fruit cobbler Archives - The Midnight Baker

Quick Apricot or Peach Cobbler

Judith Hannemann — Tue, 25 Aug 2015 23:00:00 +0000

Quick Apricot or Peach Cobbler

Enjoy this summertime peach or apricot cobbler year round. It uses canned fruit.

This quick cobbler is another one of my retro finds.

The recipe comes from an old Betty Crocker quick dinners cookbook that I got when my mother moved.

Uses canned fruit

I’ve enjoyed a walk down memory lane foodwise recently from watching “The Astronaut Wive’s Club.” It prompted me to get out all those 1950s and 1960s cookbooks that I inherited when my mother moved back to the UK.

This particular dessert is good to have in your bag of tricks because it’s ready quickly and you don’t need fresh fruit because it uses canned! I don’t think there’s too many of us who don’t have a can of peaches or something stowed away for use as a fast and no-work dessert or snack.

Taste summer year round!

Even the cake part tastes good here. You don’t use much butter–only a tablespoon–but you can really taste it and the small amount of spice is just right!

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Quick Apricot or Peach Cobbler

Enjoy this summertime peach or apricot cobbler year round. It uses canned fruit.

Prep Time5

Cook Time30

Total Time35

Course: desserts

Cuisine: American

Keyword: apricot cobbler, fruit cobbler, peach cobbler

Servings: 4

Calories: 234kcal

Author: Judith Hannemann

Ingredients

1 cup baking mix i.e. Bisquick or Jiffy
2 tbsp brown sugar
1/3 cup milk
1 tbsp butter softened
1/4 tsp nutmeg
16 oz can of apricot or peach halves (in heavy syrup), don’t drain

Instructions

Preheat oven to 400 degrees F.
Mix all ingredients except the canned fruit.
Spread into an ungreased 8 x 8-inch pan.
Top with canned fruit AND the syrup.
Bake for 25-30 minutes.
Serve warm.

Nutrition

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Strawberry Dump Cobbler

Judith Hannemann — Tue, 24 Jun 2014 23:00:00 +0000

Strawberry Dump Cobbler

Nothing says summer like a fruit cobbler made with strawberries! Super easy to make with a hint of cheesecake!

I found this recipe on a small group I belong to on Facebook. It was just in a comment someone made, without a photo or saying where they got it. I have to say it sounded delicious.

Reminiscent of a cheesecake

First of all, I was a bit dubious about making it because it appeared, well TOO easy, but as my mother always used to say–even if something didn’t turn out as it should, it was all good food and should taste good.

With respects to my mother, I tried this and it DID come out as it was supposed to–it resembled a fruit cobbler first of all–and all the batter was cooked. I caution you, it’s a very thin and watery batter PLUS you pour it over melted butter which will make you even more dubious, but trust me, it WORKS and tastes DELICIOUS.

Perfect summer dessert

The recipe ingredients are given just as the group member gave it. I, however, made the directions a bit more understandable and in a more logical order.

I haven’t seen strawberries sold in “quarts” for a while. All I see are 16 oz. packages. If memory serves me correctly, 2 quarts of strawberries seemed to be more than what is sold in the 16 oz. package. I only used one of those packages here, but I think it could use MORE so I’d advise using 1 1/2 or 2 of these pound containers.

Rich and creamy

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Strawberry Dump Cobbler

Nothing says summer like a fruit cobbler made with strawberries! Super easy to make with a hint of cheesecake!

Prep Time10

Cook Time45

Total Time55

Course: desserts

Cuisine: American

Keyword: fruit cobbler, strawberries

Servings: 6

Calories: 543kcal

Author: Judith Hannemann

Ingredients

2 quarts fresh strawberries washed & hulled
1/2 cup 1 stick butter
1 egg lightly beaten
1 cup flour
1 cup sugar
1 cup milk
2 tsp baking powder
1/2 tsp salt
4 oz cream cheese cut in small pieces

Instructions

Preheat oven to 350 degrees F.
Melt butter and pour into a 13 x 9-inch baking pan.
Mix egg, flour, sugar, milk, baking powder and salt. Pour on top of butter but do not mix.
Place strawberries in a single layer across top. If some berries are very large, cut them in half.
Distribute cream cheese pieces evenly over top.
Bake at 350 degrees F for 40-45 minutes, or until top is golden brown.

Nutrition

Strawberry Dump Cobbler

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Cracker Barrel Chocolate Cherry Cobbler

Judith Hannemann — Sun, 26 Jan 2014 00:00:00 +0000

Cracker Barrel Chocolate Cherry Cobbler

Excellent copycat version of Cracker Barrel’s famous chocolate cherry cobbler. Have ice cream handy!

How about this one for your Super Bowl party table? This Cracker Barrel copycat recipe is sure to please. Plus it tastes just like theirs!

Just add vanilla ice cream!

This is one for the sweets lovers in the crowd! This tastes just like black forest cake, but without the fuss. And the best thing is it’s made from ingredients you probably have right in your pantry.

Just like the one at Cracker Barrel!

It’s a bit on the sweet side, so if you want, use half the sugar when you make it if you prefer something with a less intense sweetness about it. This is best served with vanilla ice cream, whipped cream or cream poured on top.

Cracker Barrel Chocolate Cherry Cobbler

I used slivered almonds because almond and cherry go so well together, but you can use any type of nuts you want. I also used extra-dark semi-sweet morsels–70% cacao, but regular toll house morsels will do just fine here.

The Recipe

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Cracker Barrel Chocolate Cherry Cobbler

Excellent copycat version of Cracker Barrel’s famous chocolate cherry cobbler. Have ice cream handy!

Prep Time10

Cook Time45

Total Time55

Course: desserts

Cuisine: American

Keyword: cherry cobbler, cherry dessert, chocolate, Cracker Barrel recipes

Servings: 6

Calories: 589kcal

Author: Judith Hannemann

Ingredients

21 oz cherry pie filling
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup cold butter
1 egg
1 cup chocolate chips
1/4 cup evaporated milk
1/2 cup slivered almonds

Instructions

Preheat oven to 350 degrees F. You will need a 1 1/2 to 2 quart baking dish (I used a 1.5 QT oval).
Mix flour, sugar, salt & baking powder in a medium bowl. Cut butter into chunks and add to the flour mixture.
Cut in butter until the mixture resembles small peas. Set aside.
Spread cherry pie filling in the bottom of a 1.5 to 2 quart baking dish. Set aside.
Melt chocolate chips either in the microwave or stovetop. Stir frequently until the chips are all melted and mixture is smooth. Cool for about 5 minutes. Add evaporated milk and egg to melted chocolate chips. Stir until well blended.
Add the chocolate mixture to the flour mixture. Mix very well. Drop randomly on top of cherry filling in baking dish. Sprinkle with the almonds.
Bake at 350 degrees F for 40-45 minutes.
Serve warm with ice cream, whipped cream or cream.

Nutrition

Cracker Barrel Chocolate Cherry Cobbler

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Peach Crisp (aka “The Peach Thing”)

Judith Hannemann — Tue, 16 Apr 2013 23:00:00 +0000

Peach Crisp

Onward and upward on my budget series. Here I use the frozen peaches from the dollar store.

My friends on Facebook were asking me what I was going to do with the other food I bought for the SNAP challenge I took for Food Bloggers Against Hunger for The Giving Table.

Since a lack of freezer space forced me to remove the peaches to the fridge for a more expensive cut of meat, I decided a dessert may be in order so I could use these now-defrosted peaches.

Years ago, when I was all into “healthy” and all that (insert laugh here), I’d make fruit crisps with very little sugar, fat and simple carbs (i.e. white flour) and use oatmeal for a granola-type topping. I decided to do that again.

So, I told my friends I’m gonna do a “peach thing.” Then later that I was off to make the “peach thing.” One friend said, “Hey you ought to name it that.” Great idea, but I try to make this blog search engine friendly so I needed something more pointed and yes, generic.

Therefore, I call it “Peach Crisp” but it can also be known as “The Peach Thing.” Yes it can Julie Armstrong LOL. Just for you!

Peach Crisp

10 oz frozen peaches (no sugar added), defrosted
1/4 cup sugar
1 tbs flour
1/4 tsp. cinnamon or allspice
1 cup quick oats
3 tbs flour
2 tbs cold butter
2 tbs sugar
2 tbs brown sugar

Preheat oven to 350 degrees. Spray 4 individual casserole dishes (ramekins) with non-stick spray (you can use a 1 quart casserole dish as well).

Mix peaches with sugar, cinnamon/allspice and flour. Set aside.

In a separate bowl, combine oats, butter, sugar and flour. Cut in butter until it’s the size of small peas.

Place peaches in prepared pan(s). Top with oatmeal crumbs & sprinkle with the brown sugar.

Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.

Serves 4

You can substitute whole wheat flour for the white in this for extra nutrition and fibre.

Peach Crisp

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