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Entries tagged with 'cobbler'

Gluten-Free: Easy Plum Cobbler

Gluten Free Tuesday Elizabeth Barbone Post a comment

Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table. More

Easy Gluten-Free Plum Cobbler

Serious Eats Elizabeth Barbone Post a comment

Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table. More

Can You Tell Your Buckle From Your Boy Bait? A Guide to Baked Fruit Cobbler-like Desserts

Alexandra Penfold 4 comments

Can you tell a grunt from a slump or a crumble from a crisp? Here's your guide to spotting cobblers and other cobbler-like baked fruit desserts so you can make prime use of the summer's harvest. More

Bake the Book: Blueberry Cobbler

Emma Kobolakis Post a comment

In this easy cobbler, piles of blueberries are topped with a fast biscuit dough and baked until bubbling. Serve it with a big scoop of ice cream, of course. More

Jeni Britton Bauer's Blueberry Cobbler

Serious Eats Emma Kobolakis 11 comments

Fresh blueberries and warm shortcakes; does it really get any better than that? Maybe with a fat scoop of vanilla ice cream on top. All you need is a sheet pan and a little elbow grease to put this crowd-pleasing cobbler together. More

From the Pastry Dungeon: Peach Snickerdoodle Cobbler

Sweets Anna Markow Post a comment

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. And of course a little vanilla ice cream goes a long way. More

Peach Snickerdoodle Cobbler

Serious Eats Anna Markow 4 comments

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. More

Port Cobbler

Serious Eats Sydney Oland Post a comment

This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth. More

American Classics: Old Fashioned Peach Cobbler

Sweets Alexandra Penfold 1 comment

This peach cobbler may look traditional, but you'll love the trick it has up its sleeve. More

Brunch Drinks: Raspberry Cobbler

Drinks Heather Arndt Anderson Post a comment

Sherry cobblers have been around since the mid-19th century. Modern recipes for the cocktail tend to stick to dry sherry, simple syrup or bar sugar, and a slice of citrus (usually lemon, sometimes orange), but Victorian manuals on domesticity, pharmaceutical guides, and gentlemen's table guides from the mid-to-late 1800s include muddled berries in their instructions and often use powdered sugar in lieu of syrup. That's all well and good, but the name "cobbler" still always makes me think of a summery, baked fruit dessert that makes a perfectly acceptable breakfast on a lazy morning. More

Raspberry Cobbler Cocktail

Serious Eats Heather Arndt Anderson Post a comment

To make this cobbler extra cobbler-y, I add a muddled vanilla bean a bit of cinnamon to my sugar. Other soft berries like blackberries, sylvanberries, loganberries or marionberries may also be used if you have them on hand. More

Plum and Ginger Cobbler

Serious Eats Max Falkowitz 1 comment

[Photograph: Max Falkowitz] If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections... More

Cook the Book: Georgia Peach Cobbler

Serious Eats Caroline Russock 6 comments

While I can't call the cobbler I made an authentic Georgia Peach Cobbler since I'm pretty sure my peaches hailed from New Jersey, it was incredible. The peaches are peeled and sliced, and then mixed with sugar, nutmeg, cinnamon, vanilla, a bit of cornstarch, and then dotted with an entire stick of butter. The topping is somewhere in between a pie crust and a biscuit, made in the stand mixer and incredibly easy to roll out. While baking the peach juices mix with the butter and sugar, creating a liquid that seeps up over the crust and is delicious enough to eat by the spoonful. More

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