Berry Almond Cobbler Recipes

BERRY-ALMOND COBBLER

Steps:

• Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray.
• In medium bowl, stir Bisquick mix, oats, brown sugar, almonds, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly and begins to hold together.
• In large bowl, mix granulated sugar and flour. Add berries and lemon juice; toss until coated. Spoon berry mixture into baking dish. Sprinkle oat mixture evenly over berry mixture.
• Bake 50 minutes or until filling is bubbly and topping is golden. Serve warm.

BLACKBERRY-ALMOND COBBLER

Steps:

• Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
• For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice. In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.) Pour the cornstarch mixture over the berries; toss to coat. Pour the filling into the prepared baking pan.
• For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor. Process until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl. Gather the dough together on a floured work surface and pat it into a rectangle.
• Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches. Transfer the crust to the baking pan, laying it directly on the blackberry filling. (Any overhanging crust can be rolled inward.) Prick the crust a couple times with a fork.
• Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking.
• Spoon the cobbler onto plates and serve with vanilla ice cream if desired.

BLUEBERRY-APPLE COBBLER WITH ALMOND TOPPING

Steps:

• Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish., For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit., For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top., Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.

ALMOND BLUEBERRY COBBLER

Steps:

• Set oven to 350°F.
• In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
• In a mixing bowl mix sugar and flour.
• Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
• Add Almond extract.
• In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
• Pour blueberry and butter mixture into your baking dish.
• Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
• Lightly sprinkle a little more cinnamon on top
• Place in oven and cook for 1 hour at 350°F.