1/2 cups granulated sugar 1/4 cup water 2 tablespoons gold medal all-purpose flour 1 tablespoon butter 1 teaspoon ground nutmeg 1 ripe medium cantaloupe, peeled and sliced 29-ounce sliced peaches in syrup 1/2 cup packed brown sugar 1/2 teaspoon ground nutmeg 156
Heat oven to 375. Stir together 2 cups flour, 1/2 cup butter, and 1/3 cup cold water until mixture forms a ball. Roll about one-third of the dough 1/4 inch thick on floured cloth-covered board. Cut into strips about 3x2 inches each; set aside. Roll remaining dough into rectangle about 14x10 inches and set aside. Stir together granulated sugar, 1/4 cup water, and 2 tablespoons flour in 3 quart saucepan. Stir in 1 tablespoon butter, 1 teaspoon nutmeg, the cantaloupe, and peaches. Heat to boiling over high heat, stirring occasionally. Stir in pastry strips and reduce heat to medium Cook about 5 minutes, stirring gently and occasionally until thickened. Pour mixture into ungreased rectangular pan, 14x10x2-¼-inch. Cover with remaining rolled dough; seal to edges of pan. Stir together brown sugar and 1/2 teaspoon nutmeg. Sprinkle on top. Bake 35-40 minutes or until top is golden brown. Serve warm with whipped cream or ice cream. Cover and refrigerate any remaining cobbler. VERY FRUITY COBBLER 2/3 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup sugar 2/3 cup milk 1/2 stick butter or margarine 2 cups sweetened fruit (peaches or blueberries) Sift flour, baking powder, and salt together. Add sugar. Stir in just enough milk to remove lumps. Melt margarine in baking dish. Pour batter into center of dish. Spoon fruit into center of batter. Do not stir. Bake at 350 until cobbler has risen and is lightly browned. CINNAMON CORNBREAD COBBLER WITH BLUEBERRIES 8 cups blueberries, rinsed 1/2 cup sugar, depending on the sweetness of the fruit 1 cup cornmeal 3/4 cup all-purpose flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 egg, slightly beaten Filling: Heat the oven to 375. Toss the blueberries with the sugar and lemon juice. Pour into a 13x9-inch oval baking dish. Topping: Combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together. Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40-45 minutes or until the filling is bubbly and the topping is firm. COCONUT PEACH COBBLER WITH BOURBON PECAN ICE CREAM Ice Cream: 4 cups vanilla low-fat ice cream 1/4 cup bourbon 157 http://www.recipes4success.net
1/4 cup chopped pecans, toasted Crust: 2 cups all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup flaked sweetened coconut, toasted 6 tablespoons chilled butter or stick margarine, cut into small pieces 1/2 cup fat-free evaporated milk 2 large egg yolks Filling: 11 cups sliced peeled peaches 1 cup packed brown sugar 6 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg dash of salt cooking spray 1 tablespoon granulated sugar Ice Cream: Combine first 3 ingredients in a bowl; cover and freeze at least 3 hours. Crust: Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. Add coconut and butter, and pulse 10 times or until mixture resembles coarse meal. Combine milk and egg yolks. Remove 1 tablespoon milk mixture; set aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. Press mixture gently into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for at least 30 minutes. Roll dough, still covered, to a 14x10-inch rectangle. Preheat oven to 350 Filling: Combine peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13x9-inch baking dish coated with cooking spray. Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish. Remove remaining sheet of plastic wrap. Brush dough with reserved milk mixture. Cut 6 slits in dough and sprinkle with 1 tablespoon granulated sugar. Bake at 350 for 35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with ice cream. To peel the peaches, blanch in boiling water for 1 minute then plunge into cold water. The skins should slip off easily. PLUM COBBLER WITH MARZIPAN BISCUIT TOPPING Filling: 6 cups pitted sliced plum 2/3 cup sugar 3 tablespoons quick cooking tapioca 1/2 tablespoon ground cinnamon 2/3 cup sugar 3 tablespoons quick-cooking tapioca 1/2 teaspoon ground cinnamon 2 tablespoons butter, cut into pieces Topping: 1 cup all-purpose flour 3 tablespoons sugar 158
1-1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup marzipan or almond paste, broken into pieces 1/4 cup chilled unsalted butter, cut into pieces 1/4 cup chilled whipping cream vanilla ice cream or whipped cream Filling: Preheat oven to 375. Butter 8-inch square baking dish. Combine first 4 ingredients in medium bowl and let stand 15 minutes, stirring occasionally. Transfer to baking dish. Dot fruit with butter pieces. Bake until fruit mixture bubbles in center, about 1 hour. Cool. Topping: Decrease oven temperature to 350. Combine flour, 2 tablespoons sugar, baking powder, and salt in processor. Pulse to blend. Add marzipan and process until marzipan is incorporated into flour. Add butter and process until mixture resembles coarse meal. Add cream and process just until combined. Drop cobbler dough by teaspoonfuls over surface of fruit. Sprinkle remaining 1 tablespoon sugar over dough. Bake until topping is golden brown, about 40 minutes. Cool slightly and serve with vanilla ice cream or whipped cream. STIR UP PEACH COBBLER 1/2 stick margarine 1/2 cup flour 1/2 cup sugar 1 teaspoon baking powder 1/2 cup milk Melt margarine in cobbler pan. Mix flour, sugar, the baking powder, and milk. Pour flour mixture into pan on top of melted butter. Add peaches and cook about 30 minutes. FRESH STRAWBERRY COBBLER 1/4 cup butter or margarine, melted 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1-1/4 cups flour 1-1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 3 cups fresh strawberries, cut in half lengthwise 1/4 cup flour 1/4 cup sugar 1/4 cup butter or margarine, chilled Beat 1/4 cup softened butter at medium speed with electric mixer and gradually add 3/4 cup sugar, beating well. Add egg and vanilla, mixing well. Combine 1-1/4 cups flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon into a greased 8x8-inch-baking dish. Arrange berries on top of the dough and cut side down. Combine 1/4 cup flour and 1/4 cup sugar. Cut in 1/4 cup butter until crumbly. Sprinkle over strawberries. Bake at 350 for 1 hour or until test done with wooden pick. Serve warm with ice cream or whipped topping. OLD DOMINION COBBLER 1 stick butter 159 http://www.recipes4success.net
1 cup flour 1 cup sugar 1/4 teaspoon salt 1 teaspoon baking powder 2/3 cup sweet milk 20-ounce can sliced peaches sugar Melt the butter in a 9-inch casserole. In a bowl mix flour, sugar, salt, and baking powder together. Add milk and stir well. Pour this mixture into the casserole on top of melted butter, taking care not to stir. Top with 2-1/2 cups of sweetened canned peaches and juice. Do not stir. Bake at 350 for 45 minutes. Serve in bowl with half-and-half cream. BRANDIED PEAR AND TOASTED ALMOND COBBLER CHEF 1/2 cup sugar 1/4 cup brandy 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 3 pounds pears, peeled, cored, and sliced 1 cup almonds, toasted at 350 for 10 minutes 1 cup flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup cold unsalted butter, cut into pieces 1/4 cup plus 1 tablespoon milk 1 teaspoon vanilla vanilla ice cream, if desired Heat oven to 425. In a large bowl combine 3 tablespoons of the sugar, the brandy, lemon juice, and cornstarch. Add pears and mix gently to coat. Transfer mixture to a 2-quart baking dish. In a food processor grind the almonds with 1/4 cup of remaining sugar. Transfer almond mixture to a bowl and sift in the flour, baking powder, and salt. Cut in butter with 2 knives (one in each hand) until mixture resembles coarse meal. Stir in the milk and vanilla until the dough is just combined. Drop dough by small spoonfuls evenly onto pear mixture (the pear mixture will not be covered completely). Sprinkle with remaining 1 tablespoon of sugar. Bake 30-35 minutes, or until top is golden. KIWI COBBLER 4 cups peeled and sliced kiwi 1 cup water 1 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ginger 4 tablespoons butter or margarine Crust: 1 cup all-purpose flour 2 tablespoons vegetable shortening 3 to 4 tablespoons ice water 1 tablespoon melted butter or margarine 1 teaspoon sugar 160
Preheat oven to 400. Combine kiwi and water in an 8- or 9-inch cake pan (should be at least 2 inches deep) or in a casserole of approximate size. In a small bowl, combine 1 cup sugar with spices. Mix well. Sprinkle over kiwi. Dot with the 4 tablespoons butter. To make the crust, combine flour, butter, and shortening in bowl of a food processor, fitted with steel blade. Process until mixture resembles coarse cornmeal. Add water gradually, processing until mixture forms a ball. Roll dough on lightly floured surface to a circle about 9 to 10 inches in diameter. Place on top of fruit filling, allowing any excess pastry to go up sides of pan. Brush with melted butter and sprinkle with sugar. Cut several small slits in dough to allow steam to escape during baking. Bake 40-45 minutes or until filling is thick and bubbly and crust is golden brown. Serve with a scoop of ice cream on top, if desired. MANGO COBBLER ANY DAY ANY WAY 1 tablespoon baking powder 1 cup all-purpose flour 1 cup sugar 4-ounce can evaporated milk 1 egg 1/2 teaspoon salt 2 cups mango, sliced, covered with water, and sprinkled with 1/4 cup sugar 1 stick butter Mix dry ingredients together. Add milk and beaten egg, mix into a smooth batter. Melt butter in shallow baking pan. Pour batter over butter. Add fruit last. Sprinkle with cinnamon. Bake at 350 for 40-45 minutes. Top will be lightly browned and the center will be firm. Any fruit can be used, canned or fresh. If using canned, simply omit the water and use the liquid from the fruit. THREE FRUIT COBBLER 1/2 cup sugar 1-1/2 tablespoons flour 2-ounces butter, unsalted 1 pound apples, peeled, cored, and sliced 1 pound peaches, fresh or frozen, peeled or unpeeled 1 cup blueberries, fresh or frozen 2 tablespoons lemon juice, fresh 1 teaspoon vanilla extract 2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons butter, chilled and cut into small cubes 1/3 cup crystallized, coarsely chopped ginger zest of 1 orange 1 cup heavy cream In large frying pan over medium heat, melt butter. Stir in apples, peaches, blueberries, lemon juice, sugar, and flour. Cover partially and cook until tender, 15-20 minutes. Stir in vanilla. Transfer to buttered 10-inch deep-dish pie pan. Combine flour, sugar, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles crumbs. Stir in ginger. Stir orange zest into cream then using a fork, stir cream into flour until it holds together. Gather dough into a ball, knead, and then roll out to size of dish. Transfer to dish; trim off excess. Cut a hole in the 161 http://www.recipes4success.net
center. Brush with cream. Bake 10 minutes at 450.Reduce heat to 375 and bake 20-25 minutes. Serve warm, with yogurt, whipped cream or ice cream. PEACH BERRY COBBLER 5 to 6 frozen, sliced peaches, thawed 1 cup sugar 3 tablespoons cornstarch 3 pints fresh raspberries 1 teaspoon cinnamon 1/4 cup margarine/butter 1 cup baking mix baking mix 1 tablespoon sugar 1/3 cup milk Mix peaches, cornstarch, and sugar in saucepan. Heat and boil gently until thickened. Pour into ovenproof baking dish. Sprinkle with cinnamon. Add raspberries. Dot with margarine. Prepare Baking mix with sugar and milk. Spoon onto fruit. Bake at 400 for 25 minutes. APPLE BLACKBERRY COBBLER CRUNCH 4 large apples (2 each red and green) 1 cup granola 1/2 cup rolled oats 1/2 cup chopped nuts 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 cup margarine 1 tablespoon lemon juice 1/2 cup apple/pecan syrup 1/2 cup sugar 2 tablespoons flour 1 teaspoon cinnamon 2 cups blackberry Preheat oven to 400. Grease deep 2 quart or 9x13-inch baking dish. Peel, core, and cut apples into 1/4 inch slices. Layer in dish - green/red/green/red. Mix syrup and lemon juice, pour evenly over apples. Combine granola, oats, nuts, brown sugar, and cinnamon cut in butter until resembles coarse crumbs. Combine sugar, flour, and cinnamon and sprinkle 1/2 of mixture over apples. Spread evenly with blackberries, sprinkle remaining flour mixture over berries. Cover completely with granola mixture. Bake 40-45 minutes or until apples are tender when pierced with a knife. Serve warm with heavy cream or yogurt for breakfast or with ice cream or whipped cream for dessert. QUICK BERRY COBBLER 1 stick butter or margarine 1/2 cup sugar 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 3/4 cup milk 1 cup berries 162
vanilla extract Melt butter or margarine in deep baking dish in oven. Beat sugar, flour, salt, baking powder, and milk until smooth. Pour batter over melted butter and blend together. Add vanilla. Pour berries over the batter and sprinkle sugar over berries. Bake at 350 for 30 minutes. The batter will rise to the top during baking. ANY BERRY COBBLER 5 cups fresh berries 3/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 tablespoons butter Pastry: 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup shortening 2 tablespoons water 1 tablespoon milk 1 tablespoon sugar Preheat oven to 425. Place berries in bottom of 9-inch square baking dish. Combine sugar, cornstarch, and salt and sprinkle over berries. Dot with butter; set aside. Pastry: Combine flour and salt in a bowl. Cut in shortening until coarse dough forms. Sprinkle with water. Stir until mixture forms a ball. Roll out on lightly floured surface. Place pastry over dish of berries, sealing the edges. Cut slits on top. Brush with milk and sprinkle with sugar. Bake for 30 minutes until golden brown. MAINE WILD BLUEBERRY COBBLER 1 pint Maine wild blueberries 1/3 cup water 1 cup white sugar 1 teaspoon grated lemon rind 1 cup flour 1/4 cup brown sugar 1 teaspoon baking powder 1 1/2 tablespoons cinnamon 1/3 cup butter Preheat oven to 350. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream. OREGON MARIONBERRY COBBLER Topping: 1/2 cup butter 1/2 cup sugar 1 cup flour 2 teaspoons baking powder 163 http://www.recipes4success.net
1/4 teaspoon salt 1/2 cup milk Filling: 3 pints fresh Marion berries 1 cup sugar 2 tablespoons cornstarch 1/4 teaspoon nutmeg 2 tablespoons lemon juice 2 tablespoons butter vanilla ice cream Preheat oven to 350. Butter 11x7-inch-baking dish. Topping: Mix butter and sugar in food processor until light and fluffy. Add flour, baking soda, salt, and milk. Mix to combine. Batter should be stiff. Filling: Gently toss berries with sugar, cornstarch, nutmeg, and lemon juice. Pour into baking dish; dot top with slices of butter. Spoon topping over berries. They will not be completely covered. Bake for 40 minutes until pastry is golden and filling bubbling. Serve warm with ice cream. RANCH HOUSE COBBLER 1/2 cup butter 1 cup sifted flour 1 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt 3/4 cup milk 4 cups fresh or frozen peaches and blackberries Preheat oven to 375. Place butter in an 8x10-inch baking pan and place in warm oven to melt. In a bowl, sift together the flour, sugar, baking powder, and salt. Stir in the milk and blend until smooth. Pour this mixture into the pan of melted butter. Top with the fruit and bake for about 40 minutes or until topping is browned and crisp. Serve with cream. CRANBERRY COBBLER 3 cups apples, peeled and chopped 2 cups cranberries, raw 1 cup sugar 1-1/2 cups quick-cooking oats 1/2 cup brown sugar 1/2 cup flour 1/2 cup pecans, chopped 1/2 cup butter, melted In 2-quart casserole, combine apples, cranberries, and sugar. Mix remaining ingredients and spread evenly over top. Bake at 325 for 40-50 minutes. OLD FASHIONED CRANBERRY COBBLER WITH HOT BUTTER SAUCE 3 cups biscuit mix 2 cups sugar 2 eggs 1/2 cup butter, softened 164
1 cup milk 3 cups cranberries, raw and whole Hot butter sauce: 2 cups sugar 1 cup butter 2 cups cream 2 teaspoons vanilla Preheat oven to 350. Grease and flour a 9x13-inch pan. Mix biscuit mix, sugar, eggs, and butter together. Blend in milk until well moistened. Stir in cranberries lightly, until evenly coated. Pour into pan and bake for 50-55 minutes. Sauce: Mix together sauce ingredients and bring to a boil. Boil for about 5 minutes, stirring constantly. Spoon about 3 tablespoons of sauce onto dessert plate and place a piece of cobbler on top of sauce. Garnish with powdered sugar and orange zest. MANGO AND RASPBERRY COBBLER 3 mangoes, peeled and pitted 2 tablespoons freshly squeezed lemon juice 3 tablespoons plus 1/3 cup sugar 1 tablespoon plus 3/4 cup all-purpose flour 2/3 cup finely ground hazelnuts 1/8 teaspoon salt 3/4 stick unsalted butter at room temperature 1 half-pint container of raspberries Heat oven to 350. Slice the mangoes into 3/4 inch pieces and transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour then set aside. In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives until mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to 1/2 inch clumps. Add the raspberries to the reserved mangos and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35-40 minutes. Remove from oven; place on a wire rack until slightly warm. THREE FRUIT COBBLER DELUXE 8 or 9 apples, peeled and sliced 1 bag of frozen peaches, small 1/4 cup of frozen raspberries or blueberries, partially thawed 1/4 cup of pecans, broken into small pieces 1/4 cube of butter (not too much) 1/8 cup of brown sugar 1 cup low-fat granola cinnamon, to taste nutmeg to taste 1 pear peeled and sliced Place apple slices in a small glass 9x12-inch baking dish to the top. Add peaches, pear, butter, brown sugar, cinnamon, and nutmeg. Mix and bake in microwave for approximately 12 minutes. Remove and add raspberries or blueberries. Gently fold mixture together. Add granola. Serve in 165 http://www.recipes4success.net
individual dishes. Top with whipped cream and a splash of raspberry syrup or with low-fat vanilla frozen yogurt. APPLE AND HUCKLEBERRY COBBLER Topping: 1-1/2 cups all-purpose flour 1 stick butter 1 cup brown sugar 1 cup granulated sugar 1/2 cup oatmeal 1 cup chopped pecans 1 teaspoon ginger Cream butter with both sugars and stir in remaining ingredients. 12 cups sliced apples 1 cup huckleberries juice of half a lemon 2 tablespoons sugar Toss all ingredients in a bowl and place in the bottom of a buttered 8x14-inch pan. Cover liberally with the topping. Cover with aluminum foil and bake in a 400 oven for 40 minutes. Remove foil and continue to cook until apples are soft and topping is well browned. Cut into pieces and serve with ice cream, whipped cream. APPLE PECAN CRANBERRY COBBLER 4 large baking apples of your choice peeled cored and sliced 1 cup fresh or dried cranberries juice of 1/2 lemon 1/2 cup packed brown sugar 1-1/2 teaspoons ground ginger 1/4 teaspoon salt 1/2 cup old-fashioned rolled oats 1/2 cup lightly toasted chopped pecans 1/4 cup flour 6 tablespoons unsalted butter cut into small pieces Place apple slices and cranberries in a 9-inch pie plate. Add lemon juice, 3 tablespoons of the brown sugar, 1/2 teaspoon of the ground ginger, and salt. Toss to combine. Pat fruit to compress in plate. Flatten top evenly. Combine oats, nuts, and flour, remaining brown sugar, and remaining ginger in medium bowl. Cut in butter using pastry blender or fingers to distribute evenly. Sprinkle evenly over fruit, press down lightly. Bake at 375 until topping is golden, and fruit is soft when pierced with sharp knife, 40-50 minutes. Serve warm. APPLE AND RAISIN BLACKBERRY BRANDY COBBLER 1 cup raisins 2 tablespoons orange flavored liqueur 2 tablespoons blackberry brandy 10-12 cups peeled, seeded chopped apples nectarines 1/2 cup brown sugar packed 1-1/4 cups flour 1/2 cup sugar 166
1 teaspoon baking powder 1/2 teaspoon baking soda dash of freshly grated nutmeg 1 cup low-fat buttermilk fresh mint vanilla yogurt In a small non-reactive bowl combine raisins and liqueur (or water). Let stand or microwave for 1 min. until plump. In a large bowl, mix together plumped raisins with liquid and chopped apple slices. Stir in brown sugar. Mixture may be made in advance and refrigerated, covered overnight. In a medium bowl, mix together flour, sugar, baking powder, baking soda, nutmeg, and buttermilk until just smooth. To bake, divide the apple/raisin mixture along with juices into 8-10 individual one-cup ramekins. Spoon batter over fruit to cover. Bake ramekins on a cookie sheet in a preheated oven at 350 for about 30 minutes, until top is brown and bubbly. Serve hot, garnished with mint. Pass the yogurt to spoon over cobbler. LUSCIOUS FRUIT COBBLER 3 cups fresh fruit 2 cups sugar 1 stick margarine 2-1/2 cups water Crust: 1/2 cup flour 1/2 cup milk 1/2 cup shortening Mix flour, milk, and shortening together to make dough. Roll out into 1 large piece. Spread 3 cups of fruit over dough. Roll this up into a large roll (fruit in dough). Slice across and lay small pieces in cobbler pan. Mix together in saucepan 1 stick margarine, 2 cups sugar, and 2-1/2 cups water and heat until margarine melts. Pour this mixture over pieces in cobbler pan. Bake at 350 until golden brown. BERRY CHERRY APPLE COBBLER 1 cup quick or old-fashioned oatmeal, uncooked 1/2 cup firmly packed brown sugar 1/3 cup margarine or butter, melted 2 tablespoons all-purpose flour Filling: 4 cups peeled and thinly sliced apples 1 cup fresh or frozen blueberries 1 cup frozen sweet dark cherries 1/4 cup firmly packed brown sugar 1/4 cup frozen orange juice concentrate, thawed 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon In a medium bowl, combine topping ingredients and set aside. In a large bowl, combine fruit and filling ingredients. Stir until fruit is evenly coated. Spoon filling into 8-inch square glass baking dish. Sprinkle topping evenly over fruit. Bake 30-35 minutes, until apples are tender and topping is golden brown. 167 http://www.recipes4success.net
FROZEN BLUEBERRY AND FROZEN PEACH COBBLER 4 cups sliced fresh or frozen peaches 3/4 cup sugar 2 cups fresh or frozen blueberries 1/2 teaspoon almond extract Topping: 3/4 cup quick oats 1/4 cup brown sugar 1/3 cup flour 4 tablespoons melted butter 1/8 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Combine peaches, sugar, blueberries, and almond extract in a large bowl. Place equally in 3-inch individual ramekins. Combine topping oats, brown sugar, flour, salt, cinnamon, and nutmeg in a small bowl. Spread topping over fruit. Pour melted butter over topping. Place ramekins on a greased baking pan and bake at 350 for 30 minutes. Juices may spill over sides. Place ramekins on individual plates and serve. Fruit and topping may be made a day ahead. Ramekins should be covered and refrigerated. Dry topping should be sealed and stored at room temperature. The next morning add the topping, pour on the melted butter and bake. BUMBLEBERRY COBBLER WITH OAT TOPPING Fruit: 8 cups fruit 5 cups rhubarb 1 cup strawberries or 1 cup blueberries or 1 cup raspberries 2 cups sugar 1/3 cup flour Topping: 1 cup margarine 1 cup quick oats 1 1/2 cups brown sugar 2 cups flour Mix above ingredients together in a large bowl. Spray a 9x13-inch pan with cooking spray and spread the fruit mixture in it. Crisp Topping: In a large pot, melt the margarine. Take if off the burner and add the other ingredients. Mix together and sprinkle over the fruit. Bake at 375 for about 30 minutes, then turn oven down to 350 and continue cooking until fruit is soft for about 30 minutes more. COUNTRY FRUIT COBBLER 6 cups fresh fruit peeled and sliced 1/3 cup sugar 1/2 tablespoon lemon juice 1/2 teaspoon lemon peel finely grated 1 cup quick cooking oats 1/3 cup brown sugar, firmly packed 168
2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 4 tablespoons butter Preheat oven to 400. In a large bowl, toss fruit with sugar, lemon juice, and lemon peel. Place 1 cup of fruit in each lightly greased ceramic boat or one large 9-inch round pan. Combine oats, brown sugar, flour, cinnamon, and ginger. Cut in butter with a fork or pastry blender until mixture is crumbly. Sprinkle over fruit. Bake for 25-30 minutes, or until fruit is bubbling and topping is crisp. Hold in 175 oven, covered with foil. PEACH BLACKBERRY COBBLER 8 to 12 peaches peeled pitted and cut into 1 inch chunks 2 tablespoons cornstarch or flour 5 tablespoons light brown sugar 1 teaspoon freshly squeezed lemon juice pinch of salt 2 cups blackberries Topping: 2 cups flour 1/2 teaspoon salt 1/4 cup light brown sugar, packed 2 teaspoons baking powder 1/4 teaspoon dried ginger 1/4 teaspoon cinnamon 2 pinches mace or nutmeg 6 tablespoons cold unsalted butter, cut into pieces 3/4 cup plus 1 tablespoon milk 1 tablespoon sugar Preheat the oven to 350. In a bowl, combine the peaches, cornstarch or flour, brown sugar, lemon juice, and salt, tossing gently. Carefully fold in the blackberries and transfer the mixture to an 8cup baking dish. Set aside. Topping: In a mixer fitted with a paddle attachment (or hand mixer or your fingertips), mix the flour, salt, brown sugar, baking powder, ginger, cinnamon, and mace or nutmeg. Add the butter and mix until coarse and crumbly. Add 3/4 cup of milk and mix just until combined. Turn out the dough onto a lightly floured surface and knead a few times to smooth it out. Form into a ball and roll out into the shape and size of the baking dish, about 1/2 inch thick. Place the dough on op of the prepared fruit. Brush the top of the dough with the remaining tablespoon of milk and sprinkle with the granulated sugar. Place the cobbler on a sheet-pan to catch any juices that may boil over. Bake until the top is golden brown and juices are bubbling, 25-30 minutes. Let cool slightly before serving. Serve warm or at room temperature. BAKED COBBLER WITH APPLES PEARS DRUNKEN PRUNES AND CREAM 2 cups dried prunes, chopped 1 cup plum wine 4 apples, peeled, cored, and diced 2 Bartlett pears, peeled, cored, and diced zest and juice of 1 lemon 1/4 cup granulated sugar 169 http://www.recipes4success.net
2 tablespoons cornstarch 2 teaspoons five spice powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 4 tablespoons crystallized ginger, finely minced 6 6-ounce cobbler dishes 4-ounces Mascarpone cream Oat Crisp Topping: 1/2 cup old-fashioned oats 4-½-ounces cold butter, unsalted 1/3 cup all-purpose flour 1/3 cup brown sugar 1/3 cup granulated sugar In a small pot over low heat, add the prunes and wine. Bring to a simmer and then remove from the heat and let steep for 10-15 minutes. Remove the cobbler dishes from the oven and serve hot topped with Marscapone cream. In a medium bowl, combine the apples and pears with the lemon juice. Using another small bowl, mix together the sugar, cornstarch, five spice powder, cinnamon, cloves, and ginger. Add the dry mixture to the apples and pears and toss until coated. Pour the prune and sugar mixture into the fruit and toss again. Coat the cobbler dishes with butter and generously fill with the fruit mixture (it will shrink down as it bakes). Top each serving with 1/4 cup oat crisp topping and bake in a preheated 350 oven for 30-45 minutes, until the fruit is tender and topping is golden and crunchy. In a small bowl, mix the Marscapone with the chopped lemon zest. Reserve in the fridge. Oat Crisp Topping: In a food processor, combine the oats, butter, flour, and both sugars and blend just until crumbly. Be careful not to over-process, as the mixture will become pasty. WICKED PEACH COBBLER 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter flavored shortening, chilled 1/3 cup ice water For the Cobbler: 3 pounds medium peaches, peeled, pitted and cut into 1/4 inch slices 2 tablespoons cornstarch 1 cup sugar 2 teaspoons fresh lemon juice 1/2 teaspoon ground cinnamon, plus more for top crust 4 tablespoons butter, chilled, cut into small pieces For the Piecrust: Sift the flour and salt into a bowl. Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits. Stirring with a fork, gradually add enough of the water until the mixture clumps together. Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour. For the Peach Cobbler: Preheat the oven to 375. Roll out the dough to a large square that is 1/8 inch thick. Using a 3-inch round cookie cutter cut out 6 circles. Using a 2-inch cookie cutter cut out 6 circles and keeps cold. Butter six 4-ounce ramekins. Place the smaller rounds of dough into the ramekins and press down into the bottom and sides. Place the ramekins on a baking sheet and place in the oven. Bake for 10 minutes or until light golden brown. Remove from the oven and cool completely. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and 170
cinnamon. Fold in the butter. Divide the peach mixture between the 6 ramekins. Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins. Pinch the dough firmly onto the top edge of the dish. Cut a few slits in the top of the dough. Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25-30 minutes. Remove the cobbler from the oven and sprinkle with cinnamon. BASIC CRUST FOR COBBLER 2 cups plain flour 3/4 cup shortening 5 tablespoons ice water 1 teaspoon salt pinch of baking powder Freeze shortening for 20-30 minutes. Put water in there also. Have very cold. Mix all with mixer or food processor well. Roll out on well-floured wax paper. Roll crust over rolling pin. Then unfold over filling. Add plenty of pats of butter and sprinkle with lots of sugar. Punch holes in top of crust. GRAND MARNIER BLACKBERRY COBBLER 2 cups flour 1/2 teaspoon salt 1-1/2 teaspoon sugar 1 cup vegetable shortening 1/2 cup ice water 6 cups fresh blackberries 2 cups sugar 1/4 cup Grand Marnier 2 tablespoons flour 1 stick unsalted butter, cut into 1 inch cubes 2 scoops vanilla bean ice cream fresh mint sprigs powdered sugar in shaker Preheat the oven to 350. 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 9x9x2-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 30-35 minutes or until the crust is golden brown. Remove from the oven and allow cooling. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar. EAST TEXAS PEACH COBBLER 48-ounces cans sliced peaches 2 teaspoons ground cloves 1 teaspoon ground cinnamon 171 http://www.recipes4success.net
3 cup sugar 1/2 stick butter Line 8x13-inch pan with pastry dough. Pour peaches in pan. Add 1 can of water. Add ground cloves and cinnamon; add sugar. Cut butter in squares and place over cobbler. Sprinkle flour over cobbler. Place pastry dough layer on top. Punch holes on top with fork. Bake at 350 for 1 hour. PEACH BLUEBERRY OR CHERRY COBBLER 1 stick margarine 1 cup flour 1 heaping teaspoon baking powder pinch of salt 2/3 cup sugar 2/3 cup milk For Peach Cobbler: 1 large can sliced peaches For Cherry Cobbler: 2 small cans unsweetened cherries (with 2/3 cup sugar added) For Blueberry Cobbler: 3 cup blueberries (with 2/3 cup sugar), boiled approximately 5 minutes and cooled Preheat oven to 425. Melt margarine in 2-1/2 quart baking dish. Mix remaining ingredients into batter. Pour over melted margarine. Pour fruit over batter. Do not stir. Cook, covered, 30 minutes then uncover and cook approximately 15 minutes or until golden brown. PEAR PIE COBBLER Crust: 3 cups flour 2 teaspoons salt 1-1/4 cups shortening 6 tablespoons ice water Cobbler: 1 quart and 1 packet canned pears (juice included) 1 1/2 cups sugar 3/4 teaspoon cinnamon and allspice Mash pears to about the size of a thumbnail. Add spices. Pour into crust. Use a stick of oleo, sliced thin then place on top of fruit. Place top crust over fruit, crimp edge together, time closely to edge of pan. Slash the top of crust about 12 times or make latticework crust. Melt 1/2 or more stick of oleo and pour on top of crust. Pie will appear soupy. Let set for 1 hour only cover with a towel. Should you refrigerate, cobbler can be warmed up with sugar water (1/3 cup sugar and 1 1/3 cups water). Spoon over cobbler and bake again for about 30 minutes at 350. APPLE AND RAISIN COBBLER Cobbler Topper: 1/2 cup packed brown sugar 2 tablespoons cornstarch 1/4 teaspoon ground ginger 1-1/4 cups water 172
1/4 cup raisins 6 cups sliced, peeled apples 1 tablespoon lemon juice 1 tablespoon butter or oleo 1 tablespoon sugar vanilla ice cream Cobbler Topping: 1 cup flour 2 tablespoons sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter or oleo 1 beaten egg 1/4 cup milk Prepare Cobbler Topper and set aside. In saucepan combine sugar, cornstarch and ginger. Stir in water and raisins and cook and stir until thick and bubbly. Stir in apples, lemon juice, and butter and cook until apples are hot, about 5 minutes. Turn into a 2-quart casserole. Drop topper into 8 mounds atop hot fruit. Sprinkle with sugar. Bake uncovered, until lightly browned, about 20 minutes at 425. Serve warm with vanilla ice cream. Cobbler Topper: Stir together flour, sugar, baking powder, and salt then cut in butter until crumbly. Combine egg and milk; add all at once to dry ingredients. Stir just until all dry ingredients are moistened. BISCUIT DOUGH AND CHERRY COBBLER Biscuit Dough: 1 cup un-sifted flour 2 teaspoons baking powder 1/4 teaspoon nutmeg 1/3 cup milk 1 tablespoon sugar 1/4 teaspoon salt 1/4 cup corn oil Cherry Cobbler: 16-ounce red sour cherries, packed in water 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon oil or margarine 1 teaspoon lemon juice 3 drops red food coloring Biscuit Dough for Cobbler: Stir together flour, sugar, baking powder, salt, and nutmeg. Stir in corn oil. Add milk and mix well. Cherry Cobbler: Drain cherries reserving 3/4 cup juice. In small saucepan, mix together juice, sugar, and cornstarch. Cook over medium heat, stirring constantly until mixture comes to a boil and boils one minute. Stir in margarine, lemon juice, and food coloring. Remove from heat. Add cherries. Pour hot cherry mixture into 10x6x2-inch baking dish. Then, drop biscuit dough by teaspoonfuls onto hot cherry mixture. Bake in 400 oven for 20-30 minutes or until biscuit dough is golden. 173 http://www.recipes4success.net
OLD FASHIONED COBBLER Fruit Mixture: 2/3 to 1-1/2 cups sugar 1 tablespoon cornstarch 1 cup boiling water 1-1/2 tablespoons butter or margarine 2 to 3 cups fresh fruit 1/2 teaspoon cinnamon Cobbler Mixture: 1 cup sifted flour 1 tablespoon sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk Mix sugar (for sour cherries or rhubarb, use 1-1/2 cups of sugar) and cornstarch. Stir in boiling water. Bring to a boil for 1 minute, stirring constantly. Add fruit; mix and pour into a long narrow dish. Cobbler Mixture: Sift together flour, sugar, baking powder and salt. Cut in shortening. Add milk. Drop by spoonfuls onto fruit mixture. Bake in 400 oven 25-30 minutes. Serve warm with cream. TOMATO COBBLER 16-ounce can tomatoes 3/4 cup sugar 4 tablespoons butter 5 tablespoons ice water Pastry: 1 cup flour 1/4 teaspoon salt 1/3 cup shortening Mix tomato cobbler ingredients and put in baking dish. Mix flour, and salt; and cut in shortening and ice water and toss with fork and form into ball, roll out and place over tomato cobbler 2 large strips. Place generous amounts of butter over tomatoes. Bake at 375 until brown. BOYSENBERRY COBBLER 4 cups fresh boysenberries or blackberries 1/4 cup sugar 2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter 1/2 cup milk 1-1/2 cups boiling water 1/2 teaspoon ground cinnamon 1 teaspoon sugar Sauce: 174
1 tablespoon cornstarch 1/4 cup water 1 cup sugar 3 tablespoons butter 1 cup crushed boysenberries Sprinkle berries with 1/4 cup of sugar and set aside. Combine flour, 3 tablespoons sugar, baking powder, and salt in a mixing bowl. Cut in butter with pastry blender until mixture resembles coarse corn meal. Add milk, mixing well. Roll 2/3 of the dough to 1/8-inch thickness on a lightly floured surface. Place in lightly greased 12x8x2-inch-baking dish. Pour berries into pastry lined dish. Roll out remaining dough and add top crust. Pour boiling water over crust. Combine cinnamon and 1 teaspoon sugar; sprinkle over cobbler. Bake at 350 for 30 minutes. Spoon cobbler into serving dishes and top with sauce. Sauce: Mix the cornstarch with water until smooth. Melt butter in a saucepan; add sugar, berries and cornstarch mixture. Cook over medium heat, stirring occasionally until mixture thickens. MAGIC COBBLER 1 quart sweetened fruit or berries, heated to boiling Batter: 1 cup flour 1/2 cup sugar 1/2 cup milk 2 teaspoons baking powder 1/4 cup butter or oleo pinch of salt Melt 1/4 cup butter or oleo in 2-quart casserole dish. Pour mixed batter over melted butter. Pour boiling fruit over all. As cobbler bakes, batter will form cake-like sides and top. Cobbler is done when top browns, about 30 minutes. Bake in a 400 oven. APPLES AND CREAM COBBLER Crust: 2 cups all-purpose flour 1 teaspoon salt 2/3 cup shortening 1/4 cup water Filling: 1-1/2 cups sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 cup water 1 tablespoon cornstarch 1 tablespoon lemon juice 10 cups thinly sliced apples 2 tablespoons butter 1 cup sour cream 1 tablespoon sugar Nutmeg 175 http://www.recipes4success.net
Crust: Mix flour and salt. Cut in shortening to size of small peas. Add water and mix only until moistened. Refrigerate while preparing cobbler. Cobbler: Combine 1-1/2 cups sugar, spices, and water. Stir over low heat until sugar dissolves. Bring to boil, boil 5 minutes. Combine cornstarch and lemon juice and stir into hot mixture. Cook stirring until syrup is thickened and clear. Add apple slices. Cook gently until apples are tender and syrup is thick, stirring often. Roll chilled piecrust dough 2 inches larger than a 10-inch square casserole dish. Line the dish with pastry and fill with apple mixture. Dot with butter. Pull pastry up and over apples, leaving the center open. Bake in preheated 425 oven for 30 minutes or until pastry is golden. Remove from oven, spread with sour cream. Sprinkle with 1 tablespoon of sugar and a little nutmeg. Return to oven for 5 minutes longer or until cream sets. ARKANSAS PEACH COBBLER 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 3/4 cup shortening 1/2 cup milk Syrup for cobbler: 2 cups water 2 cups sugar 2 sticks margarine Cut shortening into other ingredients and blend well. Add milk. Make into dough. Roll out like pastry. Line greased pan with dough. Leave enough dough for pastry strips on top of fruit. Drain fruit, at least 6 cups frozen, canned or fresh. Add sugar to taste. Sprinkle nutmeg into mixture to taste. Pour into dough lined pan. Syrup: Bring to boil all ingredients of the syrup. Pour over cobbler. Bake for an hour at 350. APPLE PINEAPPLE COBBLER 3 apples, diced and peeled 1/2 pineapple, diced 1 cup sugar 1 teaspoon nutmeg 2 teaspoons cinnamon 3 tablespoons cornstarch 1/2 cup water 1 cup pineapple juice Topping: 1 cup flour 1 tablespoon salt 1 1/2 teaspoons salt 3 tablespoons shortening 1/4 cup milk Combine apples, pineapple, sugar, nutmeg, and cinnamon. Mix cornstarch and water together and bring to a boil. Thicken pineapple mixture and put in cobbler dishes. Topping: Combine flour, salt, shortening, and milk and crumble over cobbler filling. OKIE COBBLER canned fruit 176
1 cup sugar 1 cube margarine 1 egg vanilla to taste 1 cup flour 1/2 teaspoon baking powder pinch of salt Heat enough fruit to cover your pan approximately 1 inch deep. While fruit is heating mix together sugar, margarine, egg, vanilla, flour, baking powder, and salt. Put fruit into baking dish. Drop by spoonfuls the cake mixture into the hot fruit. Spread the mixture a little and bake for 45 minutes at 350. TART APPLE COBBLER 1 cup sugar 2 tablespoons all-purpose flour 3/4 cup orange juice 1/4 cup butter or margarine 2 cups all-purpose flour 1 teaspoon salt 2/3 cup shortening 6 tablespoons cold water 6 cups peeled and sliced cooking apples Combine sugar and 2 tablespoons flour in a saucepan and stir well. Add orange juice and butter. Heat until butter melts. Cool. Combine 2 cups flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball. Roll 2/3 of pastry on a lightly floured surface. Place in an 8-inch square-baking dish. Arrange apple slices in pastry-lined dish. Roll out remaining pastry to 1/8-inch thickness and cut into 8x1/2-inch strips. Arrange strips in lattice design over cobbler and trim edges. Seal and flute and then bake at 425 for 15 minutes. Reduce heat to 400 and bake for 40 minutes or until golden brown. FRESH BLACKBERRY COBBLER 1-quart fresh or frozen blackberries 3 to 4 cups sugar 3/4 cup flour 2 cups water 1/2 stick margarine Cook blackberries, sugar, water, and margarine for 15-20 minutes on medium heat. While cooking, mix flour with 1 cup (cold) water. Mix well until smooth. Pour blackberries in large 13x9-inch pan or baking dish. Add mixed paste and stir until smooth. Using the basic cobbler crust put dough on top and side of dish over berries. Punch holes in top crust and add pats of margarine (about 1/2 stick). Sprinkle with plenty of sugar. Bake in 350 oven until medium brown. Great with or without vanilla ice cream. FRUITY COBBLER 16-ounce can fruit cocktail 1/2 teaspoon cinnamon whipped cream or ice cream 177 http://www.recipes4success.net
1 cup biscuit mix 3 tablespoons sugar 1/4 teaspoon almond flavoring 1/3 cup milk 1 tablespoon butter or margarine 1/4 cup chopped nuts Pour fruit into strainer and drain juice. Spread fruit evenly in bottom of 8-inch round glass dish. Put biscuit mix, sugar, almond flavoring, and milk in a small mixing bowl. Stir until mixed. Drop evenly over fruit. Break butter into small pieces and drop butter evenly spaced over top of dough. Mix cinnamon, sugar and nuts together; sprinkle over top of cobbler. Microwave on High for 2 1/2 minutes. Turn 1/4 turn and microwave 2-1/2 minutes more. Test to see if cobbler is done by pushing a toothpick into center of dough, but not into fruit. If cobbler is done the toothpick will be clean when pulled out. PEACH COBBLER DELIGHT 5 medium peaches, sliced 2 tablespoons flour dash of salt 1 tablespoon lemon juice 1/8 teaspoon almond extract 1/2 cup sugar 1/4 teaspoon cinnamon 2 tablespoons butter 1/2 teaspoon grated lemon peel 1-1/2 cups flour 1/2 teaspoon baking powder 1/2 cup shortening 1/4 cup cold water 1/2 teaspoon salt Place peaches in bowl and sprinkle with sugar and let stand for 1 hour. Drain peaches, reserving 1/2 cup of syrup. In pan, combine sugar, flour, cinnamon, and a dash of salt. Add reserved syrup and cook until thickened. Add butter, lemon juice, and lemon peel and almond extract; stir thoroughly. Make pastry of flour, baking powder, shortening, water, and salt. Roll dough out and cut in 1-inch strips. Line dishes with pastry; put 1/2 cobbler mixture, then more dough strips, rest of cobbler and crisscross remaining dough strips on top. Sprinkle with sugar and cinnamon. Bake at 400 for 40-45 minutes. MOTHERS COBBLER 1 stick butter 1 cup sugar 5 cups fruit 1 cup flour 1 teaspoon baking powder 1-1/2 cups sugar 1 cup milk Melt butter in baking dish and let cool. Put sugar over fruit and let stand. Beat together flour, baking powder, sugar, and milk. Pour this on top of butter and add fruit. Cook 45 minutes to 1 178
hour at 350. If desired, sprinkle cinnamon and sugar mixture over cobbler and return to oven for another 5-10 minutes. COCONUT PEACH COBBLER 21-ounce can peach pie Filling: 1 package coconut pecan cake mix 1 egg 2 tablespoons butter or margarine, softened vanilla ice cream or whipped cream Heat oven to 325. Spread pie filling in un-greased 8x8x2-inches square pan. Mix the dry cake mix, egg, and butter until crumbly; sprinkle over pie filling. Bake until light brown, 45-50 minutes. Serve warm with ice cream. NUMBER ONE SWEET POTATO COBBLER 3 cups cooked sweet potatoes 1 cup sugar Butter 1 teaspoon nutmeg 1/2 teaspoon cinnamon 1-1/4 cups water Roll piecrust and place in baking dish. Slice sweet potatoes and add sugar. Fold dough over top and dot with plenty of butter. Add nutmeg and cinnamon. Pour water into dish and bake at 350 for 45 minutes to 1 hour. PEACH COBBLER WITH NUTMEG AND CINNAMON 1-1/2 tablespoons cornstarch 1/4 cup cold water 1/2 cup brown sugar 1/2 cup white sugar 4 cups sweetened sliced peaches 2/3 cup melted margarine 2 tablespoons lemon juice 1 tablespoon cinnamon 2 tablespoons nutmeg In a large bowl mix the cornstarch, water, and sugars together. Add the peaches. Cook and stir until slightly thickened. Add margarine, lemon juice, nutmeg, and cinnamon. Pour mixture into a baking dish. Dot with some additional margarine. For the dough that goes on top, you may choose to buy some already prepared in the freezer section of your grocery store. FRUIT COBBLER NO ROLL DOUGH Batter: pinch of salt 1 cup sugar 1 cup flour 1 cup milk 1 teaspoon baking powder Filling: 1 cup sugar 179 http://www.recipes4success.net
2 cups fruit Melt 1 stick oleo in cobbler pan. Pour in batter and then pour fruit and sugar mixture evenly over batter. Bake at 350 until brown. FRESH APPLE AND DARK RAISIN COBBLER 2 pounds tart cooking apples, pared, cored, and sliced 1/4 inch thick 2 tablespoons lemon juice 1/3 cup dark raisins 1 teaspoon grated orange or lemon rind 1/4 cup plus 1 tablespoon granulated sugar 1/2 cup packed light brown sugar, divided 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1-1/4 cups all-purpose flour divided 1-1/2 teaspoons baking powder 1/8 teaspoon salt 2 tablespoons cold butter or margarine 1/4 cup milk 1/2 teaspoon ground cinnamon Toss apples, lemon juice, raisins, orange rind, 1/4 cup granulated, 1/4 cup brown sugar, allspice, nutmeg, and 1/4 cups flour in 9-inch square glass baking dish. Microwave, uncovered, at High for 6-8 minutes until apples are just crisp-tender, rotating dish 1/4 turn after 3 minutes. Mix remaining 1 cup flour, 1/4 cup brown sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Stir in milk, mixing just until blended. Spoon batter around edges of baking dish. Microwave, uncovered, on high for 4-6 minutes or until topping is baked. Rotate dish 1/4 turn after 3 minutes. Combine 1 tablespoon sugar and cinnamon and sprinkle over cobbler. AMERICAN STYLE PEACH COBBLER 2 cups sliced peaches 1 cup sugar 1 stick butter dash of nutmeg Piecrust: 2 cups flour 2 tablespoons shortening dash of salt 1/2 cup cold water Sift flour and add shortening and salt. Mix flour and shortening with 1/2 cup of cold water. Place 1 cup peaches in a deep baking dish. Mix 1/2 of the butter, sugar, and nutmeg. Roll out half of the crust; place over the peaches and other ingredients. Put the other half of the peaches, butter and nutmeg on the top of this crust, then roll the other half of crust and place over the top of the cobbler. Cook in a 400 oven until brown. LAZY DAY PEACH COBBLER 1 stick margarine 1 cup sugar 1 cup self-rising flour 180
pinch of soda 1/2 teaspoon cinnamon 1 teaspoon vanilla 3/4 cup buttermilk 1 large can sliced peaches Melt margarine in cobbler pan. Set aside. Combine sugar, flour, soda, cinnamon, vanilla, and buttermilk. Pour this batter over melted butter in pan. Then pour peaches and syrup over the batter. Bake at 350 for 1 hour. PEACH BERRY COBBLER WITH DECADENT TOPPING Cobbler: 1 tablespoon cornstarch 1/4 cup brown sugar 1/2 cup syrup, drained from blueberries 1 tablespoon butter 1 tablespoon lemon juice Topping: 1 cup sifted flour 1/2 cup white sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup softened butter 2 tablespoons sugar 1/4 teaspoon nutmeg Mix cornstarch, brown sugar, and syrup from fruits together. Add fruit. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into baking dish. Sift together flour, white sugar, baking powder, and salt. Add milk and butter. Beat all until mixed and smooth. Pour over fruit. Sprinkle with 2 tablespoons sugar and 1/4 teaspoon nutmeg. Bake at 350 for 30 minutes. Serve with cream. STACKED DEWBERRY COBBLER 2 quarts dewberries 2-1/2 cups sugar 1/4 cup butter 1/4 teaspoon soda 4 cups water Crust for Cobbler: 2 cups flour 1/4 teaspoon soda 1/2 teaspoon salt 1/4 cup sugar 1/2 cup shortening buttermilk Let mixture come to a boil. Take a colander and strain most of juice and some dewberries and put in sheet pan. Roll out the pie dough just as you would pie crust. Put over juice. Sprinkle 181 http://www.recipes4success.net
sugar over crust. Add butter. Put in oven to brown. Take out of oven. Add rest of berries and juice. Put another layer of crust, sprinkle more sugar and butter. Put back in oven to brown. Crust for Cobbler: Mix flour, salt, soda, and sugar with shortening, as you would pie crust. Moisten with 6 or 8 tablespoons buttermilk, more buttermilk if needed to make dough easy to work with. QUICK STEP PEACH COBBLER 2 cans sliced peaches 1-1/2 cups sugar 1 stick butter pinch of salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 2 teaspoons vanilla flavor 1 tablespoon flour 1 box piecrust mix Combine peaches, sugar, salt, nutmeg, and cinnamon in pan or pot and bring to a boil. Add butter and cook for 5 minutes. Place flour in cup and add 1/4 cup water (make paste for thickener). Add thickener to the peach mixture and bring to a boil. Remove from heat. Follow directions on box of piecrust. Slice dough into slivers approximately ½ to 1-inch wide. Place slivers/strips on oblong dish and layer with peach mixture. Repeat sequence until peaches are gone. Top peaches with slivers of dough lengthwise and across. Place small pieces of butter if you like over cobbler and sprinkle with sugar. Bake until crust is golden brown. Cool and serve. MOUNTAIN STATE COBBLER 6 large fresh peaches, peeled and quartered 3/4 cup light brown sugar 1 tablespoon butter 1-1/2 cups cake flour, sifted 2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons shortening 1 egg, well beaten 1/3 cup milk 1/4 cup white sugar 2 tablespoons boiling water 1/8 teaspoon almond flavor Arrange peaches in buttered baking dish. Sprinkle with brown sugar and dot with butter. Sift flour, baking powder, and salt together. Cut in shortening. Add egg and milk. Mix well. Spread evenly over peaches. Bake for 15 minutes at 425. Remove from oven. Mix white sugar, water, and flavoring. Pour over cobbler. Return to oven and bake for 15 minutes longer. SUPERFAST BLUEBERRY COBBLER 1/2 cup butter or margarine 1/4 cup sugar 2 cups fresh blueberries 1/2 cup sugar 1 cup self-rising flour 182
3/4 cup milk 1/2 cup water Preheat oven to 350. Melt butter or margarine in a shallow 1-½-quart baking dish. In mixing bowl, combine flour, 1/4 cup sugar, and milk. Pour evenly over butter. Combine berries, 1/2 cup sugar, and water. Spoon evenly over flour mixture. Do not stir. Bake 40-45 minutes. The buttery crust for this cobbler begins as a batter on the bottom and bakes through to the top. REVERSING COBBLER 2 sticks margarine 1 cup flour 1 cup sugar 2 teaspoons baking powder 1 cup milk 3/4 cup sugar 4 cups fresh fruit, light sweetened pinch of salt Mix margarine in deep dish 9x13-inch baking pan while preheating oven to 350. In a bowl, mix flour, sugar, baking powder and salt. Stir in milk. Pour batter over melted margarine. Distribute fruit over batter. Sprinkle 3/4 cup sugar over fruit. Bake at 350 for 45 minutes or until slightly brown on top. The batter will rise to the top to make a conventional cobbler with a light spongy crust. OLD FASHIONED SWEET POTATO COBBLER 4 to 6 medium sweet potatoes 1 cup sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1 stick margarine or butter 1/4 teaspoon salt 1 teaspoon vanilla Make crust as for biscuits, using water instead of milk. Combine all ingredients and cook until tender. Roll dough thin and place in deep cobbler dish. Pour mixture in dish while hot. Cook in 350 oven until crust is golden brown. EVERYDAY COBBLER 1 stick oleo 1 cup flour 1 cup sugar 1-1/2 teaspoons baking powder 3/4 cup milk 2 cups fruit Melt stick of oleo in an oblong cake pan. Set aside. Mix the sugar, flour, baking powder, and milk in a bowl. Pour into melted oleo. Do not stir. Place fruit into mixture. Add some liquid of the fruit to make cobbler moist. Sprinkle with sugar and cinnamon to your taste. Bake at 350 for about 45 minutes or until dough is done. Any fruit and spice may be used. LAZY SUSAN COBBLER 1 stick margarine or butter 1 cup sugar 183 http://www.recipes4success.net
1 cup flour 2/3 cup milk 1 tablespoon baking powder 2-1/2 to 3 cups sweetened fruit Melt margarine or butter in 9x13-inch pan or casserole dish. Mix sugar, flour, milk, and baking powder. Pour sugar mixture over butter. Pour fruit over sugar mixture. Bake at 350 until brown. As the cobbler bakes, the crust rises above the fruit. PURPLE PLUM COBBLER SWIRLS 2 cups chopped purple prune plums 1/4 cup chopped nuts 1 teaspoon grated lemon peel 1/2 teaspoon cinnamon dash of salt 2-1/2 cups sifted flour 1/4 cup sugar 3 teaspoons baking powder 2/3 teaspoon salt 1/2 cup shortening 1 egg, beaten 2/3 cup milk 1 tablespoon soft butter Combine plums, 1/4 cup sugar, nuts, lemon peel, cinnamon, and dash of salt and blend well. Set aside. Sift together flour, 1/4 cup sugar, baking powder, and salt. Cut in shortening until mixture resembles cornmeal. Combine egg and milk; add to dry ingredients, stirring just to blend. Turn out on floured board and knead gently several times. Roll dough to a 9x12-inch rectangle then spread with soft butter. Spoon plum filling evenly over surface. Roll up, jellyroll style, and seal edge. Cut into 1-inch slices; place in buttered muffin tins. Bake at 425 for 20 minutes. Serve warm as is or with cream for dessert. APRICOT CARAMEL COBBLER 20-ounce can apricot halves 2 teaspoons quick cooking tapioca 1/3 cup light brown sugar, firmly packed 1 tablespoon butter 1 tablespoon lemon juice Topping: 1-1/2 cups sifted all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 2 tablespoons butter 1/2 cup milk 1/4 cup light brown sugar, firmly packed Preheat oven to 425. In medium saucepan, combine apricots with remaining fruit ingredients. Stirring constantly, bring to boil. Boil until mixture thickens and becomes translucent, about 5 minutes. Keep hot. Topping: Into medium bowl, sift together flour, sugar, and baking powder. Blend butter until mixture resembles coarse cornmeal. Make well in center of dry ingredients. Add milk all at once, 184
stirring until dry ingredients are dampened. Pour hot fruit into 2 quart baking dish. Drop topping, by 6 heaping spoonfuls onto hot fruit. Bake 15 minutes. In small saucepan, combine brown sugar with 2 tablespoons water, boil for 1 minute. Spoon over cobbler. Bake for 5 minutes more. Serve warm. MOUNTAIN COBBLER 1 cup flour 1 cup sugar 1 teaspoon baking powder 2/3 cup milk 3/4 stick margarine Sift flour, sugar, and baking powder together. Melt 3/4 stick margarine in pan you are going to bake the cobbler in. Add the 2/3 cup milk to sifted ingredients, mix well; pour over the melted margarine. Add 2 cups of fruit or berries, sweetened to taste (if dry fruit or fresh fruit is used add enough water to bring to a boil). Pour over batter. If canned fruit is used, spoon over batter and bake for 30 to 35 minutes at 375. When done, fruit will be on bottom of pan. Serve warm with whipped topping or ice cream. PEACH COBBLER SUPREME 1/4 cup butter 1 cup sifted all-purpose flour 1 cup sugar 1/8 teaspoon salt 1 tablespoon baking powder 2/3 cup milk 20-ounce can sliced peaches 1/4 teaspoon nutmeg and cinnamon 1/2 teaspoon lemon peel Melt butter in a 7x11-inch shallow baking dish. Sift together dry ingredients then add milk and stir well. Pour mixture into the baking dish; do not stir. Top with peaches including the juice. Sprinkle nutmeg, cinnamon and lemon peel over peaches. Do not stir. Bake at 350 for 40 minutes or until golden brown. Serve warm with cream. BROWN SUGAR PEACH COBBLER 1 cup self-rising flour 1 cup white sugar 1 cup milk 3 tablespoons brown sugar 1 stick butter 1/2 teaspoon cinnamon 1 can sliced peaches Mix flour, white sugar, and milk at high speed. Put 3/4 butter in dish for oven to melt. When melted pour mixture into middle of butter and mixture. Use the remaining butter, brown sugar, and cinnamon and heat on stove until dissolved. Pour on top of cobbler. Bake at 375 for 45 minutes or until crust is brown. LOW CALORIE COBBLER 20-ounce can light pie filling 1 stick margarine 185 http://www.recipes4success.net
1 cup self-rising flour 1 cup skim milk 1/2 cup artificial sweetener Preheat oven to 350. Melt margarine in baking dish, which will be used for cobbler. Mix flour, sugar, and milk in dish. Pour pie filling in on top of mixture. Place in oven and bake for 30 minutes or until pastry seems done. BEST EVER PEAR COBBLER 6 medium pears, peeled, cored, and sliced 1 tablespoon lemon juice 3 tablespoons all-purpose flour 1 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg dash of salt 1 tablespoon butter or margarine Cheddar Cheese Pastry: 1 cup plain flour 1/3 cup shortening 2 to 3 tablespoons cold water 1/2 teaspoon salt 1/4 cup shredded sharp cheddar cheese Arrange pear slices evenly in a 10x6x2-inch baking dish, sprinkle with lemon juice. Combine flour, sugar, cinnamon, nutmeg, and salt. Stir well and sprinkle over pears. Dot with butter. Roll pastry to 1/4 inch thickness on a lightly floured surface and cut into 10x1/2-inch strips. Arrange in lattice fashion over pears; trim edges as needed. Bake at 350 for 1 hour. Cheddar Cheese Pastry: Combine the flour and salt then cut in shortening until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water evenly over surface, stirring with a fork until all dry ingredients are moistened. Shape dough into a ball. UPSIDE DOWN FRUIT COBBLER 9-ounce package cake mix 21-ounce can fruit pie Grease square pan and pour in filling. Make cake according to package directions; pour in batter over filling. Cobbler is done if toothpick inserted in cake comes out clean. Serve warm. THE ANYTHING COBBLER 1/2 cup margarine 1 cup flour 1 cup sugar 1 tablespoon baking powder 3/4 cup milk 2-1/2 cups fruit 1 teaspoon vanilla 1 cup sugar Melt margarine in 8x10-inch pan. Blend flour, 1 cup sugar, and baking powder. Add milk and stir gently. Pour this batter over melted margarine in pan. Do not mix. Pour fruit over batter. 186
Sprinkle vanilla over fruit and put remaining cup of sugar over entire top of cobbler. Bake at 350 for one hour or until brown. JIFFY COBBLER 1 package yellow cake mix 1 large can fruit pie filling 1/4 pound margarine, melted Pour pie filling in 9x9-inch pan (butter bottom and sides; optional). Cover evenly with dry cake mix. Drizzle melted margarine over all. Bake at 325 for 45 minutes or until golden brown. ANY FRUIT COBBLER 2 cups sliced fruit or whole berries 1 cup sugar, divided 1/4 teaspoon cinnamon 1 cup flour 1 teaspoon baking powder 1 teaspoon salt 1/4 cup butter 1 egg 1/2 cup milk 1 teaspoon vanilla Combine fruit with 1/3 cup of sugar. Spread evenly in a well-greased 8-inch square pan. Mix remaining 2/3 cup sugar, cinnamon, flour, baking powder, and salt together. Cut in butter. Beat in egg, milk and vanilla. Spread over peaches, but do not stir. Bake at 350 for 35 minutes or until cobbler tests done. Good served warm with ice cream. APPLE WALNUT COBBLER DELIGHT 1/2 cup sugar 1/2 teaspoon cinnamon 3/4 cup chopped walnuts 4 cups sliced tart apples 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 well-beaten egg 1/2 cup evaporated milk 1/3 cup butter, melted Mix 1/2 cup sugar, cinnamon, and 1/2 cup of the walnuts. Place apples in bottom of greased 8x3/4-inch baking dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk, butter and add dry ingredients all at once and mix until smooth. Pour over apples. Sprinkle with remaining walnuts. Bake at 325 about 55 minutes or until done. Spoon warm cobbler onto dessert plates. Top with whipped cream or ice cream. SCHOOL CAFETERIA CHERRY COBBLER 2 cups canned cherries 1/3 cup sugar 1/8 teaspoon cinnamon 1 cup cake flour 187 http://www.recipes4success.net
1 teaspoon baking powder 1 teaspoon salt 1 egg 2/3 cup sugar 1/4 cup shortening 1/2 cup milk 1/2 teaspoon vanilla Heat oven to 350 Grease 8-inch square baking dish. Combine cherries with 1/3 cup sugar and cinnamon. Spread evenly in prepared baking dish. Sift flour, baking powder, and salt together in mixing bowl. Combine remaining ingredients in mixer, cover and blend for 1 minute. Pour over sifted flour mixture. Stir lightly until just smooth. Spread over berries in baking dish. Bake for 35 minutes or until cobbler is done. Serve warm. Top with milk, cream or ice cream. LOADED BLACKBERRY COBBLER Pastry: 2 cups sifted flour 1/2 teaspoon salt 1/2 cup lard 1/3 cup cold water 1 cup crushed cube sugar 1/4 cup light cream Filling: 5 cups blackberries 4 thin slices butter 3/4 cup granulated sugar 2 teaspoons cornstarch Heat oven to 450. Sift flour and salt into a large mixing bowl. With a pastry blender or your fingers blend in lard. When well blended sprinkle in water. Draw dough together quickly, shaping it into a ball. Divide in half and let stand a few minutes. After it has stood, roll out one piece to line an 8x8x2-inch-baking pan up to the rim. Sprinkle 2 or 3 tablespoons of the crushed sugar over the dough; cover with wax paper. Place in refrigerator or freezer along with the other piece of dough until you are ready to fill it. When ready to assemble cobbler, remove pastrylined pan from fridge and fill with berries. Sprinkle on butter slices. Sprinkle granulated sugar mixed with cornstarch over berries. Wet the dough on the rim of the pan. Place the top pastry over it, pressing down all around to seal. Trim away excess. With the handle of a dinner knife, make a decorative edge. Cut a few slits in center to allow steam to escape. Coat the top with a thick brush of cream and sprinkle on remaining crushed cube sugar. Place in oven and turn temperature down to 425. Bake for 45 minutes. Remove from oven and set on a rack to cool. BUSY WOMAN FRUIT COBBLER 1/4 pound. butter 1 cup sugar 1/4 teaspoon salt 1 cup flour 1 teaspoon baking powder 3/4 cup milk 1 large can fruit, drained 188
Melt butter in baking dish. Mix together sugar, flour, baking powder, milk, and salt and mix well and pour into center of melted butter in dish. Pour drained fruit over mixture. Bake at 350 until brown. You can use any kind of fruit. FAVORITE COBBLER WITH DECADENT TOPPING 1 large can pineapple chunks in its own juice 2 cups diced apples, do not peel 1 cup whole cranberries Topping: 1 cup flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1/2 cup butter 1/2 cup milk Mix fruit in glass baking dish. Set aside. Mix dry ingredients together. Cut butter into dry ingredients. Add milk and stir to mix. Spoon on top of fruit mixture. Bake at 375 for 40-45 minutes. EXTRA EASY BERRY COBBLER 3 to 3-1/2 cups fresh berries 1 tablespoon fresh lemon juice 1 cup flour 1 cup sugar 1 teaspoon baking powder 1 egg, beaten 6 tablespoons butter, melted 1 tablespoon light brown sugar 1/8 to 1/4 teaspoon cinnamon vanilla ice cream, coffee cream for topping Rinse berries and drain then put in bottom of pan, 10x6-inch glass. Sprinkle with lemon juice. Mix flour sugar, baking powder, and beaten egg with fork until it resembles coarse corn meal. Distribute flour mixture over berries. Drizzle top with butter. Combine cinnamon and sugar then sprinkle on top. Bake for 35-40 minutes. Do not over bake. PEACH AND BERRY COBBLER 1 packed blueberry muffin mix 16-ounce can sliced sweetened peaches 1/4 teaspoon almond extract 2 tablespoons sugar 2 teaspoons cornstarch 2 tablespoons butter Heat oven to 425. Mix muffin mix following package directions and let stand while preparing fruit part. Butter a 1-quart casserole dish. Put peaches in dish and spread evenly over the bottom. Add almond extract. Measure sugar and cornstarch into a cup and stir to blend; sprinkle over peaches. Dot with butter. Drop about half of the muffin mixture from a spoon over the top. Bake for about 30 minutes. 189 http://www.recipes4success.net
CINNAMON PEACH COBBLER 5 cups sliced and peeled peaches 1-1/2 tablespoons lemon juice 1 cup flour 1 cup sugar 1/2 teaspoon salt 1 egg, beaten 6 tablespoons butter or margarine, melted 1- 1/2 cups heavy cream, very softly whipped with 2-1/2 tablespoon sugar ground cinnamon Sprinkle peaches with lemon juice. Stir to coat and spread in 11 x 16-inch or 8-inch square pan or equivalent. Mix flour, sugar and salt. Add egg and toss with fork until crumbly. Sprinkle evenly over peaches. Drizzle with butter. Bake in preheated 375 oven 45 minutes. If topping is not rich golden brown, slip under broiler a few moments. Serve warm with cream or ice cream. Pass cinnamon to sprinkle generously over cobbler. CHERRY CINNAMON CANDY COBBLER 1/2 cup white granulated sugar 2 to 4 tablespoons red cinnamon candies 2 tablespoons cornstarch 1/2 cup water 20-ounce can sour pie cherries cinnamon rounds (recipe follows) 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons brown sugar 1/3 cup pecans, finely chopped shortening and soft butter 1 egg slightly beaten 2 tablespoons milk 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon lemon glaze (recipe follows) Combine sugar, candies and cornstarch in saucepan. Stir in water. Add juice from cherries; reserve cherries for later use. Cook cornstarch mixture over medium heat, stirring occasionally, until mixture is thickened. Stir in cherries. Pour into 8x8x2-inch-baking pan or dish. Top with Cinnamon Rounds. Bake at 400 for 25-30 minutes. Glaze while warm. Cinnamon Rounds: Sift together the flour, baking powder and salt into mixing bowl. Add brown sugar and pecans. Cut in 1/4 cup shortening until particles are fine. Combine egg and milk. Add to flour mixture and mix until all dry particles are moistened, adding a few drops of milk if necessary. Roll out on a floured surface to 14x12-inch rectangle. Brush with 1 tablespoon soft butter. Combine brown sugar and cinnamon. Sprinkle over dough. Roll up, starting with 12 inch side. Cut into 3/4 inch thick slices to make pinwheels. Proceed as directed. Lemon Glaze: Combine 1/2 cup powdered sugar and 1 tablespoon lemon juice. Stir until smooth.
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FORT VALLEY PEACH COBBLER 3/4 cup flour 1/2 cup sugar pinch of salt 2 teaspoons baking powder 3/4 cup milk 3/4 stick oleo 3 cups sweetened peaches In the baking dish you'll use to bake cobbler in, put the oleo and let melt in warm oven. Make a batter of the flour, sugar, salt, baking powder, and milk. Pour into the center of the melted oleo. Do not stir. Then, pour the peaches into the center of the batter. Again, do not stir. Bake in 350 oven for about 45 minutes. Depends on baking dish; if you use a deep bowl, it could take an hour. Any kind of sweetened fruit can be used. MICROWAVE APPLE COBBLER 8 cups sliced apples 1/2 cup uncooked oatmeal 1 teaspoon cinnamon 2 tablespoons honey 6-ounces pineapple juice 1/2 cup raisins 1/2 teaspoon nutmeg 1 cup post grape-nuts cereal Cover bottom of 8-inch square microwave-safe baking dish with uncooked oatmeal. Mix together sliced apples, juice, raisins, cinnamon, nutmeg, and honey. Cover oatmeal with mixture. Cover with plastic wrap; puncture wrap with a fork to open steam vents. Microwave for 16 minutes at high and remove plastic wrap. Sprinkle cobbler with cereal; microwave for 4 minutes at high. Serve warm or cold. BATTER COBBLER 1 cup sugar 1 cup flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla Mix in order, sugar, flour, baking powder, milk, and vanilla. Melt 1/2 cup butter (less may be used) in pan that is to be used for cooking cobbler. Pour in batter. Pour in 1 quart of sugared fruit on top of batter. Do not stir. Bake. UPSIDE DOWN BERRY COBBLER 1 cup sifted flour 2 teaspoons baking powder 1/8 teaspoon salt 1/4 cup butter 1 cup sugar 1/2 cup milk 2-1/2 cups stewed berries with juice 191 http://www.recipes4success.net
Sift flour, baking powder, and salt together. Cream butter until soft and smooth. Gradually add 1/2 cup sugar, creaming until light and fluffy. Add sifted dry ingredients alternately with milk, beating smooth after each addition. Pour batter into greased casserole. Put drained berries over batter and sprinkle with remaining 1/2 cup sugar. Pour 1 cup of the berry juice over all. Bake in a moderately hot oven at 375 for 45 minutes. As the cobbler bakes the crust will rise to the top. Serve plain when warm or with cream or ice cream. Peaches or apricots may be used in place of berries. Reduce sugar if fruit or berries are very sweet. JIFFY APPLE COBBLER 1 can apple pie filling 1 package quick cinnamon pecan or orange rolls melted butter or margarine Pour apple pie filling into a 9-inch pie plate. Dip rolls in butter or margarine; arrange over pie filling. Bake in 375 oven for 20-25 minutes. Spread the frosting from package over hot rolls. Serve warm with cream. PEACHES COBBLER 3 tablespoons brown sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon dash of salt 29-ounce can sliced peaches in syrup 1 tablespoon lemon juice 2 tablespoons butter or margarine 1 cup baking mix 1/3 cup milk 2 tablespoons brown sugar 2 tablespoons finely chopped walnuts Combine 3 tablespoons brown sugar, cornstarch, cinnamon, and salt in a 8-inch round glass baking dish. Stir in un-drained peaches, lemon juice, and butter. Microwave on high for 11 minutes. Stir after first 6 minutes, then every 2 minutes. Mixture should be thick and bubbly. Combine jiffy and milk in bowl. Mix until moistened. Drop mixture by tablespoon over hot peach mixture. Combine 2 tablespoons brown sugar and the walnuts and sprinkle over cobbler. Microwave for 5 minutes or until fluffy, giving dish 1/2 turn after 3 minutes. DUTCH OVEN BLACK FOREST COBBLER 1 can cherry pie filling 1 box fudge cake mix 1/2 can water 3 4 tablespoon butter/margarine Dump the pie filling in the oven, pour half a can of water in and mix. Sprinkle Cake mix over fruit, dot with butter. Cook in Dutch oven at about 325 for 30-40 minutes, turn oven about every ten minutes. When done, this looks like it is burned so a little extra care must be taken to not actually burn it. BREAKFAST CHERRY COBBLER 3 cups frozen cherries (unsweetened) 3/4 cup old-fashioned oats 1/2 cup nutty rice cereal 192
1/2 teaspoon cinnamon 1/2 cup chopped walnuts or pecans 6-ounces cherry cider or apple cider 1/2 teaspoon pure vanilla extract In an 8x10-inch glass-baking dish, sprayed with non-stick, spread cherries on bottom (evenly). Sprinkle each dry ingredient evenly over cherries to form a topping. Combine cherry cider and vanilla together and pour evenly over top. Bake at 350 for 20-30 minutes. PEACHY CREAM COBBLER 1 box blueberry muffin mix 1/4 cup sugar 1/2 teaspoon cinnamon 6 tablespoons butter or margarine 1/2 cup chopped pecans 2 cups peach pie filling 1/2 cup sugar 1 teaspoon cinnamon 3 teaspoons almond extract Preheat oven to 350. In a medium bowl, combine dry muffin mix, sugar, and cinnamon. Cut in butter and then stir in nuts. In a 9x13-inch pan, combine pie filling, sugar, cinnamon, and almond extract. Spoon the crumb topping over peaches. Bake for 35-40 minutes until golden brown. Serve with ice cream, if desired. PEACHY RASPBERRY BREAKFAST COBBLER 5 cups sliced peeled peaches 1 cup raspberries 3 tablespoons tapioca 1/2 cup granulated sugar 1 tablespoon baking powder 2-1/2 cups flour 6 tablespoons butter or margarine 1-1/2 cups buttermilk This is great for breakfast. Grease lasagna pan. Add peaches, sugar and tapioca. Bake at 400 while you prepare the dough. Mix baking powder and flour. Cut in shortening as for piecrust. Add buttermilk, stirring with fork. You can make thick biscuit dough and roll it to fit the size of your pan. Add raspberries to peaches; return to oven for 5 minutes to heat. Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit. Bake at 400 or even 450 for about 20 minutes. MYSTERY BLUEBERRY COBBLER 2 cups blueberries juice of 1/2 lemon 3/4 cup sugar 3 tablespoons butter 1 cup flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup milk 193 http://www.recipes4success.net
1/2 cup sugar 1 teaspoon cinnamon 1 teaspoon cornstarch 1/2 teaspoon salt Place berries in a 9x9x2-inch baking dish and sprinkle with the lemon juice. Cream 3/4 cup sugar and 3 tablespoons butter and mix well. Add flour, salt, and baking powder alternately with the milk. Pour over the berries. Mix sugar, cinnamon, cornstarch, and salt. Sprinkle over the cake. Carefully pour 1 cup boiling water over top. Bake at 400 for 30 minutes, and then reduce heat to 325 and bake for an additional 15 minutes. Serve with cream or ice cream. CHERRY CAKE COBBLER 1 package white cake mix 1-1/4 cups water 3 eggs 1/3 cup oil 1 cup sugar 2 tablespoons cornstarch 2 (16-ounce) cans pitted, red tart cherries (un-drained) 2 tablespoons butter or margarine, melt 1/2 teaspoon red food coloring 3/4 teaspoon almond extract Preheat oven to 350. Then grease and flour 9x13-inch pan. Prepare cake batter as directed on back panel. Pour evenly into pan. Combine sugar and cornstarch in bowl. Then you add cherries and juice. Melt butter or margarine, coloring and extract; stir well. Now spoon evenly over batter. Bake at 350 for 50-60 minutes or until golden. Serve warm or cold with whipped cream or iced cream, if desired. CRUNCHY PEACH COBBLER 6 fresh peaches, peeled and sliced 1 cup sugar 2 tablespoons lemon juice 14-ounce package oatmeal muffin mix 1/4 teaspoon ground nutmeg 1/2 cup butter Combine peaches, sugar, and lemon juice. Press into 8x8x2-inch baking dish. In mixing bowl, combine muffin mix and nutmeg; cut in butter until mix is in coarse crumbs. Spoon over peaches. Bake at 375 for 40-45 minutes. Cut in squares. Serve warm. WASHDAY COBBLER 1 stick oleo 1 cup sugar 1 cup flour 2 teaspoons baking powder 3/4 cup milk 1 can peaches or other fruit dash of salt
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Melt oleo in oblong casserole dish or cake pan. Mix flour, sugar, baking powder, salt, and milk and pour over melted oleo. Pour peaches or other fruit over the batter. Bake about 30 minutes at 350. COOKIE PEACH COBBLER 2-1/2 pounds peaches, peeled and sliced 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cornstarch 1/2 cup light corn syrup 17-ounce refrigerated sugar cookie dough Place peaches in 8x8x2-inch baking dish. In a small bowl, stir together sugar, cornstarch, and cinnamon. Gradually stir in corn syrup until smooth. Pour over peaches and toss to coat well. Slice cookie dough into 1/4 inch slices. Arrange slices in rows on top of peach mixture. Bake at 350 for 1 hour or until golden brown. Cool. if desired, serve with ice cream. SPICED FRUIT COBBLER 4 cans or 1 quart of fruit 1 teaspoon nutmeg 1 teaspoon cinnamon 2 tablespoons sugar 1 packed. white cake mix 1-1/2 cups water 2 eggs Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook for 25-35 minutes at 350. SHORTCAKE COBBLER 1 cup flour 1 tablespoon sugar 3 tablespoons shortening 1-1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk Blend the dry ingredients with pastry blender and add milk and stir to moisten. Cobbler: 3/4 cup sugar 1 tablespoon cornstarch 1 cup boiling water 1/2 tablespoon butter 3 cups fruit with juice 1/2 teaspoon cinnamon (optional) Blend dry ingredients. Add fruit and water. Pour fruit mixture into un-greased 8x8-inch pan. Dot with large tablespoons of shortcake batter. Bake at 400 for 25-30 minutes until lightly brown. LAZY GAL COBBLER 1 large can sliced peaches (heavy syrup) 1 stick butter 1 cup self-rising flour 195 http://www.recipes4success.net
3/4 cup sugar 1 cup milk Mix flour and sugar. Add milk and stir to make batter. Put butter in 13x2x9-inch baking dish. Melt in oven at 325. Pour batter into melted butter. Do not stir. Add peaches. Bake at 325 until crust forms and browns, about 35 minutes. Serve plain or with vanilla ice cream. APPLE RAISIN COBBLER Filling: 3 small apples, pared, cored, and sliced 2 tablespoons raisins 1/2 cup water 1 teaspoon granulated brown sugar 2 teaspoons cornstarch dash of lemon juice Crunchy Topping: 3/4-ounce corn flake crumbs 3 tablespoons all-purpose flour 1 tablespoon and 1 teaspoon shredded coconut 1 tablespoon and 1 teaspoon margarine 2 teaspoons granulated brown sugar 1/4 teaspoon ground cinnamon dash of ground nutmeg To prepare filling, combine filling ingredients in a 1-quart casserole. Cover and bake at 375 until mixture is slightly thickened, about 20 minutes. To prepare topping, while filling is baking, prepare topping by combining remaining ingredients in small bowl and blending with a fork until mixture resembles coarse meal. Remove casserole from oven and sprinkle filling mixture evenly with topping. Return to oven and bake covered until crumbs are browned, about 15 minutes. FRENCH PEACH COBBLER sliced fresh peaches 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon vanilla 1/4 cup water nutmeg butter Batter for top: 1/2 cup flour 1/2 cup sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons butter, softened 1 egg Peel and slice fresh peaches. Combine with sugar, flour, cinnamon, salt, vanilla, and water. Turn into 9x13-inch pan. Sprinkle with nutmeg and dot with butter. Mix batter for topping until 196
smooth. Drop in 9 portions on peaches evenly spaced (batter will spread during baking). Bake at 375 for about 30-35 minutes. Serve warm with vanilla ice cream or with cream. ITALIAN PLUM COBBLER 3 cups biscuit mix 4 tablespoons sugar 2 tablespoons butter or oleo, melted 3 pounds plums pitted and quartered 2-1/2 cups sugar 1/2 cup water 4 tablespoons quick tapioca 4 tablespoons butter or oleo 2/3 to 1 cup milk Combine biscuit mix, 4 tablespoons sugar, and melted butter, set aside. Combine plums, 2 1/2 cups sugar, water, and tapioca. Cook over medium heat, stirring constantly, until mixture boils, stir in the 4 tablespoons butter. Pour into 9x13-inch pan. Add enough milk to dry ingredients to moisten; drop by spoonfuls on top of hot plum mixture, spread atop. Bake in 420 oven for 20 minutes or until done. Serve warm with plain or whipped cream. BLUEBERRY TOAST COBBLER 8-ounces stale bread 4 eggs 1/2 cup milk 1/4 teaspoon baking powder 1 teaspoon vanilla 4 1/2 cups fresh or frozen blueberries, not defrosted 1/2 cup sugar 1 teaspoon cinnamon 1 teaspoon cornstarch 2 tablespoon melted butter confectioners' sugar Slice the bread diagonally into 10 to 14 slices about 3/4 inch thick, then place on a rimmed baking sheet about 10x15 inches. In a medium bowl whisk together the eggs, the milk, baking powder, and vanilla. Slowly pour over the bread, turning to coat it completely. Cover with plastic wrap and let sit at room temperature or refrigerate overnight. Preheat oven to 450. Butter a 9x12-inch-baking dish. Place blueberries, sugar, cinnamon, and cornstarch in the prepared dish. Stir to coat the berries. Place bread, wettest side up, on berries. Wedge the slices in tightly, cutting to fit if necessary. Brush the top of the bread with the melted butter. Bake for 20-25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sift confectioners' sugar over the top. Let sit for 5 minutes before serving. To serve, lift toast onto plates and spoon sauce over top. ITALIAN CHERRY CAKE COBBLER 1 package white cake mix 1-1/2 cups water 3 eggs 1/3 cup oil 1 cup sugar 197 http://www.recipes4success.net
2 (16-ounce) cans pitted red tart cherries, un-drained 2 tablespoons butter/margarine, melted 1/2 teaspoon red food coloring 3/4 teaspoon almond extract Preheat oven to 350. Grease and flour 9x13-inch pan. Prepare cake batter as directed on back panel. Pour evenly into pan. Topping: Combine sugar and cornstarch in bowl. Add cherries and juice, melted butter/margarine, coloring and extract and stir well. Spoon evenly over batter. Bake at 350 for 50-60 minutes or until golden. Serve warm or cold with whipped cream or ice cream, if desired. DUTCH OVEN CAMPFIRE COBBLER 3 cans fruit pie mix 2-1/2 cups baking mix, mixed with 1/2 cup milk and 2 tablespoons butter, melted Prepare good hot bed of charcoal or campfire embers. Lightly butter Dutch oven. Put fruit pie mix in oven. Sprinkle lightly with cinnamon. Dot fruit with 6 spoons of butter. Spoon mixed Baking mix over fruit. Place Dutch oven directly on bed of coals with hot coals on top of lid. Bake 20 minutes. Do not remove lid until ready to serve. SWISS APPLE COBBLER 10 cups apples, peeled and thinly sliced 1-1/2 cups sugar 4 tablespoons flour 1 teaspoon cinnamon 1/2 teaspoon salt 2 teaspoons vanilla 2 tablespoons butter, softened 1/2 cup water Mix together and pour into 9x12-inch glass baking dish. Batter: 1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 4 tablespoons butter, softened 2 eggs, lightly beaten Mix together and pour over apples, spread out. Bake at 350 for 35-45 minutes or until done. HASTY FRUIT COBBLER 1/2 cup flour 1/2 cup sugar 2 cups fruit and juice 1 teaspoon baking powder 1/2 cup milk or cream Mix flour, sugar, and baking powder. Add milk and mix. Pour into 8x8-inch baking dish. Pour fruit on top. Batter will be thin. Bake at 375 for 30 minutes. OLD FASHIONED FRUIT COBBLER 2 cups flour 1 tablespoon baking powder 198
1-1/2 cups sugar 1/2 teaspoon salt 1 cube margarine, melted 1-1/2 cups milk 2 quarts canned fruit (including juice) 1 teaspoon cinnamon 1/2 teaspoon nutmeg Stir together the flour, baking powder, sugar, and salt. Add and mix until smooth the margarine and milk. Pour into greased 9x13-inch deep-dish pan. Pour the fruit over batter and sprinkle with cinnamon and nutmeg. Bake at 350 for 45 minutes to 1 hour until a golden brown. SMALL FRUIT COBBLER 1 cake mix 1 can pie filling (any fruit desired) 6-ounce can nectar juice 1 stick oleo 1 teaspoon cinnamon Put fruit in bottom of pan. Add fruit juice or nectar. Add spice, if desired. Put dry cake mix over fruit and smooth out lumps. Slice stick of oleo and place on top of dry cake mix. Bake in preheated 350 oven for 45 minutes or until brown. Use 8-inch pan. SIMPLE FRUIT COBBLER 1 stick margarine 1 cup self-rising flour 1 cup sugar 3/4 cup milk 1 can your favorite fruit Melt margarine in shallow baking dish. Pour well mixed flour, sugar, and milk mixture into melted margarine. Do not stir. Add fruit and pour on top. Bake at 350 for 45 minutes. Remove from oven and sprinkle 1/4 cup sugar over crust. Return to oven for 10 minutes. The crust will rise to top and your fruit will spread throughout mixture. Serve topped with ice cream. STRAWBERRY AND FRUIT COBBLER 16-ounce package frozen mixed fruit 10-ounce package frozen sweetened strawberries 2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter 1/2 cup almonds, sliced 2 tablespoons sugar 1/8 teaspoon ground cinnamon 2 tablespoons butter 1 cup buttermilk baking mix 1/4 cup half-and-half Remove fruit and strawberries from packaging and place in medium mixing bowl. Microwave at high for 4-6 minutes or until fruit can be broken apart. Let stand 5-10 minutes. Drain juices into 1-½-quart casserole. Set fruit aside. Blend flour and 1/4 teaspoon cinnamon into fruit juices. Microwave at high for 3-4 minutes or until mixture thickens, stirring 1 or 2 times. Stir in 199 http://www.recipes4success.net
reserved fruit. Set aside. Place 2 tablespoons butter in shallow bowl. Microwave on high for 4560 seconds or until butter melts. Stir in almonds. Microwave on high for 1 to 2 minutes or until almonds are lightly brown. Stir in sugar and 1/8 teaspoon cinnamon. Set aside. Place 2 tablespoons butter in small mixing bowl. Microwave at high 45-60 seconds or until butter melts. Add baking mix and 1/4 cup half-and-half.. Mix well. Drop by heaping tablespoons onto fruit mixture. Sprinkle with almond mixture. Microwave at high for 5-6 minutes or until dumplings spring back when touched slightly. Rotate dish two times. Serve warm with half-and-half. BUBBLE UP CHERRY PIE COBBLER 3/4 cup sugar 1 cup flour 3 tablespoons shortening 1/2 cup milk 1 teaspoon baking powder 1 teaspoon vanilla 1 teaspoon salt 1 can of cherry pie filling Mix and pour into greased and floured pan. Boil 1 can of cherry pie filling with 1 cup sugar. Pour over batter and bake at 350 until brown. BLUEBERRY STREUSEL COBBLER 1 package blueberries 14-ounce can eagle brand condensed milk 2 teaspoons grated lemon rind 1/4 cup plus 2 tablespoons cold butter 2 cups biscuit baking mix 1/2 cup brown sugar 1/2 cup chopped nuts Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture. Spread in greased 9-inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325 for 1 hour and 10 minutes or until golden brown. Serve with ice cream and blueberry sauce. Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler. YUMMY FRUIT COBBLER 1/2 cup butter 1 cup unbleached flour 3/4 cup brown sugar 2 teaspoons baking powder 1/2 cup milk 4 to 6 cups fruit, your choice 1/2 cup sugar Preheat oven to 350. Melt butter in a 2 ½-quart-baking dish in oven. Combine flour, brown sugar, and baking powder. Stir in milk until blended. Spoon batter over the melted butter in baking dish. Do not stir. Combine fruit and 1/2 cup sugar. Bake at 350 for 45-55 minutes. 200
FROZEN FRUIT COBBLER Topping: 1 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1 cup boiling water 1 pound frozen fruit 3/4 cup sugar 3 tablespoons oleo 1/2 cup milk 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Mix all ingredients except boiling water and pour over berries, then pour boiling water over top. Bake for 1 hour at 375. Topping: Put fruit in a 9x9-inch buttered baking dish. Cream sugar and butter. Add milk, and then add dry ingredients. Stir until flour is all damp. Place mixture over fruit. MIXED DRIED FRUIT COBBLER 4-1/2 cups dried fruit 2 tablespoons cornstarch 4-1/2 cups water 3/4 cup sugar 1/2 teaspoon ground cinnamon 1-1/2 cups sifted flour 2 teaspoons baking powder 3 tablespoons sugar 3/4 teaspoon salt 1/4 cup butter 3/4 cup milk Cut up dried fruit. Place fruit and water in 3-quart saucepan. Bring to a boil and just simmer 15 minutes or until tender. Combine cornstarch, 3/4 cup sugar, and cinnamon. Stir into hot fruit mixture. Pour into an 11x7x1-½-inch-baking dish. Sift together flour, baking powder, 3 tablespoons sugar, and salt. Cut in butter until crumbly. Add milk and stir until moistened. Drop by spoonfuls over the top of the fruit mixture. Bake in a 400 oven for 25 minutes or until golden brown. FASTEST EVER FRUIT COBBLER 16-ounce can crushed pineapple 1 can of your favorite canned pie filling or canned fruit 14-ounce white or yellow cake mix 1/2 cup chopped pecans 1 stick melted butter Dump 1 can of crushed pineapple in an un-greased 9x13-inch dish or pan. Spread the canned fruit or pie filling on top. Sprinkle with the pecans. Using only the dry cake mix. Spread the mix evenly over the top of the mixture. Drizzle the melted butter over the cake mix. Bake at 350 for 45 minutes or until bubbly and brown on top. Serve warm or cold. 201 http://www.recipes4success.net
SHINY TOP FRUIT COBBLER Spread: 5 cups fresh or frozen fruit 1-1/2 tablespoons lemon juice 2 cups flour 1 1/2 cups sugar 1/2 cup margarine 1 cup milk 2 teaspoons baking powder 1/2 teaspoon salt spoon over fruit 1-1/2 cups sugar 2 tablespoons cornstarch 1/2 teaspoon salt Spread 5 cups fresh or frozen fruit in greased 2-½-quart shallow baking dish. Sprinkle with 1-1/2 tablespoons lemon juice and 2 cups flour. Sprinkle over batter. Pour 1-1/2 cups boiling water over all. Bake 1 hour in 350 oven. MOUNTAIN FRUIT COBBLER 1 cup flour 1 cup sugar 1 cup milk 1/2 stick margarine 2 cups chopped fruit Preheat oven to 350. Put margarine in baking dish and place in oven to allow margarine to melt. Stir together flour, sugar, and milk. After margarine has melted, pour fruit in dish. Pour flour mixture over fruit. Bake for about 45 minutes or until crust is golden brown. EVERBEST FRUIT COBBLER 22-ounce can prepared pie filling 9-ounce yellow cake mix 1/4 cup thinly sliced butter 2 tablespoons brown sugar 1 teaspoon cinnamon 3 tablespoons finely chopped walnuts Mix cake mix and butter. Put in an 8-inch square or round glass-baking dish. Arrange pie filling evenly over mixture. Combine sugar, cinnamon, and nuts and sprinkle over top. Cook 9-11 minutes rotating the dish 1/4 turn half way through cooking time. NO STIR FRUIT COBBLER 2 cups fresh peaches, sliced 2 cups sugar 1 stick margarine 1/4 teaspoon salt 1 teaspoon baking powder 3/4 cup plain flour 3/4 cup milk 202
Mix peaches with 1 cup sugar. Set aside. Melt margarine in 2-quart casserole dish. Mix dry ingredients. Beat in milk until lumps are gone. Pour batter into melted margarine. Do not stir. Spoon peaches over batter. Do not stir. Bake for 45 minutes at 350. IRELANDS FRUIT COBBLER 1 cup sugar 1 cup milk 1 cup self-rising flour 1 stick butter 16-ounce can fruit (cherry, apple, blueberry) Spray pan with cooking spray. Mix sugar, milk, flour, and butter together. Place in pan then slowly pour fruit over mixture. Bake at 425 for 30-40 minutes. NEW FANGLED FRUIT COBBLER 2 small cans of any fruit 4 tablespoons sugar 1 stick butter 1 teaspoon cinnamon 1 cup flour 1 cup sugar 1 cup milk 1/2 teaspoon salt Preheat oven to 350. Melt butter in deep baking dish. Mix together fruit, sugar, and cinnamon. Pour into pan on top of butter. Mix together remaining ingredients. Pour over fruit mixture. Bake for 35-45 minutes. CRAZY CRUST FRUIT COBBLER 1 stick margarine 1 cup flour pinch of salt 2 cups sugar 1 teaspoon baking powder 3/4 cup milk 3 cups fruit Melt margarine in 1-½-quart glass-baking dish. Mix flour, salt, 1 cup sugar, and baking powder with milk. Pour into the middle of margarine and put fruit on top of mixture. Do not stir. Put other cup of sugar on fruit. Bake at 325 for 1 hour. STIR AND POUR FRUIT COBBLER 1 cup sugar 1 cup flour 1 cup milk 2 teaspoons baking powder 1/2 stick margarine 1 can fruit Melt margarine in pan. Mix all other ingredients. Pour batter on melted margarine. Spoon fruit over top of batter. Bake at 400 for 30 minutes.
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NEW FASHIONED APPLE COBBLER 1 tablespoon cornstarch 1/2 cup apple juice, divided 5 cups peeled, sliced apples 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves vegetable cooking spray 1/2 cup flour 2 tablespoons corn oil margarine 1 to 2 tablespoons cold water Combine cornstarch and 1/4 cup apple juice and set aside. Combine remaining 1/4 cup apple juice and next 5 ingredients in a heavy saucepan, bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Crust: Place flour in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with fork until dry ingredients are moistened. Shape into a ball; gently press between 2 sheets of heavy-duty plastic wrap into a 4-inch circle. Chill for 15 minutes. Roll dough into 8-inch square then freeze for 5 minutes. Remove top sheet of plastic wrap; cut dough into strips to fit baking dish. Arrange strips over apples in a lattice design. Bake at 425 for 30-35 minutes or until cobbler is bubbly and crust is golden. FRUIT COCKTAIL COBBLER 1 stick margarine 2 eggs, well beaten 2 cups sugar 2 cups whole milk 1 tablespoon vanilla or lemon flavoring 1 can fruit cocktail 6 or 7 slices bread, end pieces Melt margarine in pan. Combine eggs, sugar, milk, flavoring, and fruit cocktail and mix together. Break up slices of bread in small pieces and put them in mixture. Sprinkle with cinnamon on top. Bake at 350 until brown or dry. Serve hot. May serve it over ice cream. CANNED FRUIT COBBLER 2-1/2 to 3 cups canned fruit and juice 2 tablespoons baking mix 1/2 to 1 cup sugar 1/2 teaspoon cinnamon 1 teaspoon to 1 tablespoon lemon juice Heat oven to 425. Mix ingredients in oblong baking dish, 10x6x1-½-inch). Top with pie dough. Add 3 tablespoons boiling water to 1 cup baking mix and 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Divide into six parts. Press into six rounds, each 3 to 4 inches across. Bake for 25 minutes. Serve warm with cream. 204
FRUIT COCKTAIL GRAVY COBBLER 1 large can fruit cocktail 1/4 cup light brown sugar 2 teaspoons cornstarch 1 can mandarin oranges 3 tablespoons margarine 1 cup baking mix 1/2 cup cream With the syrup from the drained fruit, mix the light brown sugar and cornstarch. Stir over fire until thick. Add the fruit and bring to a boil. Empty into a square baking dish and smear on 2 tablespoons of the margarine. Mix Baking mix, cream, and the rest of the margarine (it should be moist but stiff) then spoon over the hot fruit cocktail. Bake at 400 for 20 minutes. The biscuits should be golden brown. PECAN FRUIT COBBLER 21-ounce can prepared peach pie filling 9-ounce package yellow cake mix 1/4 cup butter, thinly sliced 2 1/2 tablespoons brown sugar 1 teaspoon cinnamon 1/2 cup nuts, finely chopped Arrange pie filling in bottom of un-greased round glass baking dish. Sprinkle evenly with dry cake mix. Place butter slices evenly over mixture. Combine sugar, cinnamon, and nuts then sprinkle over top. Cook for 9-11 minutes; rotating dish 1/4 turn halfway through cooking time. Remove from oven and let rest for 10 minutes. DEEP DISH FRUIT COCKTAIL 1 stick margarine, melted 1 cup sugar 1 cup self-rising flour 1 cup milk 1 quart fruit and syrup Combine butter, sugar, flour, milk, and pour into casserole. Add fruit on top with the natural syrup. Bake at 350 until brown. SUGAR FREE FRUIT COBBLER 2 large cans pears or peaches 1 cup artificial sugar 1 egg 2 cups flour 1 teaspoon vanilla enough milk to make batter Sprinkle of cinnamon Mix all ingredients, except fruit. Put fruit in bottom of 9x9-inch pan. Pour batter over. Bake at 400 until brown. FRUIT PINWHEEL COBBLER 2 cups sugar 205 http://www.recipes4success.net
1 teaspoon vanilla extract 1-1/2 cups self-rising flour 2 cups fresh fruit vanilla ice cream or frozen whipped topping, thawed 2 cups wafers 1-1/2 cups butter flavored shortening 1/3 cup milk 1/2 cup butter or margarine Combine sugar and water in a saucepan and stir well. Cook over medium heat, stirring constantly until dissolved. Stir in vanilla. Set aside. Cut shortening into flour until mixture resembled coarse meal. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 times. Roll dough to a 12x9-inch rectangle. Spread blueberries or other fruit over dough; roll up, jellyroll fashion, starting with long side. Set aside. Melt butter in a 13x9x2-inch-baking dish. Cut dough into 12 1-inch slices and place slices, cut side down, in butter. Pour sugar syrup around slices. Bake at 350 for 55-60 minutes or until golden. Serve warm with vanilla ice cream or whipped topping. THANKSGIVING CRANBERRY SAUCE COBBLER 1 package yellow cake mix 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup butter, softened 1/2 cup chopped nuts 1 can peach pie filling 1 can whole cranberry sauce vanilla ice cream Preheat oven to 350. Combine cake mix, cinnamon, and nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an un-greased 13x9-inch pan. Sprinkle crumb mixture over fruit. Bake for 45-50 minutes or until golden brown. Serve with ice cream. THANKSGIVING COBBLER 1 box of yellow cake mix 2 sticks of margarine 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup chopped nuts 1 large can peach pie filling 1 large can whole cranberry sauce Combine dry ingredients. In 13x9-inch greased baking dish pour in filling and sauce and mix well. Sprinkle dry ingredients on top. Bake at 350 for 45 minutes to an hour. DELIGHTFUL CHRISTMAS COBBLER 1/2 cup corn syrup 1/3 cup sugar 1 tablespoon cornstarch 1-1/2 cups frozen/fresh cranberries 3/4 cup flour 206
1/2 cup sugar 1/3 cup margarine 1 cup oats 1 egg, slightly beaten 2 pears, smashed with skins on Heat oven 400. Grease 9-inch square or round baking pan. In medium saucepan, combine first 3 ingredients. Stir in cranberries. Heat to a boil, reduce heat, simmer 5 minutes or until cranberries pop. Stir in pears. Pour in pan. Combine flour and 1/2 cup sugar. Cut in margarine until coarse crumbs. Stir in oats. Add eggs and mix until moist. Crumble over fruit. Bake for 30-35 minutes. APPLE GINGER COBBLER 4 apples, peeled and sliced 1/8 teaspoon cinnamon 1/2 package dry gingerbread mix 1/2 cup water Arrange apple slices in a 9-inch non-stick cake pan. Sprinkle with cinnamon. Beat gingerbread mix; add water as package directs and pour over apples. Bake in preheated 350 oven for 30-35 minutes. Cool slightly. Serve warm from the pan or chilled. JELLY ROLL TYPE COBBLER 1-1/2 cups flour 1/2 cup shortening 1 teaspoon baking powder dash of salt 1/2 cup sweet milk Filling: 2 cups fruit 1-1/2 cups sugar 2 cups juice or water 1 stick oleo Dissolve the sugar in the juice or water. Combine enough juice and water to make 2 cups. Melt butter in 9x12-inch pan. Roll out the dough, spread it with fruit, then roll up jellyroll style and cut in 1 inch sections. Lay the pieces cut side up, on the melted butter. Bake at 400 until lightly browned and bubbly about 20 minutes. For fruit, which is already sweetened, the above amount of sugar is correct. However, if fruit is not sweetened, sprinkle about 1/2 cup sugar over the spread fruit before rolling the dough. FRESH BLUEBERRY AND FRESH PEAR COBBLER 1/4 cup sugar 2 tablespoons cornstarch 3/4 cup water 2 cups fresh blueberries 4 medium size fresh pears, peeled, cored, and chopped vegetable cooking spray 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/3 cup skim milk 207 http://www.recipes4success.net
2 teaspoons sugar Combine 1/4 cup sugar and cornstarch in a medium saucepan, stirring well. Stir in water, and bring to a boil over medium heat. Cook for 1 minute. Remove from heat, and gently stir in blueberries and pears. Spoon mixture into a 9-inch square-baking dish coated with cooking spray. Combine flour, 1 tablespoon of sugar, and baking powder in a bowl. Add milk; stir until dry ingredients are moistened. Drop mixture by tablespoonfuls onto fruit. Sprinkle with 2 teaspoons sugar. Bake at 425 for 25 minutes or until lightly browned. Serve warm. CHERRY APPLE COBBLER 2 slices raisin bread, made into crumbs 2 teaspoons each granulated sugar and margarine 1/8 teaspoon ground cinnamon 20 large frozen pitted cherries 2 small apples, cored, pared, and sliced 1/4 cup water 1 cinnamon stick 1 teaspoon cornstarch In small bowl combine crumbs, 1 teaspoon sugar, and the margarine and ground cinnamon and set aside. In small saucepan combine fruit, 3 tablespoons water, and the cinnamon stick. Cook over low heat for about 3 minutes. Combine remaining tablespoon water with cornstarch, stirring to dissolve. Add to pan and cook, stirring constantly, until mixture is thickened. Remove from heat and remove and discard cinnamon stick; add remaining teaspoon sugar, and stir to combine. Into each of four 6-ounce custard cups spoon 1/4 of fruit mixture. Top each with 1/4 of crumb mixture and bake at 400, until topping is browned, about 15 minutes. Serve warm. OLD TIME CHERRY COBBLER 20-ounce can pitted sour cherries 1 tablespoon margarine 1-1/2 cups packed brown sugar 1-1/2 cups baking mix 1 tablespoon sugar 2/3 cup milk 1 tablespoon cornstarch 1 teaspoon cinnamon 1/2 cup boiling water 1 tablespoon butter Heat cherries to bubbling, mix in butter. Turn into 8x8x12-inch baking dish. Combine baking mix and 1 tablespoon sugar. Add milk and melted butter and beat. Spoon over hot cherries. Mix 1/2 cup sugar, the cornstarch, and cinnamon then sprinkle over the batter. Pour boiling water over the batter. Bake at 350 for 30 minutes or until done. Serve hot or with a scoop of ice cream. OLD TIME VINEGAR COBBLER 1 cup water 1/2 cup shortening 2-1/2 cups flour 1 teaspoon salt 1 teaspoon baking powder 208
Make this into dough and roll out into an oblong about 1 inch thick. Sprinkle it with cinnamon and sugar. Roll up as a jellyroll and slice into 1/2 inch pieces. Place these in a buttered oblong casserole dish. Now, make a syrup of 3 tablespoons vinegar, 1/2 cup sugar, 3 tablespoons flour, 1 stick oleo, and a dash of cinnamon. Heat this to boiling and pour over the rolls in the casserole. Bake at 350 for about 40 minutes. It is better to add 1/2 the syrup and bake about 25 minutes, then add the other half. POOR BOY COBBLER 1 stick margarine 1 cup self-rising flour 1 cup sugar 1 cup milk 1 can pie filling Preheat oven to 350. Melt margarine in a deep baking dish. In separate bowl, mix by hand, flour; sugar, and milk. Pour into melted margarine without stirring. Open pie filling and pour into batter, again not stirring. Bake until nice and brown. BLUEBERRY PINWHEEL COBBLER 2 cups sugar 2 cups water 1 teaspoon vanilla extract 1/2 teaspoon lemon juice 1/2 cup butter-flavored shortening 1-1/2 cups self-rising flour 1/3 cup milk 3 cups fresh blueberries 1/2 cup margarine vanilla ice cream or frozen whipped topping, thawed Combine sugar and water in a saucepan and stir well. Cook over medium heat, stirring constantly, until sugar dissolves. Stir in vanilla and lemon juice. Set aside. Cut shortening into flour until mixture resembles cornmeal; add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead lightly 4 or 5 times. Roll dough to a 9x12-inch rectangle. Spread blueberries over dough and roll up, jellyroll fashion, beginning with long side. Set aside. Melt butter in a 9x13x2-inch-baking dish. Cut dough into 12 1-inch slices. Place slices, cut side down, in butter. Pour sugar syrup around slices; bake at 350 for 5560 minutes or until golden. Serve warm with vanilla ice cream or whipped topping. CHERRY AND RHUBARB COBBLER Filling: 21-ounce can cherry pie filling 3 cups chopped rhubarb 1 cup sugar 4 tablespoons butter or margarine Crust: 1/2 cup shortening 1 cup sugar 1 egg 1 cup all-purpose flour 209 http://www.recipes4success.net
1 teaspoon baking powder 1/2 cup milk Spread fruit in a 9x13x2-inch-baking pan. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and beat well. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit; bake at 350 for 50-60 minutes. BLUEBERRY AND PEACH PIE COBBLER 1 package wild blueberry muffin mix 1/4 cup sugar 1/2 teaspoon cinnamon 4 tablespoons butter or margarine 1/2 cup chopped pecans 2 (20-ounce) cans peach pie filling 1/4 cup sugar 1 teaspoon cinnamon 1 teaspoon almond extract ice cream, if desired Preheat oven to 350. Wash blueberries and set aside to drain. In a medium bowl combine dry muffin mix, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in butter, and then stir in nuts. In a 13x9-inch pan combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon, the almond extract, and the drained blueberries. Spoon the crumb topping over the peach mixture. Bake at 350 for 35-40 minutes, until topping is golden brown, Serve with ice cream, if desired. FAMOUS HOTEL BLUEBERRY AND APPLE COBBLER 4 cups sliced apples 2 cups blueberry pie filling 1-1/4 cups all-purpose flour 2 sticks butter or margarine 1-1/2 cups sugar 1/8 teaspoon cinnamon Mix together apples and blueberries. Spread on bottom of 9x13-inch pan. Place flour in mixing bowl, add butter, and mix until breadcrumb consistency. Sprinkle mixture over apples and blueberries. Bake in 350 oven for 45-50 minutes or until golden brown. Serve warm with vanilla ice cream. GOLD RUSH PEACH COBBLER 2 (28-ounce) cans cling peach slices, drained, reserve juice 1/3 cup firmly packed brown sugar 1/3 cup granulated sugar 2 tablespoons cornstarch dash of salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 3 tablespoons cider vinegar 1 cup peach syrup from cans 1 tablespoon butter or margarine Topping: 210
1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup margarine or butter 1/4 cup light cream 2 teaspoons grated orange or lemon peel 2 tablespoons sugar Drain peaches, reserving syrup. Put in 11x13-inch shallow baking dish. Combine sugars, cornstarch, spices, and salt in a saucepan. Stir well to mix. Add syrup, vinegar, and margarine. Bring to boil, stir, and simmer until thick and clear, about 5 minutes. Pour over peaches. Set oven to 450. Topping: Mix and stir first 4 ingredients, cream margarine and stir in cream. Pat on about ¼inch thick, cut into 3-inch squares, then cut each square into halves on the diagonal to make triangles. Place around the edge of baking dish. Combine grated orange peel, sugar. Sprinkle on biscuits. Bake at 450 for 15 minutes or until crust is golden brown. Serve warm with cream or ice cream. BLUEBERRY COBBLER WITH HEAVY CREAM 1-1/2 cups flour 3/8 teaspoon salt 1-1/2 tablespoons sugar 2-1/4 teaspoons baking soda 6 tablespoons unsalted butter 3/4 cup heavy cream Filling: 4-1/2 cups blueberries 1/3 cup sugar 1 tablespoon flour Dough: Sift the dry ingredients together and then cut the butter into the mixture. Add the heavy cream, but do not over mix. Filling: Toss all the filling ingredients together so they are well mixed. Place the berry mixture in a buttered and sugared baking dish. Roll the dough out to cover the dish and place over the fruit. Bake in a preheated 375 oven for 35-40 minutes. Remove from oven and allow filling to cool slightly. Serve warm with a dollop of whipped cream or a scoop of ice cream, according to taste. MAGIC FRUIT COBBLER 1 stick margarine 1-3/4 cups sugar 1 cup flour 1-1/2 teaspoons baking powder dash of salt 3/4 cup milk 1 can pie fruit, any type 1/4 teaspoon cinnamon
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Melt margarine in 9x13-inch baking pan. Mix together 1 cup sugar, flour, baking powder, salt, and milk. Spread mixture over margarine, but do not mix. Then add fruit (juice and all). Combine remaining 3/4 cup sugar and cinnamon and sprinkle over top. Bake at 350 for 1 hour. SOUTHERN BLACKBERRY COBBLER 3 cup fresh blackberries, or 2 package. frozen blackberries, 16 ounce each/thawed 3/4 cup sugar 3 tablespoon. all purpose flour 1 1/2 cup water 1 tablespoon. lemon juice crust 2 tablespoon. butter or margarine; melted crust: 1 3/4 cup all purpose flour 2 1/2 tablespoon. sugar 2 teaspoon. baking powder 3/4 teaspoon. salt. 1/4 cup shortening 1/4 cup plus 2 tablespoon. whipping cream 1/4 cup plus 2 tablespoon. buttermilk Place berries in a lightly greased shallow 2 quart baking dish. Combine sugar and flour; stir in water and lemon juice. Pour syrup over berries, and bake at 425 degrees for 15 minutes. Place crust over hot berries; brush with butter. Bake at 425 degrees for 20 to 30 minutes, or until crust is golden brown. Serve warm with ice cream, if desired. CRUST: Combine flour, sugar, baking powder, and salt. Cut in shortening with pastry blender until mixture resembles coarse meal; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll out on a lightly floured surface. Cut dough to fit baking dish. APPLE VINEGAR BISCUIT COBBLER 8 granny smith apples peeled, and cut into wedges 2 cups sugar 1 package cream cheese (3 ounce) 1/3 cup butter or margarine cut up 2 1/2 cups self rising flour 1 cup milk 1/4 cup butter or margarine 1/3 cup cider vinegar 1 teaspoon grated lemon rind 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground cloves vanilla ice cream (optional) Combine apple and sugar; set aside. Cut cream cheese and 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch round cutter; set aside. Melt 1/4 cup butter in a large skillet over medium high heat; add apple mixture. Cook, stirring often, 20 minutes or until apple is tender and syrup thickens slightly. Stir in remaining ingredients. Pour into a lightly greased 11 by 7 inch baking dish; place dish on an aluminum foil 212
lined baking sheet. Arrange 12 biscuits over hot mixture. Place remaining biscuits on a baking sheet. Bake cobbler at 425 degrees for 20 minutes or until biscuits are golden. Bake biscuits at 425 degrees for 12 to 15 minutes. Serve cobbler with ice cream, if desired. AUTUMN VEGETABLE COBBLER 1 small onion sliced 2 teaspoons olive oil 4 small red potatoes cubed 2 carrots chopped 1/4 cup water 2 medium leeks halved lengthwise, and cut into slices 2 cups chopped fresh spinach 1 cup vegetable broth 2 teaspoons all purpose flour 3 tablespoons minced fresh parsley 1 tablespoon soy sauce 1/2 teaspoon salt cornbread topping 1 cup all purpose flour 1/2 cup cornbread mix 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 tablespoons butter or margarine softened 3/4 cup buttermilk 2 teaspoons honey Saute sliced onion in hot oil in a large saucepan over medium high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts. Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened. Prepare Cornbread Topping: Combine first 5 ingredients; cut in butter with a fork or pastry blender until crumbly. Stir together buttermilk and honey; stir into flour mixture. Spoon vegetable mixture into a lightly greased 8 inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture. Bake at 400 degrees for 30 minutes or until golden. PEAR GINGER COBBLER 8 large red or green Anjou pears – sliced 2 tablespoons lemon juice 1/2 cup apple cider 1/2 cup maple syrup 1/4 cup brown sugar - (firmly packed) 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons butter or margarine – cut up Ginger-Almond Topping 2 tablespoons granulated sugar 213 http://www.recipes4success.net
Whipped cream – for serving Crystallized ginger – (optional) GINGER-ALMOND TOPPING 1 1/2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 1 teaspoon ground ginger - (to 2) 1/2 cup chopped almonds – toasted 1 cup milk - (to 1 1/4) Toss together pears and lemon juice. Whisk together apple cider and next 5 ingredients in a large bowl; add pears, tossing to coat. Pour mixture into a 2-quart baking dish; dot with butter. Spread Ginger-Almond Topping over mixture; sprinkle with granulated sugar. Bake at 350 degrees for 45 to 50 minutes or until golden. Serve with whipped cream; sprinkle with crystallized ginger, if desired. Ginger-Almond Topping: Combine first 4 ingredients; cut in shortening with a fork or pastry blender until crumbly. Stir in ground ginger, toasted almonds, and enough milk to make a soft dough. (Makes enough topping for 2-quart dish). This recipe yields 6 to 8 servings. SWEET POTATO COBBLER 1/2 cup butter or margarine 2 tablespoons whipping cream 1 cup granulated sugar 1/4 cup light brown sugar - (firmly packed) 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 large sweet potatoes - (about 1 1/2 pounds) – peeled, and thinly sliced 1/3 cup butter or margarine 1 2/3 cups self-rising flour 1/2 cup buttermilk STREUSEL TOPPING 1/3 cup uncooked regular oats 1/3 cup all-purpose flour 1/3 cup light brown sugar - (firmly packed) 3 tablespoons butter or margarine – cut up 1/3 cup chopped pecans Melt 1/2 cup butter in a 10 1/2-inch cast-iron skillet over medium heat. Whisk in whipping cream and next 5 ingredients. Remove from heat. Layer sweet potato slices evenly in cream mixture. Cover with aluminum foil, and place on a baking sheet. Bake at 350 degrees for 20 minutes. Uncover. Cut 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in buttermilk until moistened. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to a 10 1/2-inch circle; place over cobbler. Sprinkle with Streusel Topping. Bake, uncovered, at 350 degrees for 25 minutes or until golden. Streusel Topping: Combine first 3 ingredients; cut in butter with a fork or pastry blender until crumbly. Stir in pecans. (Makes 1 1/3 cups). This recipe yields 6 servings. 214
PEACH COBBLER FRUIT 4 cups peaches, sliced 1/2 cup brown sugar 4 teaspoons arrowroot powder 1/4 teaspoon nutmeg 1/2 cup water 1 tablespoon lemon juice COBBLER 1 cup flour 2 tablespoons sugar 2 teaspoons baking powder 1/4 cup shortening 1/3 cup water In a medium pot, combine brown sugar, arrowroot (or use cornstarch) nutmeg and 1/2 cup water. Cook over a low heat, stirring until bubbly and until it starts to thicken. Add peaches and lemon juice. Cook only until it has heated through. Place in a 1 1/2 quart casserole. COBBLER: Mix together flour, sugar, baking powder and a sprinkling of salt. Cut in shortening. Add water. Mix lightly, just until the mixture is thoroughly moistened. Spoon biscuit mixture over hot fruit filling in 6 mounds. Bake at 400F for about 20 minutes. May take 25 minutes. Serve warm. BLUEBERRY COBBLER 1-1/2-cup flour 1/2-teaspoon salt 5-tablespoons frozen butter cubed 1/4-cup frozen shortening cut large chunks 5-tablespoons ice water 4-cups blueberries 4-tablespoons butter diced 2-cups sugar Preheat oven to 450. Lightly grease an 8 by 8-inch baking pan. In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use. Roll out the pastry into a large sheet, approximately 20 by 12 inches. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides. Spread the blueberries evenly in the baking dish. Dot; with the diced butter. Sprinkle with 1-1/2-cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2-cup sugar over the pastry. Place in preheated oven and immediately reduce heat to 425 Bake for 45 minutes, until dough is golden brown and berry juice bubble up. Serve with warm vanilla ice cream. FOUR BERRY FRUIT COBBLER 1-pint strawberries halved 1-pint blueberries 1-pint blackberries 215 http://www.recipes4success.net
1-pint raspberries juice of 1 orange zest of 1 orange juice of 1 lemon zest of 1/2 lemon 2-tablespoons grand mariner optional 3/4-cup sugar 5-tablespoons cornstarch 2-teaspoons ground cinnamon topping 1/2-cup butter softened 1/2-cup sugar 1-teaspoon cinnamon 1-cup flour In a large bowl, place strawberries, blueberries, blackberries and raspberries, add orange juice, orange zest, lemon juice, lemon zest and optional Grand Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes. Meanwhile make streusel topping. In a medium bowl combine butter, sugar and cinnamon, mix well with a fork. Add flour and mix until crumbly. Place, berry mixture into a souffle dish. Top with streusel topping. Place in center of cooking grate. Cook 40 minutes or until brown and bubbly. May be made in individual souffle dishes, cooking time is 15 to 20 minutes. Serve with vanilla ice cream. EASY PEACH COBBLER 1/2-cup unsalted butter melted 1-cup all-purpose flour 2-cups sugar 3-teaspoons baking powder 1-pinch salt 1-cup milk 4-cups thinly sliced peeled pitted fresh peaches 5 to 6 medium 1-tablespoon fresh lemon juice several dashes ground cinnamon or nutmeg optional Preheat oven to 375 Pour the melted butter into a 13 by 9 by 2-inch baking dish. In a medium bowl, combine the flour, 1-cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together. In a small saucepan, combine the peaches, lemon juice, and remaining-cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired. Bake in the; preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold. SOUTHERN PEACH COBBLER 3-cup peaches peel and cut up 2-cup sugar 1-cup water 1/2-cup margarine 2/3-cup self-rising flour 1/4-teaspoon cinnamon 216
This is an easy Peach Cobbler very big here in the south. Combine the peaches and 1-cup. sugar. Refrigerate until the sugar dissolves and the mixture becomes juicy. Add 1/2-cup.water. Preheat oven to 350. Melt the margarine in a 2-quart.casserole or pan. In a medium sized bowl combine the remaining 1-cup of sugar with the flour and cinnamon. Mix well. Add the remaining 1/2-cup of water to make a pourable batter. Pour the batter into the baking pan. Spoon the peaches over the batter. Bake this for 45 to 50 minutes or until the batter has risen to the top and formed a crisp crust. GEORGIA PEACH COBBLER 8 cups sliced peaches 2-cups sugar 3-tablespoons all-purpose flour 1/2-teaspoon nutmeg 1-teaspoon vanilla flavoring 1/3-cup butter or margarine pastry for double-crust pie vanilla ice cream Combine peaches, sugar, flour, and nutmeg in a Dutch oven; set aside to allow syrup to form approximately 15 minutes. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and butter or margarine. Roll half of pastry to 1/8-inch thickness; cut into a circle to fit a 2-quart baking dish. Spoon half of peach mixture into lightly buttered baking dish; top with pastry. Bake this at 475 for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8-inch thickness and cut into 1-inch strips; arrange in lattice design over peaches. Bake an additional 15 to 20 minutes until browned. Allow cooling slightly before serving. Serve with vanilla ice cream. APPLE PECAN COBBLER apple filling 51/4-cups peeled, sliced apples 4 to 6 apples 3-tablespoons brown sugar 1-tablespoon honey 1-1/2 tablespoons quick-cooking tapioca 1-tablespoon lemon juice 1/2-teaspoon ground cinnamon 1/4-cup chopped pecans 1-1/2 tablespoons melted butter or margarine pecan shortcake crust 1-1/2-cups all-purpose flour 2-teaspoons baking powder 1/4-cup granulated sugar 1/2-cup chopped pecans 1/4-cup melted butter or margarine 1/2-cup whipping cream or 2% lowfat milk vanilla glaze 1-1/3-cups powdered sugar 1/4-cup whole milk or 2% lowfat milk 1/4-cup melted butter or margarine 1-teaspoon vanilla extract 217 http://www.recipes4success.net
Preheat oven to 425. Grease an 8-inch-square baking pan or dish. In a large mixing bowl, carefully spoon together apples, brown sugar, honey, tapioca, lemon juice, cinnamon, and chopped pecans. Pour apple filling into greased pan or dish; drizzle melted butter or margarine on top and set aside. To make the crust: In another large bowl, combine crust ingredients. Stir this vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon the pecan dough on top of apple-pecan filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes before adding glaze. To make the glaze: While cobbler is cooling, prepare glaze. In a medium saucepan, stir powdered sugar and milk over low to medium heat until smooth, 3 to 4 minutes. Remove from heat; stir in butter or margarine and vanilla. Set aside cooling about 5 minutes; then pour over cooled cobbler to form glaze. Serve immediately. BLACKBERRY COBBLER FROM THE HERITAGE TREE RESTAURANT 14-cups fresh or frozen blackberries thawed if frozen 1-cup sugar plus 2-tablespoons sugar 1/3-cup quick-cooking tapioca 3-cups all-purpose flour 1-teaspoon salt optional 1-cup vegetable shortening 3-tablespoons water to 4 tablespoons 1-tablespoon milk 1-pint heavy cream 1/4-cup powdered sugar 1-teaspoon vanilla Preheat oven to 400 and adjust the rack to the middle. Put the berries in a 9- by 13-inch pan and sprinkle with1-cup sugar and the tapioca. Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to4-tablespoons water and form the mixture into a ball. Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining2-tablespoons sugar. Bake this for 40 minutes, or until the crust is golden. Whip the cream with the powdered sugar and vanilla until thickened. Serve the cobbler while it is still warm with whipped cream.
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