Blueberry Cobbler With Peaches And Raspberries Recipes

BLUEBERRY AND PEACH COBBLER

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

PEACH-BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
• Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
• Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

PEACH RASPBERRY COBBLER

Steps:

• In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
• Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
• In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
• Bake 45 minutes in the preheated oven, until golden brown.

PEACH BLUEBERRY COBBLER

Steps:

• Toss peaches and blueberries with tapioca, 1/2 cup sugar and lemon juice in large bowl. Place in 8-inch square baking dish sprayed with cooking spray; top with 1 Tbsp. butter, cut into small pieces.
• Combine flour, remaining sugar, baking powder and nutmeg in medium bowl; cut in remaining butter until mixture resembles coarse crumbs. Stir in milk until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture.
• Bake 30 min. or until biscuit topping is golden brown.

BLACKBERRY-PEACH COBBLER

Steps:

• Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
• Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
• In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
• Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
• Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.

BLUEBERRY-PEACH COBBLER

Steps:

• In a bowl, toss blueberries and peaches with lemon juice. Place in a greased 8-in. square baking pan. In a small bowl, mix oats, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over fruit. Bake at 375° for 40-45 minutes or until cobbler is bubbly and topping is golden brown.