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post #1 of 4
Thread Starter 
tried a cobbler, or atleast an attempt at one tonight.

used peach pie filling, and a real sweet cornmeal batter. an sprinkled cinnimin sugar and nutmeg over the top. baled in over at 425 until it looked cooked. it was good and all. I googled imaged come cobbler after i made mine and the topping i seen in pics looks more like a pastry.

anyone have any advice?

im thinking i can make up a couple dozen for the weekend dinners in the restuarant.
post #2 of 4
I've made a over a thousand cobblers, yes that is correct, hey when yer in scouts ya make a bunch of em over the years! The pie fillin works fine, use it all the time, now fer the toppin, we've always used a cake mix, just mix up followin the directions an pour over the top a yer pie fillin, bake at 350* till the cake be done. A very tasety treat indeed! These work great fer big batch's. There also be a recipe fer cobbler with a sourdough toppin, thin it was on here too, will have ta see ifin I can find it fer ya.

The scout type cobbler always be a hit no matter who we be feedin it to though.

Good luck.
Here's one from the Iowa Gatherin in July.

Here's the sourdough one.
post #3 of 4
I prefer more of a biscuit type topper on my cobbler. The sourdough fills that bill nicely. Otherwise, I use the recipe from what we refer to as "The Plaid Cookbook" in my house, the Better Homes and Gardens cookbook. I can post it if you don't have that book and are interested.
post #4 of 4
this is one that me and the family love, it is apple cobbler, this recipe makes enough foor about 8 servings, and it fits nice in a 9x13
  • Apple Filling:
  • 5 cups apples, peeled, sliced
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 tablespoon butter, softened
  • Topping:
  • 1/2 cup flour, sifted
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 egg, slightly beaten

In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into a lightly buttered 9x13-inch pan. Dot apples with 1 tablespoon butter.
Combine all topping ingredients. Beat with wooden spoon until batter is smooth. Drop batter in 9 portions, over the apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375° or until apples are tender and crust is golden brown. Serve warm with cream or ice cream.
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