Bird's Nest Cobbler


Summer fruits sing out to be baked in this free form easy to prepare cobbler!

Recipe From

Provided by Joan Penney

Time 40m


  • 1. Preheat oven to 350. Wash and prepare fruit. If using peaches, peel, pit and slice peaches in eighths, reserving any juice. If using blackberries, wash and discard debris. **(while fruit is cooking) To a deep cast iron (or heavy, deep dish oven safe dish) add butter and allow to melt in oven. To a large pot add prepared fruit (and reserved juice) and 1/2 c sugar. Allow fruit to cook over medium heat until sugar is dissolved, 7-9 min. Remove from heat and set aside.
  • 2. In a medium bowl combine flour, 3/4 c sugar, baking powder, salt and milk. Mix well. Remove skillet from oven, pour batter over melted butter-Do not stir! Pour fruit and any juice over batter-Do not stir!
  • 3. Return skillet to oven. Bake 33-38 min. Allow to cool slightly (20-25 min) before serving. This is wonderful served warm with a scoop of ice cream.

Bird's Nest Cobbler image

Number Of Ingredients: 8


  • 1 1/2 c fresh fruit
  • 1/2 c sugar
  • 4 oz butter
  • 1 c all purpose flour
  • 3/4 c sugar
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c milk


The kids can help fill the nests.

Recipe From

Provided by Rosina

Yield 6


  • Line a cookie sheet with foil and grease with spray-on cooking oil.
  • Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
  • Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
  • Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

Bird's Nests III image

Number Of Ingredients: 4


  • 4 cups chow mein noodles
  • 3 cups miniature marshmallows
  • 3 tablespoons butter
  • 30 small jellybeans


I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Recipe From

Provided by EPHESIS

Time 50m

Yield 12


  • Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  • Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  • Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  • Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Bird's Nest Breakfast Cups image

Number Of Ingredients: 9


  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 2 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 ½ tablespoons olive oil
  • ⅔ cup shredded Cheddar cheese
  • 12 eggs
  • 2 tablespoons water
  • 8 slices cooked bacon, crumbled - divided
  • ¼ cup shredded Cheddar cheese, divided


Lightly glazed blueberries look so pretty nestled on a delicate nest of golden phyllo. "I always make this special dessert during blueberry season," shares Ann Smith from East Liverpool, Ohio.

Recipe From

Provided by Taste of Home

Time 30m

Yield 3 servings.


  • In a small saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Stir in blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter. Cool., Roll up phyllo dough sheets and cut into 1/2-in.-wide strips. Place in a large bowl; toss with butter. Combine sugar and nutmeg; sprinkle over dough and toss to coat. Arrange strips in a 7-in. pie plate coated with cooking spray. Bake at 400° for 9-12 minutes or until golden. Cool on a wire rack. , Spoon blueberry filling into nest. Refrigerate for at least 1 hour before serving.

Bird's Nest Blueberry Strudel image

Number Of Ingredients: 11


  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1-1/2 cups fresh or frozen blueberries
  • 2 teaspoons butter
  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • Dash ground nutmeg


When we were kids, our favorite dessert at Grandma's house was Bird's Nest Pie. Maybe we were fascinated by the name of the treat, but that can't be the only reason we liked it-there were never any leftovers! This family recipe was handed down from my great-grandmother.

Recipe From

Provided by Taste of Home

Time 35m

Yield 12 servings.


  • Divide apples evenly between two greased 9-in. pie plates; set aside. In a bowl, combine flour, sugar, baking soda, cream of tartar, buttermilk and egg; mix well. Divide batter and pour over apples. Bake at 350° for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.

Bird's Nest Pie image

Number Of Ingredients: 11


  • 4 to 5 medium apples, peeled and sliced
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

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