COBBLER

 GRANDMOTHER'S FAVORITE PEACH COBBLER

1 stick butter

1 1/2 cups sugar

1 cup flour

1 1/2 teaspoons baking powder

3/4 cup milk

1 can (30 ounces) sliced peaches in syrup

1 teaspoon cinnamon

1/3 teaspoon nutmeg

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.

Mix 1 cup sugar and the other dry ingredients together in a bowl.

Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.

Bake for 45 minutes to 1 hour or until top crust is golden brown.

OLD FASHIONED PEACH COBBLER

Preheat oven to 400 degrees. (1) Melt 1/2 stick butter in 13x9 metal baking pan. (2) In heavy saucepan, combine 1-28 oz can peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil. (3) in small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil. (4) In mixing bowl, combine 1-1/2 cups sugar, 1-1/2 cups self-rising flour, 2 teaspoons vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter). (5) Pour hot peaches into pan with melted butter, and pour batter all over peach mixture. Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon) and bake for 30 mi it's or until golden brown.

PEACH COBBLER

1cup of sugar
1cup of flour
1cup of milk
1stick of butter melted
1 large can of sliced peaches
Tip: also berries work great too!
In a mixing bowl mix the flour, sugar and milk together until well blended. set aside.
Pour melted butter into the bottom of your pan. Pour the peaches and the juice in the pan. Pour the flour,sugar and milk mixture over the peaches, do not stir it. Bake on 350• for approx 40 minutes. Enjoy.

MINI PEACH COBBLER RECIPE

Preheat oven to 350˚F.
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches
Put 1 tsp of melted butter into each regular size muffin tin.
Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.
Don't forget a dollop of vanilla ice cream...YUM

WEIGHT WATCHER EASY PEACH COBBLER

2 lb frozen peaches
1 box yellow cake mix
1 can(s) diet 7up or sprite
Spread frozen peaches in Pam sprayed 13x9 pan. Sprinkle dry cake mix over peaches. Pour 7up over cake mix. Cover with foil and bake for 20 minutes at 350 degrees. Uncover and bake for 40 minutes.

HEALTHIER SOUTHERN PEACH COBBLER

8 fresh peaches - peeled, pitted, and sliced into thin wedges
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup whole wheat pastry flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in the preheated oven for 10 minutes. Meanwhile, combine flour, white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of flour mixture over them. Mix together 2 tablespoons brown sugar and 1 teaspoon ground cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes

MINI CHERRY COBBLERS

1 (21 ounce) can cherry pie filling
1 (4.5 ounce) can refrigerated buttermilk biscuits, separated
1 tablespoon butter or margarine, melted
2 teaspoons sugar
2 teaspoons brown sugar
1/8 teaspoon ground cinnamon
Set aside some of the pie filling, including five cherries, for garnish. Divide the remaining filling among five ungreased 6-oz. ramekins or custard cups. Top each with a biscuit; brush with butter. Combine sugars and cinnamon; sprinkle over biscuits. Bake at 375 degrees F for 14-18 minutes or until biscuits are browned. Top with reserved pie filling.

MOUNTAIN APPLE COBBLER

2 (8 ounce) cans refrigerated crescent rolls
2 large Granny Smith apples - peeled, cored, and cut into 8 wedges each
1 cup butter, melted
1 1/2 cups white sugar
1 tablespoon ground cinnamon
1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls. Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes

BLUEBERRY STREUSEL COBBLER

1 pint fresh or frozen blueberries
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 teaspoons grated lemon peel
3/4 cup cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts
Blueberry Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1 pint blueberries
Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan. In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator. Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.

ELNORA'S PEACH COBBLER
1 cup milk
1 cup self-rising flour
1 cup white sugar
1/2 cup butter, melted
4 cups sliced peaches
1 tablespoon white sugar, or to taste (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease an 11x17-inch baking dish.
Whisk milk, flour, and 1 cup sugar together in a bowl until blended; add butter. Stir to combine.
Arrange peaches in prepared baking dish; sprinkle with 1 tablespoon sugar. Cover peaches with batter, without stirring. Bake in the preheated oven until browned and bubbling, about 40 minutes.

POP'S BLACKBERRY COBBLER

2 quarts blackberries
3 tablespoons quick-cooking tapioca
1/2 cup white sugar
2 cups biscuit baking mix
3/4 cup milk
1/2 cup water
1/2 cup white sugar
1 tablespoon butter
1 teaspoon vanilla extract
Preheat an oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
Stir the berries, tapioca, and 1/2 cup of sugar together in a bowl until evenly blended. Spoon evenly into the prepared baking dish. Stir together the baking mix and milk in a separate bowl. Drop dough over the cobbler by the spoonful. Bake the cobbler in the preheated oven for 15 minutes. Meanwhile, bring the water and 1/2 cup sugar to a boil in a small saucepan over high heat. Stir in the butter and vanilla extract, reduce heat to medium-low, and simmer 5 minutes; set aside. Once the cobbler has baked 15 minutes, remove from the oven, and drizzle evenly with the vanilla syrup. Return to the oven, and continue baking until the syrup has evaporated from the cobbler topping, about 5 minutes more.

KK'S THREE FRUIT COBBLER

3 nectarines, pitted and cut into bite-size pieces
3 tart plums, pitted and cut into bite-size pieces
1/2 pint fresh raspberries
1 cup all-purpose flour
3/4 cup white sugar
1/4 cup packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2/3 cup cold unsalted butter
Preheat oven to 350 degrees F (175 degrees C).
Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries. Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.

BEST EVER BLUEBERRY COBBLER

3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

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
In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

EASY FRUIT COBBLER

1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
Blend together flour, baking powder, sugar, and milk. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

BLACKBERRY COBBLER

1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)

PEACH COBBLER II

3 fresh peaches - peeled, pitted and sliced
1 teaspoon ground cinnamon
1 1/2 cups white sugar
1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 cups boiling water
3 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10 inch baking dish.
Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside. In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches. Bake in preheated oven 40 to 45 minutes, until golden brown.

DUTCH OVEN COBBLER

1 yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
1 stick melted butter or margarine, 8 tablespoons
chopped nuts, optional
Line dutch oven with foil (this makes clean up easier). Dump in pie filling and pineapple. Pour dry cake mix over the top. Drizzle butter over cake mix. Add nuts as desired. put on coals and then put hot coals on top of the lid (8 - 10). Cook for 25 - 35 minutes. Check occasionally so that spots don't burn.

EASY DUTCH OVEN COBBLER

1White cake mix
1 12 ounce can of Sprite or 7-Up
2 cans fruit pie filling
Note: This cobbler is prepared in a camp-style cast iron Dutch oven which has a lid with a lip so that hot coals may be set on top of the pan. A quick and easily prepared outdoor recipe for barbecues, picnics and camping trips! Pour fruit pie filling into a 6 quart Dutch oven. In a separate bowl, mix soda with cake mix. Batter will be lumpy. Pour over top of pie filling. Bake with 20 coals on top and 10 on bottom until cake is golden color. Serve hot. Wonderful served alone or with vanilla ice cream. Recipe can easily be doubled for 12 quart Dutch ovens

EASY BATTER FRUIT COBBLER

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

RED VELVET-BERRY COBBLER

Privacy Policy (Your California Privacy Rights) and Terms of Use1 tablespoon cornstarch
1 1/4 cups sugar, divided
6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, and blueberries.) $
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2 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons white vinegar
1/2 teaspoon baking soda
Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.  Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes. Switch It Up Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. For a Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems).

SOUTHERN PEACH COBBLER

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

DUTCH OVEN PEACH COBBLER

2 (29 oz.) cans sliced peaches
1 Duncan Hines yellow or white cake mix
Dutch oven
First, start coals on a grill or pit. Next put the 2 cans of peaches in the Dutch oven. Dump the DRY cake mix over the peaches. DO NOT MIX. Place Dutch oven in the hot coals. Put a few hot coals on top of the oven. Cook, for 45 minutes to 1 hour. Makes a perfect dessert for camping out

APPLE CINNAMON COBBLER
2 white cake mixes, any brand
1 can apples
1-2 sticks butter, salted or unsalted
Aluminum foil
Dutch Oven
Cinnamon
Line the inside of the Dutch oven with foil, making sure it is covered completely. VERY IMPORTANT: Make sure you do this or else the pan will be very hard to clean and so you can get it out!!!Put the white cake mix in the bottom of the Dutch oven. Spread it around so it completely covers the bottom. Sprinkle a little cinnamon on top of the cake mix. Put the canned apples over the top of the cake mix. Add a little more cinnamon on top of the apples. Add the second cake mix and cover the apples with it. Slice the butter and put it on top of the cake mix. Add a little cinnamon over the butter. Cook until inside is warm and all the cake mix is not powder. The outside should be golden brown