Blackberry And Apple Cobbler Recipes

APPLE BERRY COBBLER

Apple Berry Cobbler image

Provided by Kardea Brown

Categories dessert

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 cup half-and-half
1/2 cup (1 stick) unsalted butter, melted
2 cups mixed berries (blackberry, raspberry and blueberry work well)
1/2 cup brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 small Golden Delicious apples, peeled and sliced (about 3 cups)

Steps:

Preheat the oven to 375 degrees F.
Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

APPLE AND BLACKBERRY POLENTA COBBLER

Apple and Blackberry Polenta Cobbler image

Provided by Alison Roman

Categories Dessert Bake Blackberry Apple Winter Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

Ingredients

Filling:
3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4" wedges
1 10-ounce package frozen blackberries (about 2 cups), thawed
1/3 cup sugar
3 tablespoons cornstarch
3 tablespoons honey
2 tablespoons unsalted butter, cut into 1/2" pieces
2 tablespoons fresh lemon juice
Biscuit topping and assembly:
1/2 cup medium-grind polenta or cornmeal (not quick-cooking)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour plus more for work surface
1/4 cup sugar plus more for sprinkling
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
1 cup heavy cream plus more for brushing

Steps:

For filling:
Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.
For biscuit topping and assembly:
Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.
Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4" rectangle about 1/2" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
Arrange biscuits over fruit mixture, spacing about 1/2" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.
Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.

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