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Cooking: Cobbler recipe

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Jenks
Social Circle, GA
(Zone 8a)

December 24, 2006
10:40 PM

Post #3023496

I fresh froze my peaches (first time-yay!) and gave most away. I have one quart bag stuffed full and would like to make a peach cobbler for Christmas...anyone have a fairly simple, but good recipe? I've never made cobbler...
Jenks
Social Circle, GA
(Zone 8a)

December 24, 2006
10:56 PM

Post #3023517

Oops! Moving to the recipe forum!
glymar
Macon, GA

December 21, 2008
4:06 PM

Post #5914938

go to foodtv.com, at the top it says recipes, type in peach cobbler! They are simple! Marvin
Jenks
Social Circle, GA
(Zone 8a)

December 22, 2008
1:10 AM

Post #5916872

Thanks Glymar! At this point, my peach tree has died (drought), but maybe I'll still go for store bought! ;)
glymar
Macon, GA

December 22, 2008
2:50 PM

Post #5918306

We do the del monte cans, actually the gallon size. Its really amazing to pour all of the recipe in at once and then have the flour rising as it cooks. I would imagine the peaches would need to cook first to soften them if they were fresh. Marvin
planolinda
Plano, TX

December 27, 2008
3:18 PM

Post #5932568

i like peach crisp better than cobbler--crisp is easy to make too
Jenks
Social Circle, GA
(Zone 8a)

December 27, 2008
8:11 PM

Post #5933391

What is that?
planolinda
Plano, TX

December 27, 2008
8:24 PM

Post #5933429

crisp is peaches topped with a mix of sugar, flour and butter along with cinnamon (oatmeal can be used in the mix too) and baked--to top is sort of crisp and crunchy
Jenks
Social Circle, GA
(Zone 8a)

December 27, 2008
9:27 PM

Post #5933667

That sounds good! The crispy top of cobbler is always the best part!
planolinda
Plano, TX

December 28, 2008
12:46 AM

Post #5934332

a cobbler is more doughy ---

Kylaluaz

Kylaluaz
Richmond, VA
(Zone 7a)

December 29, 2008
3:12 AM

Post #5938126

Ah, memories. My mom always used to put a little almond extract in her peach cobbler, it makes my mouth water to think of it now. I recommend the practice. ;-)
Katlian
Carson City, NV
(Zone 6b)

January 13, 2009
12:00 AM

Post #5998262

I agree linda, crisp is my favorite. We keep a mix of flour, butter, brown sugar, chopped pecans, and spices in the freezer. When we want a crisp for desert we fill custard cups with frozen fruit (and sometimes a little sugar) and top with the crisp mix. Bake it in the toaster oven while we're eating and it's very easy and yummy. I had a leftover cup of cherry crisp for lunch today.
planolinda
Plano, TX

January 13, 2009
12:04 AM

Post #5998274

that is the best idea i have heard for crisp!! i never would have thought of it-i always make a big batch and so i don't do it often! thanks for a fun idea
Katlian
Carson City, NV
(Zone 6b)

January 13, 2009
12:09 AM

Post #5998299

It's super easy if you have a food processor. Use the large hole shredder to shred frozen butter (this works great for any pastry recipe) then switch to the regular blade and add everything else. It only takes about two minutes to make a big batch. If you get it back in the freezer right away the butter won't melt and make everything stick together. Then it's easy to pour out as much as you need.
planolinda
Plano, TX

January 13, 2009
12:54 AM

Post #5998504

which frozen fruits do you use? do you ever use oats in the mix?
Katlian
Carson City, NV
(Zone 6b)

January 13, 2009
4:35 PM

Post #6000652

I use apples, berries, cherries, peaches; whatever I have on hand, sometimes mixed together. Canned fruit works too. You can use quick cooking oats but regular rolled oats will be too tough, they need to cook with more liquid.

helenethequeen

helenethequeen
Longboat Key, FL
(Zone 9b)

January 13, 2009
9:46 PM

Post #6001794

Rhubarb/Strawberry, fill a 9x12" glass baking dish toss with 1/2 c sugar. Make crumble with 1 C flour 1 c instant oats, 1/2 c chopped blanched almonds, 1 stick melted butter 1/2 c Sugar- can be light brown, cinnamon for flavor.
top fruit with the crumble and bake for 1 hr. at 350 degrees. Can be made with peaches and other berries.Plums and other berries. Apples and raisins, etc.
Jenks
Social Circle, GA
(Zone 8a)

January 17, 2009
12:48 AM

Post #6014445

I'm drooling.
dmac085
Greensboro, NC
(Zone 7a)

May 30, 2009
2:14 PM

Post #6617549

I did a strawberry rhubarb crumble for work the other day--I used pecans in the topping since I had them on hand. I tossed the berries and rhubarb with some sugar, cornstarch, vanilla and cinnamon. Served with vanilla ice cream--was a hit.

I've also just used frozen berry mixes in individual ramekins with the crumble topping on it too. Very easy to make only the portions you need that way---leftover desserts cause way too much trouble left in my home:lol:
planolinda
Plano, TX

May 30, 2009
3:12 PM

Post #6617710

i'm glad this popped up again--i forgot to try the individual fruit crisps! and i think they are such a good idea---

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