Food Network Blueberry Peach Cobbler Recipes

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OVER-THE-COALS BOURBON, BLUEBERRY AND PEACH COBBLER



Over-the-Coals Bourbon, Blueberry and Peach Cobbler image

Provided by Guy Fieri

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups sliced peaches (about 5 peaches)
3/4 cup blueberries
1/4 cup bourbon (or dark rum)
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
1/2 cup sugar
1/2 teaspoon kosher salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes
2 tablespoons heavy cream
1 quart good-quality vanilla yogurt, for serving

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"

BLUEBERRY PEACH COBBLER WITH VANILLA YOGURT



Blueberry Peach Cobbler with Vanilla Yogurt image

Provided by Guy Fieri

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups sliced peaches (about 5 peaches)
3/4 cup blueberries
1/4 cup dark rum
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
1/2 cup sugar
1/2 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into small cubes
2 tablespoons heavy cream
1 quart store-bought, good-quality vanilla yogurt, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • For the filling: In a large bowl, add the peaches, blueberries, dark rum, sugar, cornstarch, ground cinnamon, lemon zest and juice and vanilla extract. Mix well to coat the peaches and blueberries evenly. Set aside.
  • For the topping: In a large mixing bowl, add the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour (either with a pastry blender or your hands). Mix until the texture is coarse and clumps in your hand when you squeeze a handful. Add the heavy cream and mix just until the dough just comes together a bit more.
  • Pour the filling in a 10-inch cast-iron skillet and spread out evenly. Spread the topping mixture over evenly, and then place in the center of the oven and cook until the topping is browned and the fruit is bubbling around the edges, 35 to 40 minutes. Serve with vanilla yogurt on the side.

SKILLET BLUEBERRY-PEACH COBBLER



Skillet Blueberry-Peach Cobbler image

Provided by Kelsey Nixon

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon cornstarch
3 large peaches, peeled, pitted, and cut into 1/2-inch thick wedges
2 1/2 cups blueberries
1 tablespoon fresh lemon juice
Lemon zest, optional
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons sugar
3/4 teaspoons salt
6 tablespoons cold unsalted butter, cut into small pieces or grated
1/2 cup buttermilk

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.

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

Provided by Food Network

Categories     dessert

Time 1h50m

Number Of Ingredients 14

1/4 cup sugar
1 tablespoons cornstarch
5 cups peaches, peeled, pitted and cut into thick slices
2 cups blueberries
2 tablespoons orange liqueur
4 tablespoons melted
1 cup all purpose flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons chilled butter, cut into tablespoon pieces
1/3 cup light cream
2 tablespoons each of melted butter and sugar
Whipped cream or ice cream, optional

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.

PEACH AND BLUEBERRY CRUMBLES



Peach and Blueberry Crumbles image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 5 to 6 servings

Number Of Ingredients 12

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

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.

OLD FASHIONED PEACH & BLUEBERRY COBBLER



Old Fashioned Peach & Blueberry Cobbler image

Great fruit combination! Serve with a dollop of whipped cream or ice cream if you like. Great plain, too.

Provided by bert2421

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3/4 cup packed brown sugar
5 teaspoons cornstarch
5 cups sliced peaches (, canned, drained or fresh, peeled and pitted)
1/2 teaspoon cinnamon
4 cups fresh blueberries or 4 cups frozen blueberries
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup chilled butter
1 cup milk
1 teaspoon vanilla

Steps:

  • In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
  • Cook& stir over med heat until mixture boils and thickens.
  • Stir in blueberries.
  • Cover and set aside.
  • Stir together flour, sugar, baking powder and salt.
  • With a pastry blender, cut in butter until mixture resembles cornmeal.
  • Add milk and vanilla; mix lightly with fork until just combined.
  • Bring fruit mixture to a boil; pour into a 4-qt casserole.
  • Drop large spoonfuls of batter onto fruit mixture.
  • Bake at 375 for 25-30 minutes or until batter tests clean.

BLUEBERRY AND PEACH COBBLER



Blueberry and Peach Cobbler image

Make and share this Blueberry and Peach Cobbler recipe from Food.com.

Provided by Audrey M

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 cups peaches, sliced in 1/4 inch slices (fresh or frozen)
1/3-1/2 cup sugar
4 teaspoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 cup blueberries (fresh or frozen)
nutmeg
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt (optional)
1 teaspoon fresh grated fresh lemon rind
1/4 cup butter or 1/4 cup margarine
1/2 cup cream or 1/2 cup evaporated milk

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.

Nutrition Facts : Calories 233.2, Fat 10.7, SaturatedFat 6.6, Cholesterol 31.8, Sodium 138.8, Carbohydrate 33.4, Fiber 1.5, Sugar 18.6, Protein 2.5

PEACH BLUEBERRY COBBLER



Peach Blueberry Cobbler image

The simplicity of this recipe lets the flavors really stand out. It is absolutely delicious. The only sugar in the recipe is in the topping, so you can really appreciate the taste of the fruit without the recipe being too sweet.

Provided by Pneuma66

Categories     Tarts

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

2 cups fresh blueberries (rinsed)
4 cups fresh peaches (peeled, pitted, and sliced)
1 lemon (optional)
1 teaspoon almond extract (optional)
1 cup rolled oats
1/2 cup almonds
2 tablespoons butter (softened or melted)
1/2 tablespoon water
1/2 cup brown sugar

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



Blueberry Peach Cobbler image

A delicious easy healthy cobbler. I love the way the peaches and blueberries taste and how they mix together. This cobbler's moist bread is halfway inbetween cake and biscuit. A definite winner! It's one of my favorites!

Provided by Jo2678

Categories     Dessert

Time 1h15m

Yield 7-9 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 cup blueberries (fresh or frozen)
1 cup canned peach

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 PEACH COBBLER



Blueberry Peach Cobbler image

This is a recipe from Sunny Anderson on Food Network. I saw her prepare this recipe on her show and wanted to save it here to try in the near future. It looks delicious and easy.

Provided by CookingONTheSide

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 prepared refrigerated pie crust, sheet
2 (1 lb) bags frozen peaches, slightly thawed and coarsely chopped
1 pint fresh blueberries
2 tablespoons all-purpose flour
1/2 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, cold and cut into cubes
1 egg, mixed with 1 tablespoon water, for egg wash
sugar cube, crushed for dusting

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.

Nutrition Facts : Calories 438.6, Fat 14.3, SaturatedFat 6.3, Cholesterol 46.3, Sodium 142.3, Carbohydrate 76.6, Fiber 4.8, Sugar 56.3, Protein 4.4

PEACH BLUEBERRY COBBLER



Peach Blueberry Cobbler image

Make and share this Peach Blueberry Cobbler recipe from Food.com.

Provided by June Bug

Categories     Dessert

Time 44m

Yield 1 cobbler, 6-8 serving(s)

Number Of Ingredients 12

1 package peach (frozen, do not thaw)
1 package blueberries (frozen, do not thaw)
1/2 cup sugar
4 teaspoons quick-cooking tapioca
2 teaspoons lemon juice
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon lemon, rind of, grated
1/4 cup butter
1/2 cup evaporated milk

Steps:

  • Put the frozen fruit in a pie plate.
  • Sprinkle it with sugar, tapioca, and lemon juice.
  • Microwave it on high for 4 minutes.
  • Remove it from the microwave and stir it.
  • Prepare cobbler: Mix the flour, sugar, baking powder, salt, and lemon rind.
  • Cut in butter with a pastry blender until you've formed coarse crumbs.
  • Stir in milk.
  • Drop by tablespoons over filling.
  • Bake at 400 degrees for approximately 30 minutes or until golden brown.
  • Serve warm with vanilla ice cream.

Nutrition Facts : Calories 296.5, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.4, Sodium 249.2, Carbohydrate 50.2, Fiber 1.8, Sugar 28.5, Protein 4

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