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We have an abundance of fresh figs now with two trees loaded with fruit. We love eating them out of hand, but needed another way to use them. This is so easy, quick, and simple that I think anyone who has access to fresh figs should add this to their cookbooks.
Use frozen, fresh or canned fruit and cake mix for this easy dessert.
Total Time: 1 hour
Yield: 12 servings
Source: My boss!
You can use 24 oz. frozen fruit, fresh fruit or a 21 oz. can fruit filling (fruit filling will be sweeter)
This quick and easy recipe was given to me by my daughter and I use it often.
Heat oven to 350 degrees F.
Mix flour, sugar and milk together with a mixer or a whisk. Pour into a round 1-1/2 quart casserole dish. Pour the entire can of pie filling in the center. Do not stir.
Bake uncovered for 50 minutes.
|Servings:||5 or 6|
|Time:||5 Minutes Preparation Time|
50 Minutes Cooking Time
Source: My sweet daughter made this for me after I had surgery.
By irisbird from Lillington, NC
Try this easy cobbler with ingredients you have on hand.
Total Time: 10 minutes prep, 25 minutes bake
Yield: 9, depending on how you cut it
Can be served with ice cream
This is a simple recipe that I used many times to satisfy my large family when we worked in a plant and produce business in Knoxville, TN. We always had the few ingredients, and it is easy and quick to make. It is surprisingly yummy, and each choice of fruit gives a different flavor result.
Mix sugar and flour together to avoid lumpy flour, add cinnamon or nutmeg if desired, add milk, stir to mix, then pour into greased or sprayed 9x12 inch baking pan.
Spoon fruit around on top of flour mixture, as well as spooning liquid with fruit. I used home canned fruits and used a quart of fruit, with all of the juice, so I would say use all of two cans fruit and juice.
Bake at 375 to 400 degrees F. for 30-40 minutes. (temps vary so just watch for the center to come to the top and not be gooey when tested with a toothpick).
This makes a finished dish with fruit on the bottom, and a non greasy top. Serve warm or cool. It is also good with a spoon of cool whip or similar topping if served warm.
|Time:||10 Minutes Preparation Time|
30--40 Minutes Cooking Time
Source: Just something a sister-in-law and I developed out of necessity.
By LJF from Theodore, AL
This is great because you can vary the types of fruit you use in this recipe! Great dessert!
This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream.
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This page contains peach cobbler recipes. The aroma of peach cobbler wafting from the oven is delightful. You have the basket of fresh peaches, now you are looking for a great cobbler recipe.
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Can I make a mince meat cobbler from the can mince meat?
By Sherry H
Yes- you sure can. I always use whatever fruit I have. Canned mincemeat will be super easy. Make sure to grease your pan, and you may want to cook it at 325 for 55 minutes.
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Soften margarine or butter in square baking pan. Put batter in pan and spoon in fruit. Stir batter and fruit around a little in pan. Sprinkle 1/2 cup more sugar over fruit in pan, and bake about 30 minutes at 350 degrees F.
Note: Any kind of cooked fruit is good for this cobbler. Your choice!
By Robin from Washington, IA
Beat eggs. Add sugar; beat until creamy. Add butter and beat again. Add rest of ingredients except pie filling. Pour pie filling into 9x13 inch pan. Then put batter on top, dropping with a spoon. Bake at 350 degrees F. for 30-40 minutes or until done.
By Robin from Washington, IA
Pour the fruit into a casserole dish. Mix Bisquick mix and sugar together. Stir in egg. Mix thoroughly until all blended, it will be mealy. (I do this with my hands to get it mixed well) Take by handfuls and sprinkle over fruit. Top with pats of butter. Bake at 350 degrees F until done and brown.
By Michele from Western KY
I make my cobbler the same way you do, but I use 1 cup of self rising flour in place of the bisquick mix.
Shonda from Western Ky (11/08/2006)
Do you drain the juice, or use it? (11/09/2006)
I call it "dump cake". Instead of the Bisquik or flour, use a dry yellow cake mix. Put your fruit in bottom of pan, top with dry cake mix, place pats of butter and I like to add walnuts or pecans! Yummy! (07/28/2009)
By Puffy Nubs
Place in glass loaf pan.
Sift these 3 together
Drop by spoonfuls on top of fruit. Makes 8 servings. Bake at 325 degrees F until top is golden brown. (Approx. 20-30 minutes.)
By Robin from Washington, IA
My grandmother used to "whip up" a fruit cobbler (of sorts) that was awesome. It was some sort of dough, put on a jelly roll pan, she then would cut apples, or blueberries, peaches, etc. and layer it on top of the dough. Sprinkle with some cinnamon and sugar and then bake it. The dough was about 1/2" thick. We would cut them into "bars" and devoured them, pan after pan! It was always quick to make with very few ingredients. Does this sound familiar to anyone?
Thanks! Missing my Gramma in PA!
Pat from Sayre, PA
What you describe is an apple tart, A cobbler is a pie like filling with only a crust on top. A quickie way is to add a little sugar to Bisquick Mix and follow directions for biscuits or shortcake on the box. Roll out into a rectangle shape - until the desired thickness and wrap around your rolling pin to transfer in one piece to cookie sheet. Peel and slice apples, toss with sugar, a little salt and seasonings of choice and spread on "crust". Dot with butter. Bake until edges are golden and apples are tender. (11/15/2005)
I'm originally from northeastern Ohio, and I remember eating something like this also. It was a heavy batter dough that the fruit would kind of sink into. It was often topped with glaze or powdered sugar. Funny that you would bring it up, I was thinking about it the other day, wishing that I could find a similar recipe too. I now live in the southern states, where a "Buckle" is often called a "cobbler," and I like them lots better than the traditional cobbler. (11/18/2005)
Here's an explanation of the differences between the "cobbler" family of dishes. I'd never heard of Buckle and they are explained here. It sounds like that might be what you are looking for.
The recipe at this link for a Buckle may be more complicated than the one you remember but here it is:
I love cobblers so I'm sure I'd like what you are describing.
BySusan from ThriftyFun (11/18/2005)
In casserole dish melt oleo, mix flour, sugar and milk together.