Best Easy Foolproof Cobbler For Any Fruit Recipes

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EASY, FOOLPROOF COBBLER (FOR ANY FRUIT)



Easy, Foolproof Cobbler (For Any Fruit) image

Make and share this Easy, Foolproof Cobbler (For Any Fruit) recipe from Food.com.

Provided by mewack

Categories     Dessert

Time 1h5m

Yield 9 pieces, 9 serving(s)

Number Of Ingredients 4

1 1/2 cups flour
1 1/2 cups sugar, plus a bit more for sprinkling
3/4 cup unsalted butter, melted
4 cups fresh fruit, peeled and cut into chunks

Steps:

  • Combine the flour and sugar.
  • Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.
  • Spray a 9x9 baking dish with non-stick cooking spray.
  • Put the fruit in the dish - you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides.
  • If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don't need it.
  • Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered.
  • Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream.

EASY FRUIT COBBLER



Easy Fruit Cobbler image

Easy fruit cobbler is sometimes called Cuppa, Cuppa, Cuppa because you use a cup of each ingredient in the recipe. This is an easy recipe that is delicious.

Provided by The Southern Lady Cooks

Categories     Dessert

Time 37m

Number Of Ingredients 5

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick melted butter or 8 tablespoons or 1/2 cup
1 can fruit pie filling of your choice (I use the 20 ounce can of fruit pie filling, drained)

Steps:

  • Mix first 4 ingredients and pour into a 9 x 9 baking dish. Drop pie filling by spoonfuls into the filling. Bake at 400 degrees until brown on top about 35 to 40 minutes. Serve with cool whip or ice cream of your choice.

EASY BATTER FRUIT COBBLER



Easy Batter Fruit Cobbler image

Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 4

Number Of Ingredients 8

4 tablespoons butter
¾ cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar

Steps:

  • Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
  • Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
  • Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
  • Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Nutrition Facts : Calories 384 calories, Carbohydrate 64.9 g, Cholesterol 34.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 370.8 mg, Sugar 46.7 g

EASY FRUIT COBBLER



Easy Fruit Cobbler image

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

1 cup all-purpose flour
2 teaspoons baking powder
¾ cup white sugar
¾ cup milk
¼ cup butter
2 cups sliced fresh peaches

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



Fruit Cobbler With Any Fruit image

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

1 3/4 cups/220 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 tablespoon/12 grams baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
6 tablespoons/85 grams cold unsalted butter, cubed
1/2 cup/118 milliliters buttermilk
1/4 cup plus 1 tablespoon/75 milliliters heavy cream
10 cups mixed fruit, such as peaches, blueberries or blackberries
3 tablespoons to 2/3 cup/38 to 133 grams granulated sugar, to taste
3 tablespoons/36 grams minute tapioca
1 tablespoon/15 grams turbinado or raw sugar

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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