can i make a cobbler?.......

I have some extra fruit lying around... pears and apples. My first thought was to make a pie, but meh..... i have made them before. As everyone here can relate i want to try something new. I have never made a cobbler before, been researching them online and there are quite a few recipes and different ways to make them.

One recipe, i believe Paula Deen makes is you put your flour/crust mixture on the bottom of the pan FIRST, then you put your fruit over that. Supposedly the crust rises up over the fruit...... but i have read some really bad experiences with it, (as well as some great ones).

I pre-cook my apples when making a pie, should/could i do the same with a cobbler. I don't know if a cobbler needs more liquid or less......

anyway.... any tips.....

try reading this. it should point you in the right direction. this is an excerpt from my all-time favorite cookbook.

http://books.google.com/books?id=poQZpC ... er&f=false

try reading this. it should point you in the right direction. this is an excerpt from my all-time favorite cookbook.

http://books.google.com/books?id=poQZpC ... er&f=false

THANK YOU! i am sitting here in my kitchen with all this cut up fruit.... (almost brown mind you).... and no recipe in front of me.....lol.... i really should be better prepared....

the recipe i was going to use was a cakey-crust but my husband said he didnt want that.... so here i go looking again.......

Becky,

I prefer a Crisp to a cobbler- that's what my grandma always made. ( Crisps have fruit topped with a crumbly mixture of oats, brown sugar and spices. ) I make them all summer with various fruits and then lots with apples in the Fall. That Apple Crisp says comfort food to me. Let me know if you are still interested and I'll post a recipe.

Deb

Well, Deb, I had always thought I preferred a crips to a cobbler, too. But I got educated today. According to the book at the website that Jessie H posted. http://books.google.com/books?id=poQZpC%20...%20er&f=false

In a crisp, "the fruit is topped with a mixture of butter, sugar, flour and nuts, then baked."

But in a crumble, the fruit is topped with a mixture of butter, sugar, flour and oatmeal, then baked."

I usually top my fruit with a mixture of butter, sugar, flour, oatmeal and nuts, then bake. I guess I must have been making fruits crimbles!

This is the recipe that i used. I was baking in a 9x13, so i doubled it. I am NOT a baker, so i dont know if you can just double exactly....but... i think it was too much butter in the bottom of the pan. I used two sticks (it was REAL unsalted butter, so i think i did good there...lol)

I made it with apples and pears, which i added brown sugar and cinnamon to. I also mixed 1 TBSP cornstarch and H20 and tossed that in my bowl of fruit. I didn't want it to be watery, so did that to be on the safe side. The fruit part was awesome, great taste. Nice texture too, i might cut down on the sugar though, a bit sweet, but my pears were ripe.

It came out cakey type though. I don't know if that is what this cobbler was supposed to come out like or not. It is not what i was expecting though.... my family loved it, said it was great. Also, the crust didn't come up over ALL of the fruit. Again, i dont know if it is supposed to come up all around or not. I guess in my mind i was picturing a crust that covered all of the fruit and was like a pie-type.

oh well, i am going to try one again. But not this type where the batter goes in first and then the fruit on top, i dont know if that method is what produces the cake-like crust or the actual batter....meh.....im done rambling......lol... i like to cook/experiment....

i was trying to add a picture but i got this nice message..... oh well....

The image must be at least 0 pixels wide, 0 pixels high and at most 640 pixels wide and 600 pixels high. The submitted image is 1600 pixels wide and 1200 pixels high

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar
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DIRECTIONS
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
Bake until batter browns and fruit bubbles, 50 to 60 minutes.

Becky,

I prefer a Crisp to a cobbler- that's what my grandma always made. ( Crisps have fruit topped with a crumbly mixture of oats, brown sugar and spices. ) I make them all summer with various fruits and then lots with apples in the Fall. That Apple Crisp says comfort food to me. Let me know if you are still interested and I'll post a recipe.

Deb

Deb, i would love the recipe. I have a bunch of strawberries and want to do something with that, unless a crisp needs a different type of fruit. No matter, i am willing to pick up fruit to make it....im in a baking mood.....

becky, if you are really into cooking and experimenting, i think you would love the book i posted a link to earlier. it contains many basic "mother" recipes with variations of each or advice on creating your own variations. for example, one of my most frequently made favorites is the stir fry. she lays out a method you can follow, but the recipe is flexible for using any meats or veggies you like. she includes the mother recipe and then separate sub-recipes for 8 different sauces. so you can make the same stir fry over and over but with a different sauce each time. the book is full of basics. everything from chicken soup, brownies, pizza dough, fried chicken, mashed potatoes, etc. each recipe is preceeded by her outlining the process she went through, testing different combinations of ingredients, cooking methods and times, and other variables to ultimately achieve the perfect recipe. for instance, she discovers and explains why it is better to use milk in mashed potatoes as opposed to cream. it is a cookbook but i read it cover to cover and learned a ton of very useful information. this is not only my favorite cookbook but one of my favorite books overall. every home cook should check this out. here's a link where you can order a used copy for less than five bucks. let me know what you think if you get it.

Well, Deb, I had always thought I preferred a crips to a cobbler, too. But I got educated today. According to the book at the website that Jessie H posted. http://books.google.com/books?id=poQZpC%20...%20er&f=false

In a crisp, "the fruit is topped with a mixture of butter, sugar, flour and nuts, then baked."

But in a crumble, the fruit is topped with a mixture of butter, sugar, flour and oatmeal, then baked."

I usually top my fruit with a mixture of butter, sugar, flour, oatmeal and nuts, then bake. I guess I must have been making fruits crimbles!

Well, my grandma, and her grandma before her, called a mixture of butter, sugar, flour and oatmeal - a Crisp and they were around long before that new-fangled cookbook. So I'm sticking to my definition. ( Thanks for the info ).

Deb

Deb, my grandma's made crisps with oatmeal in them, too. I can't imagine it without the oatmeal. I'm never going to make a crisp with only butter, flour, sugar and nuts. I do think the nuts are optional, but they do make a nice addition. However, the oatmeal is an absolute necessity!

Becky,

I prefer a Crisp to a cobbler- that's what my grandma always made. ( Crisps have fruit topped with a crumbly mixture of oats, brown sugar and spices. ) I make them all summer with various fruits and then lots with apples in the Fall. That Apple Crisp says comfort food to me. Let me know if you are still interested and I'll post a recipe.

Deb

would you mind giving me your recipe.....i would like to make a crisp tomorrow after church......

Becky,

My apologies- I hope you found another recipe. We have had a very busy weekend ( my daughter has a stress fracture in her leg and I'm recovering from the flu)and I have not been checking the forum. I'll try to post it later in the week.

Deb

Becky,

My apologies- I hope you found another recipe. We have had a very busy weekend ( my daughter has a stress fracture in her leg and I'm recovering from the flu)and I have not been checking the forum. I'll try to post it later in the week.

Deb

No problem at all... my thoughts to you and your daughter, hope you all feel better.

We always just melt a stick of butter in a 9x13 in the oven. Mix that into a bowl containing 1cup sr flour, 1 cup sugar, 1/2 t salt, and 1/2 c milk. Mix well. Pour OVER your fruit and bake.
That's how my mom has done it for all my life. I add spices to it too.

For the crisp (not correct now I see), it's oats, brown sugar, spices, and a bit of flour mixed together and placed on top of the fruit. Dot with butter and bake.