Cracker Barrels Upside Down Cobbler Recipes

UPSIDE DOWN COBBLER

Steps:

• 1. Preheat oven to 375*f. Melt butter in large baking pan, set aside. This can be done in the preheating oven. Set fruit and sugar to medium heat in large saucepan. Bring to a boil, then simmer about 5 minutes.
• 2. Mix dry ingedients, stir in milk. Pour this batter into the baking dish. Drop fruit in by spoonfuls (or a small measuring cup) placing it evenly around the pan. Bake for 40-50 minutes or until golden brown and set.
• 3. ~Canned pie filling may be used in place of fresh fruit and sugar. Great with cherry pie filling. Serve with Half N Half or ice cream.

CRACKER BARREL CHOCOLATE COBBLER RECIPE - (4.1/5)

Steps:

• Melt butter in 11x8-inch pan or dish in a preheated 350°F oven. Combine flour, 3/4 cup of sugar, pecans, 1 1/2 tablespoons cocoa, milk, and vanilla in a small bowl. Spoon over melted butter. Do not stir. Mix 1 cup sugar and the 1 1/2 cups cocoa together, then sprinkle back and forth over the batter. Do not stir. Pour boiling water over top. Do not stir. Bake at 350°F for 30 minutes, cool for about 10 to 15 minutes. Best if served warm. Top with vanilla ice cream, if desired.

UPSIDE-DOWN FRESH PEACH COBBLER

Steps:

• Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
• (if using canned peaches, don't add sugar).
• Melt butter in 2 qt baking dish.
• Mix dry ingredients for batter.
• Add 3/4 cup milk, beating until all the lumps are gone.
• Pour batter onto melted butter.
• DO NOT STIR!
• Spoon hot peaches onto the batter.
• DO NOT STIR!
• Bake at 350 degrees for 45 minutes, or until top is golden brown.
• The batter will have risen to the top, making a beautiful golden crust.
• serve warm with cream or ice cream.
• DELISH!
• This is also good with plums, boysenberries, apricots etc.

CRACKER BARREL'S UPSIDE- DOWN COBBLER

Steps:

• 1. Preheat oven to 325^. Melt 1 stick of butter in a 9x13 pan in oven. Remove from oven; sprinkle brown sugar evenly over butter. Spoon blackberry filling evenly over brown sugar; saving some for topping. Set aside.
• 2. Beat remaining butter at low speed with electric mixer until creamy. Gradually add powdered sugar, beating until blended. Increase mixer speed to medium; beat mixture 2-3 minutes or until light & fluffy, stopping to scrape bowl as needed.
• 3. Add eggs one at a time, beating at low speed, just until blended. Add vanilla. Gradually add flour and water; beat 1 minute. Scrape bowl; increase mixer speed to medium and beat 2 minutes. Do not overbeat. Batter will be light and smooth.
• 4. Spoon batter over blackberry filling; spread gently to cover. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean. Remove to wire rack; cool completely. Cut into 12 squares. Lift each square and invert onto serving plate. Top each serving with remaining fruit filling. Microwave 10 seconds on high and serve with ice cream, if desired.