HUCKLEBERRY PEACH COBBLER
This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream. This cobbler works great with either fresh or frozen fruits.
Provided by SBURBANK
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- If you're using frozen fruit, thaw and drain it before proceeding. Combine fruit in an ungreased 2-quart casserole dish. Mix the cornstarch and 2/3 cup sugar, and toss with fruit mixture. Dot with 2 tablespoons butter and set aside.
- Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the oats, lemon zest, and cinnamon. Cut in 1/4 cup butter until it's the size of small peas. Stir in milk to form a stiff batter. Spoon dollops of cobbler batter over the fruit in the casserole dish; the batter may not entirely cover the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes. Allow to cool about 15 minutes. Serve warm.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 66.1 g, Cholesterol 32.1 mg, Fat 12.5 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 313.6 mg, Sugar 41.3 g
PEAR AND HUCKLEBERRY CRISP
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, toss fruit with sugar and transfer to a cobbler dish. In a separate bowl, mix flour with the brown sugar. Add butter and mix with a pastry knife until crumbly. Spoon on top of fruit and bake for 35 to 40 minutes.
PEACH BLACKBERRY COBBLER
"This is great for a large family group or church dinner during peach season. The rest of the year canned peaches are fine, but, of course, fresh is best. As we say, 'Jersey Fresh!'" -Marguerite Shaeffer of Sewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar. , Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.,
Nutrition Facts : Calories 263 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 5g fiber), Protein 4g protein.
HUCKLEBERRY COBBLER
Another recipe from my Huckleberry Cookbook. I haven't made this, personally, yet, but I also haven't found a recipe out of this cookbook that hasn't sent everyone into "mmm's". So I hope you like it! :) Note: You can also forego the blueberries all together, and just use 2 cups huckleberries. It's up to you.
Provided by Luvinmyfamily
Categories Dessert
Time 40m
Yield 1 Cobbler, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Generously butter an 8'' (1 ½ quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate.
- In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop ¼ Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 110.2, Fat 0.2, Sodium 61.1, Carbohydrate 26.1, Fiber 1, Sugar 13.6, Protein 1.6
HARDEE'S PEACH COBBLER
Make and share this Hardee's Peach Cobbler recipe from Food.com.
Provided by clew_1
Categories Dessert
Time 30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Spread the pie filling into a square baking pan.
- Put the slices ofbutter on top of the pie filling, placing them as evenly aspossible.
- Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter.
- You will need to cut off the edges that hang over and make them fit on the squarepan.
- Sprinkle liberally with cinnamon and sugar.
- Bake until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.
Nutrition Facts : Calories 288.3, Fat 21.9, SaturatedFat 8.8, Cholesterol 30.5, Sodium 286.2, Carbohydrate 22, Fiber 0.3, Sugar 7.6, Protein 1.5
BLACKBERRY-PEACH COBBLER
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.
Provided by Laurie Ellen Pellicano
Categories pies and tarts, dessert
Time 45m
Yield 1 (10-inch) skillet cobbler (8 to 10 servings)
Number Of Ingredients 14
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.
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- Prepare charcoal, if using. You'll need approximately 45 coals. Otherwise, preheat oven to 350°F. Grease 12 or 14-inch dutch oven or other baking dish.
- Toss the fruit together with the baking mix, sugar, and cinnamon. Place in the dutch oven or baking dish and spoon pieces of the prepared dough on top. Sprinkle with the cinnamon sugar.
- When the coals are white, they're ready. Cover the dutch oven and place over 15 of the coals and place the rest of the coals on top (the general rule is twice as many on top as on bottom). Rotate the oven over the coals after 15 minutes to promote even cooking. The cobbler is finished with the topping is golden brown and the fruit is bubbling through, about 25 minutes.
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