Cobbler Recipes

FAQS

How to Cook Cobbler?

• There are 3 tried and true methods to cook the perfect cobbler:
  • OVEN. Preheat the oven to 350°F. Grease a standard baking dish or cast iron skillet with cooking spray, and add cobbler. Bake until golden brown and bubbly.
  • CROCKPOT. The topping doesn’t bake up as crisply as in the oven. Layer the ingredients. Cook on high for 2 hours, or on low for 4 hours. During the last hour, partially uncover the pot to let the excess moisture evaporate.
  • DUTCH OVEN. Heat 45 charcoal briquettes, until glowing and white. Add the cobbler ingredients to the cast iron pot. Place the oven on top of 15 briquettes. Place the remaining 30 briquettes on top of the pot. Let the cobbler cook for about 10 minutes. Rotate the pot halfway clockwise. Rotate the lid in the opposite direction. This will redistribute the heat so that the cobbler will bake evenly. Cook for another 20 minutes until golden and bubbly.

Cobbler vs. Crumble vs. Crisps?

• Cobblers, crumbles, and crisps are similar. They are typically filled with fruit, but the topping differentiates one from another.
  • Cobblers have a biscuit topping, cake, or pie crust on top. It is generally a mixture of all-purpose flour, sugar, and butter.
  • Crumbles have an oat-less crumb topping.
  • Crisps are topped with a crumb topping that includes oats.

Make them mini?

• Make individual desserts by dividing the ingredients into individual ramekins. Bake at the recommended temperature but for less time.

How to Thicken Cobbler?

• Cook the dessert until it bubbles. It will continue to thicken as the dessert cools. If you are concerned, toss the fruit in 1-2 tablespoons of cornstarch before mixing. 

Toppings?

• Serve with a generous scoop of Homemade Vanilla Ice Cream or a dollop of Whipped Cream. Add Caramel Sauce or butterscotch drizzle, or sprinkle coconut or chopped nuts.

How to avoid a soggy cobbler?

• Don’t completely cover the fruit with the topping. Add the batter in dollops, leaving space between them. This will allow areas for steam to escape and avoid a soggy crust.

When is my Cobbler done?

• The cobbler is done when the topping turns golden brown, and the filling is bubbly. A thermometer inserted into the center should reach 200°F.

Best fruit to use in Cobbler?

• Use fresh fruit, frozen fruit (thaw and drain excess juices), or canned fruit (canned peaches are especially delicious). A few favorites include:
  • stone fruit: peaches, apricots, and cherries
  • apples (peeled and sliced)
  • berries: blueberries, raspberries, and blackberries