cobbler

Cobblers are an easy dessert to fix when company is coming over or when you need to bring something to a potluck. This recipe has a classic peach cobbler taste. Adding the peach drink amps up the peach flavor. Once baked, it has a crispy top but the inside is creamy and gooey bursting with peaches.

Peachy Peach Cobbler

can(s) peach pieces in light syrup, drain and save syrup (29 oz each)

unsalted butter

c Bisquick (original)

c milk

c peach drink (I used Minute Maid peach)

c sugar

Tbsp corn starch

Tbsp peach drink (Minute Maid peach)

Easy Lemon Cobbler is a simple recipe that takes just minutes to prepare. It&#039;s bright, bold, sweet, and tart and you&#039;ll love every bite of this lemony dessert.

Easy Lemon Cobbler

butter

flour

sugar

buttermilk (or whole milk)

vanilla extract

lemon extract (or lemon zest)

lemon pie filling (like this)

Preheat the oven to 350°F.

Add the butter to a 7x12-inch or 9x9-inch baking pan. Place it in the oven to melt.

In a bowl, whisk flour, sugar, buttermilk, vanilla, and lemon zest (or extract).

Pour the batter evenly over the melted butter in the baking dish. Don&#039;t stir.

Next, pour or spoon the lemon pie filling over the batter as evenly as possible. Do not stir.

Bake on the middle rack of the oven 55 to 60 minutes. The top crust should be golden brown. The center of the cobbler may look a little &#039;jiggly&#039; but the crust should be brown and cooked.

The is great served warm with vanilla ice cream.

Cover and store leftovers in the in refrigerator up to 4 days.

Easy Blackberry Cobbler

blackberries

granulated sugar-divided

bisquick

milk

Four simple ingredients and no mixer required! Easy Strawberry Dump Cobbler is the easiest dessert recipe to make!

Easy Strawberry Dump Cobbler

strawberries (and juice strawberries

yellow cake mix (white cake mix can also be used)

butter (real butter recommend, not margarine or a substitute butter)

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with non-stick spray.

Spread strawberries evenly in the bottom of your baking dish.

Sprinkle sugar over top of berries.

Evenly sprinkle dry cake mix over top of berries and sugar.

Cut butter into cubes. Place the butter evenly over cake mix.

Bake at 350 degrees F 50 to 60 minutes or until the top is browned.

Serve hot with vanilla ice cream, if desired.

Why choose between two classic desserts when you can combine the best of both? We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Cherry Biscuit Cobbler

Tbsp. baking powder

lemon zest

kosher salt

all-purpose flour,

(1 stick) chilled unsalted butter, cut into pieces

heavy cream

lb. fresh (or frozen) sweet cherries, pitted

lemon juice

cornstarch

cinnamon

almond extract

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. raw sugar

Vanilla ice cream

1½"-diameter cookie cutter

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Bon Appétit

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue&nbsp;—&nbsp;it's sure to be a crowd favorite.&nbsp;This recipe is courtesy of Betty Crocker.

Classic Bisquick Peach Cobbler

original bisquick mix

nutmeg

butter, melted

sliced peaches, drained

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.

Stir together sugar and peaches; spoon over batter.

This hearty make-ahead cobbler is ideal for busy holiday mornings. You can prepare the cardamom-spiced biscuits and the honey caramel apple filling a day in advance, then assemble and bake the cobbler as soon as you wake up for a low-effort, cozy, and satisfying morning treat.

Caramel Apple Breakfast Cobbler

cardamom

honey

Pink Lady

Raw sugar (for sprinkling)

Plain or vanilla yogurt (for serving; optional)

Whisk granulated sugar, baking powder, cardamom, salt, and 2 cups flour in a medium bowl to combine. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream in cream, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of bowl, to bring together to a mass (the dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat to a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust work surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack. Pat down to a ½"-thick square, dusting with more flour as needed. Using bench scraper or sharp knife, cut dough into 2" squares (don’t worry if they aren’t perfect or even); you should have about 12. Chill until ready to use.

Do Ahead: Biscuits can be made 1 day ahead. Place on a floured plate or rimmed baking sheet, wrap tightly, and chill.

Heat honey in a heavy 10" ovenproof skillet (preferably cast iron) over medium, stirring occasionally, until caramelized and deeper in color, like maple syrup, 8–10 minutes (if using a cast-iron skillet, test color of caramel by spooning some onto a white plate). Stir in butter, lemon juice, and salt until combined. Add apples and toss to coat. Let cool.

Preheat oven to 425°. Brush cold biscuits with cream and sprinkle with raw sugar. Arrange biscuits, cream and sugar side up, over top of filling, leaving some gaps between. Bake cobbler until biscuits are golden brown and filling is bubbling, 25–30 minutes. Serve with yogurt alongside (if using).

Do Ahead: Apple filling can be made 1 day ahead. Cover and chill.

Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

Pork & parsnip cobbler

vegetable oil

pork

onions,

plain flour

celery sticks, finely chopped

ready-to-eat dried apricot

lemon

orange

Cox's apples, peeled and chopped

garlic cloves, crushed

thyme, rosemary and sage

curry powder

½ tsp ground fennel seed

red wine

vegetable stock

parsnip

self-raising flour

shredded suet

chilled butter, grated

parsley

For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.

Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.

Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.

Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.

Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

This Cherry Dump Cake has sweet cherry pie filling, a cheesecake layer and a buttery cake mix topping.  Top with a scoop of ice cream for the easiest, yummiest dessert!!

Cherry Dump Cake

21 oz can cherry pie filling

8 oz tub whipped cream cheese

pkg yellow cake mix

c salted butter (melted)

Preheat oven to 350°F.

Dump the cherry pie filling into a 9x13 baking pan.

Microwave the cream cheese and stir until smooth.  Stir in the egg and sugar until well combined.

Spoon the cream cheese mixture over the cherries.

Sprinkle the cake mix over the cream cheese mixture.

Slowly pour the melted butter over the cake mix.

Bake for 50-55 minutes until golden brown on top.

Serve warm with ice cream, if desired.

This is the easiest cobbler you can make in a pinch.  If you have unexpected company and need a quick an easy desert.....Give this a try!!!

Poor Man's Apple Cobbler

c self rising flour

can(s) pie filling (apple, cherry,

butter, unsalted

tsp vanilla extract

Use any combination of berries you like for this sweet and juicy marriage of cobbler and pie.

Deep-Dish Berry Cobbler Pie

all-purpose flour

fine sea salt

(8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

ice water, plus more as needed

(prepared/trimmed) berries—slice strawberries, if using; other berries can be left whole (see Recipe Note)

brown sugar

vanilla extract,

baking powder

baking soda

(4 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

buttermilk

Turbinado sugar

In a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. Continue cutting the butter into the flour just until the pieces of butter are about the size of peas.

Make a well in the center of the flour mixture. Add the amount of ice water listed in the recipe to the well, but have more on hand. Use a tossing motion with your hands to start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion. Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color.

Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days before using.

To roll out the dough, lightly dust a work surface with flour, and lightly dust a rolling pin, if desired. Roll out the dough to about 1/4 inch thick, rotating it as you work to help prevent it from sticking. To transfer the dough to the pan, gently roll it up, wrapping it around the pin, then unfurl it into a deep-dish pie plate. 

Use scissors to trim away the excess dough, leaving about 1/2 inch excess all the way around the outside edge of the pie plate. Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate. Crimp the edges as desired, and dock the base and sides of the crust with a fork. Cover with plastic wrap and chill for at least 30 minutes and up to overnight.

Par-bake the dough: Arrange a rack in the middle of the oven and heat the oven to 425ºF. Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pie plate. Bake until the edges begin to lightly brown, 15-17 minutes. Remove the parchment paper and pie weights, and return to the oven until the lower portion of the crust appears dry and set, 2-3 minutes more. Set aside to cool completely while you make the filling. 

All-Buttah Pie Dough:

In a large bowl, toss the berries with the lemon juice and granulated sugar. Let macerate for at least 1 hour, or up to 3 hours; toss the berries occasionally during the first 15 to 20 minutes to help ensure they’re all getting evenly juicy.

Biscuit Topping: Meanwhile, in a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt to combine. Add the butter and mix with your hands or a pastry cutter until the mixture resembles coarse meal.

In a container with a spout (such as a liquid measuring cup), whisk the buttermilk, egg, and vanilla until well combined. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Use a silicone spatula to stir the mixture until it comes together into a dough. Refrigerate until ready to use.

Macerated Berries and Biscuit Topping:

Place a colander over a medium pot and pour the berries into it. Press down gently on the berries—you don’t want to smoosh the fruit too much, but you want to get all of the juices that you can into the pot. Transfer the berries to a bowl.

Set the pot over medium heat, bring the juices to a simmer, and simmer until they have reduced to 1/4 cup. The amount of time this takes will depend on how much juice your berries yielded. Remove from the heat.

Meanwhile, preheat the oven to 375°F with a rack in the lower third (preferably with a Baking Steel or stone on it).

In a small bowl, mix the brown sugar, flour, cinnamon, salt, and vanilla bean seeds, if using (if using extract, you will add it later). Use your fingers to mix the ingredients until they’re uniformly combined.

Toss the brown sugar mixture with the berries to combine well, then pour the reduced juices over and toss again. If using vanilla extract, add it and toss to combine.

Place the cooled crust on a parchment-lined baking sheet. Add the filling to the crust and spread into an even layer. Crumble the biscuit topping evenly over the top of the pie, leaving some of the filling exposed at the edges. Sprinkle with turbinado or coarse sugar. 

Transfer the pie to the oven and bake until the crust is deeply golden brown and the filling is bubbling around the edges and/or a tester inserted into the center of the biscuit topping comes out clean, 35 to 40 minutes. Cool completely before slicing and serving.

Finish the filling, and assemble and bake the pie:

PMc's Caramel Cobbler has a decadent, self-made caramel sauce that is smooth and buttery and a crisp, fluffy top crust. A simple dessert with out-standing flavor. 

PMc's Caramel Cobbler

real butter (I use salted butter)

vanilla (or almond)

light brown sugar (packed)

water

Ice cream whipped cream

Preheat oven to 350 degrees.

Melt 1/2 cup butter in 9x13 inch pan.

In a mixing bowl, combine flour, sugar, milk, and flavoring (vanilla or almond, both are excellent). Stir to combine, then pour over melted butter.

Sprinkle brown sugar over top of batter.

Carefully pour hot water over batter. Do not stir.

Cook 30 to 35 minutes until golden brown.

Serve warm with ice cream or whipped cream.

Store in an airtight container in the refrigerator for up to 3 days.

A great cherry cobbler recipe to make the best of ripe fresh cherries in an amazing warm comfort food dessert. Frozen cherries will work well out of season.

Perfect Cherry Cobbler

½ tsp baking powder

tsp corn starch

Bring the cherries, sugar, vanilla and cinnamon to...

Bring the cherries, sugar, vanilla and cinnamon to a slow simmer for about 5 minutes.

Dissolve the corn starch in the water.

Stir into the fruit mixture and then pour...

Stir into the fruit mixture and then pour the fruit into a 9x9 inch baking pan.

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