Country Cobblers

Dec 19, 2013 | Latest & Greatest, Recipes

Nothing could be finer than the rich, delicious smells of cobbler baking and bubbling in your oven. This defines yummy! And, there’s no better time than the holiday season when crowds gather and dessert is a destination.  Here we have several scrumptious, easy recipes sure to please everyone… at any time!

Blackberry-Blueberry Cobbler Supreme*
Prep: 25 minutes
Bake: 40 minutes
Cool: 30 minutes
1 cup all purpose flour
1-cup whole-wheat flour
2 teaspoons baking powder
1/4-teaspoon salt
1/2-cup butter, softened
1 cup granulated sugar
3/4-cup milk
3 cups fresh blackberries
1 1/2 cups fresh blueberries
1/2 cup granulated sugar
1 1/2 cups water
Powdered sugar (optional)
Ice cream or light cream (optional)

  1. Preheat oven to 350F. Grease a 12-inch oven-going skillet or a 3-quart baking dish; set aside. In a medium bowl stir together all-purpose flour, whole-wheat flour, baking powder, and salt; set aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1 cup granulated sugar until fluffy. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
  3. Spread butter in the prepared skillet or baking dish. Top with blackberries and blueberries; sprinkle with 1/2 cup granulated sugar. Pour water over fruit.
  4. Bake for 40 to 50 minutes or until a wooden toothpick inserted in the cake comes out clean. (Some of the fruit should sink toward the bottom as the cake rises to the top). Cool on a wire rack for 30 minutes. If desired, sprinkle lightly with powdered sugar and serve with ice cream.

Makes 12 servings
~Here’s a tip: to use frozen blackberries and blueberries, thaw the fruit, reserving the liquid. Add enough water to the fruit liquid to measure 2 cups. Use this liquid instead of the water to pour over the fruit before baking.

Apple-Cranberry Crisp*

Prep: 20 minutes
Bake: 35 minutes
8 cups thinly sliced peeled cooking apples (8 medium)
1 1/2 cups cranberries
1/4-cup apple juice
1 cup granulated sugar
1-teaspoon ground cinnamon
1/2 cup quick cooking rolled oats
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
1/2-teaspoon ground cinnamon
3 tablespoons butter


  1. Preheat oven to 375F. In a deep 10-inch oven-going skillet or a 2- quart rectangular baking dish, combine apples, cranberries, and apple juice. In a small bowl stir together granulated sugar and 1 teaspoon cinnamon. Sprinkle over fruit mixture, toss to coat.
  2. For topping, in a medium bowl stir together oats, brown sugar, flour, and 1/2 teaspoon cinnamon. Using a pastry blender cut in butter until mixture is crumbly. Sprinkle topping over fruit mixture.
  3. Bake for 35 to 40 minutes or until apples are tender. Serve warm.


Peach-Blueberry Crisp*
Prep: 20 minutes
Bake: 35 minutes
3 cups sliced, peeled fresh peaches (3 medium)
2 cups fresh blue berries
1/2-teaspoon ground nutmeg
1/2-cup regular oats
1/2 cup chopped almonds
1/3 cup packed brown sugar
1/4 cup flaked coconut
1/2-teaspoon ground cinnamon
1/4-cup butter, melted
1 cup frozen light whipped dessert topping, thawed
Grated whole nutmeg

  1. Preheat oven to 350F. In three 6 1/2 inch oven-going skillets or a 2-quart baking dish, combine peaches and blueberries. Sprinkle with ground nutmeg.
  2. For topping, in a bowl stir together oats, almonds, brown sugar, coconut, and cinnamon. Drizzle with melted butter; toss gently to coat. Sprinkle topping over fruit.
  3. Bake for 35 minutes or until peaches are tender and topping is golden. If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Serve warm. Top each serving with whipped topping and sprinkle with grated nutmeg.

*Recipes Reprinted from; Better Homes and Gardens Special Interest Publications, “Country Cobblers”, Fall 2013 p.121-125.

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