Best 5 Fresh Lemon Cobbler Recipes

FRESH LEMON COBBLER

Steps:

• Grease 9x12 casserole/cake pan.
• Sift salt and flour together.
• Add shortening and sugar and cut.
• Add beaten egg and water.
• Roll very thin.
• Line pan (bottom/sides) with crust.
• Slice washed lemons (as you use them) into paper-thin slices.
• Cover bottom crust with overlapped slices.
• Sprinkle 1/3 to ½ cup sugar over slices.
• Add butter (in pat-sized pieces) liberally.
• This is a complete layer.
• Add layers until you run out of vertical space or crust.
• Bake in 325°F oven for about an hour or until crust is golden brown.
• Cool and serve with vanilla ice cream.
• It is VERY sour!

FRESH BLUEBERRY COBBLER

Steps:

• In a 9 inch glass or ceramic pie plate, toss blueberries, 2 to 4 tablespoons sugar, 1 tablespoon flour, lemon juice, and almond extract; let stand abut 30 minutes, or until mixture is juicy.
• Preheat oven to 400 degrees.
• In a bowl, sift together remaining flour, baking powder, baking soda, salt and 1 teaspoon sugar.
• Blend in butter with fingertips or pastry blender until mixture resembles coarse meal.
• Stir in buttermilk using a fork, until just combined.
• Drop rounded tablespoons of dough over filling, leaving spaces for topping to expand.
• Sprinkle with remaining sugar.
• Back on center rack of oven until topping is golden, about 30 minutes.
• Cool slightly and serve warm. Especially good with a scoop of Blue Bell Homemade Vanilla ice cream!

LEMON BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

FRESH PLUM COBBLER

Steps:

• Heat oven to 400°F.
• Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
• Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
• Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.

FRESH FRUIT COBBLER

Steps:

• Preheat oven to 350°. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish. , In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake until fruit is tender and topping is golden, 40-45 minutes.