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PEACH COBBLER Preheat oven to 400 deg. Melt 1/2 stick butter in 13x9 baking pan. Combine 1-28 oz can peaches (undrained), 1 c sugar, 1/2 c water in pan. Bring to a boil. In sm bowl, combine 3/4 c water & 1 heaping tbsp cornstarch. Add to peach mixture. Return to boil. In mixing bowl, combine 1.5 c sugar, 1.5 c flour, 2 tsp vanilla and enough milk to make a thin batter. Pour hot peaches into pan with melted butter. Pour batter over peaches. Top with 1/2 c sugar, 1/2 tsp cinnamon. bake for 30 min.
Fresh Tart Cherry Cobbler ~ A favorite summer and Thanksgiving Day classic—Fresh Tart Cherry Cobbler at its finest. Made with our luscious all-natural and homemade cherry pie filling, Mom’s Homemade Tart Cherry Pie Filling, and our popular buttery biscuit crumble topping that tastes like a cross between a buttery biscuit, pie pastry and a sugar cookie! | #summer #fall #holiday #cherries #dessert #recipe #glutenfree #vegan
Peach cobbler 2 cups fresh sliced peaches (or 1 can of sliced peaches, drained) 1 cup Bisquick mix 1 cup milk 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 cup butter, melted 1 cup of sugar Preheat oven to 375. In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg & cinnamon together until thoroughly mixed. Stir in melted butter until crust is fully moistened. In a medium mixing bowl, stir sugar & peaches. Spoon peaches over the cobbler crust. Bake for one hour.
This Blueberry Cobbler's topping is made with a patchwork pie crust that's fuss-free and tastes delicious. The blueberry filling is easy too: a simple recipe of sugar, cornstarch, blueberries (fresh or frozen, whatever you have on hand!) and lemon juice. Serve with ice cream for the perfect summer treat. Expert tip: Want to make this dessert even faster? Place unrolled crust on surface; cut into 8-inch square, and place over blueberry filling; cut several slits in crust to vent.