One Pan Cobbler

"Delicious and simple. My mom gave me this recipe. I chose to make it with canned peaches. You can use the fruit of your choice, either canned or fresh. Serve it by itself or along with a scoop of vanilla ice cream."
 
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photo by flower7 photo by flower7
photo by flower7
photo by DZ_USA photo by DZ_USA
photo by DZ_USA photo by DZ_USA
Ready In:
55mins
Ingredients:
5
Yields:
1 9x12 cobbler
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ingredients

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directions

  • Melt butter in a shallow baking dish. I used a 9x12 Pyrex dish.
  • Mix flour, sugar, and milk in a separate bowl.
  • Pour this mixture over melted butter. Do Not Stir.
  • Spoon fruit of your choice, either fresh or canned, over batter. Again do not stir. (If using canned fruit, be sure to drain syrup).
  • Bake cobbler at 350 degree pre-heated oven for 30-45 minutes or until crust rises to the top and is lightly browned and liquid is bubbly.

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Reviews

  1. Awesome. I used gluten free flour and almond milk. It wasn't a spoonable consistency. Pourable. I don't know if that was because of the flour or what; I added a little more flour, but it was still pourable. Also I didn't have enough dairy free butter so I use half coconut oil. Despite all these changes, this was extraordinary.
     
  2. I made this with canned peaches and it was really good. Served it with whipped cream.
     
  3. Yummy! I halved this and baked in an 8x8 pan for 35 min. Used cherries and blueberries that were frozen, which I thawed and drained thoroughly. Both were unsweetened so I just tossed them in a little sugar. I didn't have self-rising flour so used 1/2 cup a-p flour with 1/4 tsp salt and 3/4 tsp baking powder in its place. Also used skim milk. This was quick and easy and will certainly be made again! Thanks for sharing!
     
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RECIPE SUBMITTED BY

I love to cook. When i was a little girl in SC in the 70's, I would stand in a chair next to my grandmother and help her mix cakes and bake biscuits and any other exciting task she put before me. One of my most prized possessions is the recipe collection that I was handed down at my grandmother's passing. I have collected many recipes over the last 25+ years and want to share just a fraction here, if I may. My husband, who happens to be from Algeria, has brought new foods and spices into my life in addition to giving me his heart. My mother-in-law gave me wonderful recipes and lessons in cooking traditional Algerian dishes in her small Algerian kitchen upon my visit there a few years ago. I will also be sharing some of those recipes here as well. Please feel free to let me know how you like the recipes I have posted.
 
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