Best 11 Cobbler Topping Recipes

CRUNCHY OATMEAL TOPPING PEACH COBBLER

Steps:

• 1. Crunchy Oatmeal Topping Peach Cobbler Recipe 6 cups fresh or frozen peach slices, peeled and pitted 1/2 cup brown sugar, packed 1/4 cup unbleached (organic) flour 1 Tablespoon lemon juice 1 cup unbleached flour 3/4 cup brown sugar 3/4 cup rolled (organic) oatmeal 1 teaspoon (organic) ground cinnamon 4 ounces (organic) (1 stick) butter, cold, cut in 8 pieces How To Make Peach Cobbler Preheat oven to 350 degrees F. Butter a 9" X 9" glass baking pan or 2 quart stoneware baking dish. Set aside. In a large bowl, toss peeled and pitted ripe peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside. Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal. Spread topping ingredients evenly over the peaches and bake at 350 degrees for 30-40 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving. Serve warm with Sweetened Whipped Cream ( or your choice of ice cream! Refrigerate any leftovers if there are any left! Serves 6. This Peach Cobbler Recipe can be jazzed up by adding blackberries, raspberries or cherries for color, sliced almonds and almond extract for taste or pure maple syrup for sweetness. Experiment with different fruits and spices. Substitute apples for the peaches and voilà! Apple cobbler

PEACH COBBLER WITH OATMEAL COOKIE TOPPING

Steps:

• Preheat oven to 350 degrees F.
• To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
• Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
• Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping.
• Whisk flour, baking soda, baking powder and salt; set aside.
• Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**.
• Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful's.
• Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown.
• Cool 10 minutes or more; serve warm with vanilla ice cream.

ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING

Steps:

• For filling:
• Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
• For biscuit topping:
• Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
• Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

FRESH PEACH COBBLER BREAD WITH PECAN TOPPING

Steps:

• Cream butter and sugar.
• Add eggs, one at a time, beating well after each.
• Beat in water and vanilla.
• Combine dry ingredients and add to creamed mixture.
• Stir in peaches.
• Pour into greased 9x5x3 loaf pan.
• Combine ingredients for topping and sprinkle over.
• Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes, then remove from pan to wire rack.

CHERRY COBBLER WITH ALMOND-BUTTERMILK TOPPING

Steps:

• Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Place the cherries in a large bowl, and add the sugar, lemon juice and all-purpose flour. Carefully mix them together with a rubber spatula or a large spoon until the sugar and flour have dissolved into the liquids. Transfer to the baking dish, making sure to scrape out all of the liquid in the bowl.
• Sift all of the dry ingredients for the topping. If some of the cornmeal and almond flour remain in the sifter, just dump it into the bowl with the sifted flours. Place in the bowl of a food processor fitted with the steel blade, and pulse a few times. Add the butter, and pulse to cut in the butter until the mixture looks like coarse cornmeal. Turn on the food processor, and pour in the buttermilk with the machine running. As soon as the dough comes together, stop the machine.
• Spoon the topping over the cherries by the heaped tablespoon. The cherries should be just about covered but may peek out here and there. Place in the oven, and bake 35 to 40 minutes until the top is nicely browned and the cherries are bubbling. Remove from the heat, and allow to cool to warm before serving. Serve warm (heat in a low oven for 15 minutes if necessary before serving).

EASY FRUIT COBBLER WITH A UNIQUE TOPPING

Steps:

• Preheat oven to 375°F Spray an 8x8 baking dish with nonstick cooking spray and set aside.
• In a large saucepan, combine all fruit mixture ingredients (except pecans). Bring to a boil, stirring constantly. Reduce heat and simmer until sauce is thickened (add pecans now if using) Pour fruit mixture into sprayed baking dish.
• Separate dough into 5 biscuits. Cut each one into quarters and place into a bowl. Sprinkle with brown sugar, cinnamon, and orange peel and toss gently to coat.
• Arrange biscuit pieces over hot fruit mixture and bake for about 15 minutes or until biscuits are deep golden brown. Cool slightly before serving.

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Steps:

• For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
• Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
• Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
• For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
• Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

BLACKBERRY AND NECTARINE COBBLER WITH GINGER BISCUIT TOPPING

Steps:

• For fruit:
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.
• Prepare topping:
• Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.
• Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.

BANANA BREAD COBBLER WITH STREUSEL TOPPING

Steps:

• To make the streusel - Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans. Set aside.
• To make bread pudding - Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping.
• Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.

BLUEBERRY-APPLE COBBLER WITH ALMOND TOPPING

Steps:

• Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish., For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit., For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top., Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.

BLUEBERRY COBBLER WITH BISCUIT TOPPING RECIPE

Steps:

• For blueberry filling: In a 12-inch skillet over medium-high heat, add sugar, blueberries and lemon juice bring to a simmer, simmer for about 3 minutes, stirring occasionally. Sprinkle in flour, cinnamon, and salt. Stir to combine blueberries; continue to simmer for another 3 minutes to thicken. Remove from heat. Preheat the oven to 350-degrees F. For biscuit topping: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and lemon zest. In measuring cup stir together milk, lemon juice, vanilla extract and cooled melted butter, stir into flour mixture until combined. Drop rounded tablespoons of the biscuit dough onto blueberries, leaving a bit of space in between. Place skillet on baking sheet in preheated 350-degree F oven and bake until biscuits are golden on top, about 20 minutes. Remove from the oven and let cool for 15 minutes; serve warm.