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Thread: Need cobbler recipes

  1. #1
    Join Date
    Dec 2007
    Northern Kentucky (yes, I have my shoes on)

    Question Need cobbler recipes

    This is a 'humogous' site when looking for specific recipes and I haven't been able to spend hours looking for recipes. I would like for you to please share with me some recipes for Fruit Cobbler-----fresh, frozen and/or canned fruit. I've checked old family recipe boxes and can't find any like my grandmother made for me when I was a kid (talkin' the 50's and 60's here). Any and all of your help will be greatly appreciated.

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    OldFashioned Blackberry Cobbler

    4 Cups blackberries *
    1/2 Cup seedless blackberry jam
    2 Tablespoons quick-cooking tapioca
    2 Tablespoons sugar
    2 Tablespoons butter -- cut in pcs

    1 Cup all-purpose flour
    2 Tablespoons sugar
    2 Teaspoons baking powder
    1/4 Teaspoon salt
    1/4 Cup butter
    2 Tablespoons milk -- (2 to 4)
    1 egg
    2 Teaspoons sugar

    * (fresh or frozen, if frozen do not thaw)

    Preheat oven to 425 degrees.

    Grease a 1 1/2 quart casserole dish.

    In mixing bowl, combine blackberries, jam, tapioca and sugar.
    Mix well.
    Scrape mixture into casserole dish and dot with butter.
    Bake 15 minutes or until mixture is bubbly. Stir well.

    For topping: In a large bowl, mix together flour, sugar, baking powder and salt.
    Stir well. Cut in butter until mixture is crumbly.
    Stir in 2 tablespoons milk and egg until blended.
    Stir milk mixture into crumbs to form a stiff dough.
    On lightly floured board, roll out dough to 1/2 inch thickness.
    Cut out dough with cookie cutters(hearts, diamonds, circles, whatever you like).
    Place cut out shapes on top of hot fruit mixture.
    Sprinkle with sugar. Bake for 15-20 minutes or until fruit is hot and bubbly.
    Biscuit shapes on top should be golden brown.

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    Old Fashioned Peach Cobbler

    2 1/2 cups all-purpose flour
    3 tablespoons white sugar
    1 teaspoon salt
    1 cup shortening
    1 egg
    1/4 cup cold water
    3 pounds fresh peaches - peeled, pitted and sliced
    1/4 cup lemon juice
    3/4 cup orange juice
    1/2 cup butter
    2 cups white sugar
    1/2 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    1 tablespoon cornstarch
    1 tablespoon white sugar
    1 tablespoon butter, melted

    Sift flour, 3 tablespoons sugar and salt into a medium bowl.
    Work in shortening with pastry blender until mixture is crumbly.

    In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball.
    Chill in refrigerator 30 minutes.

    Preheat oven to 350F. Roll out half of dough to 1/8 inch thickness and place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

    Combine peaches, lemon and orange juice in large saucepan. Add 1/2 cup butter and cook over medium low heat until butter is melted. In a separate bowl, combine 2 cups sugar, nutmeg,cinnamon and cornstarch. Stir into heated peach mixture, then remove from heat.

    Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Pour peach mixture into baked crust.

    Top with dough strips interwoven in a lattice pattern. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted

    Bake at 350F for 35 to 40 minutes, or until top crust is golden brown.

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    Old Fashioned Peach Cobbler

    8 cups Sliced fresh peaches
    2 cups Sugar
    1/4 cup Flour
    1/2 teaspoon Cinnamon
    1/4 teaspoon Ground nutmeg
    1/3 cup Butter, melted
    Pastry for double-crust pie

    Preheat oven to 475F.

    Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
    Allow to set until sugar is dissolved and a syrup forms.

    Over medium heat, bring the peach mixture to a boil, then reduce heat to low
    and cook until tender, about 10 minutes. Remove from heat and stir in melted
    butter. Set aside and keep warm.

    Roll out half the pastry as for a pie, but cut it into an 8-inch square.
    Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex
    dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until
    lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.

    Roll out the remaining pastry, and cut into strips about an inch wide.
    Arrange strips in a loose lattice weave over the peach mixture. Sprinkle
    lightly with granulated sugar, if desired. Bake an additional 15 to 20
    minutes or until browned

    Servings: 4

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    Pina Colada Cobbler

    1 cup self-rising flour
    1 cup milk
    3/4 cup granulated sugar
    1 can pineapple tidbits, partially drained
    1 can cream of coconut
    1/2 cup sliced maraschino cherries (optional)

    Preheat oven to 350 degrees F.

    In a 2-quart casserole, mix first three ingredients until smooth. Add
    next three ingredients and stir to mix. Bake for approximately 45
    minutes or until crust is golden and center is firm.

    This is best served warm and can be topped with sweet cream, whipped
    topping, or ice cream.

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    Pumpkin Cobbler

    1 large can pure pumpkin (or two small cans)
    12 oz can evaporated milk
    3 eggs
    1 cup sugar
    1 tsp salt
    1 Tbsp cinnamon
    1/4 tsp nutmeg
    1/8 tsp ground cloves
    1 large box yellow cake mix
    1 cup chopped pecans (may omit)
    3/4 cup melted butter

    Mix first 8 ingreedients and pour into well-greased 9x13. Sprinkle cake mix on top, then pecans. Drizzle with butter and bake 50 minutes at 350 until set in middle. Spoon into ramekin or dessert dishes and top with a dollup of whipped cream.

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    Skillet Cobbler

    2 cans pie filling
    1 (18.25 ounce) box white or yellow cake mix
    3 tablespoons butter
    1 cup 7-Up

    Pour the pie filling into a cast iron skillet. Sprinkle the
    cake mix over the pie filling. Slice butter over the top,
    the pour the 7-Up over everything. Bake at 350 degrees F
    for about 35 to 45 minutes.
    Serve with ice cream or whipped topping.

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    Lazy Man's Cobbler

    1 stick butter
    1 cup flour
    1 cup sugar
    1 cup milk
    1 can fruit (or fresh or frozen and thawed)
    drained reserving 1/2 cup juice

    Melt butter in a 9 x 13 pan in oven (350 degrees). Mix flour, sugar and milk together stirring until all lumps are gone and mixture is smooth. Pour over melted butter. Do Not Stir. Pour over drained fruit along with reserved juice (or pie filling) and Do Not Stir. Bake for 30-40 minutes. Test for doneness by inserting a knife in the center.

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    2 (16-20 oz) bags frozen peaches
    1 (18 1/4 oz) box white cake mix
    1 (16 oz) bag frozen blackberries
    1/2 cup chopped pecans
    1/2 cup brown sugar
    1/2 cup (1 stick) butter, melted

    Preheat oven to 375 degrees. Lightly grease a 9-by-13 inch pan. Place one bag of peaches in pan, cover with the dry cake mix, cover with the second bag of peaches, then the blackberries. Top with pecans and sprinkle with brown sugar. Pour melted butter evenly over fruit. Bake for 60-70 minutes. Cool for 15-30 minutes before eating.

    Makes 12 Servings

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    Cranberry Cobbler

    1 box yellow cake mix (2 layer)
    1 (21 ounce) can peach pie filling
    1 (16 ounce) can whole cranberry sauce
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 cup butter or margarine, softened
    1/2 cup chopped nuts

    Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan.

    Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees F for 45 to 50 minutes or until golden brown.

    Serve with ice cream or whipped cream if desired.

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