COBBLER RECIPES

Blueberry Cobbler: Preheat oven to 375°F (190°C); toss blueberries with sugar, cornstarch, lemon juice, and zest; whisk flour, baking powder, and salt, cut in butter until coarse crumbs, stir in milk and vanilla to form dough; spoon dollops over fruit; bake 45-50 minutes until golden and bubbling; cool 15 minutes.

Peach Cobbler: Preheat oven to 350°F (175°C); warm baking dish; toss peaches with sugar, flour, cinnamon, nutmeg, and lemon juice; whisk topping dry ingredients, add melted butter, milk, and vanilla to form batter; pour batter over hot fruit; bake 50-60 minutes until golden; rest 20 minutes.

Blackberry Cobbler: Preheat oven to 375°F (190°C); mix blackberries with sugar, cornstarch, lemon juice, and cardamom; combine dry ingredients, cut in butter until coarse meal, stir in heavy cream and vanilla to form sticky dough; drop spoonfuls over fruit; bake 40-45 minutes until puffed and golden; cool 15 minutes.

Strawberry Rhubarb Cobbler: Preheat oven to 375°F (190°C); combine rhubarb, strawberries, sugar, cornstarch, and vanilla; mix dry ingredients, cut in butter until coarse crumbs, stir in milk to form dough; spoon dough over fruit; sprinkle with extra sugar; bake 45-50 minutes until golden; cool 15 minutes.

Lemon Cobbler: Preheat oven to 350°F (175°C); cook lemon juice, sugar, eggs, melted butter, and zest on stovetop until custard-like; mix dry ingredients, cut in cold butter until crumbly, stir in milk to form dough; drop spoonfuls over filling; bake 40-45 minutes until set; cool 20 minutes.

Cherry Cobbler: Preheat oven to 375°F (190°C); toss cherries with sugar, cornstarch, and almond extract; whisk dry ingredients, cut in butter until coarse crumbs, stir in milk and vanilla to form dough; spoon dough over fruit; bake 45-50 minutes until golden; cool 15 minutes.