I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison.
This was given to me by my mom - she's made this for years, and it's really easy and really good! The name comes from the fact that the batter starts out underneath the fruit, and "creeps" up to surround the fruit as it's cooking! Great served with ice cream or whipped cream.
OMG these are so good!! My family absolutely loves them... how could anyone not like this with tender apples wrapped in a yummy dough and a sweet cinnamon-brown sugar sauce... top it off, warm from the oven with a scoop of vanilla ice cream or REAL whipped cream.... ooo yum...
From some magazine, just can't say which one now. Good with any of your favorite fruits. My DH likes apple cobbler so that is what I make. I like to sprinkle a little sugar on top when it is done, and I sprinkled with cinnamon.
I was about the only rhubarb lover the time I made this, so I got most if it to myself! ;) Of course it's good with vanilla ice cream or whipped cream. It's from Ladies Home Journal 100 Great Pie & Pastry Recipes.
This is one of my many beloved recipes from Jane Brody's Good Food Book. I have made this during blueberry season for many, many years. You can add up to a cup of sugar, depending on your desired level of sweetness.
I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins.
This is a GREAT summer dessert, from the July issue of Cooking Light magazine. I saw it on the cover and knew I had to make it. Blackberrys are kind of expensive here, so I just used blueberrys, and it was absolutely delicious. Also I didn't have buttermilk, so I made milk from dried milk, and to one cup of milk added 1 tbsp lemon juice, and it worked just fine.