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
- 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
- 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
- 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.