FOUR-FLAVOR SHEET PAN COBBLER
Eat all the cobber: Apple, peach, berry and strawberry-rhubarb are besties in this quadruple (and epic) sheet pan dessert. Top with ice cream and don't worry about choosing.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 16 to 18 servings
Number Of Ingredients 35
Steps:
- For the Apple Granola Crumble: Toss together the apples, 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon and salt in a large bowl until the apples are completely coated. Add the granola, butter, remaining 2 tablespoons flour, remaining 1 tablespoon brown sugar and remaining 1/4 teaspoon cinnamon to a small bowl. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Set both aside until ready to assemble.
- For the Peach Cobbler: Toss together the peaches, granulated sugar, brown sugar, flour, orange zest and salt in a large bowl until completely coated and no lumps of flour or sugar remain. Set aside until ready to assemble.
- For the Mixed Berry Walnut Streusel: Toss together the berries, cornstarch, lemon juice, lemon zest, 1/2 cup sugar and salt in a large bowl until completely coated. Place granola in a large resealable plastic bag and smash with a rolling pin or a small skillet until finely ground. Transfer to a small bowl and add the butter, flour and remaining 1 tablespoon granulated sugar. Use the back of the spoon to smash the butter into the dry ingredients until completely combined and the mixture resembles wet sand. Stir in the walnuts. Set both aside until ready to assemble.
- For the Strawberry-Rhubarb Cobbler: Toss together the strawberries, rhubarb, granulated sugar, cornstarch, light brown sugar, vanilla and salt in a large bowl until completely coated. Set aside until ready to assemble.
- For the Cobbler Dough: Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream and stir with a wooden spoon until a dough forms. Gather into a ball and set aside until ready to assemble.
- Assemble the Cobbler: Position a rack on the bottom shelf of the oven and preheat to 350 degrees F. Position a 13-by-18-by-1-inch rimmed baking sheet with the long side facing you. Imagine the baking sheet is divided into 4 equal panels. Working quickly, scrape the apple filling into the far left-side of the baking sheet so that it fills a quarter of the baking sheet. Mound the apples on top of themselves to keep from spreading. Scrape the peaches and accumulated juices into the panel next to the apples. At this point, only half of the sheet pan should be full. Scrape the berries and accumulated juices next to the peaches. Scrape the strawberry-rhubarb mixture and accumulated juices into the remaining panel.
- Transfer the cobbler dough to a floured work surface and roll into a rectangle the about the size of a quarter of the baking sheet, roughly 12-by-4-inches. Use 1 1/2-inch round biscuit or cookie cutter to cut out 10 circles of biscuit dough. Remove the circles (keeping the remaining dough in-tact) and place them on top of the peaches. Lay the large piece of cut out dough on top of the strawberry-rhubarb section. Brush the biscuit dough with cream and sprinkle with granulated sugar. Top apples with the granola crumble and the berries with the walnut streusel. Bake until the biscuits are golden brown and cobbler begins to bubble, 1 hour 15 minutes. Let cool 30 minutes before serving. Cobbler will thicken as it sits. Serve with vanilla ice cream.
PASSOVER FRUIT CRISP WITH COCO-LOCONUT TOPPING
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a mixing bowl, toss farfel with heated honey. Melt 2 tablespoons of butter in frying pan, and add honey farfel mixture. Fry until browned.
- Mix matzo meal, ground almonds, brown sugar, 1/4 teaspoon ground cinnamon, ground cloves, and remaining butter in a food processor and pulse until clumpy crumbs form. Stir in walnuts and farfel/honey mixture and set topping aside until needed. Can be made 1 to 2 days ahead, covered and refrigerated.
- Preheat oven to 375 to 400 degrees F.
- Combine sliced fruit, potato starch, sugar, vanilla extract, and ground ginger in a large bowl and toss to coat. Transfer mixture to 8 by 8 by 2 inch baking dish (glass or other). Fruit should be generously mounded as volume shrinks during baking. Sprinkle topping over fruit mixture until covered.
- Bake until the crisp is bubbling in center, fruit is tender, and topping is golden brown, approximately 45 to 60 minutes. Let cool for 15 minutes.
- Spoon warm crisp into individual bowls and top with coco-loconut topping. Garnish each portion with mint sprig.
- Place a large bowl and whisk in freezer 15 minutes before beating topping. Open cans and carefully skim thick cream from the can. You can use a colander to drain liquid.
- Remove frozen bowl, add all ingredients, and then begin whisking. Whisk until thickened, and able to thickly coat the back of a spoon. Refrigerate covered until needed.
PASSOVER FRUIT COBBLER
Make and share this Passover Fruit Cobbler recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- For the topping: Mix together the first 5 ingredients with a whisk.
- Cut in butter with a pastry blender until it resembles coarse meal.
- Stir in orange juice.
- For filling: Combine apples and the rest of the filling ingredients; toss gently.
- Spray a 11x7-inch baking dish.
- Spread 1 1/2 cups of topping on the bottom of the dish to form a crust and then spoon filling over crust.
- Top evenly with remaining topping.
- Bake for 45 minutes until bubbling and light brown.
- Let it stand 10 minutes before serving.
Nutrition Facts : Calories 268.9, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 106, Carbohydrate 56, Fiber 2.8, Sugar 33.4, Protein 2.2
EASY BATTER FRUIT COBBLER
Short of serving store-bought ice cream, you won't find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 384 calories, Carbohydrate 64.9 g, Cholesterol 34.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 370.8 mg, Sugar 46.7 g
PASSOVER FRUIT CRISP
Dried fruits, red wine, spices, nuts and matzo meal are the signatures that create a classic dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium saucepan, heat fruit, 2/3 cup sugar, the cinnamon sticks, water and wine to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is tender. Remove cinnamon sticks; discard.
- Heat oven to 400°F. In medium bowl, stir cake meal, 1/3 cup sugar, the almonds, cinnamon, ginger and nutmeg until well mixed. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Pour hot fruit mixture into ungreased 1 1/2-quart casserole. Sprinkle evenly with topping.
- Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 73 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 52 g, TransFat 0 g
STONE FRUIT COBBLER
To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.
Provided by Lillian Chou
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
- Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
- Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
- Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.
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