Wednesday, June 27, 2007

How to make a cobbler

...that's cheaper than the Bisquick cobbler recipe--and just as easy! This method works with any type of fruit, provided you have at least 2 cups' worth.

First, toss the berries or chopped fruit with 1/4 cup sugar (if needed).
Preheat the oven to 350 while the fruit releases its juice.
Next, melt one stick butter or margarine in a casserole dish (8 x 10 or 8 x 8).
Simply double this recipe for use in larger baking dishes.

While the butter melts, combine dry ingredients with milk:
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 2/3 cup milk
Pour batter over the butter. Don't mix!

Spoon fruit over the batter. Don't stir! Bake for 40 minutes at 350.

This recipe makes a crisp, buttery top.
Beneath its sugary crunch lies a soft layer of cake and hot juicy fruit. Serve with ice cream to rave reviews!

37 comments:

Anonymous said...

Hmmmm...I have some marked-down apricots that have bruised spots. I should try this for breakfast ... without the ice cream.

Jora

Ivy said...

Oh, this sounds absolutely fabulous, I must try it!

Donna said...

That looks terrific! I can't wait to try it. My mom's birthday is coming up and she loves it when I make anything with blackberries!

Meredith said...

Well, there are probably more to-die-for cobbler recipes than this one. However, this method is so easy and versatile, I end up using it every time.

You can add up to 4 cups berries for a fruitier cobbler. Somehow berries don't make as strong a fruit layer as peaches or apples do.

A Ten O'Clock Scholar said...

If you do this in reverse and on the stove top, it is a Dutch Baby - and oh, so good!

Using an iron skillet, you melt the butter, pour in the batter, then either: let it cook (and puff up) and then top with fruit; or plop the fruit right into the batter (without stirring). I often finish it up in the oven just to give the top a nice golden touch.

I'll post the recipe on my blog and link back here - perhaps, you might link to mine as well?

PiggyBank Raider said...

I always thought cobbler was hard... but this makes it look easy! Definitely something I'm going to try with wild raspberries this summer. Thanks for the simple tutorial!

2boysmama said...

Sounds very yummy! Can't wait for the blackberries and blueberries!

Mrs. U said...

Yum! My mom makes a very similar cobbler this way!! Sooo easy and incredibly delicious! The only bad thing? There are NEVER leftovers!! :)

His,
Mrs. U

Tracy said...

I'll be over in 20 minutes! LOL. This looks fabulous!

Lu said...

Looks fantastic! I can't wait to get some fresh peaches this weekend! Yummy!

Dana said...

This recipe is the same as what my huband's grandma makes and her peach cobblers are famous in our family, the only difference is she uses self rising flour instead of the flour and baking powder.

Alison said...

Can't wait to try this as the cobbler recipe I've always used has the crust only on top and my husband always complains it doesn't have a bottom crust so why didn't I make a pie instead. (Much more time consuming is why! :) ) Thanks Meredith!

Carrie J said...

I use this recipe too, except I usually use Self Rising flour. I usually make peach but I have made it with pineapple and sprinkled brown sugar on top for a Pineapple Upside down kind of taste. Yummy!

Birdie said...

Looks yummy! Thanks for posting this. I'm always looking for recipes easy enough for my daughter to make!

Laural said...

I can't wait to get home and try this out! I have a full bag of peaches that I got in my CSA box, and this will be the perfect way to eat them.

Meredith said...

Alison,
This one also has only the crust on top, just in case that wasn't clear from my directions. The batter rises through the fruit to form a crust on top. The fruit is the bottom layer.

Self-rising flour would make it even easier for kids. I never have it on hand, so I use the baking powder version.

Does anyone know, do you add the same amount of self-rising flour as you would all-purpose?

Amy said...

This looks delicious! I can't wait to try this recipe- I love a good cobbler!

mummymac said...

I'm trying this too - thanks for posting it.

A Ten O'Clock Scholar said...

Ok, I've got my Dutch Baby recipe up on the website. Oh, my it is so good! Let me know if you try it out.

Kerry

http://theten0clockscholar.blogspot.com/2007/06/who-ate-babyi-ate-dutch-baby.html

Goslyn said...

My grandmother made this with canned cherry pie filling and called it cherry mountain pie. I use drained canned peaches - yum!

Carrie J said...
This comment has been removed by the author.
Carrie J said...

Meredith, I have always used the same measurment when using self rising flour as all purpose. I substitute SR for almost any recipe that also calls for baking powder.

Anonymous said...

I think I just found my 4th of july block party potluck contribution.

Thanks

2boysmama said...

Meredith,
Thanks so much for this easy recipe! I made it tonight completely dairy free using a dairy free margarine and soy milk. My guests were none the wiser and everyone complimented it all around! And my son got to eat it too!

Anonymous said...

I made this using Sam's Club frozen berries plus some fresh fruit. And then I fed it to 4 almost-teenage girls. The only one who didn't gobble it down was one who doesn't like cooked fruit.

JoAnn

Tammy said...

I make a variation of this, with a large can of peaches (all the syrup gets poured into the batter as well as the peaches) and self-rising flour. The berry variation sounds good!

Debbie J. said...

I made a very similar recipe years ago and entered into our church cookbook as "Lazy Crazy Pie"! LOL
Thanks for the new recipe, I need to try it. I was given some fresh blueberries this week!!!!!

Debbie J. said...

Hi Meredith, I made the blueberry cobbler and posted a picture on my blog. It was sooooo good. Thanks for the recipe.

Lina said...

I've been reading your blog for a while now, but haven't commented before. Now I just had to stop lurking and thank you for this wonderful recipe! Easy and quick and very very delicious! I made it with some over-ripe peaches I had.

Jennifer said...

I made this for the 4th of July and it was *SOO* good! DH is still raving about it. I made a cherry one this time, and plan to make a peach one today. Thanks so much for posting this!!

Liz said...

I made this tonight and it was so yummy! I love the crispy bit around the edges! I made it with a 800g (roughly 2lb) tin of peaches.

Anonymous said...

I made this today with strawberries and everyone loved it! The crust was absolutely delicious!

Carrien said...

Since this is the 3rd time I've returned to use this recipe since you posted it I just thought I'd let you know that we really love it. Thanks

B Kinch said...

that looks divine! i love the musky sweetness of blackberries above all other fruits.

Home Chef said...

AWFUL! Something's wrong with this recipe. I followed it exactly, double-checking along the way. The batter was too thick. The fruit stayed on top and the batter ended up being "deep-fried" on the edges while sitting in the butter during baking. Even though I baked it 10 minutes longer than the recipe asked for, it was underdone because it was so thick. Ended up with cooked fruit on top of a thick undercooked dough with a greasy edge. Had to throw it out. What a waste and disappointment!

Anonymous said...

Tried this recipe the other day with fresh peaches & it was a hit. Got some more peaches today to make it again, and discovered I was low on butter. So, I used 1/2 the butter called for, and it turned out 90% as good as the first cobbler. We decided we'll stick with the lower-fat version most of the time (we'll splurge for company!) Thanks for the great addition to my repertoire! - Karen in St. Louis

Meridith said...

I just found your blog by googling cobler recipies.... and this looks PERFECT!!! Trying it tonight :)