Best Buttermilk Cobbler Recipes

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PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS



Peach-Plum Cobbler With Buttermilk Biscuits image

Bake Food Network Magazine's recipe for Peach-Plum Cobbler with Buttermilk Biscuits for a fruity, summery sweet treat.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

For the filling:
Unsalted butter, for the baking dish
2 pounds peaches or nectarines, peeled, pitted and thinly sliced
1 pound plums, peeled, pitted and thinly sliced
2/3 cup packed light brown sugar
1 tablespoon honey
1 teaspoon grated peeled ginger
Pinch of kosher salt
1/4 cup all-purpose flour
For the biscuits:
1 2/3 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 1/2 tablespoons baking powder
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup buttermilk, plus more for brushing
Coarse sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
  • Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.
  • Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.
  • Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

PEACH COBBLER WITH BUTTERMILK ICE CREAM



Peach Cobbler with Buttermilk Ice Cream image

Who doesn't love a fresh peach cobbler to cap off a summer cookout? It's easy, fruity, and a total crowd pleaser. To make this summer staple even better, here's how to cobble together a tangy homemade buttermilk ice cream to go with it!

Provided by Smart Cookie

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 10h30m

Yield 12

Number Of Ingredients 15

12 large egg yolks
1 ¼ cups white sugar
2 cups heavy whipping cream
2 cups buttermilk
1 ½ teaspoons vanilla bean paste
½ teaspoon salt
2 pounds fresh peaches
1 cup white sugar, divided
½ cup unsalted butter
1 cup self-rising flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup half-and-half
1 teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

  • Whisk egg yolks and 1/4 cup sugar in a large bowl. Stir cream and remaining sugar together in a saucepan over low heat; bring to a simmer, about 12 minutes. Remove from heat. Slowly pour cream mixture into egg yolk mixture, whisking constantly.
  • Return mixture to the saucepan; cook over low heat, whisking constantly, until thickened and bubbly. Strain mixture through a fine-mesh sieve into a bowl, then whisk in buttermilk, vanilla, and salt. Let cool completely, at least 30 minutes. Chill at least 4 hours or up to overnight.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) for the cobbler.
  • Wash the fuzz off of the peaches and cut into wedges. Toss peach wedges with 1/2 cup sugar.
  • Place butter in the bottom of a 9x13-inch casserole dish and melt it in the oven, 5 to 8 minutes.
  • Meanwhile, mix together flour, remaining 1/2 cup sugar, salt, and cinnamon. Stir in half-and-half, vanilla, and almond extract to form a loose batter; pour into baking dish over melted butter. Do not stir. Spoon peaches evenly over batter, without stirring.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and peaches are tender, 45 to 50 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 53.8 g, Cholesterol 288.6 mg, Fat 29.5 g, Fiber 0.4 g, Protein 6.5 g, SaturatedFat 17.3 g, Sodium 500.5 mg, Sugar 43.1 g

EASY BUTTERMILK BLUEBERRY COBBLER



Easy Buttermilk Blueberry Cobbler image

This simple dessert (a cross between a cobbler and a buckle) comes together in minutes. If you don't have buttermilk, add 2 tsp lemon juice to 3/4 c sweet milk about 15 minutes ahead of time. In that case, add some lemon zest to the batter, too.

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup buttermilk
2 cups blueberries, washed and picked over
1 tablespoon white sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
  • In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
  • Pour batter into cake pan. Scatter berries evenly over the batter.
  • Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

BUTTERMILK COBBLER



Buttermilk Cobbler image

From some magazine, just can't say which one now. Good with any of your favorite fruits. My DH likes apple cobbler so that is what I make. I like to sprinkle a little sugar on top when it is done, and I sprinkled with cinnamon.

Provided by True Texas

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup margarine
1 cup sugar
1 cup flour
1 cup buttermilk
2 tablespoons baking powder
1 teaspoon vanilla
1 pinch baking soda
1 pinch salt
4 cups fresh fruit or 4 cups frozen fruit, unthawed

Steps:

  • Melt margarine in 9x13 baking pan or other deep dish casserole.
  • Combine all remaining ingredients and pour over melted margarine.
  • Distribute fruit over top of batter.
  • Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 293.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 1.6, Sodium 532, Carbohydrate 52.5, Fiber 0.6, Sugar 35.4, Protein 3.6

PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM



Peach-Blackberry Cobbler with Almond-Buttermilk Biscuit Topping and Almond Whipped Cream image

Provided by Damaris Phillips

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

6 cups chopped peeled peaches (about 6 large peaches)
2 cups blackberries
2 cups granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons freshly squeezed lemon juice
9 ounces all-purpose flour
3 ounces almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, cubed, very cold
2 ounces leaf lard, cubed, very cold
9 ounces buttermilk
Milk, for brushing
2 tablespoons raw sugar, such as Sugar in the Raw
1 cup heavy cream, cold
1 teaspoon granulated sugar
2 tablespoons toasted sliced almonds

Steps:

  • Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
  • For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
  • For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
  • Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
  • Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
  • Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
  • Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.

BUTTERMILK BISCUIT-TOPPED BERRY COBBLER



Buttermilk Biscuit-Topped Berry Cobbler image

I had $2 off coupons for assorted berries I had bought, and due to an ice storm am stuck inside for several days. I have limited ways to use them and don't want them to go bad, so this cobbler was born, and we love our new arrival!

Provided by Paula Todora

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 13

FRUIT FILLING
5 c fresh assorted berries (i used blueberries, raspberries & blackberries)
1/2 c sugar
2 Tbsp cornstarch
3 Tbsp butter, room temperature
TOPPING
1 1/2 c flour
1/2 c sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 c cold butter, sliced
1 c buttermilk
3 Tbsp sugar to sprinkle on top

Steps:

  • 1. Preheat oven to 375 degrees. Spray a 9x13 inch glass baking dish with nonstick cooking spray.
  • 2. In a medium bowl, toss berries with sugar and cornstarch. Mix in softened butter and Pour into prepared dish.
  • 3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a fork or your fingers, until coarse crumbs form. Add buttermilk and mix gently, just until combined.
  • 4. Drop topping onto berries to cover and sprinkle with sugar. Place baking dish on a baking sheet in case of spillover. Bake 45-55 minutes, until topping is golden brown and berries are bubbly. Cool 10 minutes. Serve warm with ice cream or whipped topping.

CHERRY COBBLER WITH ALMOND-BUTTERMILK TOPPING



Cherry Cobbler With Almond-Buttermilk Topping image

The topping for this almond-scented cobbler is a buttermilk biscuit batter made with a mixture of flours. Cornmeal contributes texture, and whole-wheat and almond flours add nuttiness. For a gluten-free version, substitute almond meal or rice flour for the whole-wheat flour.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h

Yield Serves eight

Number Of Ingredients 14

1 1/2 pounds cherries, stemmed and pitted about 5 cups
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon sifted all-purpose flour
1/4 teaspoon almond extract
1/2 cup whole-wheat pastry flour
1/2 cup almond meal, also called almond flour or almond powder 1 1/2 ounces
1/2 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour. Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids. Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
  • Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade, and pulse a few times. Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor, and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
  • Spoon the topping over the cherries by the heaped tablespoon. The cherries should be just about covered but may peek out here and there. Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat, and allow to cool to warm before serving. Serve warm (heat in a low oven for 15 minutes if necessary before serving).

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 22 grams, TransFat 0 grams

BUTTERMILK, APPLE AND BERRY COBBLER



Buttermilk, Apple and Berry Cobbler image

Betty Crocker yellow cake, organic harvest berries and fresh apples come together for this sweet and refreshing dessert.

Provided by Inspired Taste

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

3 cups chopped unpeeled apples
3 cups Cascadian Farm® frozen organic harvest berries, thawed
2 tablespoons sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup buttermilk
1/4 cup cold butter, cut into small pieces
1 cup Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, gently toss apples, berries, sugar, lemon peel and lemon juice. Spread fruit in even layer in baking dish.
  • In medium bowl, stir together cake mix and buttermilk until blended. Spoon over fruit mixture and carefully spread in even layer, covering as much of fruit mixture as possible. Dot with butter.
  • Bake 28 to 30 minutes or until top is golden brown. Cool 15 minutes. Serve warm cobbler in bowls with whipped topping.

Nutrition Facts : ServingSize 1 Serving

BUTTERMILK PEACH COBBLER



Buttermilk Peach Cobbler image

Peaches are my favorite fruit and when they are in season, this is an excellent way to use them. This takes minimal time and ingredients and is very good!

Provided by Stephanie Dodd

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 6

2 c fresh peaches, peeled and sliced
1 stick butter (no margarine allowed)
1 c self-rising flour (jap has instructions on making your own)
1 c sugar, plus extra to sprinkle on fruit
1 c buttermilk (do not substitute)
1 tsp vanilla

Steps:

  • 1. 350 degrees oven. Blanch the peaches, peel and slice. After slicing, sprinkle them with about 1/2 cup of sugar and set aside. Place a stick of butter in a 9 x 9" baking dish or a casserole dish of equivalent size. Place in the oven and let the butter melt while the oven is preheating.
  • 2. Meanwhile, stir by hand the self-rising flour, sugar, buttermilk, and vanilla. Stir it well, but it will look slightly lumpy. Remove the melted butter from the oven. Place your fruit in the dish. Completely cover the bottom the dish with the peaches. Pour the batter on top of the fruit, making sure to pour it evenly around the dish, including the corners. Bake for about 30- 40 minutes, or until the top is a golden brown. This is delish!! ENJOY!

LEMONY BUTTERMILK BLACKBERRY COBBLER



Lemony Buttermilk Blackberry Cobbler image

My mother made the best cobblers whether it was blackberry, peach, blueberry or any other fruit. We four kids loved her cobblers. When we were kids we picked wild blackberries for mom to bake cobblers. Those prickly blackberry vines left us looking like we had been in a cat fight. In the end, it was so worth those scratches!...

Provided by Diane Atherton

Categories     Pies

Time 1h10m

Number Of Ingredients 7

2 c fresh blackberries (or 16 oz pkg frozen)
1 stick butter
1 c self-rising flour
1 1/4 c sugar
zest of one lemon
1 c buttermilk (or whole milk)
1/2 to 1 tsp lemon extract

Steps:

  • 1. Rinse blackberries and drain; set aside.
  • 2. Preheat oven to 350 degrees. Place stick of butter in 10-inch cast iron skillet (or 10-inch baking pan). Let butter melt as oven preheats. NOTE: watch to ensure that butter does not burn.
  • 3. Combine flour and 1 cup sugar; whisk to combine. Add lemon zest, buttermilk, lemon extract and 1/2 of melted butter; mix well. Pour batter into skillet, sprinkle blackberries evenly over top of batter. Spinkle 1/4 cup sugar over berries. NOTE: I did not measure the melted butter, just eyeball it.
  • 4. Bake for 1 hour. Serve with a scoop of vanilla ice.
  • 5. CROCK POT DIRECTIONS: Grease and flour inside of crock or spray with Bakers Choice. Pour 1/2 melted butter in bottom of crock pot. Mix flour, 1 cup sugar; add 1/2 melted butter, zest, flavoring and buttermilk, mix well; pour batter into crock pot. Cover batter with blackberries. Sprinkle with 1/4 cup sugar. Bake on high for 1 1/2 hours. Check at 1 hour 15 minutes. Remember each crock pot cooks different. I used a 6 1/2 quart oval crock pot for this recipe.

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