Hampshire Fruit Cobbler Food

FRUIT COBBLER

Steps:

• Thaw and chop fruit if necessary. In a saucepan, combine the fruit, 3/4 cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside., In a bowl, combine baking mix and remaining sugar. Melt remaining butter. Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2-qt. baking dish. Spoon fruit mixture over batter. Bake at 375° for 35 minutes or until cake tests done. Serve warm.

QUICK & EASY FRUIT COBBLER

Steps:

• In medium baking dish, melt butter. Add frozen fruit.
• Mix together remaining ingredients and pour over fruit. Do not stir.
• Bake at 375*F for 30-45 minutes until cake is done.

FRUIT COBBLER

Steps:

• Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
• Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

MAMA'S FRUIT COBBLER

Steps:

• Mix first 4 ingredients together and set aside.
• Place drained fruit in a buttered 8x8 pan and top with bread strips.
• Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
• Bake at 350 degrees for 35-45 minutes or until golden brown.
• Great topped with ice cream or whipped cream on top.
• Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.

FRUIT COBBLER (FOR 2)

Steps:

• Combine blueberries, sugar and first amount of water in small saucepan.
• Heat, stirring often, until mixture simmers.
• Simmer for 2 or 3 minutes until berries are cooked.
• Mix cornstarch into second amount of water and stir into simmering berries.
• Stir until thickened a bit.
• Turn into ungreased 3 cup or 1 quart casserole.
• Keep warm.
• Topping: Measure first 4 ingredients into bowl.
• Stir.
• Add cooking oil, milk and vanilla.
• Stir.
• Drop in 4 mounds over top of berries.
• Bake, uncovered in 400f degree oven for about 20 minutes.
• Recipe can easily be doubled.

FRUIT COBBLER

Steps:

• Preheat a grill.
• Combine flour, oatmeal, sugar, and butter in a large bowl; mix until well combined. Place 3/4 of mixture along the bottom of a Dutch oven. Spread fruit over top, then sprinkle with the rest of the oatmeal mixture. Place on rack of hot grill; 1/3 of the charcoal must be on top and 2/3 of the charcoal must be on the bottom. The key to cooking it is not to open the Dutch oven until you have smelled the cobbler for 10 minutes. Every time you open the Dutch oven you lose the heat. Serve warm.

FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

COUNTRY FRUIT COBBLER

Steps:

• Heat oven to 350°F. In 1 1/2-quart casserole, melt butter in oven.
• Meanwhile, in medium bowl, mix flour, sugar, baking powder, salt and milk. Pour batter into casserole onto butter without mixing with butter. Spread fruit over batter.
• Bake about 1 hour or until top is golden brown. Serve warm.

KK'S THREE FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries.
• Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.

EASIEST EVER FRUIT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
• Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
• Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.

FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; (if batter is a little lumpy thats fine) Pour mixture on top of melted butter in baking pan. DO NOT mix butter and mixture together.
• Mix apple & raspberries & drop into the middle of the batter; if more crust is desired add less fruit. Bake in preheated oven for one hour or until golden brown
• *Other combinations of fruit work fine, blackberries in particular.

EASY FRUIT COBBLER

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.

EASIEST CROCK POT FRUIT COBBLER

Steps:

• Melt your butter in a microwave-safe container.
• Stir in the cake mix until well combined and crumbly.
• Dump your pie filling into the crock-pot.
• Evenly spread your cake mixture over top.
• Sprinkle with nuts (or you can mix your nuts in with the cake).
• This can be altered to fit your family's taste (try pecans instead of walnuts, or peach pie filling instead of cherry). Multiple combinations and possibilities.
• Cook on HIGH 2 hours or LOW 4 hours. Serve warm, with whipped cream or ice cream.

BISQUICK FRUIT COBBLER

Steps:

• Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
• Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
• Serve hot or cold.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350°. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish. , In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake until fruit is tender and topping is golden, 40-45 minutes.