Snickerdoodle Cobbler

 

Photo source:  callmepmc.com

"This is a ‘dump’ type cobbler. You basically layer everything in a 9×13 inch pan. I don’t recommend cooking it in a smaller pan. Butter and brown sugar combine and cook into a rich caramel sauce." comment from callpmc.com

Sounds good to me!

Click here to go to the recipe page.

Cobblers, Crumbles, Crisps and More from Martha Stewart

One of my fond childhood memories involves wandering around the woods by my house to pick blackberries.  We'd come home with a bucket of berries for my neighbor Dot to make her famous blackberry cobbler.  She would put the cobblers together with smiles and love, singing along the way . . . she was a special lady. Cobblers, crumbles and crisps remind me of her.

Martha Stewart has put together a collection of these wonderful recipes that remind me of those good old days.  Click here to go there.

Bourbon Peach Cobbler from Tyler Florence

The peaches have been big and juicy and are very inexpensive at this time of the year.

Why not go a step beyond plain peach cobbler and try Tyler Florence's Bourbon Peach Cobbler?

I have not yet made this recipe, but it looks delicious!

Recipe courtesy Tyler Florence

The Food Network
Show: Food 911

Episode: Chili Roundup



Ingredients

• 8 peaches, peeled and sliced, about 6 to 8 cups
• 1/4 cup bourbon
• 3/4 cup sugar, plus more for dusting
• 2 tablespoons corn starch
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 16 tablespoons (2 sticks) cold unsalted butter
• 3/4 cup heavy cream, plus more for brushing

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. 

Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Cherry Chocolate Cobbler

1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 c. milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 c. nuts, finely chopped


Preheat oven to 350 degrees.

In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are the size of large peas.

Melt Nestle's semi-sweet chocolate morsels over hot (not boiling) water. Remove from heat and cool slightly at room temperature (about 5 minutes).

Add milk and egg to melted chocolate and mix well.

Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.

Bake at 350 degrees for 40 - 45 minutes.

Serve warm with heavy cream.

Makes 6 servings.