Fruit cobbler desserts mix mouthwatering seasonal fruits with a warm, comforting biscuit topping.
This is the ultimate in comfort food, combining two all-time homegrown favourites: cinnamon buns and bubbly, sweet apple cobbler. Sprinkling a cinnamon filling into rolled buttermilk biscuits offers a quick alternative to a yeast-risen cinnamon bun.
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Love the taste of cherry pie, but don't have time for a from-scratch recipe? These super-easy, cute cobblers cut the cooking and prep time in half. Serve warm and topped with a scoop of ice cream.
Linda and James Tapp live south of Biggar, Sask., and have farmed together their whole married life. Linda, an ardent cook and baker, shared the recipe for this juicy cobbler made with a mixture of cooked and raw local Saskatoon berries. “You get more juice and flavour that way,” she says.
This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
Golden coconut-macaroon mounds blanket a warm filling of spring's first fruit.
Harvest an orchardful of flavour with this old-fashioned cobbler.
The cool springs and summers of the Yukon result in an abundance of rhubarb. Combined with wild fireweed honey, rhubarb shines in this comfort-dessert classic. Frozen rhubarb also works well; run it under cold water to thaw completely, and drain well before using.
A golden biscuit topping covers a fruity, juicy filling in this old-fashioned dessert from the "Just peachy, thanks!" recipe collection in the July, 2004 issue of Canadian Living Magazine.
This dessert pairs sweet apples and tangy cranberries and presents them under a crunchy golden topping.
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