RED, WHITE AND BLUE SHEET PAN COBBLER
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
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!
RED, WHITE AND BLUE COBBLER
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
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
BLACK AND BLUE COBBLER
It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try to make my favorite fruity dessert. It took a bit of experimenting, but the tasty results are "berry" well worth it. -Martha Creveling, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker. , In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean., Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 190mg sodium, Carbohydrate 80g carbohydrate (58g sugars, Fiber 4g fiber), Protein 5g protein.
WHITE PEACH AND RED RASBERRY COBBLER
The bases for this recipe is from Dori Sanders' Country Cooking;Easy Peach Cobbler. White Peaches are a favorite of mine for there delicate taste. I put these together one day when I didn't have enough peaches to make it and have never gone back to plain peach again! If you home grind your flour use hard or soft white wheat or a mixture.The batter bubbles up thru the fruit, just remember don't stir it together at any point.
Provided by Goat mom
Categories Dessert
Time 50m
Yield 1 cobbler, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter into 13"X9"X2" baking pan.
- In a medium size bowl combine the flour, 1 cup of the sugar, baking powder, salt, and mix well. I add maybe a 1/4 tsp of cinnamon, a couple grates of nutmeg and some McCormick Orange Peel to this to give it a little more flavor than plain dough. Stir in the milk , don't over mix, just till combined. Pour this over the melted butter in the pan, DO NOT stir them together.
- In a sauce pan, add the peaches, 1/2 cup sugar, lemon juice and bring to a boil over medium high heat, stir gently but constantly. After reach a boil pour the peaches over the butter and dough in the pan. Again DO NOT stir them together. Scatter the rasberries over the pan evenly.
- Cook at 375 for about 40-45 minutes, or untill top is golden brown.
- Best hot. Great with vanilla ice cream also.
Nutrition Facts : Calories 502.3, Fat 17.6, SaturatedFat 10.7, Cholesterol 46.4, Sodium 301.1, Carbohydrate 85.3, Fiber 4.5, Sugar 63.2, Protein 5.3
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
RED, WHITE, AND BLUE DUMP CAKE
A summer holiday dump cake that is easy to make, delicious to eat, and there is only one pan to clean! Perfect for the 4th of July! Serve with whipped topping.
Provided by sbennett05
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
- Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 47.5 g, Cholesterol 20.3 mg, Fat 12.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 351.1 mg, Sugar 32.6 g
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