NECTARINE AND BLACKBERRY COBBLER
Categories Berry Fruit Dessert Bake Quick & Easy Blackberry Nectarine Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
- While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
- Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
BLACKBERRY AND NECTARINE COBBLER
Categories Fruit Dessert Bake Quick & Easy Blackberry Nectarine Almond Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a bowl stir together sugar and cornstarch. Add fruit and combine well.
- In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined.
- In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.
- Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden.
BLUEBERRY NECTARINE COBBLER
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 451, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 78 milligrams, Sodium 300 milligrams, Carbohydrate 70 grams, Fiber 3 grams, Protein 5 grams
BLUEBERRY AND NECTARINE COBBLER
When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
BLUEBERRY AND NECTARINE COBBLER
Make and share this Blueberry and Nectarine Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 11, Cholesterol 77.3, Sodium 264.3, Carbohydrate 69, Fiber 3.2, Sugar 45.1, Protein 5
BLACKBERRY COBBLER
A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries.
Provided by Valerie
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h30m
Yield 11
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
- In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
- Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
Nutrition Facts : Calories 337 calories, Carbohydrate 59.7 g, Cholesterol 25.7 mg, Fat 9.7 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 366.7 mg, Sugar 40.6 g
VEGAN BOURBON COBBLER (PEACH, NECTARINE, STRAWBERRY, BLACKBERRY)
This is a vegan variation of my recipe: Recipe #295437 Southern Bourbon Peach Cobbler. This tastes slightly different because I use coconut, but very tasty, and you wouldn't think it was vegan if someone hadn't told you. I've found nectarines are very nice (and inexpensive) in my area during the summer, but any fruit or combination could be used. Some possibilities include: peaches, nectarines, strawberries, blackberries, cherries, raspberries, plums, blueberries, mango, apricots, rhubarb, and other berries and stone fruit. The recipe would have to be varied if you wanted to use a less juicy fruit like apples or an acidic fruit like pineapple.
Provided by MC Baker
Categories Dessert
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400°F.
- Combine all ingredients up to lemon juice in a large bowl and let sit.
- Pour apple sauce on bottom of an 8 1/2" by 11" baking pan.
- Combine flour with remaining ingredients except sugar for topping.
- Drop tablespoon fulls of the dough onto the apple sauce on pan to cover. Leave some small gaps as this helps the dough rise through the fruit to get crisp on the top.
- Pour fruit mixture over dough.
- Bake for 45 minutes or until dough is cooked.
- Top with remaining sugar if desired and bake an additional 5-15 minutes until top is crisp. You can also try the broiler, or a kitchen torch to carmelize the sugar. It is easy to burn the top doing this, so be sure to check regularly if this is your chosen method.
Nutrition Facts : Calories 367.9, Fat 17.2, SaturatedFat 6.5, Sodium 386, Carbohydrate 53.8, Fiber 4.3, Sugar 36.3, Protein 3.8
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