FRESH APRICOT COBBLER
When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.
Provided by krazykid
Categories Desserts Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
- Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g
FRESH PEACH & CHERRY COBBLER
Once you try this cobbler, each year you will anxiously await peach and cherry season. And it will be worth the wait ... because this cobbler is that good! Sweet, tart and oh so tasty!
Provided by Kim Novosel
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350.
- 2. Combine the Peaches, Cherries, Brown sugar, and water in a saucepan and mix well.
- 3. Bring to a boil and simmer for 10 minutes. Remove from the heat. Reserve a half cup of liquid.
- 4. Put the butter in a 9x13 baking dish and place in oven to melt.
- 5. In a bowl sift sugar, flour, baking soda, baking powder, and a pinch of salt.
- 6. Slowly whisk in milk & half cup of the reserved peach/cherry liquid to dry ingredients.
- 7. Pour mixture over melted butter in your baking dish. Do not stir.
- 8. With a slotted spoon, put fruit on top evenly then gently pour the remaining liquid over the top of the fruit.
- 9. Sprinkle the top of the fruit with cinnamon if using.
- 10. Bake for 30 to 45 minutes or until crust has risen to the top and is golden. *Tip* Place a pan under your dish just in case any juices want to escape!
- 11. Optionally you can sprinkle sugar over the top of the crust. (My Gram always use to)
- 12. Enjoy warm with a nice scoop of ice cream, or let it cool down in the fridge. =)
CHERRY AND APRICOT COBBLER
Categories Fruit Dessert Bake Picnic Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For filling:
- Preheat oven to 400°F. Toss all ingredients in large bowl to blend. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375°F.
- Meanwhile, prepare topping:
- Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Slowly add buttermilk and cream, tossing with fork until dough comes together.
- Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar. Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes. Cool 15 minutes. Serve cobbler warm with whipped cream or ice cream.
CHERRY-APRICOT COBBLER
Provided by Susan Reid
Categories Bourbon Dessert Bake High Fiber Apricot Cherry Fall Whole Wheat Bon Appétit Pescatarian Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For filling:
- Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
- For topping:
- Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.
CHERRY PEACH COBBLER
There's no pitting cherries and peeling peaches when you're throwing together this quick cobbler. It uses convenient canned fruit and purchased pie filling. Sandra Pierce of North Bonneville, Washington shared the recipe.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a greased microwave-safe 8-in. square baking dish, combine the pie filling, peaches, lemon juice and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once., In a small bowl, combine the biscuit mix, 3 teaspoons sugar, milk, butter and lemon zest. Drop by rounded tablespoonfuls onto filling. Combine cinnamon and remaining sugar; sprinkle over topping. , Bake at 400° for 17-19 minutes or until golden brown. Serve warm with ice cream.
Nutrition Facts : Calories 400 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 355mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
DELICIOUSLY DECADENT (AND EASY) CHERRY PEACH COBBLER
Cherries and peaches are the perfect summer fruits to make into cobbler.
Provided by Merry
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place butter in a 11x13 baking dish and place in the oven to melt the butter.
- Remove pan from oven once butter is melted and set aside.
- In a small bowl, whisk together flour, baking powder and sugar.
- Add milk and almond extract and stir until just combined.
- Meanwhile in a medium saucepan, combine fruits, sugar and lemon juice.
- Bring to a boil over medium high heat.
- Pour cobbler dough batter into the pan over the butter.
- DO NOT STIR.
- Pour the boiling fruit over the batter.
- DO NOT STIR.
- Sprinkle cinnamon over the cobbler to taste and again do not stir.
- Bake for 40 - 50 minutes or until the top of the cobbler is golden brown and firm.
- Serve with ice cream.
Nutrition Facts : Calories 341 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, Sodium 93 grams sodium, Sugar 50 grams sugar
CHERRY PEACH COBBLER
Make and share this Cherry Peach Cobbler recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 40m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
- In a mixing bowl combine the flour, sugar, baking powder, and salt.
- After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
- Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
- Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
- Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.
PEACH CHERRY COBBLER
Best served warm with a scoop of vanilla ice cream, this easy made-from-scratch cobbler recipe is baked with a sweet drop biscuit topping on top of slices of fresh peaches and pitted cherries.
Provided by Sheila Thigpen
Categories Sweets
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking spray.
Nutrition Facts : ServingSize 1 g, Calories 327 kcal, Carbohydrate 59 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 229 mg, Fiber 2 g, Sugar 37 g, UnsaturatedFat 3 g
PEACH CHERRY COBBLER
Peach and Cherry Cobbler is an easy cobbler recipe perfect for brunch or dessert. Serve with a scoop of vanilla bean ice cream!
Provided by Jessica Formicola
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Lightly coat a 9 x 13 inch baking dish with cooking spray. Preheat oven to 350 degrees.
- In a large mixing bowl, mix sugar through kosher salt, then add fruit and toss until coated. Pour into prepared pan.
- Sift together flour through salt into a medium mixing bowl, set aside.
- In the bowl of a stand mixer fitted with the paddle attached or a large mixing with an electric mixer, beat together softened butter, sugar and almond paste until fully combined, approximately 5 minutes.
- Add eggs one at a time, mixing fully after each addition. Slowly, add dry ingredients.
- Spoon into 12 equal dollops over the top of fruit.
- Bake for 50-60 minutes or until breading is golden browned and fruit juices are dark and thick. Allow to stand for a minimum of 20 minutes before serving. Allow to cool fully before covering if serving at a later time. serve with a giant scoop of Classic Vanilla Bean Ice Cream.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 114 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
SWEET CHERRY AND APRICOT COBBLER
Steps:
- For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling.
- For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract.
- Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
- Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.
BEST CHERRY COBBLER
I love this simple cherry cobbler so much that I used to ask for it on my birthday instead of a birthday cake. Everyone I've ever made it for have loved it. My mom taught me the recipe and I've played around with it only a little (by cutting down the sugar slightly or using a different pie filling.)
Provided by chef 1013062
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Melt butter in casserole dish (or the dish you use to bake the cobbler).
- In a separate bowl, mix together the milk, flour, and sugar.
- Pour the mixture into the dish with the butter, don't stir.
- Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
- Bake for 1 hour.
Nutrition Facts : Calories 2871.1, Fat 102.6, SaturatedFat 64.2, Cholesterol 278.2, Sodium 2626.6, Carbohydrate 470.9, Fiber 7, Sugar 199.9, Protein 23.5
CHERRY COBBLER ON THE GRILL
If you want an easy cherry cobbler recipe that also keeps your kitchen cool, you're in luck! This simple cobbler is made with frozen pitted cherries--so there's no sitting in a stuffy kitchen pitting cherries--and it's baked in a cast-iron skillet right on your grill so you don't have to heat up your oven. Try making this summery dessert for your next camping cookout. The sweet smells of tangy cherry filling and a buttery oat topping will have everyone in the campground asking for a bite.
Provided by Sarah Epperson Loveless
Categories Healthy Cobbler Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat grill to medium (350-400 degrees F). Coat a 9-inch cast-iron skillet with cooking spray.
- Combine cherries, granulated sugar and lemon juice in a large bowl; toss well to coat. Transfer to the prepared pan.
- Combine oats, flour, brown sugar and cinnamon in a medium bowl. Add butter; stir until the mixture is thoroughly combined and holds together loosely.
- Sprinkle the oat mixture over the cherry mixture. Cover the pan with foil. Grill, with grill lid closed, for 20 minutes. Remove the foil and continue grilling, with the lid closed, until the cobbler is bubbly and golden, about 10 more minutes. Remove from grill and let stand for 10 minutes before serving. Serve warm.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.1 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 2.9 g, Sodium 1.2 mg, Sugar 20.9 g
CHERRY AND APRICOT COBBLERS
Steps:
- For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow
- to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.
- Press dough together on a floured surface, wrap and allow to rest while preparing filling.
- Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.
- Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
- Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly
- on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.
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Cuisine AmericanCategory DessertServings 6Calories 371 per serving
- Preheat oven to 350 degrees. Have ready 6 one cup capacity ramekins on a rimmed baking tray.
- While the filling cooks, make the biscuits.Add flour to a large bowl. Add all ingredients except the buttermilk and sanding sugar. Give a stir to blend - then cut the butter in with a pastry blender until the butter is the size of large peas.Add the buttermilk and mix gently with a rubber spatula or wooden spoon.
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- Pour the cherry pie filling in the bottom of the dish. Drain the peaches and pour them on top of the cherries. Sprinkle the nuts over the fruit. Open the cake mix and sprinkle the power evenly over the top.
- Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
- Alternately, freeze the butter for 30 minutes, then grate it and spread it evenly over the cake mix.
CHERRY-APRICOT COBBLER RECIPE | BON APPéTIT
From bonappetit.com
Servings 8
- Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.
- Whisk first 5 ingredients in large bowl. Stir in next 5 ingredients. Spoon topping over filling. Bake cobbler until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 minutes. Serve cobbler warm with ice cream or whipped cream.
CHEERY CHERRY-PEACH COBBLER | BETTER HOMES & GARDENS
From bhg.com
3/5 (1)Calories 203 per servingTotal Time 35 mins
- For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
- For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
- Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
- Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
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1/5 Calories 4728 per serving
- For the dough, place flour in a bowl and rub in butter till fine and mealy. Don't allow to become pasty. Stir in 1 c. of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling.
- For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or possibly other shallow baking dish. Dot with butter and sprinkle proportionately with the almond extract.
- Press the dough out on a floured surface till roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
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