Stove Cobbler

1-Stove Top Cranberry Cobbler

Makes 6 servings

Ingredients

3 cups fresh cranberries

2 1/ 4 cups granulated sugar

1 1/ 2 cups water

3/ 4 cup orange juice

1 cup all purpose flour

1 1/ 2 tsp. baking powder

1/ 4 tsp. salt

6 tbs. granulated sugar

6 tbs. sweetened flaked coconut

3 egg yolks

3 tbs. whole milk

3 tbs. unsalted butter, melted

Directions

In a large sauce pan over medium low heat, add the cranberries, 2 1/ 4 cups granulated sugar, water and the orange juice. Stir until well combined. Place a lid on the sauce pan and simmer for 10 minutes.

While the cranberries are simmering, add the all purpose flour, baking powder, salt, coconut and 6 tablespoons granulated sugar to a mixing bowl. Stir until well combined. In a separate bowl, add the egg yolks, milk and butter. Stir until well combined. Pour the mixture into the all purpose flour mixture. Stir only until the dough is moistened and combined.

Remove the lid on the sauce pan. Drop the dough by tablespoonfuls onto the hot cranberry mixture. Reduce the heat to low. Place the lid on the sauce pan and simmer for 15-20 minutes. The biscuit topping should be firm and tender when done.

2-Stove Top Fruit Cocktail Cobbler

Makes 6 servings

Ingredients

24 oz. can fruit cocktail with juice

9 tbs. granulated sugar

3 tsp. unsalted butter

3 tsp. lemon juice

1 1/ 2 cups all purpose flour

3 tsp. baking powder

3/ 4 tsp. salt

3/ 4 cup whole milk

3 tsp. vegetable oil

1/ 2 tsp. ground cinnamon

Directions

In a large sauce pan over medium low heat, add the fruit cocktail with juice, 3 tablespoons granulated sugar, butter and lemon juice. Stir constantly and cook until the filling begins to boil.

While the filling is cooking, prepare the topping. In a mixing bowl, add the all purpose flour, 6 tablespoons granulated sugar, bakingpowder and salt. Stir until well combined. Add the milk and vegetable oil. Stir only until the dough is moistened and combined.

When the filling is bubbling, reduce the heat to low. Drop the biscuit topping by tablespoonfuls over the hot filling. Sprinkle the cinnamon over the biscuit topping. Place a lid on the sauce pan and simmer for 10-15 minutes. The topping should be firm and tender. Remove the pan from the heat and cool for 10 minutes before serving.

Use more cinnamon if desired. My family likes a strong cinnamon taste so I use 1 teaspoon.

3-Biscuit Topped Fruit Cocktail Cobbler

Makes 8 servings

Ingredients

31 oz. can fruit cocktail

1/ 4 cup light brown sugar

2 tbs. cornstarch

1/ 2 tsp. grated orange zest

3/ 4 cup diced orange

2 tbs. unsalted butter

1 cup Bisquick

1/ 3 cup whole milk

1 tbs. unsalted butter, chilled

Directions

Drain the fruit cocktail but reserve the syrup. In a sauce pan over medium low heat, add the brown sugar, cornstarch and reserved syrup. Stir constantly and cook until the mixture thickens and bubbles.

Add the fruit cocktail, orange zest, orange and 2 tablespoons butter. Stir until well blended. Only cook long enough for the mixture to come to a boil. Remove the pan from the heat and pour the fruit mixture into an 8″ square baking dish.

Preheat the oven to 400 °. In a mixing bowl, add the Bisquick and 1 tablespoon butter. Work the butter into the Bisquick using your fingers. The mixture should resemble coarse crumbs. Add the milk and stir only until the dough is moistened and combined. Drop the biscuit dough by tablespoonfuls onto the hot cobbler. Bake for 20 minutes or until the biscuits are done and golden brown. Remove the cobbler from the oven and cool for 10 minutes before serving.

 

4-Rhubarb Cobbler Cake

Makes 6 servings

Ingredients

1 1/ 3 cups granulated sugar

2 tbs. cornstarch

1/ 4 tsp. ground cloves

1/ 2 cup orange juice

1/ 2 cup unsalted butter

5 cups rhubarb, cut into 1/ 2″ pieces

2 cups all purpose flour

3 tsp. baking powder

1 tsp. salt

1 cup whole milk

1 tbs. grated orange zest

Directions

Preheat the oven to 425 °. In a sauce pan over medium low heat, add 1 cup granulated sugar, cornstarch, cloves and orange juice. Cook and stir until the granulated sugar dissolves.

Add 2 tablespoons butter and the rhubarb. Stir constantly and cook until the mixture thickens and boils. Spoon the mixture into a 2 quart casserole dish.

In a mixing bowl, add the all purpose flour, baking powder, salt, 1/ 4 cup granulated sugar and 6 tablespoons butter. Using your fingers, cut the butter into the dry ingredients until you have coarse crumbs. Add the milk and stir only until the dough is moistened and combined. You should have a soft dough. Drop the dough in 6 mounds over the hot fruit.

In a small bowl, add the remaining granulated sugar and the orange zest. Stir until combined. Sprinkle the sugar mixture over the dough. Bake for 20-25 minutes or until the rhubarb is tender and the crust puffed and golden brown. Remove the cobbler from the oven and cool for 10 minutes before serving.

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