BERRY BLISS COBBLER
A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes., Meanwhile, whisk flour, remaining 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar., Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 335 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 298mg sodium, Carbohydrate 60g carbohydrate (34g sugars, Fiber 5g fiber), Protein 5g protein.
EASY BUTTERMILK BLUEBERRY COBBLER
This simple dessert (a cross between a cobbler and a buckle) comes together in minutes. If you don't have buttermilk, add 2 tsp lemon juice to 3/4 c sweet milk about 15 minutes ahead of time. In that case, add some lemon zest to the batter, too.
Provided by DrGaellon
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
- In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
- Pour batter into cake pan. Scatter berries evenly over the batter.
- Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.
BLUEBERRY BISCUIT COBBLER
With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light-but it is! -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts :
BISCUIT-TOPPED MIXED BERRY COBBLER
Try our Biscuit-Topped Mixed Berry Cobbler tonight! After just 45 minutes, you can serve a tasty Healthy Living mixed berry cobbler for 9 people to enjoy.
Provided by My Food and Family
Categories Home
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Spoon berries into 9-inch square baking dish sprayed with cooking spray; set aside. Mix 3/4 cup sugar, tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil on medium-high heat, stirring frequently. Pour over berries.
- Stir baking mix, remaining sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls over fruit mixture.
- Bake 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.
Nutrition Facts : Calories 210, Fat 3 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BLUEBERRY BUTTERMILK BISCUITS
These blueberry biscuits are good as a dessert with whipped cream or ice cream. On their own they can be part of a great Sunday brunch.
Provided by James Moore
Categories Bread Quick Bread Recipes Biscuits
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
- Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
- Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
- Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 62.3 g, Cholesterol 49.9 mg, Fat 19.1 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 662.1 mg, Sugar 28.5 g
BUTTERMILK COBBLER
From some magazine, just can't say which one now. Good with any of your favorite fruits. My DH likes apple cobbler so that is what I make. I like to sprinkle a little sugar on top when it is done, and I sprinkled with cinnamon.
Provided by True Texas
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in 9x13 baking pan or other deep dish casserole.
- Combine all remaining ingredients and pour over melted margarine.
- Distribute fruit over top of batter.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 293.2, Fat 8.1, SaturatedFat 1.8, Cholesterol 1.6, Sodium 532, Carbohydrate 52.5, Fiber 0.6, Sugar 35.4, Protein 3.6
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THE BEST BLUEBERRY COBBLER WITH BUTTERMILK BISCUITS
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4.7/5 (3)Category DessertCuisine AmericanTotal Time 50 mins
- For the filling: Stir the sugar, cornstarch, and salt together in a large bowl. Add the berries and mix gently with a rubber spatula until evenly coated; add the lemon zest and juice and mix to combine. Transfer the berry mixture to a 9-inch glass (or not) pie plate or 9×13-inch vessel (see notes above), place pan on a rimmed baking sheet (not necessary if using 9×13-inch pan), and bake until the filling is hot and bubbling around the edges, about 25 minutes.
- Meanwhile, whisk the flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Cut the butter into small pieces and use your fingers to incorporate the butter into the mixture — it’s ok if the butter gets soft.
- Five minutes (longer is fine) before the berries come out of the oven, add the buttermilk and vanilla to flour mixture and mix to combine. Pat mixture into ball or rectangle and roughly divide into 7 or 8 pieces.
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5/5 (36)Category Dessert
- In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.
- Brush the top of the biscuit dough with 1 Tablespoon of buttermilk, then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
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5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 524 per serving
- Preheat oven to 375 degrees F. Combine berries, sugar, cornstarch, salt and let sit to macerate for 20 minutes while oven preheats, tossing a few times with a rubber spatula. Dump into a large cast-iron skillet, pie dish, or baking dish.
- Bake the mixed berry filling for 25 minutes, until bubbling around the edges. While the filling bakes, prepare the biscuit topping.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together. In a separate bowl, combine the butter, buttermilk, and vanilla extract and whisk together. Combine the cinnamon and sugar in a small bowl.
- Just before the filling is done baking on its own, gently pour the buttermilk mixture over the flour mixture and mix them together with a fork just until moistened. Then turn onto a clean surface and knead once or twice, and divide into 12 equally sized lumps. Gently shape or pat into balls with your hands.
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- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
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