Fresh Lemon Cobbler Recipes

Steps:

• Preheat oven to 350°. Arrange fruit evenly in the bottom of a 13-in. x 9-in. greased baking dish. , In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake until fruit is tender and topping is golden, 40-45 minutes.

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

Steps:

• Grease 9x12 casserole/cake pan.
• Sift salt and flour together.
• Add shortening and sugar and cut.
• Add beaten egg and water.
• Roll very thin.
• Line pan (bottom/sides) with crust.
• Slice washed lemons (as you use them) into paper-thin slices.
• Cover bottom crust with overlapped slices.
• Sprinkle 1/3 to ½ cup sugar over slices.
• Add butter (in pat-sized pieces) liberally.
• This is a complete layer.
• Add layers until you run out of vertical space or crust.
• Bake in 325°F oven for about an hour or until crust is golden brown.
• Cool and serve with vanilla ice cream.
• It is VERY sour!