Bake or Break Recipes » cobblers crisps & crumbles

Banana Bread Cobbler

Jennifer — Wed, 31 Mar 2010 14:49:49 +0000

Read and see more at Bake or Break. Recipe from Southern Living.

Streusel topping

3/4 cup packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans

Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.

Filling

1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1/2 cup butter, melted
4 medium bananas, sliced

Preheat oven to 375°. Lightly grease an 11″x 7″dish.

Whisk flour, sugar, and milk just until blended. Whisk in melted butter. Pour into prepared pan. Top with banana slices and streusel topping. Bake for 40-45 minutes or until brown and bubbly.

Caramel Apple Pear Cobbler

Jennifer — Thu, 29 Jan 2009 16:24:11 +0000

Read and see more at Bake or Break. Recipe from Southern Living.

Filling

3 large Granny Smith apples, peeled and sliced (about 1 & 1/2 pounds)
1 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup butter
3 large pears, peeled and sliced (about 1 & 1/2 pounds)

Lightly grease a 10-inch deep-dish pie plate or shallow 2-quart baking dish. Set aside.

Combine apples, brown sugar, and flour. Stir to coat apples.

Melt butter in a large skillet over medium-high heat. Add apple mixture and bring to a boil. Cook, stirring often, for 10 minutes. Add pears and cook, stirring often, for 5 more minutes. Spoon fruit into prepared pan.

Oatmeal Muffin Crust

3/4 cup all-purpose flour
1 cup uncooked regular oats
1/2 cup chopped dates
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter, melted
1 large egg, lightly beaten
toasted pecans for garnishing

Combine flour, oats, dates, sugar, baking powder, and salt in a large bowl. Make a well in the center. Stir together milk, butter, and egg. Add to dry ingredients, mixing just until combined.

Spoon over fruit mixture. Bake at 425° for 20-25 minutes or until crust is golden brown. If desired, garnish with pecans.

Makes 6-8 servings.

The crust mixture can also be made into 10 muffins. Fill lightly greased muffin pans two-thirds full with batter. Bake at 425° for 15 minutes.

Chocolate Cobbler

Jennifer — Thu, 19 Jun 2008 03:26:49 +0000

Read and see more at Bake or Break.

1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water

Preheat oven to 350°.

Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.

In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.

Bake for 35-40 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.

Makes 8 servings.

Pear and Chocolate Crumble

Jennifer — Sat, 26 Jan 2008 20:33:19 +0000

Read and see more at Bake or Break.

Pears and such

2-3 large, not too ripe pears
1/4 cup superfine sugar
2-3 tablespoons sweetened cocoa powder* or grated bittersweet chocolate
finely grated zest of half of a lemon

Preheat oven to 350°. Set a baking sheet on the middle rack to heat.

Peel, core, and slice (or chop) pears. Place in a baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon zest. Mix well to coat the pears. Cover and set aside.

Topping

4 ounces sliced pumpernickel
4 ounces stale brown bread**
4 tablespoons sweetened cocoa powder* or grated bittersweet chocolate
1/4 cup cold unsalted butter
1/3 cup light brown sugar

Tear up the breads and put in the bowl of a food processor. Pulse for about a minute until very roughly crumbled. Add cocoa, butter, and sugar. Pulse for about a minute until finer crumbs form. Do not overblend. Topping may be chilled in refrigerator until ready to use.

Sprinkle pears evenly with topping mixture. Place baking dish on the baking sheet in the oven. Bake for 25-30 minutes. Pears should be tender and the topping crisp.

Serve warm, preferably with ice cream.

Makes about four servings.

*Sweetened cocoa powder is generally what is used to make drinks such as hot chocolate. I made my own using a ratio of 2 parts confectioner’s sugar to 1 part unsweetened cocoa powder.

**I used a sweetened wheat & oat bread from my local grocery store’s bakery.