Cobbler
Classic Betty Crocker cobbler recipe. Very easy and really good. I often substitute other fruit - peaches, blueberries, strawberries, etc.
Classic Betty Crocker cobbler recipe. Very easy and really good. I often substitute other fruit - peaches, blueberries, strawberries, etc.
- Carbohydrate 67.666004585156 g
- Cholesterol 48.8050000621869 mg
- Fat 19.2684514046859 g
- Fiber 7.36486296809158 g
- Protein 4.53175785194078 g
- Saturated Fat 11.7166868251536 g
- Serving Size 1 1 Serving (282g)
- Sodium 2710.88489571349 mg
- Sugar 60.3011416170644 g
- Trans Fat 1.55594271140247 g
- Calories 435 calories
Step-by-step
- Mix fruit with sugar and let it stand while mixing the other items.
- Mix flour, baking powder, salt and milk in greased 9X13 casserole dish.
- Stir in butter until well blended.
- Spoon fruit/sugar mixture over the batter.
- Bake at 350 degrees for 1 hour and 10 minutes - until the crust is golden brown.
Golden crust edges shatter crisp against a tender, fruit-soaked crumb beneath. Achieving this texture requires careful attention to mixing technique. Pouring melted butter directly into the flour, baking powder, salt, and milk mixture creates a rich batter without needing a pastry blender. Avoid overmixing once the milk goes in, or the resulting gluten development will yield a tough, rubbery crust instead of a tender top. Letting the five cups of fruit macerate with sugar draws out excess juices before baking. Spooning that fruit directly over the batter rather than stirring it in prevents heavy fruit puddles from sinking and creating raw, unbaked spots in the center of the 9x13 casserole dish. Bake the dessert at 350 degrees Fahrenheit for one hour and ten minutes. Watch for a deeply golden brown exterior as the visual cue for doneness. Leftover portions store well in the refrigerator for up to three days. Reheat individual servings gently in the microwave or a low oven to restore the contrast between the fruit and the baked crust.
