Red White And Blue Cobbler Recipes

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RED, WHITE AND BLUE COBBLER



Red, White and Blue Cobbler image

Make and share this Red, White and Blue Cobbler recipe from Food.com.

Provided by EdandTheresa

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup milk
1/3 cup melted butter
2 cups blueberries
1 cup chopped rhubarb
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

  • Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl, stir.
  • Add in milk and melted butter, stir.
  • Spread batter into a greased 8-inch square baking pan.
  • Sprinkle blueberries and rhubarb evenly over batter.
  • Sprinkle with 1/3 cup sugar and drizzle with vanilla.
  • Bake at 350 degrees for 40-55 minutes or until a pick comes out clean.
  • Served top with cool whip, ice cream or plain.

Nutrition Facts : Calories 260.3, Fat 8.8, SaturatedFat 5.4, Cholesterol 23.5, Sodium 221.1, Carbohydrate 43.1, Fiber 1.7, Sugar 24.8, Protein 3.3

RED, WHITE AND BLUE SHEET PAN COBBLER



Red, White and Blue Sheet Pan Cobbler image

This colorful sheet pan cobbler is a great change of pace for your summertime dessert game. Blueberries are cooked with a gorgeous sesame seed drop-biscuit topping, and everything is topped with swirled strawberry whipped cream. It's an original take on a classic red, white and blue dessert.

Provided by Elena Besser

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 18

6 cups blueberries
1/3 cup granulated sugar
Zest and juice of 1 lemon
1 tablespoon pure vanilla extract
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 cups all-purpose flour
1/3 cup granulated sugar, plus more for sprinkling
2 teaspoons baking powder
1 teaspoon kosher salt
4 tablespoons sesame seeds
1 stick (1/2 cup) unsalted butter, cut into cubes and chilled
2/3 cup buttermilk, plus more for brushing
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 cup strawberry preserves

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
  • For the filling: Combine the blueberries, sugar, lemon zest and juice, vanilla, cornstarch and salt in a large bowl and toss to coat. Transfer the mixture to a 9-by-13-inch rimmed sheet pan and set aside.
  • For the biscuit topping: Whisk together the flour, sugar, baking powder, salt and 1 tablespoon of the sesame seeds in a large bowl. Add the butter and toss together, breaking up the pieces of butter into the flour with your fingertips or two knives scissor-fashion until the mixture is sandy and the butter chunks are no larger than peas. (Alternatively you can cut the butter in with a pastry cutter.) Drizzle in the buttermilk and mix until just combined; the dough should be shaggy.
  • Scoop the dough into 6 equal mounds over the berries. Flatten the dough to cover as much surface area as possible (you can dip your hands in buttermilk to flatten it if you like). Brush the dough with buttermilk and sprinkle with the remaining sesame seeds and some more sugar. Bake in the middle of the oven until the tops of the biscuits are golden brown and the fruit is bubbly, 30 to 35 minutes, rotating the pan about halfway through the baking time. Set aside for 5 to 7 minutes to cool before serving.
  • For the strawberry whipped cream: Beat the cream, vanilla and salt in the bowl of an electric mixer on a high speed until it just begins to increase in volume. Sprinkle in the sugar and continue to beat until medium-stiff peaks form, 4 to 5 minutes.
  • Warm the preserves in a small saucepan over medium-low heat until melted, 2 to 3 minutes. Strain the mixture through a fine-mesh strainer, removing any seeds and fruit chunks. Add the strained mixture to the whipped cream and fold gently a couple of times to create a swirled effect.
  • To serve, scoop the cobbler into bowls, top with the swirled strawberry cream and enjoy!

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