Jays Mamas Cobbler Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter.
• Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

Steps:

• 1. Mix flour and salt. Using pastry cutter, cut shortening into flour. Once it becomes a meal texture, add the milk and stir together.
• 2. Mix fruit, 1 1/2 cups sugar, and 1 1/2 cups water in saucepan and bring to boil. Turn down to simmer while you roll some dough into dumplings.
• 3. Begin with about 1/4 of the dough. On floured surface, roll dough to about 1/4 inch thickness (or less). Cut into 1-inch pieces and drop into berry mixture. Allow to cook a minute before stirring down and adding more dumplings. You may need just a bit more of the original dough for dumplings. Once it has a good mixture of dumplings and juice, remove from heat. You want this to still be a little juicy. Please remember that your bottom crust will absorb some of the juice.
• 4. Split the remaining dough into near halves. If one side has slightly more, save it for last. Roll out first half. Spray Pam into bottom of glass 13 X 9 pan. Place rolled out crust into bottom of pan. (Don't cover sides.) If crust tears, it's okay, you can piece it together for the bottom of the dish.
• 5. Pour berry mixture on top of bottom crust.
• 6. I usually roll out all of my dough on wax paper, but for this step, I always do. Roll out the remaining dough into a rectangular shape larger than the 13 X 9 dish on floured wax paper. When it's large enough, use the wax paper to turn the top crust onto the cobbler. If an area tears, you can tear off some of the extra to cover the tear. If some areas go beyond the dish, work them into the dish. The top crust is yummy, flaky goodness, and extra is always a good thing.
• 7. Cut up the butter and spread out pieces all over the top crust. Sprinkle with sugar and cinnamon or nutmeg.
• 8. Bake at 350 degree oven for 30-35 minutes or until nicely browned. This is delicious served with real whipped cream or vanilla ice cream or just by itself.

Steps:

• Mix first 4 ingredients together and set aside.
• Place drained fruit in a buttered 8x8 pan and top with bread strips.
• Pour sugar mixture over bread and fruit and sprinkle with cinnamon if desired.
• Bake at 350 degrees for 35-45 minutes or until golden brown.
• Great topped with ice cream or whipped cream on top.
• Note: I dont usually measure the fruit, I just fill the bottom of the pan. Frozen fruit that has been partially defrosted works great as does soft fresh fruit- harder fruits such as apples or pears should be precooked until softened for best results. Drained canned fruit works great for this too. One large can (29 oz) is a perfect amount.

Steps:

• Preheat oven to 350 degrees.
• Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
• In a large bowl, sift flour and powdered sugar.
• Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
• I use my hands, as I do not have a food processor.
• Remove two cups of the flour/sugar mixture to use later for the topping.
• Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
• Bake crust in 350 degree oven for 15 minutes.
• While crust bakes, beat the cream cheese until fluffy.
• Pour in condensed milk and beat until smooth.
• Add egg and vanilla and mix well.
• When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
• Any peach juice can be added on top as well.
• Next, pour the cream cheese mixture over the peaches.
• I try and smooth over any peaches that might be"poking" up throught the cream.
• Now sprinkle the reserved flour/ sugar mixture over the cream filling.
• I use a fork to break up any chunks, so the crust lies evenly.
• Bake in the oven for 30-35 minutes.
• Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
• It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
• Please store leftovers in the refrigerator.