Abigails Cobbler Recipes
EMILY'S BLACKBERRY COBBLER
This is the easiest dessert to make. If you pop it in the oven before you serve your meal, you will have a hot cobbler to plop a scoop of vanilla ice cream on for dessert.
Provided by Emily
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl.
- Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top.
- Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 52.7 g, Cholesterol 15.2 mg, Fat 5.8 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 321.6 mg, Sugar 35.4 g
EASY COBBLER
Try this quick and easy dessert. It's another recipe that kids can prepare. From the kitchen of Tona Thornburg Court, Bridgeton MO.
Provided by Tona C.
Categories Dessert
Time 45m
Yield 1 cobbler, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in 9x13 baking dish.
- Mix in flour, milk, sugar, and baking powder.
- Dollop pie filling on top.
- Bake at 350 degrees for 30 minutes or until brown.
ABIGAIL'S COBBLER
Make and share this Abigail's Cobbler recipe from Food.com.
Provided by YnkyGrlDwndr
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350f or 325f if using glass pan.
- Melt Butter.
- Mix Dry ingredients.
- Add milk and melted butter to dry ingredients.
- Pour batter into pan.
- Put fruit on top.
- Bake for 30 minutes.
- Serve warm with vanilla custard/pudding or thickened cream.
Nutrition Facts : Calories 315.1, Fat 13, SaturatedFat 8, Cholesterol 34.8, Sodium 139.5, Carbohydrate 48.2, Fiber 2, Sugar 33.6, Protein 3.7
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