Christmas Cobbler Food

PEACH COBBLER

Steps:

• Even though this recipe is dead easy, the results are so delicious it's worthy of any occasion. The combination of hot juicy peaches in their own gorgeous syrup with soft yet crisp little scone-like dumplings is just amazing. You can assemble this, bake it ahead of time, then bring it back to life when you're ready to serve it by adding a splash of water and warming it up in the oven. Best served hot, with a few spoonfuls of vanilla ice cream melting over the top.
• Preheat your oven to full whack. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, lime zest, brown sugar, orange zest and juice and grated ginger. Put the dish into the oven and immediately turn the temperature down to 190°C/375°F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly - the time it takes will depend on their ripeness.
• Meanwhile, mix your cobbler topping. If you're using a food processor, whiz up your pine nuts, then tip in your flour, sugar and sea salt. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, pop your pine nuts into a sandwich bag and bash them up with a rolling pin. Tip them into a bowl with the flour, sugar and a pinch of salt, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side.
• Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. When it's bubbling, golden on top and nearly perfect, get your ice cream out of the freezer.
• Make sure your gang are ready at the table and ready to eat. Dust your cobbler with icing sugar, if using, then spoon a few scoops of ice cream on top and give it a minute to let the ice cream marble into the beautiful peach syrup. Take it to the table and don't expect much to come back!

HOLIDAY CRANBERRY COBBLER

Steps:

• Combine pie filling and cranberry sauce. Spread in an ungreased 13x9-in. baking dish. In a large bowl, combine the cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in nuts; sprinkle over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream or whipped cream.

HOW TO MAKE OLD FASHIONED BERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
• In a medium-size mixing bowl, toss berries with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in the 9×13 pan.
• In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a pastry cutter to cut in butter until it resembles a course meal, or pulse the whole thing together in a food processor.
• Pour in half and half and stir to form a thick batter.
• Scoop the batter in large clumps on top of the berries to form a nice cobbler crust.
• Bake in the preheated oven for 1 hour.

CHRISTMAS COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix baking mix, milk, and white sugar together in a bowl until it reaches a cake batter-like consistency. Set aside.
• Mix apple pie filling, sweetened dried cranberries, and apple juice together in another bowl.
• Combine oats, brown sugar, flour, cinnamon, and salt in a bowl. Mix in butter to a crumbly texture with some unmixed butter chunks. Set topping aside.
• Pour baking mix mixture into the prepared pan until half full. Add fruit mixture and spread out from the center.
• Bake in the preheated oven until starting to brown, about 45 minutes. Remove from the oven and sprinkle topping over cobbler while hot. Return to the oven and bake until browned, about 15 minutes more. Serve hot or cold.

EASY COBBLER

Steps:

• Melt butter in 9x13 baking dish.
• Mix in flour, milk, sugar, and baking powder.
• Dollop pie filling on top.
• Bake at 350 degrees for 30 minutes or until brown.

COBBLER MIX IN A JAR

Steps:

• Combine and blend the ingredients in a small bowl.
• Store in an airtight container.
• Attach this to the Jar:.
• Berry Cobbler: 4 cups fresh berries (blueberries, raspberries or boysenberries) 1/4 cup orange juice.
• 1/4 cup sugar.
• 1 teaspoons cinnamon.
• 1 cup unsalted butter, melted.
• 1 egg.
• 1 package Cobbler Mix.
• Preheat oven to 375ºF.
• In large mixing bowl combine berries, juice, sugar and cinnamon.
• Place berries in a 13x9-inch pan.
• In small mixing bowl blend the butter with the egg.
• Add the Cobbler Mix& stir until the mixture sticks together.
• Drop the cobbler topping by tablespoonfuls on top of the berry filling.
• Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.
• Allow to cool for 15 minutes before serving.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

APPLE CIDER COBBLER

Steps:

• For the apple filling: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish.
• Combine the apples, sugar, apple cider, cinnamon, nutmeg, lemon zest and juice in a Dutch oven or large saucepan over medium heat. Cook until the apples begin to soften, 5 to 10 minutes. Remove from the heat, then add the butter, cornstarch, vanilla and salt. Pour into the prepared dish.
• For the topping: Mix the baking mix, buttermilk, sugar and melted butter in a medium bowl and whisk to combine. Spoon the topping over the apple mixture with an ice cream scoop. Bake until the top is golden brown and the edges are bubbly, 35 to 40 minutes. Serve warm with ice cream, if desired.