THREE-BERRY COBBLER
"I love to pick berries with friends," pens Linda McClelland from Eau Claire, Wisconsin. Fruits of their labors flavor this saucy biscuit-based cobbler.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine berries and 2 tablespoons sugar; let stand for 30 minutes. Drain berries, reserving juice. If necessary, add water to the juice to measure 1/2 cup. In a small saucepan, combine cornstarch and juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in berries and cinnamon. Pour into a 3-cup baking dish coated with cooking spray., In a small bowl, combine the flour, baking powder, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop dough in four mounds onto hot fruit mixture. Bake at 375° for 15-20 minutes or until biscuits are golden brown. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 320 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 348mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 4g fiber), Protein 5g protein.
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
TRIPLE-BERRY COBBLER
I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. -Edna Woodard, Fredericksburg, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 196mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
BERRY COBBLER
Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.
Provided by ALETE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
- Bake in preheated oven 35 to 40 minutes, until top is firm.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 53.8 g, Cholesterol 36.3 mg, Fat 5.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 306.1 mg, Sugar 27.6 g
TRIPLE BERRY COBBLER
Steps:
- Preheat oven to 350 degrees F.
- Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.
- Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.
- Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.
- Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.
THREE-BERRY COBBLER
Three delicious berries flavor this saucy biscuit-based cobbler. Nothing could be easier or more homey. You can use all blackberries with terrific results, but with berries at their best (or readily available from your grocer's freezer!) I suggest any happy mix of your favorites to total 3 cups. However, be sure to use a few blueberries, which are high in pectin and help the cobbler set up.
Provided by Lizzymommy
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Stir together cornstarch and cold water in a large bowl until cornstarch is completely dissolved. Add 1 to 1 1/4 cups sugar, depending on sweetness of berries, the lemon juice and berries, and combine gently but thoroughly. Transfer berry mixture to a well-seasoned 10-inch cast-iron skillet and set aside.
- Combine flour, baking powder, salt and remaining 3/4 cup sugar in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Transfer to a medium bowl. (alternatively, mix biscuit ingredients in a medium bowl with a pastry fork.) Add boiling water and stir just until a dough forms.
- Bring berry mixture to a boil on top of stove, stirring. Carefully drop 8 large spoonfuls of dough onto fruit. Set skillet on foil-lined baking sheet and bake until topping is golden, 30-35 minutes. Cool slightly on a rack and ser ve warm, with vanilla ice cream or whipped cream.
- - If you have no cast-iron skillet, substitute an oven-proof skillet, or simply pour hot fruit into a (wide, rather than deep) greased 6-cup casserole dish.
Nutrition Facts : Calories 565.5, Fat 13.5, SaturatedFat 8.3, Cholesterol 34.4, Sodium 294.6, Carbohydrate 110.2, Fiber 4.2, Sugar 43.9, Protein 5.2
THREE-BERRY COBBLER
Another recipe from Southern Living. Made easy using refrigerated pie crust, you create a double crust lattice-topped cobbler.
Provided by KittyKitty
Categories Dessert
Time 1h15m
Yield 1 cobbler, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish.
- Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.
- Bake at 400F for 55-60 minutes or until golden and bubbly.
Nutrition Facts : Calories 831.6, Fat 32.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 526.8, Carbohydrate 132.9, Fiber 7.7, Sugar 86, Protein 6.7
TRIPLE-BERRY COBBLER RECIPE
Combine three berry types with vanilla pudding to make our Triple-Berry Cobbler Recipe! This berry cobbler recipe is perfect for picnics and potlucks.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.
- Mix baking mix, sour cream and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
- Bake 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BEST BERRY COBBLER
This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
- Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.
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