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.
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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.
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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.
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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 s
ed 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.
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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.
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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.
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.
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EASY PEACH COBBLER1/4 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
hpick inserted into crust comes out clean. Let stand 5 minutes. 6 servings.
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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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APPLE COBBLER1/2 c. sugar
1 c. self-rising flour
1/2 c. milk
1 or 1/2 tsp. vanilla flavoring
Mix all together, put 1 stick butter in pan to melt. Pour batter over apples. Bake at 350 degrees for 30 minutes.
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CRANBERRY APPLE COBBLER2/3 c. sugar
1/3 c. flour
4 c. sliced apple
2 c. (or 16 oz.) whole cranberry sauce
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. shortening
1/3 to 1/3 c. milk
Mix sugar and flour, turn in apples. Dump into 2 quart baking dish. Spread cranberry sauce on top. Bake at 400 degrees for 5 minutes. Stir together remaining ingredients. Drop by spoonfuls onto fruit. Bake 15 to 20 minutes at 400 degrees until topping is done. 6 to 8 servings.
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PUMPKIN COBBLER
1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not
pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nuts
Remove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix, 1/2 cup melted margarine and 1 egg. Spread into greased 9x13 inch pan. Mix together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling. Bake at 375 degrees for 50 minutes. Serve with whipped cream.
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PLUM COBBLER
2# fresh plums, pitted and quartered
3/4 c. brown sugar
1 c. flour
1/4 c. (each) white sugar, melted
butter
1/2 tsp. cinnamon
1 egg, beaten
Arrange plums in a lightly greased 6x10 baking dish; sprinkle with brown sugar. Combine flour, sugar and cinnamon; add egg stirring with fork until crumbly. Sprinkle flour mixture evenly over brown sugar; drizzle with butter; bake 375 degrees for 45 minutes. Serve with whipped cream.
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DEEP DISH COBBLER
1/2 c. butter, melted
1 c. sugar
1 c. self-rising flour
1 c. milk
1 qt. fruit with liquid
Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350 degrees until golden brown.
Will have to try that cherry cobbler, that's hubby's favorite, thank's..gif "groovy")
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