cobbler recipes

Blackberry Grunt

all purpose flour, approximately 2 cups

baking powder

salt

baking soda

unsalted butter,

buttermilk

sugar

water

ginger

Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.

Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.

Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

This was a tasty recipe; I had some blackberries and blueberries to use up, so I mixed them. Based on other reviews, I lessened the sugar in the berry mixture and added a little cornstarch. This seemed to work nicely. I would sprinkle a little sugar over the top before baking as the dough being totally devoid of sweetness wasn't really my style.

It is a tasty recipe.  However, it did not respond as described.  I weighed ingredients but they seemed too wet to form into a ball so I added flour which probably affected taste of pastry.  Also the berries did not cook and thicken.  There are variables which weren't addressed--perhaps too much water in berries.  I added cornstarch to thicken berries.  It would help to know how to get consistency of dough correctly.

This was very simple. The only issue I had was with the dough - I keep Saco Cultured Buttermilk in the house so I can have buttermilk on hand at any given time. The 'cup' of buttermilk used made the dough too wet and not at all like Alton's in the video. It was tasty, tho and even re-heated (yes, there were some leftovers the dough was still moist. I'd definitely make this dessert again and even use different berries/fruits for a quick treat anytime! It's also great with a little mascarpone!!!

Really haven't tasted many blackberry cobblers in my time but I like this. I'd certainly make it again.

Delicious with vanilla ice cream. Next time I'm going to throw in some extra berries though. 


We made this last night and it was terrific.   Think we used a larger pan than we should have.  Used fresh blackberries and reduced for over 20 minutes...Because of the pan size we should have doubled the biscuit recipe.   Flavors were right on point

I made this last night and it was SO good!!!! It took a little bit longer than 15 minutes to reduce the blackberry liquid, but it may be because I used frozen. I also used fresh grated ginger instead of powdered because I had it around and wanted to use it. It was well worth it!!! I tried one of the blackberries before I cooked it and it was AMAZING, I was as excited as a little kid on christmas after that, and for good reason. I loved it!! I'm not even exaggerating when I say it's my new favorite dessert! :D

My son has Celiac Disease so I used Bob's Red Mill Gluten Free Flour instead but other than that i followed the recipe exactly and all of my kids loved this! My husband took one bite and said, "thank you, Alton Brown!" 

I have to adapt everything for food allergies, mainly gluten and eggs. I made the biscuit dough with Pamela's baking mix but still added the leavening as called for (Pamela's has leavening added but since I live at high altitude it never seems to hurt to add more. I also used blueberries since that's what I had. Instead of sugar I cooked the fruit in a half cup of honey and I added a bit of corn starch slurry to thicken the fruit sauce.
Excellent! I've only made cobblers with crumbly or granola like toppings before. What a great breakfast option.

This is good but I also cut the sugar in half since I like blackberry dishes a little tart.  I also cut all the dough ingredients a little since I knew I was a little skimpy on blackberries.  I added some cornstarch and skipped the water also since my blackberries had been frozen and had a lot of juice.

https://www.foodnetwork.com/videos/very-berry-grunt-98961

Alton Brown prepares a berry grunt of cooked berries and dumplings.

Very Berry Grunt

You won't have days and days of leftover cobbler with this perfectly scaled-down recipe. It makes just enough for two!

Apple Cobbler for Two

Honeycrisp

all-purpose flour

cinnamon

nutmeg

fine salt

heavy cream

vanilla ice cream,

FNK APPLE COBBLER FOR TWO Food Network Kitchen Food Network Apples, Sugar, Allpurpose Flour, Cinnamon, Nutmeg, Butter, Baking Powder, Fine Salt, Heavy Cream, Vanilla Ice Cream

For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.

For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.

Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.

The apples and portion was spot on, but the dough wasn't. I used skim milk and ended up with a batter, but I think I would've ended up with a batter no matter what.

<div>So easy and yummy!  You could do this with any fruits...pears, peaches, berries or a combination!</div><div><br /></div>

This was the first time I made a cobbler and, boy - was it simple!  It turned out heavenly, perfect crust on top - taste was wonderful!  Just as I would have wished my cobblers would taste like -  Excellent experience!

So easy and so delicious! We had it with salted caramel vanilla ice cream.  Heavenly!

great flavor, the biscuit dough is very wet.  my question for foodtv...<br />the ingredients:  2 heaping tablespoons plus 1 teaspoon sugar<br />the directions:  Toss the apples with 2 heaping tablespoons of the sugar<br />what about the remaining 1 tsp sugar?<br /><br />

For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.

Easy Peach Cobbler

peaches

(1 stick) butter

flour

milk

Whipped

cream,

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter! 

The textures of this peach cobbler are fantastic! This is definitely an easy recipe I'll revisit many times!

Turned out terrible. Not sure if I did anything wrong, but it was blah, chewy and you could tell it was canned peaches. 

This is how my nanny makes it. She was taught by her grandmother. So good!! 

Excellent recepi!! This was my 1st time making peach cobbler for Thanksgiving  and it was easy and delicious!! It was a hit!!

Came out delicious. Added cinnamon and vanilla extract. 

This is my first ever attempt at making peach cobbler. I had to use a 9x13 dish instead of a 9x12, but it turned out pretty good and super simple to make. Thanks for the recipe!

Mine turned out pretty good. I added a dash of cinnamon to the batter, served warm with vanilla ice cream. Everyone loved it!! 

I think this something!!!! I'm Surely going to make asap. 

https://www.foodnetwork.com/videos/easy-georgia-peach-cobbler-0204490

Trisha brings a touch of Georgia to Oklahoma with her Easy Peach Cobbler.

Easy Georgia Peach Cobbler

Peach Cobbler

peaches (4 to 5 peaches)

(1/2 stick) unsalted butter, melted

cornstarch

vanilla ice cream

PEACH COBBLERKatie LeeThe Kitchen/So Fresh and So GreenFood NetworkPeaches, AllpurposeFlour, Sugar, Baking Powder, Milk, Unsalted Butter, Cornstarch

Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.

In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.

Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

This recipe never fails me. It is my go to recipe for peach cobbler. I have made this over 20 times, and every time I make it, people rave about how delicious it is. Everyone wants to know what recipe I am using. I tell them that it’s a family secret. Shhhh...

This is the best peach cobbler ever. I did bake it a little longer than the recipe said to. It was yummy. I love the crisp crust created by the addition of the corn starch. So good!  

I agree with the other reviewers who recommended baking this at 350 degrees for 60-70 minutes. Use your judgment and bake it until it looks nice and golden. I also used a 13x9 baking dish. It came out great - the crust was crisp and the peaches were juicy! A great recipe to utilize fresh summer peaches! 

Disappointing.  Too much moisture <div><br /></div>

Turned up the heat to 350. Great recipe! Will make again! 

This was delicious and easy! I liked the simple ingredients and process. I used 3 peaches so I halved the recipe and used an 8x8 baking dish. I probably still baked it for about 50 mins and it was perfect! Also replaced sugar with brown sugar so it’s a little “healthier” :)

Tomato Cobbler

unsalted butter

onion,

garlic,

thyme

cayenne pepper

tomatoes

brown sugar

Kosher salt

cherry tomatoes, halved

salt and black pepper

whole-grain mustard

Food Stylist: Susan Spungen
Prop Stylist: Pamela Duncan Silver 

Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.

Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.

Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.

Amazing!!  Fresh tomatoes from the garden, substituted one whole jalapeño (from the garden) for the cayenne, didn't have whole grain mustard so we toasted and ground mustard seed.  Everything else exactly the same.  We love it!! Will save this recipe!!!

We live in France and I made this from your September 2012 magazine that I bought in California when we visited our daughter.  I used locally grown tomatoes and the famous Roscoff Rose onions - it was scrumptious - a new family favourite.  I found the magazine when having a sort out, a good find!!

so so good...great for my veggie friends...i add a tiny pinch of cinnamon and the rest is perfect!

I LOVE this recipe, probably because I love tomatoes. Very flavorful. The thyme really adds some extra awesomeness to this dish. Two thumbs up.

Great recipe, esp. in the summertime when you have a ton of fresh tomatoes! I made a couple modifications- I used buttermilk instead of regular, and I added about 6 oz. of shredded cheddar cheese to the topping.  I've made the recipe twice in a week- once for a tomato themed brunch, and once for lunch.  Highly recommended. 

Oh yes, I loved this stuff.  I especially liked the mustard/herb mix in the biscuit portion.<br /><br />I've made it 4 times now, with fresh tomatoes from the garden, and I intend to see how well it can translate into a winter dish made with homecanned tomatoes.  

This is my new go to recipe for all the tomatoes from the garden.  It was easy and my family loved it, even my picky 5 year old though the dumplings were wonderful.  I can hardly wait to make it next weekend with all the tomatoes that will be ripe next weekend!!!

A rare recipe where you absolutely, positively should not change a thing.  The flavors are perfectly balanced between sweet, tart, and the faintest hint of heat, with a bit of buttery richness. The dumpling topping is crispy on the top and infused with sweet, rich tomatoes on the bottom, and in between is savory, fluffy goodness.  When I read this recipe in the magazine, I thought, "Why didn't I think of that?"  And now that I've made it, I can confirm that it is brilliant.

I have made this weekly since seeing it in the FN magazine and everyone who has tried it has loved it! For the record, I rarely repeat a recipe more than once every couple of months. I used buttermilk instead of milk and have to say the biscuits turned out great. The cayenne adds just the right bite!

OMG!!!  I made this over the weekend and what can I say.   It was sooooo  good!!!!  I used my own homegrown tomatoes for this recipe, it turned out sweet and savory with a hint of heat.  The cobbler dough turned out awesome, but I omitted the mustard.  I will most definitely make this again, next time though, I intend on adding chunks of either turkey or chicken Italian sausages.  I would recommend this to anyone with lots of tomatoes in their garden and tomato lovers everywhere.  

This colorful cobbler is very juicy, but the sweetened berry "sauce" is so delicious it's worth spooning up. If you don't have time to make the sour cream topping, a sprinkle of confectioners' sugar or a dollop of vanilla yogurt works well, too.

Slow Cooker Berry Cobbler

Unsalted butter, for greasing insert

lemon juice (about 1 lemon)

mixed berries (about 5 1/2 cups)

sour cream

confectioners' sugar

For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss.

For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough.

Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving.

For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks.

Spoon the cobbler into bowls and top with the whipped sour cream topping.

1 Star , only because I don’t know how I can try this, as much as I want to! Drives me crazy! Only 2 of us and I have a 4 qt slow cooker. How do I scale down? Why always 6 qt cooker??. I really dislike when people rate a recipe they haven’t actually made but in this case..........why not have a couple versions ........ easy enough for professional chefs I would think.

I had some frozen fruit in the freezer that needed to be used up. I had some Mulberry’s, a bit of raspberries &amp; strawberries &amp; a good portion of blueberries. I added a little cinnamon &amp; cardamom to the berry mixture. I used a smallish (6-7cup)Rival crockpot. I also added cinnamon to the biscuit mixture &amp; used 1/2 &amp; 1/2 instead of milk. Cooked on High for about 2 1/4 hrs. It was Perfect &amp; Delicious! Will definitely make again! Thanks for a Great Recipe! 

So delicious fresh and the next day. I have made this twice now an$ know I’ll be making this many more times. 

Followed the instructions to the T and it was every bit of fantastic! The family LOVED it!

I think the amount of milk is off in this recipe. 3/4 cup is clearly too much. I was measuring carefully and adding the milk didn't make wet dough it made batter! I had to add more flour to even get close to dough consistency. It is cooking now so will see how it comes out.      <br />

Like the other reviewer my dish was liquify after 4 hours cooking with a dish towel followed by lid to keep drips off. I ended up throwing in the oven for another 20-30 mins or so which really helped to bake off the biscuit topping. Deducted a star for that. 

Summer squash goes decadent in this cheesy, bacon-studded savory galette.

Summer Squash and Bacon Galette

all-purpose flour,

white vinegar

yellow squash (10 ounces), sliced into 1/8-inch thin rounds

zucchini (10 ounces), sliced into 1/8-inch thin rounds

bacon

red onion,

olive oil

mozzarella

Parmesan

egg, beaten

Red wine vinegar,

Food Network Kitchen’s Summer Squash and Bacon Galette as seen on Food Network.

For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.

Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.

For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.

Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.

Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.

Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.

Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.

Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.

I will definitely be making this again. An abundance of squash this early in the season led my husband to request this recipe. We loved it! 

Delicious!!!! I’ have used a pre-made pie crust from the refrigerator section and it was still very good. I bake it on a pizza pan that has the holes in it, the crust comes out great.

I used a store bought crust. It turned out perfectly!! Loved every bite. 

I also used a store bought crust, but the recipe turned into something wonderful. Everyone loved it, and it's such a great way to use up some of our zucchini. We'll be making this often !

Another grand slam for Ina.  The crust was so easy to make in the food processor.  Guests raved about this dish.  A real keeper!  A+

Made this last night. I cheated and bought the pie crust dough.  IT WAS GREAT!  Super easy to make and will definitely be making again and again.

Loved this,  made as written,  a real keeper.  Can't wait to take it to a potluck, it will be a show stopper!

Made this with chayote, bacon and onion.  Truly fantastic.  I'd had the combination in Colombia without the crust, loved it, got a lot of the Gringos to try it, but this is that much better.  Going through the Gringo line on a drilling rig can be so bad.  Hamburgers like hockey pucks, a wonderful day was when we got goat chops, not overdone, the Scots, Brits and the Erse all nabbed them, called them lamb and ate them.  I knew exactly what they were and loved them.  

https://www.foodnetwork.com/videos/summer-squash-bacon-galette-0276454

A cheesy, bacon-studded squash galette makes for a decadent summer meal.

Summer Squash Bacon Galette

unsalted butter, melted

lemon juice

ground cinnamon or ground nutmeg (optional)

How Do You Make Peach Cobbler? | Homemade Peach Cobbler

Pour the melted butter into a 13 by 9 by 2-inch baking dish.

In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.

In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.

Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

Followed the recipe almost to the t but I split peaches and nectarines for the fruit. It gave the sweet and tart that we were looking for. Fantastic recipe.

I've been looking for a cobbler just right for my family.  This is it.  It's titled an "easy" cobbler, and may be, but it's the tastiest I've made (and I've baked quite a few).  This is now my "go to".  It is not overly sweet but still is a great &amp; pleasing dessert.  The baked top is crunchy, the bottom nice and fruity.  I did make one addition of my own.   Before baking I added a sprinkle of sugar followed by a spritz of water on top.  This helps it have a sugar crunch up there.

I thought three teaspoons baking powder cannot be right. <div><br /></div><div>Sure enough I had a run away giant inflated peach pudding mess in my stove. </div><div><br /></div><div>Try one teaspoon. </div>

Delicious and super easy! I only had two peaches so topped it up to 4 cups with blueberries and raspberries - it was so good! Recommend warm with vanilla ice cream.

This Pumpkin Cobbler from Delish.com is a much better alternative to pie. 

Pumpkin Cobbler

Cooking spray,

eggs

c. sugar

pumpkin puree

pumpkin pie spice

vanilla

kosher salt, divided

c. toasted pecans, roughly chopped

c. rolled oats

c. flour

tbsp. butter, melted

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/manual_upload/5a060fdae694aa425e41fce2/mp4/Delish-Pumpkin-Cobbler-FRONT_1510346728_4000_hd_v3.mp4

Pumpkin Cobbler >>> Pumpkin Pie

I know juniper might seem like an odd flavor pairing with blueberries, but think of a refreshing gin fizz cocktail (juniper being the chief botanical in gin), muddled with some fresh blueberries, and then it starts to make sense. The slightly pine-y nature of juniper brings out the jamminess of the blueberries in a way that feels like they were always meant to be together. Plus, juniper berries look like blueberries' littler cousin. So, whether they're in your cocktail glass or in your dessert, I hope you'll try this combination this summer!

Blueberry Cobbler with Juniper

whole, dried juniper berries

peppercorns

(about 7 cups) fresh blueberries

blackberry preserves, preferably Bonne Maman

gin,

vanilla extract

lemon

black pepper

(5 ounces; 1 cup) all-purpose flour

sugar,

cornmeal

For the filling: Preheat the oven to 425 degrees F.

Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder.

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