Food Network Blueberry Peach Cobbler Recipe Recipe For Hand

PEACH AND BLUEBERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

OVER-THE-COALS BOURBON, BLUEBERRY AND PEACH COBBLER

Steps:

• Start a campfire and wait until the flames die down and the coals glow red with white ash. Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries evenly. Set aside.
• Make the topping: In a second large bowl, combine the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. Add the heavy cream and mix just until the dough comes together a bit more.
• Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly. Spoon the topping mixture evenly over the filling, then cover with the lid. Place the skillet adjacent to the hot coals in a place where it will get a good amount of radiant heat so the topping cooks through evenly without burning. Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top). Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly. (Feed the fire with more wood as needed.) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout. When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy. Serve the cobbler straight from the pan with vanilla yogurt on the side.
• You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
• Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
• Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

PEACH AND BLUEBERRY COBBLER

Steps:

• For the filling: Mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees.
• For the dough: In a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a
• dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.

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.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
• In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
• Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

BLUEBERRY COBBLER

Steps:

• Preheat your oven to 375'F.
• Prepare an 8 or 9 inch square baking pan or a 8 x 10 inch rectangular baking pan that is at least 2 inches deep.
• I used an 8 1/2 x 11 x 2 3/4 inch oval casserole dish for mine. So there are a few different size baking dishes you could use here.
• FOR THE COBBLER DOUGH:.
• Combine the flour, 2 tablespoons of sugar, baking powder and salt in a bowl and mix until completely combined. I used a whisk and it did the trick.
• Add the non-dairy margarine and milk to make a sticky dough. Set aside.
• NOTE: You could also add the margarine cold (instead of melted) to the flour mixture for a flakier dough. That's what I did.
• FOR THE FILLING:.
• Wash and dry the blueberries. I used a mixture of frozen blue and black berries. I just thawed them in the microwave and kept the juice. I wanted that because I like the taste of it.
• In a large bowl combine the sugar, flour and lemon or lime zest if using.
• Spread the fruit mixture evenly in the bottom of your baking dish.
• Using a tablespoon scoop out the cobbler dough and distribute it evenly over the fruit. You can also leave the dough in blobs or spread it over the fruit evenly, its up to you.
• Brush either the vegan margarine or non dairy milk over the cobbler dough and sprinkle with the remaining tablespoons of sugar.
• Bake until the top is golden brown and the juices are thick and bubbly. This should take about 45-50 minutes.
• Let cool about 15 minutes before serving.
• Bon Appetit!

COMMON GRILL PEACH, BLUEBERRY AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F
• Streusel Topping:
• Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
• In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
• Bake in oven for 30 minutes or until topping is golden.
• Best served warm, topped with your favorite ice cream.

PEACH BLUEBERRY COBBLER

Steps:

• Preheat oven to 375°F.
• Wash, peel, pit, and slice peaches into a 9" round pie pan.
• Rinse blueberries, remove any stems and add to pie pan.
• Add almond extract to fruit mixture.
• Cut lemon in half and squeeze juice from half of the lemon over through a strainer (to catch seeds) over fruit, and then mix the lemon juice and almond extract throughout the fruit. Put the other half of the lemon in refrigerator for another purpose.
• To either a blender or food processor, add half of the oats (1/2 cup) and the almonds. Grind it to flour.
• Remove flour from blender or food processor and put it into a separate bowl.
• To the bowl, add the remaining 1/2 cup of rolled oats, the brown sugar, butter, and water. Mix together and sprinkle over top of fruit.
• Bake for 30 minutes.
• Remove from oven and cool on a wire rack for 30 minutes, and serve with vanilla ice cream or eat by itself. Enjoy.

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, sugar, baking powder and salt.
• Add milk and mix well.
• Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.
• Pour fruit ontop of batter.
• Bake 1 hour until golden brown and set.
• Delicious hot or cold.

BLUEBERRY AND PEACH COBBLER

Steps:

• In a 1 1/2 quart baking dish, combine peaches, sugar, tapioca and lemon juice.
• Top with blueberries.
• Cook in microwave on High for 5 minutes until mixture is heated completly.
• Stir after 3 minutes.
• Sprinkle mixture with nutmeg.
• In a large mixing bowl, mix together flour,s ugar, baking powder, salt and lemon rind.
• Cut butter or margarine into flour mixture until it is crumbly.
• Add cream to flour mixture and stir until dough is moist.
• Drop soft dough on top of fruit and sprinkle once again with nutmeg.
• Bake for 25- 30 minutes at 400 degrees or until top is golden brown.
• Serve warm with ice cream or cool whip.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 325 degrees.
• Combine blueberries, condensed milk, and lemon peel in bowl.
• In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
• Spread in greased 9-inch square baking pan.
• In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
• Add nuts, sprinkle over cobbler.
• Bake 1 hour or until golden brown.
• Serve warm with ice cream and blueberry sauce.

FRESH PEACH BLUEBERRY COBBLER

Steps:

• Preheat oven to 400°.
• In a large bowl, combine peaches and lemon juice; mix gently.
• Add blueberries, sugar, cornstarch; mix to combine.
• Spoon into an ungreased 9" square pan and bake for 15 minutes.
• Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
• cut in margarine with a pastry blender or fingers.
• Stir in milk and vanilla.
• Drop batter in spoonfuls over fruit (it will spread).
• Bake for an additional 30 minutes, or until golden brown.