Warm Peach Berry Cobbler Recipes

PEACH AND BERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

WARM PEACH-BERRY COBBLER

Steps:

• Heat oven to 375°F. Mix flour and water with whisk in large saucepan. Bring to boil on medium heat, stirring constantly. Stir in dry gelatin mix, 2 Tbsp. sugar and fruit.
• Pour into 8-inch square baking dish. Mix baking mix, remaining sugar, cereal and milk just until moistened. Drop 8 heaping spoonfuls of dough over hot fruit mixture.
• Bake 30 min. or until golden brown. Cool slightly. Serve topped with COOL WHIP. Refrigerate leftover cobbler.

SKINNY PEACH BERRY COBBLER

Steps:

• For filling: In a medium saucepan, combine peaches, the water, 2 tablespoons sugar, the cornstarch, lemon juice, and 1/4 teaspoon allspice. Let stand for 10 minutes.
• Meanwhile, preheat oven to 400°F. For the biscuit topping: In a medium bowl, combine flour, 2 tablespoons sugar, the baking powder, baking soda, 1/4 teaspoon allspice, and the salt. In a small bowl, stir together yogurt, egg, and butter. Add yogurt mixture to flour mixture, stirring just until moistened. Set aside.
• Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
• Immediately drop the biscuit topping into small mounds onto the hot filling.
• Bake about 20 minutes or until browned and a toothpick inserted into biscuit topping comes out clean. Serve warm.

BERRY-PEACH COBBLER

Steps:

• Heat oven to 400°F. Grease 2-quart glass casserole with butter or cooking spray.
• In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
• In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
• Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
• Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

PEACH BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
• In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
• Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

PEACH AND BERRY BLISS COBBLER

Steps:

• In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish. , For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. , Bake at 400° for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.

BLACKBERRY-PEACH COBBLER

Steps:

• Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
• Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
• In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
• Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
• Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.

WARM PEACH BERRY COBBLER

Steps:

• Preheat oven to 375 degrees F. Mix water and flour with wire whisk in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Add dry gelatin mix, 2 tablespoons of the sugar and fruit; mix well.
• Pour into 8-inch square baking dish. Mix baking mix, remaining 2 tablespoons sugar, cereal and milk in large bowl. Drop 8 heaping spoonfuls onto hot fruit mixture.
• Bake 30 minutes or until topping is golden brown. Let cool 20 minutes. Serve warm with whipped topping.