The Gourmet Touch: Cobbler doesn’t have to be traditional
Jan 21, 2014 | 2612 views |  0 comments | 45 45 recommendations | email to a friend | print
Mention cobbler and the mind immediately thinks "Southern." Although there are many traditional versions of this old-fashioned dessert, I make a few that don't fall into the usual category.

Some of the most popular cobblers are apple, peach, strawberry and sweet potato. I like them all, but from time to time I’ll experiment to see if I can come up with a tasty new cobbler. One version that’s out of the ordinary is my Pineapple Cobbler, which is made with a pastry-type crust. As strange as it might seem, I use self-rising flour for the pie crust. At first, I was not sure if it would be thin and flaky enough due to the self-rising flour, but it works great.

The following Easy Cherry Cobbler uses what I call the "stir and pour" — a crust so easy anyone can do it.

The Simple Peach Cobbler has a crust made with slices of sandwich bread. It is amazing how just pouring a mixture of butter, egg and sugar over the top seems to magically turn this bread into a delicious pastry.

1 (20 ounce) can pineapple chunks (or tidbits), undrained
3/4 cup sugar
2 tablespoons flour
1/8 teaspoon ground ginger
2 tablespoons butter

Preheat oven to 400 F. Pour the undrained pineapple chunks into an 8- or 9-inch square pan at least 1 1/2 inches deep. Combine sugar, flour and ground ginger. Stir to mix well. Sprinkle over pineapple and dot with the butter.

1 cup self-rising flour
1/4 cup shortening
1/4 cup milk
1 tablespoon butter, melted
1 to 2 teaspoons sugar

Combine flour, shortening and milk in a food processor bowl, fitted with the steel blade. Process until mixture forms a ball. Place on lightly floured surface and roll to a thickness of about 1/8 inch. Place crust on top of filling, rolling any leftover edges to make a rim around the inside of the pan. Brush with melted butter and sprinkle with sugar. Cut several small slits in the pastry to allow steam to escape. Bake for about 40 to 45 minutes until crust is golden brown.

1 (16 ounce) can red tart pie cherries
2 cups sugar, divided
1/2 cup butter
1 cup self-rising flour
3/4 cup milk

Preheat oven to 325 F. Combine cherries and 1 cup sugar in a medium-size bowl and stir to mix. Melt the butter in a 2- to 3-quart baking dish. Combine the remaining 1 cup sugar with the flour and milk. Beat well. Pour over the melted butter. Then pour the cherry mixture over the batter. Bake for 45 to 55 minutes or until top is delicately browned. As cobbler bakes, the batter will rise to the top. If you like a cobbler with less juice, you can drain the cherries before combining them with the sugar.

1 (29 ounce) can sliced freestone peaches, drained
5 or 6 slices white bread, edges trimmed and each slice cut into 3 pieces
1 cup sugar
1/8 teaspoon cinnamon, optional
1 egg
1/2 cup softened butter (1 stick)

Preheat oven to 350 F. Pour drained peaches into a 7-by-11-by-2 inch baking pan (or pan of approximate size). Place the bread pieces on top of the peaches, covering the top. Combine the sugar, cinnamon and egg in a 4-cup microwavable bowl. Stir to mix and then add the butter. Place in microwave and cook on high for about 1 minute or until butter is melted. Stir and pour mixture over the top of the bread. Bake for 40 to 45 minutes until golden brown.

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