Best 15 Cobbler Crust Recipes

MELT IN YOUR MOUTH PIE/COBBLER CRUST

Steps:

• Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
• Beat the egg; add vinegar and water.
• Sprinkle the water mixture over the flour.
• Toss with a fork until coarsley mixed.
• Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
• Roll on floured surface.
• Balls of dough may be combined for a large cobbler crust.
• Follow baking instructions for your pie or cobbler.

COBBLER CRUST

Steps:

• Sift together flour and salt in a medium bowl. Cut in shortening using a pastry blender until pieces are the size of small peas. Add 8 to 10 tablespoons water, 1 tablespoon at a time, blending with a fork until a dough forms. Divide dough into 4 pieces and roll into balls. Cover with plastic wrap and refrigerate for 25 minutes before using.

CRUNCHY CRUST PEACH COBBLER

Steps:

• Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
• For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
• Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.

PEACH COBBLER WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2 quart baking dish.
• Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• I sprinkled only a little bit, since it was turning the top too brown for my taste.
• Bake until topping is golden, about 30 minutes.

EASY CREEPING CRUST COBBLER

Steps:

• Preheat oven to 350 degrees.
• While oven starts to preheat, place butter (or margarine) in an 8"x8" pan, and place in oven to melt butter.
• In a mixing bowl, combine flour, baking powder, 3/4 cup sugar and milk- Mix well to combine.
• Remove pan from oven and pour batter mixture on top of melted butter-*DO NOT MIX TOGETHER!*.
• In a small saucepan, heat fruit and 1/2 cup sugar until warmed and gently spoon fruit mixture over batter.
• Bake for 35 minutes or until crust is golden brown.

MIXED TOMATO COBBLER WITH GRUYERE CRUST

Steps:

• In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, pour ice water (about 1/4 cup) little by little through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.
• Melt remaining tablespoon butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.
• Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.
• Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired. In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving.

CREEPING CRUST COBBLER

Steps:

• Melt BUTTER in 10 inch baking dish and set aside.
• Mix FLOUR, SUGAR, BAKING POWDER together in bowl.
• Add MILK to flour mixture and GENTLY STIR BY HAND until all flour is wet. DO NOT OVER MIX DOUGH - overmixing makes the crust tough.
• Evenly Spoon DOUGH over the butter in your baking dish (do not mix or blend, just let the butter go where it wants to go).
• Place FRUIT over dough. - You can always use more or less fruit.
• BAKE at 350 degrees for about 30 minutes depending on your oven.
• CRUST WILL RISE TO THE TOP AND CREEP OVER THE FRUIT.

APPLE COBBLER WITH SWEET BISCUIT CRUST

Steps:

• Preheat oven to 400°F.
• For easier cleanup, spray a 2-quart dish with non-stick cooking spray.
• In a large saucepan combine the sugar, cornstarch, salt and cinnamon.
• Slowly add water, stirring constantly.
• While continuing to stir, bring to a boil.
• Add lemon juice, butter and apples.
• Cook 2 minutes.
• To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough.
• Turn onto floured board and knead 7 times.
• Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter.
• Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown.
• Serve hot.

"CRAZY CRUST COBBLER"

Steps:

• 1. PREHEAT OVEN TO 350* DEGREES
• 2. COMBINE SUGAR AND BUTTER, FLOUR, POUR IN THE MILK AND MIX. IT WILL NOT BE A SMOOTH "BATTER" POUR IN A 8X8 UNGREASED PAN.
• 3. BAKED FOR 40 TO 50 MINUTES OR UNTIL THE TOP IS A GOLDEN BROWN. IT WILL LOOK "GOOEY". SERVE WARM WITH A SCOOP OF VANILLA ICE CREAM OR VERY GOOD AT ROOM TEMPERATURE. IF YOU ARE GOING TO DOUBLE THE RECIPE THEN USE A 9X13 PAN.

PEACH-STRAWBERRY COBBLER WITH BUTTERY LEMON CRUST

Steps:

• Make fruit:
• Preheat oven to 375°F.
• Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.
• Make topping:
• Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.

CREEPING CRUST COBBLER

Steps:

• Preheat oven to 350. Put 1/2 stick butter into 9 x 13 glass baking pan and melt. Mix sugar, flour and baking powder. Add milk and stir into thick batter. Toss fruit with extra sugar and/or cinnamon to taste. Spread batter over melted butter. Sprinkle fruit on batter - DO NOT STIR. Bake for 45 minutes until brown.

CREEPING CRUST COBBLER

Steps:

• 1. Crust: Melt 1/2 cup butter in a 9x13 baking dish in oven. Remove and set aside.
• 2. In a small bowl mix together the flour, sugar and baking powder, add the milk and mix well. Spoon mixture over the melted butter in baking dish. Set aside.
• 3. Fruit Filling: Combine 2 cups fruit (berries, peaches, apricots, apples or blueberries) with 3/4 to 1 cup sugar (more if the fruit is fresh or frozen, less if it is canned and sweetened) in a small sauce pan and bring to a boil. Spoon over crust mixture.
• 4. Preheat oven to 350 degrees. Bake 30-35 minutes or until crust is golden brown. Serve warm with ice cream or a dollop of whipped cream.

MIXED BERRY COBBLER WITH CORNMEAL CRUST

Steps:

• Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
• To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
• To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
• Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

RISING CRUST PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F Melt butter or margarine in an 8X8 glass baking dish. In a medium bowl, combine flour and sugar. Mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter. Pour peaches over flour mixture and season with cinnamon. Bake in preheated oven for 50 to 60 minutes, until peaches are bubbly and crust is lightly browned.

TRIPLE-CRUST PEACH COBBLER

Steps:

• Heat oven to 350°F. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
• Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.
• Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
• Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
• Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.