BERRY BLISS COBBLER
A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes., Meanwhile, whisk flour, remaining 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar., Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 335 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 298mg sodium, Carbohydrate 60g carbohydrate (34g sugars, Fiber 5g fiber), Protein 5g protein.
PEACH AND BERRY BLISS COBBLER
This delightful cobbler smells so good in the oven, your mouth will be watering just from the aroma during baking. Believe me-there will be no leftovers! Serve it warm with cream or ice cream-my family's favorite. -Roni Goodell, Spanish Fork, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 338 calories, Fat 14g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.
PEACH AND BERRY COBBLER
This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.
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- In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.
- Brush the top of the biscuit dough with 1 Tablespoon of buttermilk, then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
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