FRESH PEACH COBBLER W/ BLUEBERRY MUFFIN CRUST
Just got this out of the September issue of Southern Living, where it is actually published as Nectarine Cobbler, but I adjusted to suit me..
Provided by podapo
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peach Mixture:.
- Mix together peaches, sugar and flour.
- Melt butter in skillet over medium heat, add peach mixture, bring to boil, stirring often, for 5 minutes.
- Spoon into greased 13 x 9 baking dish.
- Set aside.
- Blueberry Muffin Batter:.
- Mix together flour, sugar, baking powder and salt.
- Set aside.
- In seperate bowl combine milk, vegetable oil and egg.
- Add to dry ingredients and stir JUST UNTIL MOISTENED.
- Gently fold in blueberriess.
- Spread over peach mixture.
- Bake at 400 for 25-30 minutes or until crust is golden brown.
Nutrition Facts : Calories 562.6, Fat 26.8, SaturatedFat 12.8, Cholesterol 76.5, Sodium 428.6, Carbohydrate 77.3, Fiber 4.8, Sugar 46, Protein 7.7
WILD BLUEBERRY MUFFIN PEACH COBBLER
Make and share this Wild Blueberry Muffin Peach Cobbler recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
- Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
- In a large bowl combine muffin mix, water& oil, just until mixed.
- Pour over fruit and place in a 425°F preheated oven.
- Bake for about 20 minutes.
Nutrition Facts : Calories 95.7, Fat 6, SaturatedFat 1, Cholesterol 26.4, Sodium 9.3, Carbohydrate 10.2, Fiber 1.6, Sugar 9, Protein 1.8
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
PEACH AND BLUEBERRY COBBLER
The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.
Provided by DawnH
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
- Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g
PEACH AND BLUEBERRY COBBLER
Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
- Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
- Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.
WILD BLUEBERRY MUFFINS
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
BLUEBERRY AND PEACH COBBLER
Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.
Nutrition Facts :
GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY
Here's what you need: granulated sugar, all purpose flour, kosher salt, lemon, lemon zest, vanilla bean, blueberry, peaches, all purpose flour, granulated sugar, baking powder, kosher salt, unsalted butter, buttermilk, turbinado sugar, vanilla ice cream
Provided by Jody Tixier
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
- Add the blueberries and peaches and use a spatula to toss until well coated.
- Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
- Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
- Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
- Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
- Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
- Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
- Preheat the grill to 350°F (180°C).
- Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
- Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 74 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, Sugar 36 grams
BLUEBERRY-PEACH COBBLER
Looking for a fruit dessert? Then try this blueberry and peach cobbler - a delicious warm dessert made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
- Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
- Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
- Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 37 g, TransFat 1 g
PEACH-BLUEBERRY COBBLER
Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made this recipe on Martha Bakes episode 301, she omitted the blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
- Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
- Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
- Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
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