Fruit Gobbler Recipes

FRUIT COBBLER

Steps:

• Thaw and chop fruit if necessary. In a saucepan, combine the fruit, 3/4 cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside., In a bowl, combine baking mix and remaining sugar. Melt remaining butter. Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2-qt. baking dish. Spoon fruit mixture over batter. Bake at 375° for 35 minutes or until cake tests done. Serve warm.

BEST 10 FRUIT COBBLER RECIPES (QUICK AND EASY)

Steps:

• Select your favorite recipe.
• Gather and prep the the ingredients.
• Make the recipe according to recipe instructions.

FRUIT COBBLER

Steps:

• Preheat a grill.
• Combine flour, oatmeal, sugar, and butter in a large bowl; mix until well combined. Place 3/4 of mixture along the bottom of a Dutch oven. Spread fruit over top, then sprinkle with the rest of the oatmeal mixture. Place on rack of hot grill; 1/3 of the charcoal must be on top and 2/3 of the charcoal must be on the bottom. The key to cooking it is not to open the Dutch oven until you have smelled the cobbler for 10 minutes. Every time you open the Dutch oven you lose the heat. Serve warm.

FRUIT COBBLER

Steps:

• Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
• Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

EASY FRUIT COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
• Blend together flour, baking powder, sugar, and milk.
• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

FRUIT GOBBLER (TURKEY) CENTERPIECE

Steps:

• Stabilize the melon body by cutting a shallow slice off the rind to form a flat base and place on serving dish or platter.
• Using a section of bamboo skewer, attach a Bosc pear (head) upside-down to the upper front of the melon.
• Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the pear head with sections of toothpick.
• Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers around the back of the melon. Pin pepper side feathers in place with toothpicks.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

QUICK & EASY FRUIT COBBLER

Steps:

• In medium baking dish, melt butter. Add frozen fruit.
• Mix together remaining ingredients and pour over fruit. Do not stir.
• Bake at 375*F for 30-45 minutes until cake is done.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
• Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

EASY FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees, put stick of butter in 9x13" pan and melt in oven.
• Mix flour, sugar, and milk.
• When your butter is melted pour your mixture into pan directly on top of butter.
• Place peach/fruit slices into pan on top of cobbler.
• Pour syrup over top of cobbler and bake for approximately 1 hours till crust is brown and edges are bubbley.
• Serve hot with ice cream if you wish.
• I put 8-10 on the servings it depends on the size of the servings.

FRUIT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; (if batter is a little lumpy thats fine) Pour mixture on top of melted butter in baking pan. DO NOT mix butter and mixture together.
• Mix apple & raspberries & drop into the middle of the batter; if more crust is desired add less fruit. Bake in preheated oven for one hour or until golden brown
• *Other combinations of fruit work fine, blackberries in particular.

EASIEST EVER FRUIT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
• Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
• Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.

EASY FRUIT COBBLER WITH A UNIQUE TOPPING

Steps:

• Preheat oven to 375°F Spray an 8x8 baking dish with nonstick cooking spray and set aside.
• In a large saucepan, combine all fruit mixture ingredients (except pecans). Bring to a boil, stirring constantly. Reduce heat and simmer until sauce is thickened (add pecans now if using) Pour fruit mixture into sprayed baking dish.
• Separate dough into 5 biscuits. Cut each one into quarters and place into a bowl. Sprinkle with brown sugar, cinnamon, and orange peel and toss gently to coat.
• Arrange biscuit pieces over hot fruit mixture and bake for about 15 minutes or until biscuits are deep golden brown. Cool slightly before serving.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350°. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish. , In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake until fruit is tender and topping is golden, 40-45 minutes.

FRUIT COBBLER (FOR 2)

Steps:

• Combine blueberries, sugar and first amount of water in small saucepan.
• Heat, stirring often, until mixture simmers.
• Simmer for 2 or 3 minutes until berries are cooked.
• Mix cornstarch into second amount of water and stir into simmering berries.
• Stir until thickened a bit.
• Turn into ungreased 3 cup or 1 quart casserole.
• Keep warm.
• Topping: Measure first 4 ingredients into bowl.
• Stir.
• Add cooking oil, milk and vanilla.
• Stir.
• Drop in 4 mounds over top of berries.
• Bake, uncovered in 400f degree oven for about 20 minutes.
• Recipe can easily be doubled.