Cobbler is a dessert comprising a dough-like batter and fruit. The fruit is usually combined with other ingredients such as sugar and flavorings and then topped with a batter before baking. In the maritime provinces of Canada, cobbler is otherwise known as grunts or slumps and cooked in a cast-iron skillet on top of the stove. The term grunt comes from the noise they supposedly make while cooking. The American version of a cobbler is known as the Betty and is made by alternating bread crumbs and fruit.
Chocolate Raspberry Cobbler
For Valentine's Day, you may look for something simple to make for your loved one.This recipe is ideal, especially since it is quick and easy to prepare. You can choose to push the raspberry mixture through a sieve to omit the raspberry seeds, but honestly, no one has ever complained. I will often keep raspberry seeds in certain recipes that call for their removal. A scoop of vanilla ice cream pairs very well with the tartness of the raspberries. You can swap the semi-sweet chocolate chips for dark if you want a more intense chocolate-tasting dessert.
- 4 cup raspberries (frozen)
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp vanilla extract
- 1¼ cup Bisquick
- ⅓ cup cocoa powder
- ¼ cup sugar
- ½ cup milk
- ½ cup butter (softened)
- ½ cup semi-sweet chocolate chips
- In a saucepan over medium heat, add four cups of raspberries, and one-quarter cup of granulated sugar. Stir until the raspberries have broken down, and the sugar has dissolved.
- Remove the saucepan from the heat and stir in one teaspoon of lemon juice and one tablespoon of vanilla extract. Set the mixture aside to cool and prepare the topping.
- Preheat the oven to 350°F and lightly grease a baking dish.
- In a mixing bowl, sift one and one-quarter cups of Bisquick, one-third cup of cocoa powder, and one-quarter cup of sugar.
- With an electric mixer, beat in one-half cup of milk, and one-half cup of softened butter until the mixture is well combined.
- Fold in one-half cup of chocolate chips.
- Pour the cooled raspberry mixture into the prepared baking dish.
- Spoon the topping evenly over the bottom mixture.
- Bake for thirty minutes, or until the top is golden brown.
- Serve with ice cream or whipped cream and enjoy.
Raspberry Peach Cobbler
A fabulous summer dessert following a barbeque or a sweet treat in the fall. Do we really need an excuse to prepare such a sweet-tasting treat? I often see three or four varieties of peach cobbler at family potlucks. My husband's family is from the South and they enjoy creating cobblers made with fresh peaches and other types of fruit. You can use walnuts in place of the pecans or omit them altogether. Either way, this recipe is so delicious, you might have a hard time sharing it.
- 3 large peaches (peeled and sliced)
- ½ cup fresh raspberries
- juice of 1 lemon
- ¼ tsp ground cinnamon
Oatmeal Crumble Topping
- ⅓ cup rolled oats
- ¼ cup Bisquick
- ¼ cup pecans (chopped)
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp butter (melted)
- vanilla ice cream (if desired)
- Preheat the oven to 350°F and lightly grease or spray a small baking dish.
- In a small mixing bowl, add three large sliced peaches, one-half teaspoon of ground cinnamon, and the juice of one lemon. Toss to coat.
- Gently mix in one-half cup of raspberries.
- Pour the raspberry-peach mixture into the prepared baking dish.
- In a small bowl, add one-third cup of rolled oats, one-quarter cup of Bisquick, one-quarter cup of chopped pecans, one-third cup of brown sugar, one-half teaspoon of ground cinnamon, one-quarter teaspoon of ground nutmeg, and two tablespoons of melted butter. Mix until well combined.
- Sprinkle evenly over the top of the raspberry peach mixture.
- Bake for thirty minutes. Serve with vanilla ice cream if desired.
Plum Raspberry Cobbler
I can't be the only one who goes shopping with just a few items in mind and then ends up having a full cart. Or, I come home with only half the groceries I had planned to purchase because I forgot to bring my list. I went to the store for blueberries intending to make a blueberry and raspberry cobbler, but unfortunately, that was one item I forgot to purchase. Thankfully, I had a bunch of plums that were just on the verge of becoming too soft, so I made this fabulous plum and raspberry cobbler.
- 6 cups plums (pitted, cut into wedges)
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- 3 cups raspberries (fresh or frozen)
- ¾ cup buttermilk
- 1 egg
- 1 tsp Bisquick
- 1½ cups Bisquick
- ½ cup cornmeal
- ¼ cup granulated sugar plus 1 tablespoon
- 1 tbsp lemon zest
- 6 tbsp butter (cold, cubed)
- Preheat the oven to 350°F. Grease a ten-inch baking dish.
- In a large bowl, combine six cups of plums, one-half cup of granulated sugar, three tablespoons of cornstarch, and one tablespoon of vanilla extract.
- Stir in three cups of raspberries. Transfer the filling to the prepared baking dish and bake in the preheated oven for fifteen minutes.
- To prepare the topping, beat three-quarter cups of buttermilk, one egg, and one teaspoon of vanilla extract in a medium-size mixing bowl.
- In a separate bowl, sift one and one-half cups of Bisquick, one-half cup of cornmeal, one-quarter cup of granulated sugar, and one tablespoon of lemon zest.
- Using a pastry blender or fork, cut in six tablespoons of cold, cubed butter until crumbly.
- Add the dry ingredients to the buttermilk mixture and stir until a dough forms.
- Remove the filling from the oven.
- Using a tablespoon, drop the dough onto the filling in evenly spaced mounds.
- Sprinkle the dough with the remaining one tablespoon of granulated sugar.
- Transfer to the oven and bake for thirty minutes or until a toothpick inserted into the topping comes out clean.
- Allow the cobbler to cool for thirty minutes before serving.
(Visited 635 times, 1 visits today)