Peach And Berry Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEACH AND BLACKBERRY COBBLER



Peach and Blackberry Cobbler image

A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.

Provided by bakerchic12321

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

4 cups peeled and sliced fresh peaches
1 cup fresh blackberries
¼ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
½ cup butter, melted
1 ¼ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
  • Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
  • Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g

PEACH AND BERRY COBBLER



Peach and Berry Cobbler image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons cold unsalted butter, cut into small pieces, plus more for the dish
1 1/2 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream, plus more for brushing
Coarse sugar, for sprinkling
3 pounds peaches (about 9 medium), pitted and sliced 1/4 inch thick
2/3 cup granulated sugar
1/4 cup cornstarch
Grated zest and juice of 1/2 orange
1 teaspoon pure vanilla extract
1 6-ounce container raspberries
1 6-ounce container blueberries

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder, nutmeg and salt in a medium bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Stir in the heavy cream until the mixture just comes together into a shaggy dough. Turn out onto a floured baking sheet and pat until 1/4 inch thick; freeze until firm, about 10 minutes.
  • Make the filling: Toss the peaches, granulated sugar, cornstarch, orange zest and juice, and vanilla in a bowl until the peaches are coated. Gently stir in the berries. Transfer to the prepared baking dish.
  • Cut out circles from the cold dough using 2 1/2-inch cookie cutters. Arrange the circles on the fruit mixture; brush with heavy cream and sprinkle with coarse sugar. Bake until the biscuits are golden brown and the filling is bubbling, 50 minutes to 1 hour. Transfer to a rack and let cool.

PEACH AND BERRY COBBLER



Peach and Berry Cobbler image

This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
10 medium peaches, peeled and sliced (about 6 cups)
2 cups mixed blackberries, raspberries and blueberries
1 tablespoon lemon juice
TOPPING:
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons grated orange zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.

PEACH BERRY COBBLER



Peach Berry Cobbler image

The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.

Provided by Amy Posont

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup milk
¼ cup butter, softened
¼ cup packed brown sugar
1 tablespoon cornstarch
½ cup cold water
3 cups fresh peaches - peeled, pitted, and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
  • In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
  • Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 153.2 mg, Sugar 27.8 g

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.

BERRY PEACH COBBLER (CROCK POT)



Berry Peach Cobbler (Crock Pot) image

This is a delicious dessert, easily prepared in your crock pot. Don't expect the topping to brown - but do expect a great dessert!

Provided by Bev I Am

Categories     Dessert

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (16 ounce) package frozen unsweetened blackberries, thawed but not drained
1 (16 ounce) package frozen mixed unsweetened berries (raspberries, blueberries, and strawberries) or 1 (16 ounce) package frozen raspberries, thawed but not drained
1 (16 ounce) package unsweetened frozen peach slices, thawed but not drained
3/4 cup granulated sugar
1 1/3 cups all-purpose flour
3 tablespoons brown sugar
1 1/4 teaspoons baking powder
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
6 tablespoons butter, cut up
1/2 cup heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon sugar
sweetened whipped cream

Steps:

  • In a crock pot combine the fruits with their juices, granulated sugar, and 1/3 cup flour.
  • Mix well.
  • Cover and cook on the high heat setting 1 to 1 1/4 hours.
  • Stir well.
  • Just before the time is up, in a food processor fitted with a metal blade, combine the remaining 1 cup flour, brown sugar, baking powder, nutmeg, and the salt.
  • Process to mix well.
  • Add the butter and process until cut into fine crumbs.
  • Add the cream and vanilla and process until the mixture holds together and forms a soft ball.
  • Drop dough by spoonfuls, evenly on top of the fruit.
  • Dust the mounds of dough lightly with the cinnamon-sugar.
  • Cover and continue cooking on high (do not cook on the low heat setting as the dough will not cook properly) about 1 1/2 hours or until the dough is cooked through.
  • Serve with whipped cream.

BLUEBERRY AND PEACH COBBLER



Blueberry and Peach Cobbler image

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

Categories     Desserts

Time 1h5m

Yield about 6 servings.

Number Of Ingredients 14

2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice
2 cups sliced peeled fresh peaches
1 cup blueberries
TOPPING:
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, softened

Steps:

  • 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 :

MOMMA DAISY'S PEACH AND BLACKBERRY COBBLER



Momma Daisy's Peach and Blackberry Cobbler image

Provided by Pat Neely

Categories     Sauce     Bake     Blackberry     Peach     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 20

Biscuit toppings
2 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, plus more for baking dish
2 tablespoons vegetable shortening
1 cup whole milk
1 large egg, lightly beaten
Peach filling
2 pounds fresh peaches, peeled, pitted, and sliced (or 2 pounds frozen sliced peaches, thawed)
1 cup firmly packed light-brown sugar
2 teaspoons fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Pinch salt
1 teaspoon pure vanilla extract
2 pints fresh blackberries (or 10 ounces frozen blackberries, unthawed)
Vanilla ice cream, for serving

Steps:

  • To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Using a fork, stir in the milk and egg just to combine (do not over mix). Set aside while preparing the filling.
  • To make the peach filling, preheat the oven to 350°F. Generously butter a 7 × 11-inch baking dish.
  • Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat. Bring the peaches to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes. Remove from the heat, and stir in the vanilla and blackberries. Transfer the filling to the prepared baking dish.
  • Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Continue with the remaining batter, covering the fruit evenly. Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges.
  • Cool for 10 minutes, then serve warm with ice cream.

PEACH AND BERRY CRISP



Peach and Berry Crisp image

Juicy sweet peaches and berries with a brown sugar and oatmeal topping.

Yield 6-8

Number Of Ingredients 12

2 (16 ounce) bags frozen sliced peaches (or fresh peaches)
1 (16 ounce) bag frozen berry medley
1 Tablespoon lemon juice
3 Tablespoons flour
3 Tablespoons sugar
1/2 gallon vanilla ice cream - optional topping
1 cup old fashioned oats
2/3 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter (softened)

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine frozen peaches, berries and lemon juice.
  • Mix flour and sugar in with the fruit until well combined.
  • Pour mixture into a baking dish or skillet.
  • In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
  • Sprinkle crumble topping on top of fruit in an even layer.
  • Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
  • Top with vanilla ice cream before serving, if desired.

Nutrition Facts : Servingsize 1 serving, Calories 1841 kcal, Fat 67 g, SaturatedFat 35 g, Cholesterol 169 mg, Sodium 445 mg, Carbohydrate 300 g, Sugar 174 g, Protein 22 mg

FRESH PEACH COBBLER (OR BERRY COBBLER)



Fresh Peach Cobbler (Or Berry Cobbler) image

A fabulous cobbler recipe. It is quick to make and delicious every time. If peaches are not in season--it is also wonderful with frozen sliced peaches--just be sure they are thawed through before you put it together and allow more time to cook.

Provided by SharleneW

Categories     Pie

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups peeled sliced peaches
1 1/4 cups sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3/4 cup unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
  • Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
  • Process to combine.
  • Add the milk and melted butter.
  • Process until smooth.
  • Spoon batter over the peaches, making sure you spread to edge of dish.
  • Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
  • Bake in center of oven about one hour.
  • Crust should be brown and crisp on the outside and cooked all the way through.
  • Let cool for 10 minutes before serving.
  • Serve with whipped cream or vanilla ice cream.
  • Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.

PEACH COBBLER



Peach cobbler image

Bake a comforting, easy pudding with tinned peaches. Cobbler is an ideal, no-fuss dessert that can be on the table in under an hour. Serve with ice cream

Provided by Elena Silcock

Categories     Dessert, Treat

Time 50m

Number Of Ingredients 9

2 x 410g cans sliced peaches , drained
120g golden caster sugar , plus extra for sprinkling
1 tsp ground ginger
150g plain flour
1 tsp baking powder
½ tsp ground cinnamon
150g butter , chilled and cubed, plus extra for greasing
1 small egg
vanilla ice cream , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
  • Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
  • Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

Nutrition Facts : Calories 648 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

BLACKBERRY-PEACH COBBLER



Blackberry-Peach Cobbler image

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

3 pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
1 pint/6 ounces blackberries (or raspberries)
1/4 cup/50 grams granulated sugar
1 tablespoon tapioca starch or cornstarch
1 lemon, halved, zest reserved for cobbler topping
1/2 cup/120 milliliters whole milk
1 large egg
3/4 cup/114 grams fine-grind cornmeal
3/4 cup/96 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons/57 grams cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
1 tablespoon turbinado, or any raw sugar, for topping

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.

BERRY-PEACH COBBLER



Berry-Peach Cobbler image

Super-sweet summer fruits bake together with homemade biscuits for this perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup cold butter or margarine, cut into pieces
1/2 cup milk
1 teaspoon decorator sugar crystals, if desired
3/4 cup sugar
2 tablespoons all-purpose flour
1 cup fresh blueberries
1 cup fresh raspberries
3 medium peaches, peeled, sliced (about 3 cups)
2 teaspoons grated lemon peel
1 tablespoon lemon juice

Steps:

  • Heat oven to 400°F. Grease 2-quart glass casserole with butter or cooking spray.
  • In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
  • In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
  • Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
  • Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 55 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g

PEACH-BLUEBERRY COBBLER



Peach-Blueberry Cobbler image

Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made this recipe on Martha Bakes episode 301, she omitted the blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 14

2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup blueberries, (about 1/2 pint)
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated, peeled fresh ginger
Salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 vanilla bean, halved lengthwise
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  • Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
  • Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  • Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 large egg
3 tablespoons unsalted butter, melted and cooled
1/4 cup heavy cream
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of table salt
1 teaspoon baking powder
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
  • Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
  • Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.

SKINNY PEACH BERRY COBBLER



Skinny Peach Berry Cobbler image

78% less sat fat • 33% fewer calories than the original recipe. Ruby red raspberries-fresh or frozen-add a delightful twist to this healthed-up version of everyone's favorite fall dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 9

Number Of Ingredients 16

1 cup Gold Medal™ all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground allspice, cardamom, or cinnamon
1/8 teaspoon salt
1/3 cup Yoplait® plain fat-free yogurt
1/4 cup refrigerated or frozen egg product, thawed
2 tablespoons melted butter
2 cups fresh raspberries or 1 package (10 oz) Cascadian Farm™ frozen organic red raspberries, thawed
4 cups sliced, peeled fresh peaches or 1 1/2 packages (10 oz) Cascadian Farm™ frozen organic sliced peaches, thawed
1/4 cup cold water
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon

Steps:

  • For filling: In a medium saucepan, combine peaches, the water, 2 tablespoons sugar, the cornstarch, lemon juice, and 1/4 teaspoon allspice. Let stand for 10 minutes.
  • Meanwhile, preheat oven to 400°F. For the biscuit topping: In a medium bowl, combine flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice, and the salt. In a small bowl, stir together yogurt, egg, and butter. Add yogurt mixture to flour mixture, stirring just until moistened. Set aside.
  • Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
  • Immediately drop the biscuit topping into small mounds onto the hot filling.
  • Bake about 20 minutes or until browned and a toothpick inserted into biscuit topping comes out clean. Serve warm.

Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 2/3 cup cobbler, Sodium 125 mg, Sugar 8 g, TransFat 0 g

More about "peach and berry cobbler recipes"

PEACH-BERRY COBBLER RECIPE | EATINGWELL
peach-berry-cobbler-recipe-eatingwell image
2017-08-10 Step 2. Meanwhile, prepare biscuit topping: Preheat oven to 400 degrees F. In a medium bowl, combine flour, sugar, baking powder, baking …
From eatingwell.com
Category Healthy Raspberry Recipes
Calories 155 per serving
Total Time 45 mins
  • To prepare filling: In a medium saucepan, combine peaches, water, 2 tablespoons sugar, cornstarch, lemon juice, and allspice (or cardamom or cinnamon). Let stand for 10 minutes.
  • Meanwhile, prepare biscuit topping: Preheat oven to 400 degrees F. In a medium bowl, combine flour, sugar, baking powder, baking soda, allspice (or cardamom or cinnamon) and salt. In a small bowl, stir together yogurt, egg and butter. Add egg mixture to flour mixture, stirring just until moistened. Set aside.
  • Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.


PEACH-A-BERRY COBBLER | BETTER HOMES & GARDENS
peach-a-berry-cobbler-better-homes-gardens image
2011-06-14 Step 1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at …
From bhg.com
5/5 (42)
Calories 328 per serving
Total Time 1 hr 5 mins
  • For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
  • For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter or margarine melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
  • Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.


BLACKBERRY PEACH COBBLER - BEYOND THE CHICKEN COOP
2022-01-10 Topping. In a separate bowl, combine flour, sugar, baking powder and salt. Mix to combine. 1½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon salt. …
From beyondthechickencoop.com


BLUEBERRY PEACH COBBLER RECIPE | CROSBY'S
2015-08-13 Instructions. Butter an 8”x 8” glass or ceramic dish and preheat oven to 400 F. For the fruit: In a small saucepan whisk the cornstarch into the water then stir in the blueberries, …
From crosbys.com


BEST BLUEBERRY PEACH COBBLER - A FAMILY FEAST®
2018-08-20 Preheat oven to 350 degrees F. In a large bowl, place peach slices and blueberries (if using frozen,no need to thaw). Add sugar, zest, juice and corn starch and toss to coat. Pour …
From afamilyfeast.com


PEACH BLUEBERRY COBBLER (VIDEO) - RELUCTANT ENTERTAINER
2020-06-29 Instructions. Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray. On the bottom, lay the fresh peaches and blueberries. Squeeze juice of 1 lemon over the berries. …
From reluctantentertainer.com


RECIPE: SLOW-COOKER PEACH AND BLUEBERRY COBBLER - KITCHN
2016-06-14 Storage: Store the cobbler, covered, in the refrigerator for up to 5 days. Serve cold, room temperature, or rewarmed in a 300°F oven for 20 minutes. Sugar: Swap out the …
From thekitchn.com


PEACH AND BLUEBERRY COBBLER - COCO AND ASH
2020-09-04 Instructions. Preheat the oven to 350 F. Add the cubed butter to a 9 x 13 inch baking dish or pan. Place the dish in the oven for a few minutes until the butter is melted. Meanwhile, …
From cocoandash.com


EASY PEACH AND/OR BERRY COBBLER • EUROPEAN CUISINE, …
2020-08-12 Place a stick of butter into the casserole and melt in the oven while preheating to 375 F. Slice the (peeled) peaches, or use drained peaches from a jar. Squeeze the juice of …
From angiesweb.com


BLACKBERRY COBBLER BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PEACH AND BLUEBERRY COBBLER | SOUTHERN LIVING
Step 1. Make Fruit Base: Cut peaches into ¼-inch thick slices, discarding pits. Place peach slices, blueberries, lemon juice, lemon zest, brown sugar, and cinnamon in a heavy bottomed pot. …
From southernliving.com


PEACH AND BERRY COBBLER RECIPE
2017-03-25 Crecipe.com deliver fine selection of quality Peach and berry cobbler recipes equipped with ratings, reviews and mixing tips. Get one of our Peach and berry cobbler …
From crecipe.com


DIVINE BLACKBERRY & SWEET PEACH COBBLER DESSERT RECIPE - PAULA …
Preheat oven to 350°F. Grease a 9-inch square baking pan or casserole dish; set aside. In a bowl, toss together the peaches, blackberries, granulated sugar, and cornstarch; set aside. In …
From pauladeen.com


BERRY-PEACH COBBLER WITH SUGARED ALMONDS RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Advertisement. Step 2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. …
From myrecipes.com


PEACH AND BLUEBERRY COBBLER - RECIPES | BLUE JEAN CHEF
Instructions. Pre-heat the oven to 400°F. Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything …
From bluejeanchef.com


GRANDMA'S PEACH AND BLACKBERRY COBBLER RECIPE - FOODIECRUSH
To make the cobbler batter, simply cream together the butter and sugar until light and fluffy. Then add in the milk and dry ingredients a little at a time, alternating between the two. Transfer the …
From foodiecrush.com


PEACH & BLUEBERRY COBBLER RECIPE | EATINGWELL
Step 4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter. Step 5. Return the pan to the …
From eatingwell.com


PEACH BLUEBERRY COBBLER - THE SEASONED MOM
2021-06-26 Transfer the filling to a 12-inch cast iron skillet or a 9 x 13-inch baking dish. Stir together the biscuit topping. Divide the dough in 8 even dollops on top of the fruit filling, and …
From theseasonedmom.com


BLUEBERRY PEACH COBBLER - THE ITSY-BITSY KITCHEN
2020-06-29 Combine peaches, blueberries and sugar in a bowl. Stir to combine and let sit for about 30 minutes. Combine flour, sugar, and a few other ingredients in a bowl. Stir until …
From itsybitsykitchen.com


BLUEBERRY-PEACH COBBLER | KING ARTHUR BAKING
Preheat the oven to 375°F. Grease an 8" square pan or 2-quart baking dish. To prepare the fruit: Whisk together the sugar, Pie Filling Enhancer, and salt. In a large bowl, combine the peaches …
From kingarthurbaking.com


PEACH BERRY COBBLER - CLEVER HOUSEWIFE
Spread berries and sliced peaches in a sprayed 9x13 baking dish. In a bowl, stir sugar and corn starch together. Then sprinkle over fruit. Let sit for 30 minutes to bring out the juices. In a …
From cleverhousewife.com


THE CAPITAL GRILLE PEACH AND BLACKBERRY COBBLER RECIPE - SECRET …
2022-04-19 Add cold water to create an ice bath. Set aside. Using a paring knife, cut a small “x” into the bottom of each peach. Drop each peach into the boiling water for 20 seconds. Using …
From secretcopycatrestaurantrecipes.com


BERRY COBBLER RECIPE (QUICK & EASY) - SALLY'S BAKING ADDICTION
2019-06-19 Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract …
From sallysbakingaddiction.com


PEACH COBBLER ROLLS - THERESCIPES.INFO
Peach Cobbler Factory - Carolina Beach - Carolina Beach, NC new www.yelp.com. The Peach cobbler took place of Vinny's seafood Express, so there are only two booth tables inside and …
From therecipes.info


BLACKBERRY PEACH COBBLER - BUTTER WITH A SIDE OF BREAD
2020-08-11 How to make Blackberry Peach Cobbler. Preheat oven to 375°. Place the butter in a 9X13 pan and put the pan in the preheated oven. As soon as the butter is melted, pull the …
From butterwithasideofbread.com


EASY BLUEBERRY PEACH COBBLER RECIPE - SWEET CS DESIGNS
2021-05-31 You can assemble this cobbler ahead of time and wrap with plastic wrap and refrigerate until ready to bake. You can also freeze prepped cobbler and pop straight into the …
From sweetcsdesigns.com


PEACH AND BLACKBERRY COBBLER RECIPE | MYRECIPES
Combine peaches, blackberries, and 1 tablespoon flour in a large bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared baking dish.
From myrecipes.com


OLD FASHIONED BLUEBERRY COBBLER - TASTES BETTER FROM SCRATCH
2019-04-05 Prepare the batter: Mix the batter ingredients together: flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour blueberries over melted butter in pan, drizzle …
From tastesbetterfromscratch.com


BERRY-PEACH COBBLER RECIPE - LIFEMADEDELICIOUS.CA
2011-07-18 Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside. 3. In 2 1/2-quart saucepan, stir together 3/4 cup sugar …
From lifemadedelicious.ca


BLACKBERRY PEACH COBBLER - FAMILY TABLE TREASURES
2019-07-11 Preheat oven to 375 Degrees F. Lightly grease a 9 inch pan. In a large saucepan combine peaches, sugar, flour and cinnamon. Bring to a boil over medium high heat. Reduce …
From familytabletreasures.com


BAREFOOT CONTESSA | PEACH & BLUEBERRY CRUMBLES | RECIPES
Preheat the oven to 350 degrees. 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 …
From barefootcontessa.com


HONEY PEACH BLACKBERRY COBBLER - ART OF THE PIE®
2020-10-11 TOPPING. In a medium size bowl, mix together flour, baking powder, 1 tablespoon sugar, and salt. Using your fingertips or two forks, cut in shortening or butter into the dry …
From artofthepie.com


PEACH A BERRY COBBLER RECIPE
Get one of our Peach a berry cobbler recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Peach Green Iced Tea Which is the most popular and …
From crecipe.com


Related Search