Need cobbler recipes

OldFashioned Blackberry Cobbler

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

Topping:
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.

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 350°F. 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
butter.

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

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 475°F.

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

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.

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.

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.

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.

Cobbler

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

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.

Apricot Cobbler


2 cups sliced canned apricots

1/4 cup sugar - 1 tbs. butter

Place apricots and sugar in deep baking dish 6 x 10?. Dot with butter and place in (375) oven to heat.

Make pastry: Sift 1 cup flour, 1 tsp. baking powder, 1/2 tsp salt. Cut in 1/2 cup shortening. Add 1 egg yolk to 1/4 cup cold water. Blend well and add to flour mixture. Roll out thinly. Cut in 1: strips - crisscross over fruit.

Sprinkle with 1 tbs. sugar. Bake at 450 degrees for 45 minutes.

Fruit Cobbler

2 cups berries 1 cup sugar
1 cup boiling water
OR 1 pint can of any fruit
1 teaspoon shortening
1/2 cup sugar
1/2 cup milk
1 cup flour
1 teaspoon Baking Powder
1/4 teaspoon salt

Pour boiling water over berries and sugar and let stand. Cream shortening and sugar and add other ingredients. Put batter in greased square pan and pour fruit over batter.


the recipe stops there - it's an oldie

Oh, wow, Mama!!!! Thank you so much. These are going to help me tremendously. The cobblers that my grandmother made were 'chewy' and not all 'cakey' (I hope you understand what that means as I seem to be at a loss for the proper definition here) and I loved them. How can you tell by looking at a recipe whether it's going to turn out 'chewy' or 'cakey'?

trying to "define" and explain is hard on line - try the recipes that take more work - don't use the recipes with the cake mixes in them - and you may have to combine a few different recipes to get what you are looking for - that is why I posted different ones

Old, old recipe

I was tooling through my aunt's recipe box today. She died last year at age 90. I found this recipe pasted on a yellowed card. It was cut from a newspaper clipping and must be at least 50-70 years old. I have no idea of course from which newspaper or who may have been 'Hope'.


Arrange in greased 8-in. square baking pan
2 1/2 cups sliced, drained canned peaches

Sprinkle with a mixture of:
1/4 cup peach syrup, 1 1/2 tsp. lemon juice
1/2 tsp. grated lemon rind, 1/2 tsp. almond extract
Heat in oven about 5 minutes while preparing batter.

Sift together into bowl:
1 cup sifted flour, 1/2 tsp. salt
2 tsp. double-action baking powder

Cut in with pastry blender or 2 knives until mixture looks like 'meal':
1/4 cup shortening

Stir in: 1 egg, well beaten, 1/2 cup peach syrup

Stir just until dry ingredients are moistened.


Spread dough over mixture in pan. Sprinkle with 2 tbsp. sugar. Bake 30 minutes in moderately hot oven (400). Serves 9.