Our Skillet Cobbler Mix is a bestselling mix. We sell a lot more of them during harvest time than in the spring. But they make great desserts all year. Let me present suggestions.
Peach Cobblers
Peach cobblers are my favorite cobblers. But in Idaho, fresh peaches are scarce and the season short. Usually, we drive to Utah to get our peaches.
But I like peach cobbler year round. In the winter, mangoes make make a good substitute. (See our Coconut Cream Mango Cobbler.) But for me, frozen peaches are the perfect substitute for fresh.
See the article with 12 ways to make peach cobblers in the spring.
Rhubarb and Strawberry Rhubarb Cobblers
Rhubarb makes fine cobblers. I love the tart-sweet taste of rhubarb. Next to lemon meringue, strawberry rhubarb pies are my favorite.
I always considered that you can't cook strawberries; they become mushy. And they do. But a friend invited us to dinner and he had a strawberry cobbler. It was mushy but very good.. Still, I'll take the strawberry rhubarb cobbler with more substance and flavor.
Caramel Apple Cobblers
Until a few years ago, I never thought of apples and pears as fodder for cobblers. But here are folks that load up on apples in the fall. And apples are a year around fruit. So we started working on apple cobblers.
We loaded up apples and then pears in cobblers with caramel topping and then threw a handful of walnuts in both. That made incredible, year-around cobblers.
For caramel, we used ice cream topping. Or you can use buttermilk syrup mixes and cook them a few extra minutes and get them as thick as the ice cream topping for a fraction of the cost.
You can see the apple or pear cobblers here.
A Chubby Cherry Cheesecake Cobbler
Canned versus Frozen Fruit
Canned fruit makes an okay cobbler. Frozen fruit makes a wonderful cobbler. From peaches to blueberries, you can find a wonderful selection of frozen fruit in your grocery store.
So, you can enjoy wonderful skillet cobblers in a snowstorm. It's like sunshine in your kitchen anytime.
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