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Cowboy chicken cobbler

j
Jfurr68 Jan 25, 2014 04:12 PM

Love this cobbler, would love a recipe... Or what kind of "style" would one call it? It's a little cake mix-ey, but it's so good! Thoughts anyone?

  1. f
    foiegras Jan 25, 2014 09:01 PM

    Not sure what you mean ... where have you had it?

    1. s
      sueatmo Jan 25, 2014 09:15 PM

      http://www.foodnetwork.com/recipes/sp...

      I don't know of this recipe personally, but I found this online. Is it close to what you have eaten?

      1. j
        Jfurr68 Jan 26, 2014 07:54 AM

        it's a peach cobbler, sorry I meant to say Cowboy Chicken's ( a restaurant ) peach cobbler

        1 Reply
        1. re: Jfurr68
          s
          sueatmo Jan 26, 2014 06:15 PM

          Well, someone should invent Cowboy Chicken Cobbler.

        2. c
          CocoaNut Jan 28, 2014 01:18 PM

          If it's "cakey", it's probably a Deep South style cobbler, also known as a 1-1-1-1 cobbler. My grandmother made this as far back as I can remember.

          1 cup (self-rising) flour, 1 cup sugar, 1 cup milk, 1 stick melted butter. 1 can fruit pie filling or similar amt fresh fruit with sugar.

          Mix all ingredients (except fruit) together lightly. OK if a few lumps. Do not overmix. Pour mixture into an 8x8 or 9x9 or similar volume glass casserole. Empty fruit into center of mixture. Do NOT stir. As it bakes, the batter will rise up and over the fruit and fruit will spread some.

          Bake on 350/375 for 40 min-1 hour plus - all depends on size of the baking dish. Bake until bubbly and golden on top. Serve topped with cream or ice cream.

          These recipes are passed along generation to generation, so there is no a hard-core recipe.

          If you want something a bit more tangible..... http://www.deepsouthdish.com/2011/07/...

          4 Replies
          1. re: CocoaNut
            s
            sueatmo Jan 28, 2014 04:32 PM

            Interesting. In my childhood cobbler was fruit baked on top of a crust in a rectangular pan with a lattice top over it. You served with a spoon into a bowl and poured a little milk or cream over it. Or had it with ice cream. Later in my life I was told quite firmly by someone (not my family) that cobbler had no bottom crust.

            Cobbler can be almost anything, I think. The best peach cobbler would be made from orchard fresh peaches.

            1. re: sueatmo
              burntcremebrulee Jan 29, 2014 10:22 AM

              Yep, people down here will give you a hard time and call that pie!

              This is cobbler in my book.

               
            2. re: CocoaNut
              burntcremebrulee Jan 29, 2014 10:13 AM

              This is the way my mom makes it. I'm not sure if it's the same exact recipe but this style is my favorite!

              I was confused when I first saw her making it, pouring the batter down in the pan THEN the fruit mixture on top. The baking powder will cause the batter to rise up on top once it's finished baking, creating a nice glaze from the fruit filling.

              1. re: burntcremebrulee
                twinwillow Jan 29, 2014 11:30 AM

                Looks fantastic!

            3. f
              foiegras Jan 28, 2014 08:22 PM

              If the cobbler is cake-mixey, it probably is cake mix. I'd look for cake mix recipes to adapt if you really want to replicate it. It's probably yellow cake mix and butter, something like that.

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