GOOSEBERRY-RASPBERRY CRUMBLES
The combination of gooseberries and raspberries in these individual crumbles strikes just the right balance between tart and sweet. A hint of spicy nutmeg adds depth of flavor to the easy-to-assemble topping.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Filling: Preheat oven to 375 degrees with rack in upper third.
- In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
- Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
- Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
- Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.
EASY GOOSEBERRY COBBLER
This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
- Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.
Nutrition Facts : Calories 255 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
BLUEBERRY AND GOOSEBERRY FOOLS
Fools can be made with any soft fruit; the amount of sugar will vary with the tartness of the fruit.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes three 3/4-cup servings
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
- Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.
RUTH HAWHEE'S GOOSEBERRY COBBLER
Make and share this Ruth Hawhee's Gooseberry Cobbler recipe from Food.com.
Provided by Alley Barbie
Categories Dessert
Time 1h10m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
- Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
- Then cream together 1 cup sugar and 1/4 cup shortening.
- Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
- Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.
GOOSEBERRY BLUEBERRY COBBLER
Although I've tweaked this recipe a little, the original was found on the website www.oregonfruits.com!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 1 9-inch square cobbler, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F, then butter a 9-inch square baking pan or a 2-quart baking dish.
- In a bowl, toss together the berries, 1/2 cup sugar, lemon juice & cornstarch until combined well, then transfer to the baking dish of choice, spreading evenly.
- In another bowl sift or whisk together the flour, baking powder, cinnamon & 1/4 cup of sugar, then cut the butter into the flour mixture until the mixture had chunks no larger than small peas.
- Add vanilla & half and half & stir together until a dough forms, then spoon the dough into mounds over the berry mixture.
- Bake about 40 minutes or until topping is golden brown & cooked through.
- Cool slightly & enjoy a very warm cobbler, or let it come to room temperature & enjoy it that way!
Nutrition Facts : Calories 290.7, Fat 13, SaturatedFat 7.9, Cholesterol 34.2, Sodium 64.7, Carbohydrate 41.9, Fiber 3.4, Sugar 19.5, Protein 3.3
GOOSEBERRY-BLUEBERRY TARTLETTES
Steps:
- Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
- Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
- Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
- To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
- Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes.
- Serve with confectioners' sugar dusted on top.
MIMI'S MAINE BLUEBERRY COBBLER
Cobblers are an easy way to get a "pretend pie". They are easy to make and soooo good. It makes a dinner end with a real treat. You can make them with the wild blueberries which have tons of flavor, or you can use the frozen ones. This may be doubled and put in a 9"x13" baking dish.
Provided by Mimi in Maine
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- BLUEBERRIES:.
- In a large bowl combine all the ingredients.
- Put into a 2 quart baking dish which has been sprayed with cooking spray.
- Bake at 375 degrees for 10 minutes while you make the Cobbler.
- COBBLER:.
- In a small bowl combine the first five ingredients; mix well.
- Cut in the cold butter till mixture resembles coarse crumbs.
- Stir in the buttermilk just till moistened.
- Drop by tablespoons onto blueberry mixture.
- Sprinkle some sugar over the top of the dough.
- Bake uncovered at 375 degrees for about 25-30 minutes or till golden.
- Serve warm with vanilla ice cream or whipped cream.
BLUEBERRY COBBLER
I got this recipe from a very old eagle brand advertising recipe (out of granny's recipe book). I am a sucker for cobbler and love this recipe!
Provided by Leona
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine blueberries, condensed milk, and lemon peel in bowl.
- In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
- Spread in greased 9-inch square baking pan.
- In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
- Add nuts, sprinkle over cobbler.
- Bake 1 hour or until golden brown.
- Serve warm with ice cream and blueberry sauce.
BEST BLUEBERRY COBBLER
This is the first blueberry cobbler recipe I've ever tried, and I don't think I'll ever try another. It's perfect!! All you need to add is a big scoop of vanilla ice cream. I got a lot of compliments when I took this to a church dinner. The recipe came from Blueberry-Recipe.com.
Provided by AprilC
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 419.9, Fat 13.6, SaturatedFat 8.3, Cholesterol 36.2, Sodium 345.4, Carbohydrate 71.1, Fiber 2.9, Sugar 36.9, Protein 5.8
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