Crazy-Good Cobblers

Just the mention of fresh fruit cobbler during summer is enough to make anyone's mouth water.

Pecan-Peach Cobbler
























Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
3 cups sugar
2/3 cup butter
1 1/2 tsp. vanilla extract
1 (15-oz.) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
5 Tbsp. sugar, divided
Sweetened whipped cream

Preparation
Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.

Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.

Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry.
Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.

Related Article: Fresh Summer Peach Recipes


Easy Blackberry Cobbler
























Ingredients
4 cups fresh blackberries
1 Tbsp. lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 Tbsp. butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig

Preparation
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Related Article: Our Best Potato Salad Recipes

Too-Easy Cherry Cobbler
























Ingredients
2 (20-oz.) cans cherry pie filling
1 (15-oz.) can pitted dark sweet cherries in heavy syrup, drained
1/4 cup all-purpose flour, divided
1/2 tsp. almond extract
5 white bread slices
1 1/4 cups sugar
1/2 cup butter or margarine, melted
1 large egg
1 1/2 tsp. grated lemon rind

Preparation
Stir together pie filling, cherries, and 2 Tbsp. flour. Stir in almond extract. Place in a lightly greased 8- inch-square baking dish.

Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture.
Stir together remaining 2 Tbsp. flour, sugar, and next 3 ingredients; drizzle over bread strips.
Bake at 350° for 35 to 45 minutes or until golden and bubbly.

Related Article: Chilled Summer Pies

Fresh Berry Cobbler
























Ingredients
1 cup sugar divided
1 1/2 Tbsp. cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 tsp. grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk

Preparation
Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

See more cobbler recipes: All Time Best Fruit Cobblers

More from Southern Living
10 Ways with Watermelon
Cool, Refreshing Drinks
The Ultimate Grilling Guide
Subscribe Now! Get 2 Free Preview Issues