Total Time
35mins
Prep 10 mins
Cook 25 mins

My husband asks for this ever year for his Birthday! It's a dry dough except for the inside where the filling rests. It's almost like it's not cooked! But he loves it!!! The cobbler is reversed dough on bottom like a crust instead of on top. December 2009 I made this for DH in the food processor and it was quick and easy. In place of the buttermilk I used half and half with a teaspoon of lemon juice.

Ingredients Nutrition

Directions

  1. Lightly grease and flour bottom of a 11x9 pan.
  2. Preheat oven to 400°F.
  3. Cream together butter and sugar add eggs and milk.
  4. Add vanilla.
  5. Add flour 1 cup at a time to a soft dough.
  6. With floured hands press into bottom of pan and up sides.
  7. Empty filling into into dough.
  8. Bake for 25 minutes.
Most Helpful

I loved this Rita. Give my anything slightly doughy, cookie dough, biscuit dough...this ift the bill.....Made it with cherry and strawberry combo...Heavenly!

LAURIE March 26, 2003

I don't think I will ever tire of your delicious recipes. How did you know I was craving a cobbler? This actually keeps better than most cobblers because of the doughy crust... but it only lasted for two sittings anyway. Thanks Rita and John!

Pot Scrubber June 12, 2006