Old Fashion Berry Cobbler

"Very good served slightly warm with Ice cream and recipe has been in family for over 100 years"
 
Download
photo by hello.twobites photo by hello.twobites
photo by hello.twobites
photo by Yvonne V. photo by Yvonne V.
photo by Norman R. photo by Norman R.
photo by Cheryl Koehn photo by Cheryl Koehn
photo by Autumneyes photo by Autumneyes
Ready In:
45mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Cream butter and sugar together, then add milk on slow speed.
  • Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
  • Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
  • Bake at 425°F for 30 minutes or until golden brown.

Questions & Replies

  1. buttermilk
     
  2. Can I substitute peaches for the berries?
     
  3. Maybe I did something wrong but all the water pooled at the bottom and seemed very soupy....followed the recipe exactly
     
  4. Can peaches be use instead of berries?
     
  5. Can I make this in individual ramekins?
     
Advertisement

Reviews

  1. I baked the cobbler this morning for tonight's dessert, but I may have to make another one by then, I had to have a taste, the BH had to have a taste, and before we knew it, we had cobbler for breakfast and it's half gone! Berries aren't in season here, and I used frozen blueberries. I also used soymilk so the dessert wouldn't be dairy. With a dash of vanilla thrown in this is a dessert worth handing down to deserving generations!
     
  2. EXCELLENT, berries are not in season now so had to buy out-of-season berries, this was soo good I didn't feel bad about spending extra bucks on it. Post away Doolittle, looking forward to more great recipes!
     
  3. Excellant cobbler dolittle57!!It was a big hit, I cut the recipe to half, there were just 4 of us, also cut back on the sugar, we like our berries a little tart. Probably because I used a deeper dish, I had to cook it longer, about 20 minutes more. But no matter it was delicious! and will do it again. Thanks for sharing a good recipe.
     
  4. My family really enjoyed this sweet, buttery cobbler. The cake portion was neither too dense nor too light. I did feel that the fruit was a bit soupy when I made this the first time so I reduced the water by 1/2 cup in my second attempt and was much happier with the results. I used frozen blueberries, and thus, had to add several minutes to my cooking time. Comfort food is what comes to mind when I think of this recipe. I can't wait to try this with other types of berries. Thanks for posting your recipe!!!!!
     
  5. This recipe caught my eye and am I ever glad. It was so good! Thank you so much!!!!! I will definitely make many more times.
     
Advertisement

Tweaks

  1. Used half brown sugar in the batter.
     
  2. I used frozen mixed berries from Costco. Increased the fruit to six cups only because I like a lot of fruit in mine. I also added three tablespoons of cornstarch to the sugar mixture and mixed it into the fruit because I like a thicker syrup for a cobbler rather than a juice.
     
  3. I like the berries thick so reduce boiling water to two cups.
     
  4. This was by far the best cobbler I have ever had. I had a hard time keeping myself from taking seconds!
     

RECIPE SUBMITTED BY

I am currently the sous chef at Mammoth Hot Springs in Yellowstone National Park. I have 28 years food service industry experience, and formal culinary training from Western Culinary Institute in Portland, Oregon. I am 44 years old and single. My passions are cooking, cooking and cooking, maybe that's why I'm still single, lol, just kidding. Very demanding field of work but I love it so.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes