One Pan Cobbler Recipes

ONE PAN TRIPLE BERRY COBBLER RECIPE

Steps:

• Preheat oven to 375 degrees.
• Dump frozen berries into 9 x 13 inch pan.
• Sprinkle your frozen berries with a dry, yellow cake mix.
• Press the cake mix firmly into the berries, making sure they are all covered, but do not stir.
• Cut 1/2 cup of butter into small slices. Layer them on top of the cake mix.
• Bake for 45 minutes or until cake mix turns golden brown.
• Serve warm or with a scoop of vanilla ice cream on top.

BISQUICK ONE PAN FRUIT COBBLER

Steps:

• Preheat the oven to 400 degrees F. Place the butter in a 11x7 baking pan and place in the oven to melt. When melted, remove the baking pan and place on a heatproof surface. Add the milk, baking mix, and sugar to the pan and mix until smooth. Drop the pie filling by spoonfuls over the batter. Place the pan in the oven and bake at 400 degrees F for 30-35 minutes or until bubbly and the batter is puffed and lightly browned. Remove from the oven and serve warm.

FOUR-FLAVOR SHEET PAN COBBLER

Steps:

• For the Apple Granola Crumble: Toss together the apples, 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon and salt in a large bowl until the apples are completely coated. Add the granola, butter, remaining 2 tablespoons flour, remaining 1 tablespoon brown sugar and remaining 1/4 teaspoon cinnamon to a small bowl. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Set both aside until ready to assemble.
• For the Peach Cobbler: Toss together the peaches, granulated sugar, brown sugar, flour, orange zest and salt in a large bowl until completely coated and no lumps of flour or sugar remain. Set aside until ready to assemble.
• For the Mixed Berry Walnut Streusel: Toss together the berries, cornstarch, lemon juice, lemon zest, 1/2 cup sugar and salt in a large bowl until completely coated. Place granola in a large resealable plastic bag and smash with a rolling pin or a small skillet until finely ground. Transfer to a small bowl and add the butter, flour and remaining 1 tablespoon granulated sugar. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Stir in the walnuts. Set both aside until ready to assemble.
• For the Strawberry-Rhubarb Cobbler: Toss together the strawberries, rhubarb, granulated sugar, cornstarch, light brown sugar, vanilla and salt in a large bowl until completely coated. Set aside until ready to assemble.
• For the Cobbler Dough: Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream and stir with a wooden spoon until a dough forms. Gather into a ball and set aside until ready to assemble.
• Assemble the Cobbler: Position a rack on the bottom shelf of the oven and preheat to 350 degrees F. Position a 13-by-18-by-1-inch rimmed baking sheet with the long side facing you. Imagine the baking sheet is divided into 4 equal panels. Working quickly, scrape the apple filling into the far left-side of the baking sheet so that it fills a quarter of the baking sheet. Mound the apples on top of themselves to keep from spreading. Scrape the peaches and accumulated juices into the panel next to the apples. At this point, only half of the sheet pan should be full. Scrape the berries and accumulated juices next to the peaches. Scrape the strawberry-rhubarb mixture and accumulated juices into the remaining panel.
• Transfer the cobbler dough to a floured work surface and roll into a rectangle the about the size of a quarter of the baking sheet, roughly 12-by-4-inches. Use 1 1/2-inch round biscuit or cookie cutter to cut out 10 circles of biscuit dough. Remove the circles (keeping the remaining dough in-tact) and place them on top of the peaches. Lay the large piece of cut out dough on top of the strawberry-rhubarb section. Brush the biscuit dough with cream and sprinkle with granulated sugar. Top apples with the granola crumble and the berries with the walnut streusel. Bake until the biscuits are golden brown and cobbler begins to bubble, 1 hour 15 minutes. Let cool 30 minutes before serving. Cobbler will thicken as it sits. Serve with vanilla 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.

BERRY COBBLER FOR ONE RECIPE BY TASTY

Steps:

• In a medium bowl, add the flour, baking powder, 1 tablespoon of sugar, and the butter.
• Cut the butter into the flour with a fork until the mixture crumbly.
• Add the milk and stir until the mixture comes together.
• Heat the mini frying pan over low heat.
• Add the berries, water, and remaining tablespoon of sugar to the frying pan.
• Scoop the dough on top of the berries, flatten slightly with a spoon, and cover with a small plate.
• Cook for 30 minutes or until the berries have softened and the dough is cooked through.
• Enjoy!

ONE PAN COBBLER RECIPE - (4.3/5)

Steps:

• Instructions 1. Spray a 9x13 cake pan with non-stick spray. 2. Mix butter, milk, bisquick, and sugar until smooth - pour into pan. 3. Top with pie filling, which will sink to the bottom while baking. 4. Bake at 400 degrees for 30-40 minutes. Serve warm. This is great with a scoop of ice cream! 5.Whatever you do DO NOT DOUBLE this recipe!

ONE PAN COBBLER

Steps:

• 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.