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Results 21 - 30 of about 2220 for cobblers.

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21. BUTTERMILK FRUIT COBBLER
Preheat oven to 400°F. Melt butter in a 9" square baking pan. Add fruit to butter in the pan. In a separate bowl, mix together the sugar, flour and ...
Ingredients: 5  (buttermilk .. flour .. fruit .. sugar ...)
22. EASY COBBLER
Choose the cake mix which has butter in it - this is the best one to use for this recipe. We use peaches or apples as the fruit ingredient in this ...
Ingredients: 4  (fruit ...)
23. LESA'S COBBLER
Melt butter in a 3x9 inch pan. Combine sugar, flour, baking powder and salt. Add milk, beat together. Pour over melted butter. Top with fruit and ...
Ingredients: 6  (flour .. milk .. salt .. sugar ...)
24. GRANDMA'S PEACH COBBLER
Mix flour and sugar well. Mix milk in flour and sugar mixture well so it is not lumpy. Pour Peaches and juice in a Large Casserole Dish. Pour milk, ...
Ingredients: 6  (flour .. milk .. sugar .. syrup ...)
25. PEACH BANANA TWIST COBBLER
Prepare fruit ingredients first by peeling and slicing into small pieces the bananas and peaches; add sugar, mix and let sit while preparing other ...
Ingredients: 12  (banana .. cinnamon. .. flour .. milk .. oil .. peaches ...)
26. BLACK BERRY COBBLER
Melt 1/2 cup butter ... melts. Set aside. Make cobbler dough by cutting butter ... Sprinkle with 2 tablespoons sugar.
Ingredients: 11  (cinnamon .. flour .. milk .. salt .. sugar ...)
27. APPLE - BERRY COBBLER
Some cobblers, like this one, ... cream or almond-amaretto ice cream.
Ingredients: 12  (cream .. flour .. juice .. salt .. strawberries ...)
28. BLACKBERRY COBBLER
Place the flour, salt, ... 425 degrees. Remove the cobbler dough from the refrigerator ... vanilla ice cream. Serves 8.
Ingredients: 9  (bits .. blackberries .. salt .. sugar ...)
29. BLUEBERRY COBBLER
Melt the butter in ... little water to keep cobbler juicy. Serve with ice cream.
Ingredients: 7  (blueberries .. flour .. milk .. sugar ...)
30. PEACH COBBLER
1 recipe of pie dough (enough for 2 cobblers). Peel 9-10 peaches ... or until crust is done.
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