BLUEBERRY AND NECTARINE COBBLER
When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
BLUEBERRY NECTARINE CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
- For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
- Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
- For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
- Plate the crisp into individual bowls and top with the whipped cream.
BLUEBERRY AND NECTARINE BUCKLE
Steps:
- Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter.
- Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
- Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.
BLUEBERRY AND NECTARINE COBBLER
Make and share this Blueberry and Nectarine Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F.
- For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
- For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
- Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
- Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 11, Cholesterol 77.3, Sodium 264.3, Carbohydrate 69, Fiber 3.2, Sugar 45.1, Protein 5
BLUEBERRY-NECTARINE DESSERT TORTILLAS
Looking for a delicious dessert? Enjoy tortillas made using fruits and chocolate - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat each tortilla in warmed skillet or microwave oven 15 to 20 seconds to soften. Press each tortilla into 10-ounce custard cup, forming a shell. Microwave uncovered on High 2 to 3 minutes, rotating cups 1/2 turn after 2 minutes, until tortillas feel dry. Remove from cups.
- Place chocolate chips and shortening in small bowl. Microwave uncovered on High 1 to 2 minutes or until softened; stir until smooth. Dip edges of tortillas into melted chocolate. Drizzle remaining chocolate on inside of tortillas. Refrigerate about 10 minutes or until chocolate is firm.
- Mix blueberries and nectarines; spoon into tortillas. Top with yogurt.
Nutrition Facts : Calories 305, Carbohydrate 50 g, Cholesterol 5 mg, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
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