Frozen Blueberry Strawberry Cobbler Recipes

STRAWBERRY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray and set aside. In a large mixing bowl, add the berries along with the sugar, lemon juice, and flour. Stir together until the berries are coated in the sugar and flour. Pour berries into baking dish and set aside.
• In another mixing bowl, add the flour, baking powder, sugar, cinnamon, and salt and stir together. Add the cubed butter and use your hands or a pastry blender to blend the butter in with the flour mixture until crumbly. Then beat in the egg and milk until combined (batter will be thick). Drop the batter in big spoonfuls on top of the berries, leaving the edge exposed. Use a knife to spread the tops of each spoonful into a more even layer (as pictured).
• Bake for approximately 40 minutes or until the berries are bubbling and the cobbler is golden brown (can insert toothpick in the cobbler topping to also ensure doneness). Serve warm with vanilla ice cream or whipped cream on top.

BLUEBERRY STRAWBERRY COBBLER

Steps:

• Preheat oven to 375ºF.
• In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
• Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
• Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
• Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.

FROZEN BLUEBERRY & STRAWBERRY COBBLER

Steps:

• FOR THE FRUIT LAYER:
• In a buttered 9 inch baking dish combine the frozen blueberries and the strawberries.
• Sprinkle with the sugar, tapioca and nutmeg. Then dot with the cold margarine.
• FOR THE TOPPING:
• In a food processor combine the flour, baking powder, seas salt, vegan margarine, egg, coconut creamer and vanilla.
• Pulse until just combined.
• Drop spoonfuls of batter evenly on top of the fruit.
• Sprinkle with the 1/2 tsp. sugar.
• Bake in a 350'F oven for 30-35 minutes or until the top is golden.
• Serve warm with your favourite whipped topping or ice cream. Enjoy :)

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

RHUBARB STRAWBERRY COBBLER

Steps:

• Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter., For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky)., Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar., Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

BUTTERY BLUEBERRY COBBLER

Steps:

• In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven. , In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir., Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.