BLUEBERRY STRAWBERRY COBBLER
Steps:
- Preheat oven to 375ºF.
- In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
- Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
- Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
- Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 45 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 91 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 6 g
THE EASIEST STRAWBERRY BLUEBERRY BROWNED BUTTER COBBLER
The easiest cookie-topped fruit cobbler made with any summer fruit and flavored with browned butter and brown sugar.
Provided by Joy the Baker
Categories Holiday
Time 1h
Number Of Ingredients 17
Steps:
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking dish with softened or melted butter and set aside.
- In a small bowl stir together brown sugar, cornstarch, ginger, and salt until evenly combined.
- Place the blueberries and sliced strawberries in the prepared baking dish. Add the sugar mixture and toss gently until evenly coated. Set aside while you prepare the topping. The strawberries will start to get juicy - that's perfect!
- To prepare the topping, start by melted the butter just past when it pops and sizzles. The butter will become fragrant and the milk solids will toast and brown. Remove from the pan and place in a medium bowl to cool slightly.
- Add the sugar, vanilla, flour, baking powder, and salt to the bowl with butter. Add the beaten egg yolk and use a fork to work the ingredients into a shaggy dough. I found it easiest to also use my fingers to work the dough together to combine the ingredients evenly.
- Press the dough into rough coins, this can be messy and layer atop the prepared strawberries and blueberries. Cover the dish though of course fruit bits will peek through.
- In a small bowl whisk together egg white and a splash of milk. Lightly brush the cobbler top and sprinkle generously with turbinado sugar. Bake for 25 - 30 minutes until the fruit is bubbling and the top is lightly golden. Rotate the dish in the oven halfway through baking to evenly brown.
- Remove from the oven and allow to rest for 15 minutes to cool just slightly before scooping and serving with vanilla ice cream. Cobbler is also delicious at room temperature or cold from the fridge. There's no wrong way to enjoy it! Cobbler will last, covered in the refrigerator, for uo two 3 days.
EASY BATTER FRUIT COBBLER
Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 384 calories, Carbohydrate 64.9 g, Cholesterol 34.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 370.8 mg, Sugar 46.7 g
JOY THE BAKER'S STRAWBERRY BLUEBERRY COBBLER
This cobbler topping is essentially a sugar cookie atop bubbling juicy fruit. Crisp but soft, flavored with browned butter and brown sugar. It's the easiest way to cobbler with whatever fresh fruit you have on hand.
Provided by Joy Wilson
Categories Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- Place a rack in the upper third of your oven and preheat to 375°F (190°C). Lightly slick a 9-by 13-inch (23-by 33-cm) baking dish with softened or melted butter.
- In a small bowl, stir together brown sugar, cornstarch, ginger, and salt until evenly combined.
- Place the blueberries and sliced strawberries in the prepared baking dish. Add the sugar mixture and toss gently until evenly coated. Let the strawberries and blueberries macerate in the sugar while you prepare the topping. They'll begin to release juice and that's a good thing.
- In a small saucepan over medium-low heat, cook the butter just until the milk solids toast and brown and the butter is very fragrant, 5 to 8 minutes. [Editor's note: You are going to want to watch the butter closely as it can burn very quickly.] Pour the browned butter into a medium bowl to cool slightly.
- Add the sugar, vanilla, flour, baking powder, and salt to the bowl with butter. Stir in the beaten egg yolk and use a fork or your fingers to work the ingredients into a shaggy dough.
- Use your hands to shape the dough into rough coins about 3 inches (8 cm) in diameter. Layer atop the prepared strawberries and blueberries, covering the fruit as much as possible-though it's ok if bits of fruit peek through.
- In a small bowl whisk together egg white and a splash of milk. Lightly brush the cobbler top and sprinkle generously with turbinado sugar, if using.
- Bake until the fruit is bubbling and the top is lightly golden, 25 to 30 minutes. Rotate the dish in the oven halfway through baking to evenly brown.
- Remove from the oven and allow to rest for 15 minutes to cool just slightly before scooping and serving with vanilla ice cream or whipped cream. Cobbler is delicious at room temperature or cold from the fridge. There's no wrong way to enjoy it! Cobbler is best enjoyed on the day it is made but will last, covered in the refrigerator, for up to 3 days.
Nutrition Facts : ServingSize 1 portion, Calories 461 kcal, Carbohydrate 69 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 73 mg, Sodium 190 mg, Fiber 4 g, Sugar 44 g, UnsaturatedFat 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
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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.
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