JUMBLEBERRY COBBLER
What a tasty cobbler combo! We used rhubarb, strawberries, raspberries, and blueberries, and the result was perfectly sweet and tart. It has a fabulous crumble on top that's just begging for a scoop of ice cream. This is sure to become a summertime family favorite. Rhubarb not in season? Most grocery stores now carry it...
Provided by Judy Garcia
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Combine filling ingredients and mix well.
- 2. Pour into greased 2 qt. casserole dish.
- 3. For the topping, combine flour, sugar, and egg.
- 4. Sprinkle over fruit filling.
- 5. Drizzle melted butter over the topping.
- 6. Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
- 7. NOTE: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp butter would probably be plenty for this amount (I used 8, and it was way too much)
BUMBLEBERRY CRUMBLE
A delicious fruit pie without the hassle of rolling out crusts!
Provided by deldobuss
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
- Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
- Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 77.6 g, Cholesterol 69 mg, Fat 18.6 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 132 mg, Sugar 46.7 g
JUMBLEBERRY CRUMBLE
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 2g protein.
JUMBLEBERRY CRUMBLE (MIXED FRUIT COBBLER)
I found this in the updated version of the "Taste of Home" cookbook. It was submitted by Mary Ann Dell of Phoenixville, PA, who says: "A friend brought this delicious, down-home dessert to church and fortunately also brought the recipe! It's wonderful with a dollop of whipped topping."
Provided by PSU Lioness
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine strawberries, raspberries and blueberries.
- Combine sugar and tapioca; sprinkle over berries and toss gently.
- Pour into a greased 11x7 inch baking dish; let stand for 15 minutes.
- In a small bowl, combine flour, oats, brown sugar and cinnamon.
- Stir in butter; sprinkle over berry mixture.
- Bake at 350 for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 303, Fat 8.5, SaturatedFat 4.9, Cholesterol 20.3, Sodium 105.2, Carbohydrate 57.1, Fiber 4.2, Sugar 40.9, Protein 2.4
SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING
This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!
Provided by French Tart
Categories Pie
Time 50m
Yield 1 Jumbleberry Crumble, 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
- First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
- Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.
Nutrition Facts : Calories 357.8, Fat 15.2, SaturatedFat 9.4, Cholesterol 39.2, Sodium 131.2, Carbohydrate 50.4, Fiber 1.3, Sugar 14.7, Protein 5
MIXED FRUIT COBBLER
The corn bread topping gives this old-fashioned fruit cobbler a brand-new taste. You can use most any combination of fruits to make it. A scoop of ice cream or a little whipped topping makes it extra special.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture. , Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm.
Nutrition Facts : Calories 247 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 109mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
GRAPE AND BERRY CRUMBLE
My daughter follows a restricted diet and told me that I nailed it with this dairy-free berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish. , For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet., Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.
Nutrition Facts :
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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.
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