Janet Dodds Easiest Ever Fruit Cobbler Recipes
EASY FRUIT COBBLER
This cobbler can be made with peaches, apples, cherries, or berries.
Provided by Rosemarie Reeher
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
- Blend together flour, baking powder, sugar, and milk.
- Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 34 g, Cholesterol 17.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 173.7 mg, Sugar 21.8 g
FRUIT COBBLER WITH ANY FRUIT
You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart. For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries. Start with a few tablespoons and go up from there, tasting as you go. For the most tender biscuits, be sure to let the dough chill before baking.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place a piece of parchment paper on a small rimmed baking sheet or large plate.
- In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.
- Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to 3/4-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
- Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2 1/2-quart gratin dish or 9-by-13-inch baking pan.
- Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 264 milligrams, Sugar 30 grams, TransFat 0 grams
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