Cobbler Recipes

posted by Joy 08-09-98 12:45 PM

Cobbler Pastry

1 1/2 c flour
1/4 t salt
5 T frozen, unsalted butter
4 T frozen margarine
4-5 T ice water

Combine flour and salt in food processor. Add butter and shortening and process until the shortening is the size of small peas. Add 4 T water and process until dough begins to cling together (this should only take about 10 seconds). If more water is needed, add it. Gather dough into a ball. Wrap in plastic wrap. Refrigerate until ready to use.

Peach Cobbler:
7 peaches, peeled and pitted
1 c sugar
4 T unsalted butter
1 c heavy cream, whipped
Cobbler Pastry

Preheat oven to 450. Lightly grease a 2 qt dish.

Roll out pastry into a large ragged circle. dust with flour and roll up on rolling pin window shade style. Unroll over prepared dish. Carefully slip it down into the dish so that you have lined the bottom and sides, allowing the excess to hang over, if necessary.

Cut the peaches into 8 or 9 slices each and heap into the dish. Cover with sugar, and dot with butter. Flop loose ends of the pastry over the top. any extra pieces of dough can be used to fill in. Put in preheated oven and turn down to 425. Bake for 45 minutes. Let cool and serve with whipped cream.

Blackberry Cobbler:
6-7 c blackberries, washed and picked over
3/4 c sugar
4 T unsalted butter, cut into 12 pieces
Additional sugar
Cobbler Pastry

Roll out dough on a floured surface to a ragged circle about 15" in diameter. Roll onto rolling pin, window shade style, then unroll over prepared dish. Allow excess to drape over the sides.

Mound berries in the dish. sprinkle with sugar and dot with butter. Flip the edges on top of the berries, using any pieces that have broken off to patch. sprinkle with additional sugar. Bake until golden and bubbly, about 45 minutes.

Apple Cobbler:
1/2lb plus 2 T unsalted butter
2 egg yolks
1 t salt
3 c flour
2-3 T ice water
6 c peeled, cored, thinly sliced apples
1 T fresh lemon juice
1 t grated lemon zest
1 c sugar
1 t cinnamon
whipped cream

Preheat oven to 400.

cut 2 sticks butter into small pieces and place in bowl of food processor with egg yolks. Process until smooth. sprinkle salt all over and add flour. Pulse to mix coarsely. sprinkle water over and pulse until mixture just begins to cling together. Form into a ball, wrap in plastic wrap and refrigerate.

Toss apples with lemon juice, zest, sugar and cinnamon. Set aside.

Unwrap dough and roll out into 15" circle between 2 sheets of waxed paper. Line an 8 c souffle dish with the dough, allowing the excess to hang over the edges. If dough breaks, patch it. Spoon in apple mixture and dot with remaining 2 T butter. Flop dough on top of the apples, using any pieces that may have broken off.

Bake until apples are soft, about 1 hour. Serve with whipped cream.

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