Country Cobbler

Cobblers originated in the early American colonies and were originally made with a savory meat filling. The sweet fruit-filled cobblers became popular in the 19th century.

This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Country Cobbler

Cooking Method: Baking Cuisine: American Courses: Baked Goods, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 6 Calories: 1920

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Milk
• 0.5 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 4 cups Fresh or frozen fruit (e.g., berries, peaches)
• 2 tablespoon Granulated sugar (for fruit)
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. In another bowl, toss the fruit with sugar, cornstarch, and lemon juice.
6. Spread the fruit mixture evenly in a greased baking dish.
7. Pour the batter over the fruit, spreading it to cover the fruit completely.
8. Bake for 35-40 minutes or until the top is golden brown and the fruit is bubbling.
9. Remove from the oven and let it rest for 10 minutes before serving.
10. Serve warm with a scoop of vanilla ice cream, if desired.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 52g18%

Sugars 30g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.