![]() ![]() Dolly Parton played a hairdresser named Truvy and, at a certain point in the film, she gets asked about one of her famous recipes. Do you remember the movie Steel Magnolias? I'm sure you do. Parts of my family have also been known to top the warm cobbler with vanilla ice cream or whipped cream.Yes, I know. ![]() I’m a purist and prefer just a big scoop of fruit cobbler, preferably with as much crust as possible. Do not forget to use pot holders when removing the pan from the oven to add the batter mixture.I take no responsibility if you use all-purpose without adding the correct amount of salt and baking powder. To make a 9×13, just double the cobbler recipe. The amounts given in this recipe can make an 8×8, 9×9, or a 7×9 easily.Then, bake until the top is golden brown and the biscuit sections are cooked through.The sugar helps make the top a little crunchier and cinnamon is always great! You can add a little extra sugar and some cinnamon now too if you want. The cobbler batter will rise to the top during baking. Then, add your fruit on top of the mixture, trying to disperse the fruit evenly across the dish.Once it’s melted, add the milk mixture to the dish. While it melts, mix the flour, sugar, and milk together.Keep an eye on the butter so it doesn’t burn! You can do this in a saucepan, too. First, start preheating your oven and melt your butter in the baking dish you plan to use for the fruit cobbler while it heats up.The ingredients will vary with your fruit, but you’ll also need butter, self-rising flour, sugar, and milk. We’ve done some experimenting and our new favorite is frozen blackberries, often with extra sugar sprinkled on top of the cobbler right before it goes in the oven for some extra crunch. See all of the juice floating on top? This is what you want when using canned fruit. When using canned peaches, it works best to spread them around a bit. If you’re using canned fruit, don’t drain it! And don’t worry about thawing frozen fruit - it’ll just take a little longer to cook. My family’s preference has always been a can of fruit cocktail or peaches. My sister-in-law even made one with a can of pie filling and said the results were tasty and proof this is a no-fail recipe! If you wanted to try apple cobbler, that could work, too! What you’re looking for is something super juicy. Stone fruits and berries are the best for fruit cobblers, like peaches, cherries, blackberries, or blueberry. If you like it in a pie, you can make it into a cobbler! ![]() This recipe has a more biscuit-like dough around the fruit, but you can also use boxed cake mix in a pinch for a more cakey cobbler. Many Southern restaurants still use pastry dough in their cobbler, usually as a top crust to break through to get to the juicy fruit. Fisher Knows about Old Southern Cooking in 1881 and had a pastry crust and topping. The first known cobbler recipe was published in What Mrs. This dish dates back further than its crisp and crumble cousins! But what IS a cobbler, anyway?Ī cobbler is simply a baked fruit dessert with dough. Pies are great, but sometimes I just want a baking dish dessert that I can make without fussing with pastry. A Southern girl needs her cobbler, and this versatile Fruit Cobbler recipe is super simple and so easy to change with the seasons! Fresh, canned, or even frozen fruit will work for this Southern cobbler recipe.
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