Old-Fashion Family Peach Cobbler

This is an old family favorite from Southern Indiana where I grew up. I have been told it tastes a lot like the one served at Paula Deen's restaurant in Savannah, Georgia.

1/2 stick butter
1 cup sugar
3/4 cup flour
2 tsp baking powder
pinch of salt
3/4 cup milk
1 large can sliced peaches, drained

Preheat oven to 350 degrees.

Melt butter in a deep baking dish in the moderate oven. Combine the sugar, flour, baking powder, salt, and milk in a small mixing bowl. Pour the batter in the dish with the butter but do not stir. Add the sliced peaches. Bake 1 hour.

Note: Some people like to use a whole stick of butter.

file photo.

SPIRAL BLACKBERRY COBBLER

This recipe is from an old newspaper clipping.

DOUGH:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1/2 cup milk

Stir together the flour, baking powder and salt. Cut in the shortening to form a crumb-like mixture. Blend in the milk to make a dough. Roll out on a floured surface to form a rectangle of about 9 x 13-inches.

FILLING:
3 cups fresh blackberries, divided
2 cups water
1 stick butter
1 1/2 cups + 2 tbsp sugar

In a small bowl, crush 1/2 cup of the blackberries and set aside.

Melt the butter in a 9 x 13-inch baking pan.

Mix the remaining 2 1/2 cups blackberries with 1 1/2 cups of the sugar. Spread mixture over the dough and roll up jellyroll style rolling from the long side. Cut roll into 1-inch slices. Place slices over the butter in the baking pan. Pour the crushed berries/water mixture over the slices. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake at 375 degrees for 45 minutes to 1 hour until lightly browned. Cool about 10 minutes before serving.

 

file photo for reference

UNDERWOOD CAFETERIA'S CHERRY COBBLER

Especially for you Texans who miss Underwood Cafeterias.

Crust:

1 cup shortening
2 1/4 cups all-purpose flour
1/2 teaspoon salt
cold water
1/2 cup butter

Filling:
1 1/4 cup sugar
1 pinch salt
3 tablespoons all-purpose flour
1 can cherries, undrained
1 cup water
4 teaspoons red food coloring

Preheat oven to 350 degrees F. 

Crust: Combine shortening and flour in a bowl and mix well. Add salt and enough cold water to make ingredients cling together. Roll the dough until it is very thin. 

Cut up butter and place in a 9 x 13 inch pan. 

Filling: Combine in bowl the sugar, salt and flour. Mix well. Add the cherries, water and food coloring. Mix well and pour over butter in pan. Top with rolled out crust. 

Bake at 350 degrees F until brown. A little less than an hour. 

This came from a family cookbook. It was originally from a wonderful Texas-based cafeteria specializing in delicious slow-smoked barbecued steak. There were Underwood's all over Texas back in the day, but today the only remaining cafeteria is the original, which is in Brownwood, south of Abilene. 

OLD FASHION CHERRY COBBLER

5 cups pitted cherries
1/2 cup water
1 1/4 cup sugar
4 tbsp cornstarch
1 cup all-purpose flour
3 tbsp butter, chilled
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 tsp white vinegar

Preheat oven to 425 degrees.
Very lightly oil an 8-inch square baking dish or pan; set aside.

In a saucepan, combine the cherries, water, sugar, and cornstarch; mix cornstarch in well. Bring to a boil; reduce heat and simmer about 10 minutes or until mixture thickens. Pour into the prepared baking dish/pan.

In a bowl, combine the flour, baking powder and salt; cut in the butter until pea size chunks form.

In a cup or other small container, mix the milk and vinegar; using a fork, stir into the flour mixture until blended.

Using a large spoon, drop the batter into nine large lumps atop the cherry filling.

Bake at 425 degrees for 25-30 minutes until browned.

Delicious served warm with vanilla ice cream!

Yield: 6 servings

Note: I adapted this recipe from one in Southern Living a few years ago. The picture is also from SL/

BISCUIT-TOPPED RHUBARB COBBLER

3/4 cup white sugar
2 tablespoon cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, cut into small pieces
1 teaspoon ground cinnamon

Preheat oven to 400 degrees.
Lightly grease a 9-inch square baking dish; set aside.

In a saucepan mix the sugar and cornstarch; add the rhubarb and water. Stir to combine and bring to a boil. Cook, stirring, for 1 minute. Pour mixture into the prepared baking dish and dot with the pieces of butter. Sprinkle the cinnamon over the top.

Topping:
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

In a medium mixing bowl sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.

In a small bowl mix together the milk and egg. All at once add to the flour mixture and stir just enough to moisten.

Drop by spoonfuls onto the rhubarb mixture and sprinkle with the 2 tablespoons of sugar.

Bake at 400 degrees for 20 minutes or until lightly browned and crisp.

SOUTHERN INDIANA APPLE COBBLER

When I was a child growing up in Southern Indiana my grandparents had an apple orchard.  We grandkids loved playing there under the trees.  This cobbler recipe always reminds me of those days so long ago!

Preheat oven to 375 degrees.

5 cups peeled and sliced tart apples*
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 tbsp lemon juice
1 tbsp water
2 tbsp butter

Mix together and pour into a lightly buttered 8-inch square baking dish.  Top with the batter below:

Batter
1/2 cup sifted all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 egg, slightly beaten

Mix batter together and drop over the apple mixture in 9 portions.   Sprinkle top with some cinnamon sugar, if desired.

Bake at 375 degrees for 40 to 50 minutes until apples are tender and topping is lightly browned.

*I prefer Granny Smith apples.  It usually takes 6 to 8 medium apples to make 5 cups.

Note: This is a file photo, probably peach cobbler, but it shows how this cobbler recipe looks.