Raspberry is a different flavor for a cobbler. This one is simplified because it uses a prepared pie filling instead of fresh fruit, which creates a pleasing, moist and sweet sauce. This cobbler would be extra special is served with a caramel sauce or a lemon crème anglaise sauce.
Raspberry CobblerCAKE2 cups all-purpose (plain) flour1 cup granulated (white) sugar4 teaspoons baking powder1/4 teaspoon salt1 cup milk1/4 cup butter or hard margarine, softenedRASPBERRY
1-2 cans raspberry pie filling
Preheat oven to 350◦F.
RASPBERRY: Place the raspberry pie filling in a rectangular 9x13 inch or similar-sized pan. Place in the oven to warm up while preparing the dough. CAKE: Mix all ingredients together in a large bowl. Drop by spoonfuls over the warm filling. Bake for about 25 minutes until topping is cooked through. Best served warm, especially with ice cream or whipped cream.
Berry Cobbler
2 cans berry pie filling (use a single berry pie filling or a mix of berries, or mix two different cans)
1 tablespoon lemon juice
1 teaspoon almond extract
2 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter, cubed
1 cup milk
Preheat oven to 425◦F.
Mix the filling, lemon juice, and almond extract together in a 9x13 inch rectangular pan. Place in the oven to heat up while preparing topping.
Meanwhile, stir together the flour, sugar, baking powder, and salt. Cut in the butter until crumbly. Stir in the milk to form a soft dough. Drop by spoonfuls over the hot filling.
Bake for about 20-25 minutes until biscuit topping is golden.
Blueberry grunt is a cross between blueberry cobbler and blueberry buckle. It supposedly gets its name from the noise it makes while cooking. Traditionally it is steamed, but I like to bake it to make it easier and neater to serve. You cannot go wrong with a sweet, thick blueberry filling, and a crispy, doughy biscuit topping. It is good warm or cold, but especially nice warm if you happen to have a scoop of vanilla ice cream hiding in your freezer.
Blueberry Grunt
FILLING
5 cups blueberries, fresh or frozen
1 cup granulated (white) sugar
1/2 cup water
1 teaspoon lemon juice
DOUGH
2 cups all-purpose (plain) flour
1/4 cup granulated (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons butter or hard margarine
1 1/2 cups milk
Preheat oven to 425◦F.
FILLING: In a medium saucepan over medium heat, bring all ingredients to a boil. Simmer while preparing dough.
DOUGH: In a medium bowl, stir together the flour, sugar, baking powder, and salt. Work in the butter, then stir in the milk to form a soft dough.
Pour the hot filling in a 9x13 inch pan. Place the dough in spoonfuls over top. Bake for about 20-30 minutes until dough is golden and cooked and fruit is hot and bubbly.
It is that time of year, where the rhubarb is ripe and ready to be picked and baked with! Strawberries are also beginning to pop up, so you could easily replace the apple in this recipe with strawberries, or even more rhubarb, though you may need to adjust the sweetener in these cases. I love rhubarb but it has a very short season, and you can't just enjoy it raw, it needs to be baked into something delicious. We have a small patch of rhubarb in the backyard, and usually I go grab some and bake with it right away. This year however, our rhubarb patch is not doing so well. Luckily we know someone who has an overabundance of rhubarb in their yard, and were nice enough to give us some! Thanks again!
Apple Rhubarb Cobbler
4 cups chopped rhubarb, fresh or frozen
2 cups peeled, diced apple
1/4 cup liquid honey
grated zest of one orange or lemon
1 large egg
1 cup milk
1/2 cup butter or hard margarine, melted
1/3 cup liquid honey
1/4 cup orange or lemon juice
1 1/2 cups flour (white or whole wheat)
1/2 cup chopped nuts (walnuts, pecans, hazelnuts), toasted if desired
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375◦F. Butter a 9x13 inch glass baking dish.
Combine fruit, honey, and zest in the dish, spread evenly.
In a large bowl, whisk the egg, milk, butter, honey, and juice. Stir in remaining ingredients. Pour topping over fruit, spreading to evenly cover. Bake for 30 to 40 minutes, until a toothpick inserted in the topping comes out clean. Serve hot, warm, cool, or cold. Garnish as desired.
The recipe came from a recipe calendar we have in the kitchen, but is also available here: http://www.dairygoodness.ca/recipes/baked-apple-rhubarb-cobbler.
My notes: I would recommend using a lot more honey (or sugar instead) with the fruit, as it is quite sour (definitely do not use lemon!) The fruit is fairly liquidy as it as. Add a little cinnamon as well. I liked the topping. the nuts add a little texture, but even when using only 1/2 cup whole wheat flour, it is still a bit bland. Overall not my favorite cobbler, but not terrible.
