Peach/strawberry/blackberry,co...

whats your best cobbler recipes?





doesnt matter what fruit you use





thanks!

Peach/strawberry/blackberry,co...
Cherry Cobbler


Prep: 40 minutes


Bake: 20 minutes


Cool: 1 hour


Stand: 1 hour





Ingredients


1 cup all-purpose flour


2 tablespoons sugar


1-1/2 teaspoons baking powder


1/4 teaspoon salt


1/2 teaspoon ground cinnamon (optional)


1/4 cup butter or margarine


6 cups fresh or frozen unsweetened pitted tart red cherries


1 cup sugar


2 tablespoons cornstarch


1 egg


1/4 cup milk


Vanilla ice cream (optional)





Directions


1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.





2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.





3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.





4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.





5. Makes 6 servings





6. Rhubarb Cobbler: Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.





7. Blueberry or Peach Cobbler Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.





8. Apple or Pear Cobbler: Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.





Peach-Berry Cobbler


9 servings


Prep: 25 minutes


Bake: 20 minutes





Ingredients


4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed


1/4 cup cold water


2 tablespoons sugar


4 teaspoons cornstarch


1 tablespoon lemon juice


1/4 teaspoon ground allspice, cardamom, or cinnamon


1 recipe Biscuit Topping (see recipe below)


2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed





Directions


1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.





2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.





3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.





4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.





5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.





Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.





Apple-Cherry Cobbler


6 to 8 servings


Prep: 20 minutes


Bake: 8 to 10 minutes


Cook: 6 to 7 hours





Ingredients


1/2 cup granulated sugar


4 teaspoons quick-cooking tapioca


1 teaspoon apple pie spice


1-1/2 pounds cooking apples, peeled, cored, and cut into 1/2-inch slices (4-1/2 cups)


1 16-ounce can pitted tart cherries


1/2 cup dried cherries


1 recipe Spiced Triangles


Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)





Directions


1. In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.





2. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes. Top with Spiced Triangles and ice cream or half-and-half, if desired. Makes6 to 8 servings.





Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture. Cut each triangle into 3 triangles. Place on an ungreased baking sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.



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