BLACKBERRY AND APPLE COBBLER
This cobbler makes for a scrumptious pudding - warming, comforting and perfect for cold autumnal days. Make the most of apples at their autumnal peak, with our apple dessert recipes.
Provided by delicious. magazine
Categories British puddings
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C/fan 160°C/gas 4. Peel and core the apples, then chop into small, chunky pieces. The prepared weight should be about 700g. Put in a mixing bowl, then combine with the blackberries, 125g golden caster sugar and 2 tbsp flour. Set aside to draw out the juices.
- Meanwhile, for the topping, break the hard-boiled egg yolks, if using, into a food processor. Sift in the flour, baking powder, golden caster sugar and a pinch of salt, then whizz briefly. Add the butter, then pulse until the mixture looks like fine breadcrumbs. Transfer to a mixing bowl, then stir in the whipping cream to form a soft and quite sticky dough. Turn out onto a floured work surface, then gently bring it together into a ball. Carefully roll the dough out to a thickness of 1.5cm, then cut into 8 x 6.5cm rounds using a plain or fluted pastry cutter.
- Stir the melted butter into the reserved fruity mixture, then spoon it into a 2.5 litre (20cm x 30cm) shallow ovenproof dish. Arrange the cobbler discs on top of the fruit, leaving a small gap between each one. Brush the 'cobbles' with the remaining 1 tbsp whipping cream, then sprinkle over the demerara sugar. Bake for 40 minutes until the fruit is bubbling around the edges and the cobbles have risen and are golden brown. Serve with a glug of cream or custard, a dollop of crème fraîche or a scoop of ice cream.
Nutrition Facts : Calories 569kcals, Fat 28.9g (17.4g saturated), Protein 5.9g, Carbohydrate 70.9g (48.2g sugars), Fiber 7.6g
APPLE BERRY COBBLER
Provided by Kardea Brown
Categories dessert
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
- Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
- Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
- Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.
APPLE BLUEBERRY COBBLER
Serve this old-fashioned dessert warm or cold with whipped topping or ice cream," suggests Clara Dumke of Plant City, Florida.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside., Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat. , Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat. , For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). , Bake at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 378 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 170mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.
APPLE BLACKBERRY PIE
A twist on traditional apple pie. Perfect for those who love apple pie but are looking for something a bit less sweet.
Provided by Annie
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk water, white sugar, brown sugar, and lemon juice into butter mixture. Bring to a simmer and whisk constantly until mixture is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.
- Line a 9-inch pie dish with a crust. Place apples and remaining blackberries into crust. Cut remaining crust into strips about 1 inch wide. Weave pie crust strips into a lattice crust on top of the pie; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in the top crust. Place pie onto a baking sheet to catch drips.
- Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.
Nutrition Facts : Calories 433 calories, Carbohydrate 69.7 g, Cholesterol 20.3 mg, Fat 17.8 g, Fiber 5.2 g, Protein 2.9 g, SaturatedFat 7.3 g, Sodium 217.5 mg, Sugar 50.4 g
APPLE-BLUEBERRY COBBLER
This recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries, and baked over a campfire; but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use a homemade apple beer in the batter, but use whatever hard cider or fruity beer you like.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
- Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
- Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
- Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 57.3 g, Cholesterol 15.3 mg, Fat 6.7 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 467.2 mg, Sugar 32.1 g
APPLE AND BLACKBERRY POLENTA COBBLER
Provided by Alison Roman
Categories Dessert Bake Blackberry Apple Winter Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- For filling:
- Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.
- For biscuit topping and assembly:
- Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.
- Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4" rectangle about 1/2" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
- Arrange biscuits over fruit mixture, spacing about 1/2" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
- Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.
- Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.
EASY BLACKBERRY AND APPLE COBBLER RECIPE
This easy Blackberry and Apple Cobbler Recipe is going to become a firm family favourite. It makes a wonderful autumn pudding filled with freshly foraged blackberries and the season's first apples. Serve with ice cream or custard for comfort cooking at its best
Provided by Julia
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Wash and prepare the blackberries, removing any stalks as you go.
- Peel, core and dice the cooking apples. (If you're using eating apples then you may choose to leave the skins on.)
- Add these to the pie dish to make a nice fruit layer. Sprinkle the sugar and the cinnamon over the fruit along with 1 tablespoon of cornflour.
- Gently mix these ingredients together.
- Preheat the oven to 375F/190C/170C Fan
- Add the flour, baking powder and salt to a bowl along with the butter.
- Rub the fat into the flour until it resembles breadcrumbs.
- Stir in the sugar. Add in 2/3 of the milk and stir to make a fairly wet, soft dough. Use more of the milk if the dough seems too dry.
- Spoon the soft dough over the fruit in a fairly organic fashion. You are not looking to make a smooth topping, just dot it over the fruit.
- The cobbler needs to cook for between 35 and 45 minutes when it should be golden brown and the fruit will be bubbling underneath.
- Remove from the oven and serve in your favourite way.
Nutrition Facts : ServingSize 1 portion, Calories 435 kcal, Carbohydrate 71 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 276 mg, Fiber 5 g, Sugar 40 g, UnsaturatedFat 5 g
APPLE-BLACKBERRY COBBLER
Steps:
- 1. In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, lemon zest and lemon juice. Transfer to a large heavy-bottomed pot, cover and set over medium heat. Cook the apples, stirring occasionally, until almost tender, about 45 minutes. Fold in the blackberries. 2. Preheat an oven to 350°F. 3. In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas. 4. In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. 5. Drop mounds of dough (each 2 to 3 Tbs.) over the filling, leaving some space between the mounds for the dough to spread. Sprinkle cinnamon-sugar on top. 6. Bake the cobbler, uncovered, until the topping is golden brown, about 35 minutes. Mound leftover dough on a parchment-lined baking sheet and bake for 12 to 14 minutes; serve with the cobbler. Let cool for at least 15 minutes before serving.
WILD BLACKBERRY AND APPLE CRUMBLE/COBBLER
I got this from a farmer's market cookbook. They only made 1/3 of the topping but that far too little for my liking. The topping is easily increased or decreased though, so you can just make as much as you like. this freezes well and it's yummy when served hot with ice cream or custard.
Provided by -Sylvie-
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C/375F/Gas 5.
- Mix the fruit, apple juice and almond extract and place it in a small-medium sized oven pan.
- Mix the sugar, flour, oates and almonds. Then rub in the butter until you get a crumbly mixture.
- Spread the crumble over the top of the fruit.
- Bake for 20-30 minutes until the fruit is bubbling and the crumble golden.
BLACKBERRY COBBLER
Blackberries abound in fields and alongside country roads in late summer around here. It's fun to pick them, especially when we know this dessert will be the result.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk just until moistened. , Pour into a greased 1-1/2-qt. baking pan. Sprinkle with blackberries. Pour juice over all. Bake at 350° for 45-50 minutes or until golden brown. Serve warm; top with ice cream or cream if desired.
Nutrition Facts : Calories 197 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 169mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
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