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Another disastrous cobbler!
A few weeks ago, I posted a link to Meredith's quick and easy fruit cobbler recipe. She made it look so easy and yummy!
I actually did make the cobbler not too long after my post, but something didn't go right, because it was a disaster. (And for your reference, numerous people commented over at her recipe saying how fabulous it tasted! So this is truly "Tammy's Disaster" and not "Meredith's Mistake"!) 
For starters, the recipe called for an 8x10 or 8x8 dish. I don't have an 8x10, but I do have an 8x8. I have very frequently taken recipes that called for an 8x8 dish, doubled the recipe, and made it in a 9x13 dish... with great success. (Joshua says... it's 117 sq. in. versus 128 sq. in.)
Anyway, I thought I'd do that with this recipe, too. After all, it was going to be so fabulously yummy, I'd save myself even more work by just doubling it to begin with, right? :)
So I melted two sticks of butter. That looked like a lot, but hey, this wasn't supposed to be health food. ;) I melted the butter in the dish like the recipe said, which meant I put the dish in the oven as it was pre-heating. The dish got rather hot by the time the butter was melted, so when I poured the batter on top, it started cooking a little at the sides. But maybe this was supposed to happen?
I sprinkled about 4 cups of fruit on top. (The recipe said at least two cups but up to four cups of berries, and I was doubling the recipe. So I guess I used the minimum amount.) My fruit was a juicy mixture of cherries and mulberries (a combination that makes delicious pie, by the way!).
The dish didn't look too full, but as it baked, it got very full. It started to run over a little, but the edges got dark and formed sort of a crust that held everything in.
I was glad I hadn't used any more fruit than I did, and I was also realizing that the suggestion of an 8x10-inch dish was probably more accurate than the 8x8. Or else the 5.5 square inches I was missing (per recipe) were really important to the cleanliness of my oven.
"Bake 40 minutes." Unfortunately, at 40 minutes, the entire middle section of my cobbler looked like pancake batter that had sat for a few hours. Bubbly and wet, and most certainly NOT cooked. I set the timer again and again, and continued checking for doneness.
I put a piece of foil loosely on top, because the edges were getting too dark. I think I baked the cobbler for about 90 minutes before deciding it was finally done.
Sadly, the edges were really too dark to be very enjoyable, and the part that wasn't so dark was soggy with grease. We decided that maybe the butter should be cut in half for the recipe (it tasted THAT greasy to us!) and certainly, I had used the wrong size of pan.
Does anyone know what else I could have done wrong?!
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I made it and it was very
I made it and it was very nice, but maybe not quite as tasty as the rave reviews had made me think it would be. It was a very good pudding but not a really great pudding, if you know what I mean. I am trying to think what size dish I used - I think it was an 8 x 10 - yes, it was, and Oz and I both thought next time we'd try it in an 8 x 8 to see if that improved things for us. I can't recall what fruit we used - raspberries I think...
we all live and learn from our kitchen mistakes, eh?
Hmmmm. . .I'm trying to
Hmmmm. . .I'm trying to think what could've gone wrong. Was your fruit frozen? That would change things. The stick of butter for the recipe has always worked for us, but we never doubled things. Size of pan can always be a troublemaker for me--it can make the difference between a cooked cobbler or a boiling sugary mass. We always made ours in an 8x8. The one time I used a deeper, oval-shaped dish--well, that was truly a disaster. Try again with a different pan? I'll keep my fingers crossed.
Cobbler
Funny, I made something almost exactly like this last night and DID double also, using two sticks of butter and a 9 x 13 pan. I was looking at two recipes that were very similar, only one called for only 3/4 cup milk (which is what I used)instead of one cup. Also one called for mixing the sugar with the fruit and letting it sit for a bit rather than mixing the sugar with the dry ingredients (I mixed mine with the fruit). Also, I made the batter part up and let it sit while the butter melted, and it puffed up and thickened a bit in the bowl before I ever spread it in the pan. I used 5 cups of blackberries (flash frozen from last year's crop) as the fruit. This particular way worked out very well, and most of the pan is gone (who can blame a pregnant mama for having cobbler for breakfast! :) ).
HTH,
Cathy
The directions for the
The directions for the recipe sound similar to mine, but the amounts are different.
For a 9x13 pan here's what I do....
Melt 1 stick of butter in pan, while oven pre-heats to 350.
Mix:
1 1/2 cups flour
1 cup sugar
4 tsp. baking powder
2 dashes of salt
1 cup milk
In separate bowl mix:
6 cups fruit (I usually use peaches or blueberries)
1 cup sugar
When the butter is melted, pour the batter into the center of the pan. Then pour the fruit on top. Bake at 350 for 45-60 minutes. I sometimes put foil just around the edges (like with a pie) if it starts to brown too much.
Tammy, I'm so sorry! What a
Tammy, I'm so sorry! What a waste of delicious fruit!
This recipe should make a thin crispy crust with a coarse, cakelike layer followed by fruit. It does not have a pudding texture at all, nor should it be greasy in texture. The butter and sugar crisp the top.
I'm guessing the pan was too deep. I immediately did a test doubling the recipe with 4 cups blueberries. (I have doubled it successfully before, but wanted to check again.) I added my thoughts on my own site in case anyone else had problems, too.
Meredith
http://likemerchantships.blogspot.com/2007/07/doubling-cobbler-recipe.html
Cobbler clarifications... :)
The fruit wasn't frozen... oh, and it did turn out with a cobbler-like texture in the end (that photo is a "before" picture, not the final result!), just too greasy. The middle was a little soggy, but it was grease, not liquid. I probably wasn't clear about that part. :) The fruit did sink to the bottom and everything. :)
Meredith, wow! Thanks for the "test". :) I think my pan was probably too deep like you said... and not big enough around. :) And it did seem like it was fully cooked when I finally took it out of the oven. :) I kept testing it with toothpicks! :D So I think it must have been the dish. :)
recipes....
How do I share a recipe? I've tried several of yours and they're great....thanks...."Peanuts"
Sharing recipes
Hi, Peanuts! :) Here is a form you can use to send me a recipe! :) With the exception of an occasional guest chef recipe, Joshua and I personally try and photograph all of the recipes for this website. We love it when readers submit their favorites for us! :)
Yummy cobbler
I've made the cobbler twice now and it has been an absolute hit in my circle of friends. Everyone is making it. It's wonderful. I used blueberries in an 8 x 8 pan and melted the butter before pouring it in. It needed to bake for 45-50 minutes as opposed to 40 but it was gobbled up fast. It was the best blueberry cobbler any of us had ever had. I made it again with fresh peach in one half of the pan and blueberries on the other half of the 8 x 8 pan and it was fabulous too. I am sorry it did not work out for you, but thank you for the recipe. It has been so wonderful to share with friends!
Rebecca
Dish type for cobbler
Rebecca, I'm glad it's been such a success for you! :)
I was wondering... what type of pans do you all use for your cobbler? I tried it in a stoneware dish. I also have stainless steel and glass. Maybe one of those would work better? :)
8x8 glass pan. Recently, I
8x8 glass pan.
Recently, I baked a peach cobbler in a shallow, round stoneware bowl with good results. Deep and more narrow pans have seldom yielded success for me. I have halved the recipe (only two of us) and baked it in a loaf pan. :-)
don't dbl butter?
Tammy,
I'm not sure if this is the reason but I know when we double our peach cobbler recipe, we don't double the butter.
Hope that works.
Patty in Ohio
Sometimes the...
Sometimes the chemicals don't react as well when they are made in different proportions. I know that can be the case for muffins. Do you think that had anything to do with the cobbler's failure?
Kathleen
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