BLUEBERRY AND PEACH COBBLER
Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan
Provided by Taste of Home
Yield about 6 servings.
Number Of Ingredients 14
- In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.
Nutrition Facts :
JO ANN'S CRANBERRY/BLUEBERRY COBBLER
I wanted a recipe for a cranberry/blueberry cobbler, and kept looking. I finally ended up creating one of mine one, by combining about 3 recipes. I like that it has a bit of sweet, and hint of tartness, but not too much to it. If you like cobblers, give this a try. Very easy to do.
Provided by Jo Ann Gullett
Categories Fruit Desserts
Number Of Ingredients 11
- 1. Heat oven to 375*. Spray an 8 inch square baking dish, and set aside.
- 2. In large saucepan, combine all cranberries, and blueberries,sugar,cornstarch, and orange juice. Bring to a boil, stirring constantly. ( Mixture will become juicy as it cooks.) Reduce heat; simmer until cranberries pop and sauce is slightly thickened.
- 3. Pour mixture into prepared baking dish.
- 4. Cut crusts off of bread (discard crusts), and cut bread into strips. Place strips over fruit mixture.
- 5. Melt butter for your topping mixture, then add the sugar, flour, and egg; beating well. Pour over bread strips on mixture. ( Take a spoon, and make sure all is covered.
- 6. Bake for 35 to 45 minutes or until browned. Enjoy!
This cobbler is perfectly delicious especially when served warm with a scoop of vanilla ice cream. Try it with other fruit (blueberries, rhubarb, or cherries). You can't go wrong with this easy recipe.
Provided by BOBBI SMITH
Number Of Ingredients 6
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
- Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
- Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
- Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 46.9 g, Cholesterol 86.7 mg, Fat 18.6 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.3 g, Sodium 138.9 mg, Sugar 32.6 g
BUTTERY BLUEBERRY COBBLER
As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. -Marjorie Green, South Haven, Michigan
Provided by Taste of Home
Yield 12 servings.
Number Of Ingredients 10
- 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.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 256mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
- Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
- Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.
Nutrition Facts : Calories 244 g, Fat 10 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g
- Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
- In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
- Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
- Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.
- Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
- Serve with warm vanilla ice cream.
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BLUEBERRY COBBLER RECIPE (OVEN OR CROCKPOT DESSERT)
5/5 (6)Total Time 50 minsCategory DessertCalories 371 per serving
- In a large bowl, stir together blueberries, 1/4 cup flour, and 1 cup sugar. Pour into prepared baking dish.
- In another large bowl, stir together remaining 1 cup flour, 1/4 cup sugar, baking powder and cinnamon. Add egg, milk and canola oil and stir until completely combined. The batter will be thick.
- Drop batter over the blueberries by tablespoonfuls, covering as much of the fruit as possible (it won't cover completely!).
BLUEBERRY COBBLER RECIPE - PILLSBURY.COM
4.5/5 (8)Category DessertServings 6Total Time 50 mins
- In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
- Remove pie crust from pouch; place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
- Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
BLUEBERRY COBBLER RECIPE - HOMEMADE, CLASSIC, FRUIT - LIFE ...
Category DessertsCalories 478 per serving
- In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt, and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture looks like coarse crumbs. Set aside.
- In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.
- In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberry releases its juices, stir continuously. The mixture should be bubbly.
BLUEBERRY COBBLER - JO COOKS
4.3/5 (14)Calories 478 per servingCategory Dessert
- Toss the berries: Preheat the oven to 375F. Toss the blueberries with the 2 tbsp of flour, sugar, and lemon zest. Pour the blueberries into an 8 or 9 inch square baking dish.
- Make the dough: Whisk the flour, salt, sugar, and baking powder together in a large mixing bowl. Add the butter and cut it into the flour mixture using a pastry cutter or two knives until a crumbly consistency forms.
- Assemble: Add the cream and mix just until the ingredients are moistened. Use a spoon to drop dollops of dough over the blueberries.
- Bake: Transfer the pan to the oven and bake for 35-40 minutes, or until the top is golden brown and the blueberries are bubbly.
CRANBERRY-BLUEBERRY COBBLER RECIPE - PILLSBURY.COM
4/5 (10)Category DessertServings 6Total Time 40 mins
- In large saucepan, combine all fruit mixture ingredients. Bring to a boil, stirring constantly. (Mixture will become juicy as it cooks.) Reduce heat; simmer until cranberries pop and sauce is slightly thickened. Pour mixture into sprayed baking dish.
- Separate dough into 5 biscuits. Cut each biscuit into quarters. In small bowl, combine 2 tablespoons sugar and orange peel; mix well. Add biscuit pieces; toss to coat. Arrange over hot fruit mixture.
- Bake at 375°F. for 12 to 17 minutes or until biscuits are deep golden brown. Cool 5 minutes before serving. Store in refrigerator.
CHERRY COBBLER - JO COOKS
4.4/5 (185)Calories 407 per servingCategory Dessert
- Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.
- Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth. Melt the butter in the skillet, remove from heat, then pour the batter in.
- Bake: Spoon the cherry mixture in an even layer over the batter and turn the oven down to 350F. Bake for 40 to 45 minutes, or until golden brown.
CRANBERRY COBBLER - THE SOUTHERN LADY COOKS
Cuisine AmericanCategory DessertServings 8Total Time 50 mins
- Combine cranberries, water, and sugar in a saucepan on top of the stove and bring to a boil for 2 minutes stirring so they don't stick. The cranberries will begin to pop and sugar should be melted. Remove from heat and set aside.
- This is made in a 9 x 13 baking dish. Melt the butter in the dish either in the microwave or the oven. In a mixing bowl whisk together the flour, baking powder, sugar, milk and almond extract. Pour the flour mixture in the baking dish on top of the melted butter and kind of spread out.
- Cranberries should have soaked up the water by this time. Drop spoonfuls of cranberries on top of the flour mixture. Sprinkle nuts on top of cranberries. Bake in preheated 400 degree oven for 35 to 40 minutes until nice and brown on top. Makes 8 to 10 servings. Enjoy with ice cream or whipped cream on top.
CRAN-BLUEBERRY COBBLER RECIPE | MYRECIPES
- Stir together cornstarch and 3/4 cup sugar in a large saucepan. Add frozen berries, lemon juice, and vanilla, and bring to a boil, stirring constantly; boil 1 minute. Pour into a lightly greased 2-quart baking dish.
- Combine baking mix and 2 tablespoons sugar. Cut in softened butter with a fork or pastry blender until mixture is crumbly; stir in egg and milk. Drop by 2 tablespoonfuls onto hot berry mixture.
- Bake at 400° for 20 to 25 minutes or until cobbler is golden and bubbly. Serve warm with vanilla ice cream or sweetened whipped cream, if desired.
CHRISTMAS CRANBERRY COBBLER RECIPE - CAKE 'N KNIFE
4.4/5 (61)Category BreakfastServings 6Total Time 40 mins
- In a medium bowl, whisk together melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine.
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BLUEBERRY LEMON COBBLER – SWEET AND SAVOURY PURSUITS
4.8/5 (5)Total Time 45 minsCategory DessertCalories 269 per serving
- Wash the blueberries, drain and add the sugar, lemon juice, lemon zest, and cornstarch, mix well and set aside.
- In the bowl of your food processor, add the flour, cornmeal, sugar, baking powder, salt and lemon zest. Pulse a few times until mixture is combined.
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Top Asked Questions
How do you make a cranberry cobbler at home?In a small bowl, toss together the cranberries and 1.4 cup sugar. Set aside. In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine. Scrape the batter into the prepared cast iron skillet.
How do you make a blueberry cobbler in the oven?Preheat oven to 375 degrees F and lightly grease an 8×8″ baking dish. In a large bowl, stir together blueberries, ¼ cup flour, and 1 cup sugar. Pour into prepared baking dish. In another large bowl, stir together remaining 1 cup flour, ¼ cup sugar, baking powder and cinnamon.
How many calories are in a cranberry cobbler?Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour. 360 calories; protein 3.3g; carbohydrates 46.9g; fat 18.6g; cholesterol 86.7mg; sodium 138.9mg. Full Nutrition
How long do you cook a cherry cobbler in the oven?Melt the butter in the skillet, remove from heat, then pour the batter in. Bake: Spoon the cherry mixture in an even layer over the batter and turn the oven down to 350F. Bake for 40 to 45 minutes, or until golden brown. Your cobbler will last 4-5 days in the fridge.