PIONEER WOMAN PEACH COBBLER RECIPE RECIPES

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BLACKBERRY COBBLER RECIPE - THE PIONEER WOMAN



Blackberry Cobbler Recipe - The Pioneer Woman image

A sweet, cake-like take on traditional blackberry cobbler that pairs well with fresh sweetened cream or vanilla ice cream.

Provided by Ree Drummond

Categories     birthday    Fourth of July    Summer    dessert    main dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 5

1 stick butter
1 1/4 c. sugar
1 c. self-rising flour
1 c. milk
2 c. blackberries (frozen or fresh)

Steps:

  • Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish. 
  • Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
  • Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

BEST PEACH COBBLER RECIPE - EASY ... - THE PIONEER WOMAN



Best Peach Cobbler Recipe - Easy ... - The Pioneer Woman image

Ree makes one of the best peach cobblers! Try her foolproof recipe with fresh peaches or even fresh plums for a plum cobbler. Just don't forget the ice cream!

Provided by Kate Trombly O'Brien

Categories     picnic    Summer    baking    fruit

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 13

Salted butter, for the baking dish 
3 1/2 lb. fresh peaches
2/3 c. sugar
3 tbsp. cornstarch
1/4 tsp. kosher salt
3 tbsp. lemon juice
1 1/4 c. all-purpose flour
1/3 c. sugar
1 tsp. baking powder
1/4 c. salted butter, diced
1/2 c. whole milk
1 tbsp. coarse sugar, like sugar in the raw
Vanilla ice cream or freshly whipped cream, for serving

Steps:

  • Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish. 
  • For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside.
  • For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined.
  • Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar.
  • Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.

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