Grilled Peach And Blueberry Cobbler Recipe By Tasty Recipes

GRILLED BERRY COBBLER RECIPE BY TASTY

Steps:

• Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
• Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
• On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
• Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
• Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F (175˚C) grill for 20 minutes.
• Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
• Remove from the grill & serve with a scoop of ice cream.
• Enjoy!

BLUEBERRY PEACH COBBLER

Steps:

• If using fresh fruit: Gently stir the peaches, blueberries, and 1/4 cup of sugar together in a bowl and let the mixture sit for 30 minutes, stirring a couple of times.
• If using frozen fruit: Combine the peaches and berries in a bowl and let sit for 20 to 30 minutes, until the fruit is partially thawed. Drain if the fruit has given off a lot of liquid, then return the fruit to the bowl. Stir in 1/4 cup of sugar and let sit another 10 or 20 minutes to allow the sugar to dissolve. (The fruit will give off more liquid but you don't want to drain it at this point.)
• Once the mixture has been sitting for 30 minutes, preheat the oven to 350 degrees.
• Melt the butter and pour into the bottom of an 11- by 7-inch square (or 9-inch square) baking dish.
• Stir the flour, remaining 1 cup of sugar, milk, baking powder, and salt together in a mixing bowl until smooth. Pour over the melted butter.
• Pour the fruit (and all of the juices!) over the batter. There will seem to be a lot of liquid but that's normal. Don't be tempted to stir or swirl the batter and the fruit together!
• Set baking dish on a large baking sheet in case any juices bubble over, and bake 48 to 58 minutes, until the the fruit has sunk to the bottom of the pan and the cobbler is golden brown on top.
• Let cool for 30 minutes to an hour-longer is fine-so the juices can set up a bit, then serve with whipped cream or ice cream or even just a dusting of powdered sugar. (Although I strongly recommend ice cream!)
• Uneaten cobbler can be stored, covered, in the fridge for up to 3 days. (Be sure to cool your cobbler completely before covering and refrigerating it or it might sweat.)
• You can also freeze slices of cobbler in airtight containers for about a month. Defrost in the microwave or in the fridge overnight.

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

GRILLED SUMMER COBBLER

Steps:

• Heat gas or charcoal grill. Meanwhile, in medium bowl, mix Bisquick mix, 1/2 cup of the sugar and the milk; beat 30 seconds.
• In 9-inch round foil cake pan, melt butter on grill over medium heat. Pour batter over butter in pan. Top with nectarine and blueberries. Sprinkle with remaining 1/4 cup sugar and the cinnamon.
• Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean.

GRILLED PEACH AND BLUEBERRY CRUMBLE RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
• Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
• Sprinkle the topping in an even layer over the filling.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving.
• Serve the crumble with ice cream.
• Enjoy!

PEACH AND BLUEBERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

BLUEBERRY AND PEACH COBBLER

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

PEACH COBBLER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
• Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
• In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
• Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
• On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
• Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
• Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
• In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
• In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
• Cut 3 large diagonal slits into the top of the crust to release steam.
• Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
• Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
• Enjoy!

BLUEBERRY-PEACH COBBLER

Steps:

• In a bowl, toss blueberries and peaches with lemon juice. Place in a greased 8-in. square baking pan. In a small bowl, mix oats, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over fruit. Bake at 375° for 40-45 minutes or until cobbler is bubbly and topping is golden brown.