Cook's Corner: Cobbler

Published 1:37 pm Wednesday, September 27, 2006

By Staff
ideas abound
If you're anything like me, cooler weather gets you to thinking about a different menu around the house.
It's still just a little too early for chili and stew, but just about right for a good cobbler. If a cobbler is your thing, you'll probably like this week's recipes.
I tried to find some recipes that were a little out of the ordinary. I do love peach and blueberry cobbler, but sometimes you just want something a little different.
The first recipe you'll find here caught my attention and sounded like something that would make a great addition to a Thanksgiving meal or any other meal for that matter.
Apple Pecan Cobbler
4 cups thinly sliced apples
One-half cup white sugar
One-half ground cinnamon
One-half cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 tsp. baking powder
One-quarter tsp. salt
1 egg, beaten
One-half cup evaporated milk
One-third cup butter, melted
One-fourth cup chopped pecans
Preheat oven to 325 degrees. Generously grease a 2 quart baking dish. Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together one-half cup sugar, cinnamon, and one-half cup pecans. Sprinkle mixture over apples. In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with one-fourth pecans. Bake in the preheated oven for 55 minutes.
This next recipe sounds like one that I've done many times. It's really easy to make and I sure to love easy. Regardless of how the name sounds, there are no summer shoes in this recipe.
Flip-Flop Cobbler
1 cup all-purpose flour
2 tsp. baking powder
One-eighth tsp. salt
1 cup white sugar
One-half cup milk
1 (29 ounce) can sliced peaches, juice reserved
One-fourth cup butter
In a large mixing bowl, cream butter or margarine with one-half cup sugar. In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture. Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other one-half cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.) Bake at 375 degrees for 45 minutes.
Well, here's the ultimate change in cobbler ideas - chocolate! You tell me if this sounds good to you - warm, gooey, sweet, rich chocolate. Yep, can't think of anything much better than that. You give it a try and invite me over. I'll bring the ice cream.
Chocolate Cobbler
6 tablespoons butter
1 cup self-rising flour
Three-fourths cup sugar
1 and one-half tbsp. unsweetened cocoa powder
One-half cup milk
1 tsp. vanilla extract
1 cup sugar
One-fourth cup unsweetened cocoa powder
1 and one-half cups boiling water
Preheat the oven to 350 degrees. Melt butter in an 8×8 inch baking dish while the oven preheats. In a medium bowl, stir together the flour, three-fourths cup sugar, and one and a half-tbsp. cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish. Stir together the remaining cup of sugar and one-fourth cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
I hope that you are enjoying this column. I certainly enjoy sharing with you each week.
I would love to hear from you with your tips, ideas and recipes. I have heard from so many folks who tell me they have a recipe to share, but I have not gotten them yet. If you have recipes you'd like to share, please pass them along. You can mail them to us at P.O. Box 887, Brewton or by email at
Be sure to check back here next week. With the fall season hitting us head on, I'm ready to start a new line of recipes.
My ideas are turning toward holiday cooking. I plan to begin running some recipes that may be suitable for Halloween parties and some that you may find would be a great addition to your Thanksgiving meal.
I'm always looking for something interesting and I enjoy passing things along to you as well.
Until next week, Happy Cooking!