Cobblers
If you've never had Cobblers for dessert, you're in for a treat. These cobbler recipes are yummy, you might just want to put them in rotation when fixing dessert. Check out the Easy Peach Cobbler, the Cakey Strawberry Cobbler, and the rest of today's yumminess. Enjoy!
CLASSIC BISQUICK™ PEACH COBBLER
This is from Betty Crocker, and begins, "When it comes to ingredients, we believe less is more. Sometimes the simplest desserts turn out to be the most delicious; and this peach cobbler is the perfect example. With its warm, juicy filling of delicate peaches, cozied up under a buttery, golden topping, this easy peach cobbler recipe is a quick way to whip up a classic dessert that's positively bursting with decadent fruit flavor. It's perfect for a special occasion or a weekday treat, and it’s super easy to make thanks to Bisquick™ Original Pancake & Baking Mix."
Prep Time: 10 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here. The link also has a lot of great information about cobblers and such. Check it out!
Ingredients
1 cup Bisquick™ Original Pancake & Baking Mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
3/4 cup sugar
1 can (29 ounces) sliced peaches, well drained
Directions
Heat oven to 375°F.
Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in melted butter until blended. In small bowl, stir together sugar and peaches; spoon over batter.
Bake 45 to 50 minutes or until deep golden brown. Cool 30 minutes before serving. Cover and refrigerate any remaining cobbler.
BLUEBERRY COBBLER
This is from Betty Crocker, and begins, "Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy."
Prep Time: 15 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Ingredients
6 tablespoons butter, melted
1-1/4 cups Bisquick™ Original Pancake & Baking Mix
1/2 cup sugar
2/3 cup milk
3 cups fresh blueberries
Directions
Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
CAKE MIX PEACH COBBLER
This is from Sarah Holden at the Food Network.
This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."
Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the baking dish
5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Juice of 1 lemon
One 15.25-ounce box yellow cake mix
1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
CAKEY STRAWBERRY COBBLER
This is from Southern Living, and begins, "This strawberry cobbler comes together with just 10 minutes of prep."
Active Time: 10 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, as well as read all the yummy details, go to https://www.southernliving.com/recipes/cakey-strawberry-cobbler.
Ingredients
2 qts. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)
1 Tbsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided
1/2 cup butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
Sweetened whipped cream or vanilla ice cream
Direction
Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.
Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.)
Using a slotted spoon, scatter strawberry mixture evenly over batter.
Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.
Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
EASY PEACH COBBLER
This yumminess is from Southern Living Test Kitchen, and begins, "This six-ingredient easy peach cobbler recipe comes together in just 10 minutes." The intro then starts off, "If you ask people what they love the most about summers in the South, more than likely easy peach cobbler will be in the list of top five answers. Along with long, lazy weekends, minor league baseball games, going to the lake, and making homemade ice cream, a sweet, simple peach cobbler made with juicy, seasonal fruit is about as close to heaven as you can get on a summer's afternoon."
Active Time: 10 minutes; Total Time: 55 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/easy-peach-cobbler-recipe.
Ingredients
1-3/4 lbs. fresh peaches
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract
Directions
Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.)
Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.
Stir together flour, sugar, milk, and vanilla in a bowl.
Pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.)
Bake in preheated oven until brown and bubbly, 45 to 50 minutes.
UPSIDE-DOWN PEACH COBBLER
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This juicy pastry crosses a peach cobbler with a caramel-coated apple tarte Tatin. To make it, the peaches are caramelized with sugar in a skillet just like apples are in a classic tarte Tatin. But then, instead of being covered with pie dough or puff pastry, the fruit is topped with fluffy biscuit dough. While baking, the biscuits rise and brown, creating a golden, tender pillow on which the jammy fruit lands when it’s all unmolded. The whole thing is a bit more cakey in texture than the usual crisp-crusted Tatin, with the allure of fresh ripe peaches."
Prep Time: 20 minutes; Cook Time: 1 hour, plus at least 20 minutes' chilling; Total Time: 1 hour 40 minutes; Yield: 8 servings
This was featured in "Peach Cobbler as You've Never Seen It," and can be viewed online, go to . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Biscuits
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
3/4 cup plus 1 tablespoon sour cream, more for serving
1 tablespoon Demerara or raw sugar
For the Filling
3/4 cup granulated sugar
Pinch of fine sea salt
1 teaspoon honey
4 tablespoons unsalted butter, cut into pieces, at room temperature
2 pounds small peaches or nectarines (8 to 10), halved and pitted (if using large fruit, quarter instead of halving)
Sour cream, crème fraîche or whipped cream, for serving (optional)
Preparation
Place a piece of parchment or wax paper on a small rimmed baking sheet or a large plate.
To prepare the biscuits, in a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until the mixture looks like lima beans. Add 3/4 cup sour cream and pulse just to combine. Alternatively, you can do this in a bowl, cutting the butter into the flour mixture with a pastry cutter or two knives, then mixing in the sour cream. If the mixture is still too crumbly to hold together, add a tablespoon or two of water (or even a bit more: It should hold together as a crumbly, but not floury, dough).
Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Divide the dough into 9 equal pieces and roll them into balls. Transfer to the parchment paper-lined baking pan or plate, and flatten balls into 1/2-inch-thick disks; wrap loosely with plastic and chill for at least 20 minutes or up to 24 hours.
Heat oven to 350 degrees. To prepare the filling, in a 10-inch nonstick skillet, combine 1/4 cup water, sugar, salt and honey. Bring to boil, stirring. Stop stirring and continue to simmer until the caramel is the deep amber brown color of an Irish setter (it may be difficult to see with the skillet), 6 to 10 minutes.
Remove from heat and whisk in butter (stand back, the caramel may bubble up and splatter).
Arrange peaches, cut side down, as close together as possible in the skillet. Return to heat and simmer the peaches in the caramel for 5 minutes, then carefully flip the peaches to cut side up. Simmer for another 5 minutes to condense the juices.
Top peaches with biscuits. Brush the biscuits with remaining 1 tablespoon sour cream, then sprinkle with Demerara sugar.
Place skillet on a rimmed baking sheet to catch any overflowing filling, and bake until biscuits are golden brown, 40 to 50 minutes. Transfer to a rack to cool slightly (about 10 to 15 minutes but no longer), then carefully flip onto a serving platter, replacing any peaches that stick to the pan back onto the crust. It may look runny, but the caramel and juices will continue to set as they cool. Serve warm with sour cream, crème fraîche or whipped cream.
CLASSIC BISQUICK™ PEACH COBBLER
This is from Betty Crocker, and begins, "When it comes to ingredients, we believe less is more. Sometimes the simplest desserts turn out to be the most delicious; and this peach cobbler is the perfect example. With its warm, juicy filling of delicate peaches, cozied up under a buttery, golden topping, this easy peach cobbler recipe is a quick way to whip up a classic dessert that's positively bursting with decadent fruit flavor. It's perfect for a special occasion or a weekday treat, and it’s super easy to make thanks to Bisquick™ Original Pancake & Baking Mix."
Prep Time: 10 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here. The link also has a lot of great information about cobblers and such. Check it out!
Ingredients
1 cup Bisquick™ Original Pancake & Baking Mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
3/4 cup sugar
1 can (29 ounces) sliced peaches, well drained
Directions
Heat oven to 375°F.
Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in melted butter until blended. In small bowl, stir together sugar and peaches; spoon over batter.
Bake 45 to 50 minutes or until deep golden brown. Cool 30 minutes before serving. Cover and refrigerate any remaining cobbler.
BLUEBERRY COBBLER
This is from Betty Crocker, and begins, "Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy."
Prep Time: 15 minutes; Total Time: 55 minutes; Servings: 4
To view this online, click here.
Ingredients
6 tablespoons butter, melted
1-1/4 cups Bisquick™ Original Pancake & Baking Mix
1/2 cup sugar
2/3 cup milk
3 cups fresh blueberries
Directions
Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
CAKE MIX PEACH COBBLER
This is from Sarah Holden at the Food Network.
This recipe begins, "Much like a dump cake, this easy peach cobbler is made by spreading dry cake mix over a syrupy filling and then covering the top with pats of butter. In the oven, the juices from the filling and the melting butter slowly moisten the cake mix to create the batter."
Active Time: 10 minutes; Total Time: 1 hour 20 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the baking dish
5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds)
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Juice of 1 lemon
One 15.25-ounce box yellow cake mix
1-1/2 sticks (3/4 cup) unsalted butter, thinly sliced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.
CAKEY STRAWBERRY COBBLER
This is from Southern Living, and begins, "This strawberry cobbler comes together with just 10 minutes of prep."
Active Time: 10 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, as well as read all the yummy details, go to https://www.southernliving.com/recipes/cakey-strawberry-cobbler.
Ingredients
2 qts. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)
1 Tbsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided
1/2 cup butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
Sweetened whipped cream or vanilla ice cream
Direction
Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.
Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.)
Using a slotted spoon, scatter strawberry mixture evenly over batter.
Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.
Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
EASY PEACH COBBLER
This yumminess is from Southern Living Test Kitchen, and begins, "This six-ingredient easy peach cobbler recipe comes together in just 10 minutes." The intro then starts off, "If you ask people what they love the most about summers in the South, more than likely easy peach cobbler will be in the list of top five answers. Along with long, lazy weekends, minor league baseball games, going to the lake, and making homemade ice cream, a sweet, simple peach cobbler made with juicy, seasonal fruit is about as close to heaven as you can get on a summer's afternoon."
Active Time: 10 minutes; Total Time: 55 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/easy-peach-cobbler-recipe.
Ingredients
1-3/4 lbs. fresh peaches
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract
Directions
Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice peaches. (You will have about 4 cups.)
Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.
Stir together flour, sugar, milk, and vanilla in a bowl.
Pour onto melted butter. (Do not stir.) Spoon peaches over mixture. (Do not stir.)
Bake in preheated oven until brown and bubbly, 45 to 50 minutes.
UPSIDE-DOWN PEACH COBBLER
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This juicy pastry crosses a peach cobbler with a caramel-coated apple tarte Tatin. To make it, the peaches are caramelized with sugar in a skillet just like apples are in a classic tarte Tatin. But then, instead of being covered with pie dough or puff pastry, the fruit is topped with fluffy biscuit dough. While baking, the biscuits rise and brown, creating a golden, tender pillow on which the jammy fruit lands when it’s all unmolded. The whole thing is a bit more cakey in texture than the usual crisp-crusted Tatin, with the allure of fresh ripe peaches."
Prep Time: 20 minutes; Cook Time: 1 hour, plus at least 20 minutes' chilling; Total Time: 1 hour 40 minutes; Yield: 8 servings
This was featured in "Peach Cobbler as You've Never Seen It," and can be viewed online, go to . While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Biscuits
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
3/4 cup plus 1 tablespoon sour cream, more for serving
1 tablespoon Demerara or raw sugar
For the Filling
3/4 cup granulated sugar
Pinch of fine sea salt
1 teaspoon honey
4 tablespoons unsalted butter, cut into pieces, at room temperature
2 pounds small peaches or nectarines (8 to 10), halved and pitted (if using large fruit, quarter instead of halving)
Sour cream, crème fraîche or whipped cream, for serving (optional)
Preparation
Place a piece of parchment or wax paper on a small rimmed baking sheet or a large plate.
To prepare the biscuits, in a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until the mixture looks like lima beans. Add 3/4 cup sour cream and pulse just to combine. Alternatively, you can do this in a bowl, cutting the butter into the flour mixture with a pastry cutter or two knives, then mixing in the sour cream. If the mixture is still too crumbly to hold together, add a tablespoon or two of water (or even a bit more: It should hold together as a crumbly, but not floury, dough).
Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Divide the dough into 9 equal pieces and roll them into balls. Transfer to the parchment paper-lined baking pan or plate, and flatten balls into 1/2-inch-thick disks; wrap loosely with plastic and chill for at least 20 minutes or up to 24 hours.
Heat oven to 350 degrees. To prepare the filling, in a 10-inch nonstick skillet, combine 1/4 cup water, sugar, salt and honey. Bring to boil, stirring. Stop stirring and continue to simmer until the caramel is the deep amber brown color of an Irish setter (it may be difficult to see with the skillet), 6 to 10 minutes.
Remove from heat and whisk in butter (stand back, the caramel may bubble up and splatter).
Arrange peaches, cut side down, as close together as possible in the skillet. Return to heat and simmer the peaches in the caramel for 5 minutes, then carefully flip the peaches to cut side up. Simmer for another 5 minutes to condense the juices.
Top peaches with biscuits. Brush the biscuits with remaining 1 tablespoon sour cream, then sprinkle with Demerara sugar.
Place skillet on a rimmed baking sheet to catch any overflowing filling, and bake until biscuits are golden brown, 40 to 50 minutes. Transfer to a rack to cool slightly (about 10 to 15 minutes but no longer), then carefully flip onto a serving platter, replacing any peaches that stick to the pan back onto the crust. It may look runny, but the caramel and juices will continue to set as they cool. Serve warm with sour cream, crème fraîche or whipped cream.
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