Cobbler Recipes
Any fruit pie recipe can be made into a simpler (easier) cobbler. Just use the pie filling and the cobbler dough.
Apple Cobbler 
5 cups tart apples, cored, peeled, and sliced
3/4 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
1/4 cup water
1/2 cup flour, sifted
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 egg, slightly beaten
Preheat oven to 375 degrees.
In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water.
Pour into a lightly buttered 9-inch square pan.
Combine flour, sugar, baking powder, salt, butter, and egg until batter is smooth.
Drop batter in 9 globs over the apples, spacing evenly. (Batter will spread during baking.)
Bake 35 to 40 minutes at 375 degrees, or until apples are tender and crust is golden brown.
Blackberry Cobbler
1 cup flour
2 tsp baking powder
1 cup sugar
3/4 cup milk
1/2 tsp salt
2 1/2 cups blackberries
Preheat oven to 400 degrees.
Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl.
Pour into greased 9x16x2 inch baking dish.
Heat blackberries and 1/2 cup sugar in saucepan until it boils.
Pour over batter.
Bake at 400 degrees 30 minutes, or until golden brown.
Blueberry Cobbler
2/3 cup sugar
2 tbsp cornstarch
3/4 cup water
3 cups blueberries
1 tsp melted butter
1 tsp ground cinnamon
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
3 tbsp melted butter
Preheat oven to 425 degrees.
In a saucepan, combine sugar and cornstarch, stir in water.
Bring to a boil; stirring constantly, boil for 1 minute.
Add blueberries.
Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate.
Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
Sift together the flour, baking powder, and salt.
Pour milk and 3 tablespoons melted butter into a measuring cup, then add to flour mixture all at once.
Stir until mixture is moistened and forms a ball.
Drop spoonfuls onto the blueberries.
Bake at 425 degrees for 25 to 30 minutes, or until lightly browned.
Blueberry Streusel Cobbler
1 pint blueberries
1 (14 oz.) can condensed milk
2 tsp grated lemon rind
1/4 cup plus two tbsp cold butter
2 cups biscuit baking mix
1/2 cup brown sugar
1/2 cup chopped nuts
Preheat oven to 325 degrees.
Combine berries, milk, and lemon rind.
In a large bowl, cut butter or margarine into biscuit mix until crumbly.
Add berry mixture. Spread in greased 9 inch square baking pan.
Combine 1/2 cup biscuit mix and sugar.
Cut in 2 tablespoons butter until crumbly. Add nuts.
Sprinkle over cobbler.
Bake at 325 degrees for 1 hour and 10 minutes or until golden brown.
(Optional - Add Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.)
Cherry Cobbler
4 cups pitted cherries
2 1/2 tbsp cornstarch
1/2 tsp ground nutmeg
1/4 cup sugar
1 1/2 cups flour
2 tbsp brown sugar
1 1/2 tsp baking powder
6 tbsp butter
1 egg
1/4 cup milk
Preheat oven to 375 degrees.
In a medium bowl, combine the cherries, cornstarch, nutmeg, and sugar.
Pour the mixture into a 9" baking dish.
In another bowl, combine flour, brown sugar, and baking powder.
Cut in the butter until it makes coarse crumbs.
In a small bowl, beat together the egg and milk.
Stir the egg mixture into the flour mixture and mix until the pastry holds together when lightly pressed.
Shape the pastry to fit in the baking dish, and lay on top of the cherries.
Pierce steam vents into the pastry.
Brush with egg wash, if desired.
Bake 30-40 minutes, until the filling bubbles in the middle.
Mango Cobbler
2/3 cup sugar
1 tbsp cornstarch
1 cup water
3 cups sliced mangos
1 tsp lemon juice
1 1/2 tsp butter
1 tbsp sugar mixed with 1 tsp cinnamon
1 cup flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp butter or shortening
1/2 cup milk
Preheat oven to 375 degrees.
Mix sugar and cornstarch in saucepan.
Gradually stir in water and mango and lemon juice.
boil several minutes, stirring well.
Pour into 1 1/2qt. Baking dish; dot with butter and sprinkle sugar cinnamon mixture over the top.
Mix together flour, sugar, baking powder and salt.
Cut in butter/shortening until mixture looks like meal.
Stir in the milk and mix well.
Drop by spoonfuls onto the hot fruit.
Bake at 375 degrees for 20 to 30 minutes or until the crust is golden brown.
Peach Cobbler
3 cups sliced peaches
1/2 cup sugar
6 tbsp butter
3/4 cups sugar
1 cup flour
1 tsp baking powder
1 cup milk
1/4 cup cinnamon and sugar, mixed
Preheat oven to 350 degrees.
Toss peach slices with 1/2 cup sugar and set aside.
Melt butter in 9" baking pan.
In separate bowl, combine 3/4 cup sugar, flour, and baking powder. Stir in the milk.
Pour the mixture into the baking dish on top of the butter, then add the peaches.
Sprinkle cinnamon sugar on top.
Bake 1 hour.
Peach-Raspberry Cobbler
5 cups sliced peeled peaches
1 cups raspberries
3 tbsp minute tapioca
1/2 cup granulated sugar
1 tbsp baking powder
2 1/2 cups flour
4-6 tbsp butter or margarine
1 1/2 cups buttermilk
Preheat oven to 400 degrees.
Cook peaches, sugar, and minute tapioca in a saucepan until hot.
Mix baking powder and flour.
Cut in butter until crumbly.
Add buttermilk, stirring with fork. (the amount of milk to add depends on the texture you prefer your dough - You can make a drier, thick biscuit dough and roll it to fit the size of your pan, or you can make a moist, looser dough like a batter.)
Pour peaches into a baking dish.
Add the raspberries.
Either place rolled dough on top and cut steam vents or drop spoonfuls of batter to cover the fruit.
Bake at 400 degrees for about 20 minutes, until the crust is golden brown.
Rhubarb Cobbler
1 lb. rhubarb, cut into pieces (about 6 medium stalks)
1 tbsp water
1 cup sugar, divided
2 tbsp cornstarch
1 1/2 tsp butter, cut into small pieces
1/4 tsp cinnamon
1 1/2 cups biscuit mix
1 tbsp sugar
3 tbsp melted butter
1/2 cup milk
Preheat oven to 400 degrees.
Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge.
Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar.
Stir in a small amount of hot rhubarb juice to make a paste.
Stir cornstarch paste mixture into the hot mixture and boil for 1 minute.
Pour rhubarb mixture into a buttered 8-inch round baking dish.
Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.
Combine biscuit mix and 1 tablespoon sugar.
Add 3 tablespoons melted butter and 1/2 cup of milk, then mix with a fork until moistened.
Drop by spoonfuls over the hot fruit mixture.
Sprinkle with additional granulated sugar.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
