SUMMER-FRUIT COBBLER
Provided by Zoe Singer
Categories Food Processor Fruit Dessert Bake Backyard BBQ Raspberry Nectarine Summer Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Butter a 9"-square baking pan. In a bowl, toss nectarines and raspberries with 1/3 cup granulated sugar, cornstarch, juice and 1/4 teaspoon salt to combine; add to pan. In another bowl, whisk remaining 1/3 cup granulated sugar, flour, cornmeal, baking powder, baking soda and remaining 1/2 teaspoon salt. In a food processor, pulse sugar-flour mixture 10 seconds; add sliced butter; pulse until dough pieces are the size of peas, 1 minute. Add buttermilk; pulse a few more times until just combined. Use a 1/3-cup measure to portion dough into 10 round biscuits; place on top of fruit. Lightly press biscuits with fingers to flatten tops; sprinkle cobbler with raw sugar. Bake until juices bubble thickly and biscuits are golden brown, 50 minutes. Serve warm or at room temperature.
SUMMER FRUIT COBBLER
From Jerusalem Post Sept 4, 2008, by Rena Rossner. I'm estimating the number of portions as it was not noted. I haven't tried it yet but it sounds delicious.
Provided by Yaffa
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180°C.
- Mix together topping ingredients, set aside.
- Stir together filling ingredients in a bowl and then place in a medium sized baking dish.
- Crumble topping over the fruit mixture.
- Bake for 30 mins or until fruit mixture is hot and bubbly and topping is golden brown.
Nutrition Facts : Calories 417.8, Fat 14.7, SaturatedFat 6, Cholesterol 22.9, Sodium 104.2, Carbohydrate 70.2, Fiber 7.2, Sugar 53, Protein 7
STARBUCKS SUMMER FRUIT COBBLER BARS - COPYCAT
Make and share this Starbucks Summer Fruit Cobbler Bars - Copycat recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Crust:.
- Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
- Poke few times with fork and bake for 25 minutes or until barely golden.
- Filling:.
- In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
- Biscuit Layer:.
- Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
- Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
- Topping:.
- Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
- Assembly:.
- Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.
Nutrition Facts : Calories 613.2, Fat 32.4, SaturatedFat 20, Cholesterol 118, Sodium 368.2, Carbohydrate 74.8, Fiber 1.5, Sugar 33.7, Protein 7.1
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