SUMMER BERRY COBBLER
This four berry cobbler, topped with blueberry scone dough and baked is to die for! Recipe courtesy Tyler Florence of the Food Network.
Provided by Marie
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
- Stir gently to combine.
- Spread berry mixture out on a 10-inch tart or gratin dish.
- To Make Scones:.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
- Cut in butter using 2 forks or a pastry blender.
- The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
- Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
- Fold the blueberries into batter, being careful not to bruise.
- Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
- Drizzle the surface with melted butter and dust with sugar.
- Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
- Cool for 15 minutes before serving.
- Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 486.1, Fat 10.2, SaturatedFat 5.4, Cholesterol 52.6, Sodium 618.1, Carbohydrate 94, Fiber 10.7, Sugar 46.8, Protein 8.9
STARBUCKS SUMMER FRUIT COBBLER BARS - COPYCAT
Make and share this Starbucks Summer Fruit Cobbler Bars - Copycat recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Crust:.
- Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
- Poke few times with fork and bake for 25 minutes or until barely golden.
- Filling:.
- In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
- Biscuit Layer:.
- Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
- Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
- Topping:.
- Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
- Assembly:.
- Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.
Nutrition Facts : Calories 613.2, Fat 32.4, SaturatedFat 20, Cholesterol 118, Sodium 368.2, Carbohydrate 74.8, Fiber 1.5, Sugar 33.7, Protein 7.1
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