Blackberry Cobbler
1 c. flour
2 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 tsp. salt
2 1/2 c. blackberries
Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour into greased
9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar in saucepan until it boils.
Pour over batter. Bake at 400 degrees until golden brown.
Peach Cobbler Crumb Cake
1 (16 oz.) can of peaches in light
syrup
1 box yellow cake mix
1 cube of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter
slices. Bake at 350 degrees until golden brown. Serve with Cool Whip.
Peach-Raspberry Breakfast Cobbler
5 c. sliced peeled peaches
1 c. raspberries
3 tbsp. minute tapioca
1/2 c. granulated sugar
1 tbsp. baking powder
2 1/2 c. flour, including oat, white,
whole wheat, other
4-6 tbsp. butter or margarine
1 1/2 c. buttermilk, approximately
This is great for breakfast. Grease lasagna pan. Add peaches, sugar, minute tapioca. Bake
at 400 degrees while you prepare the dough. Mix baking powder and flour (I like 1 cup oat
flour, 1/2 cup white flour, 1/2 cup whole wheat and 1/2 cup barley, but there are many
delicious possibilities). Cut in shortening as for pie crust. Add buttermilk, stirring
with fork. You can make a thick biscuit dough and roll it to fit the size of your pan, or
you can make a looser dough like a batter. 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
degrees or even 450 degrees for about 20 minutes.
Peach Cobbler
5 fresh peaches or 1 qt. canned
peaches (Freestones are best)
3/4 c. sugar
Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring to a boil
while stirring occasionally.
Beat together:
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. milk
1 egg
Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with Pam. Don't put
more than 1/2 inch of juice in the baking pan. Pour the batter over the hot peaches and
juice.
Melt:
1/2 cube margarine
Pour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees
for 30 to 40 minutes. Serve plain or with milk, Half & Half or ice cream. Apricots may
be substituted for the peaches.
Old Fashioned Fruit Cobbler
2 c. flour
1 tbsp. baking powder
1 1/2 c. sugar
1/2 tsp. salt
1 cube margarine, melted
1 1/2 c. milk
2 qt. canned fruit (including juice)
1 tsp. cinnamon
1/2 tsp. nutmeg
Stir together the flour, baking powder, sugar and salt. Add and mix until smooth the
margarine and milk. Pour into greased 9"x13" deep dish pan. Pour the fruit over
batter and sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 45 minutes to 1 hour
until a golden brown.
Blueberry Streusel Cobbler
1 pt. blueberries
1 (14 oz.) can Eagle Brand Condensed
milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
1/2 c. brown sugar
1/2 c. 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 degrees 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.
Easy Peach Cobbler
1/4 c. butter
4 c. peeled & sliced peaches, apples
or nectarines
1/2 c. sugar
1 tbsp. plus 2/3 c. baking mix
1/2 tsp. ground cinnamon
2 tbsp. brown sugar, firmly packed
2 tbsp. milk
In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and
cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter
until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto
peaches. Bake at 400 degrees for 30 minutes or until toothpick inserted into crust comes
out clean. Let stand 5 minutes. 6 servings.
Cherry Cobbler
1/4 lb. butter or margarine
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. undrained cherries
1/2 c. sugar
Melt butter or margarine in 8 inch square cake pan. Mix all other ingredients, except last
1/2 c. sugar. Pour over melted butter. Empty 2 cups cherries over batter. Sprinkle 1/2 cup
sugar over cherries. Bake at 350 degrees for 30 minutes or until done. Peaches may be
substituted for cherries.
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