Blackberry Peach And Oat Cobbler Recipes

Steps:

• In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar. , Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.,

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
• Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
• Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

Steps:

• Preheat the oven to 325°F. Line the bottom of an 8 × 3-inch round cake pan with a circle of parchment paper and coat lightly with oil.
• In a small bowl, combine the peaches, blackberries, arrowroot, 1/4 cup of the agave nectar, and 1/4 teaspoon of the salt with a rubber spatula; set aside. In a medium bowl, whisk together the flour, oats, 3 tablespoons evaporated cane juice, baking powder, cinnamon, and the remaining 1 1/4 teaspoons salt. Add the oil, the remaining 1/4 cup agave nectar, the vanilla, and the hot water to the dry ingredients. Stir until a moist dough is formed.
• Using a rubber spatula, spread the peach and blackberry mix evenly in the prepared pan. Drop spoonfuls of the batter over the top of the fruit, but do not spread them. Sprinkle the top with evaporated cane juice.
• Bake the cobbler on the center rack for 20 minutes. The finished cobbler will have a golden crust, and the juice from the fruit will bubble up through the gaps in the cobbler topping.
• Let the cobbler stand for 15 minutes before serving it warm and directly from the pan. Store leftovers at room temperature, covered in plastic wrap, for up to 3 days.

Steps:

• Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
• Cook until just simmering.
• Keep warm while making batter and crumb topping.
• Preheat oven to 350 degrees F.
• Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
• Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
• Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
• In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
• Set aside.
• Remove melted butter from oven.
• Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
• Set aside.
• Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
• Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
• Place the baking dish on a cookie sheet in case it runs over.
• Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
• Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
• Let cool 15-20 minutes before serving.
• Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.

Steps:

• In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

Steps:

• Preheat oven to 350 degrees.
• Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
• Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently.
• Add 1/4 cup sugar and ginger; toss gently to combine.
• Pour peach mixture into prepared baking dish.
• Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife.
• Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk.
• Add remaining 2 tbsp melted butter and milk, stirring with a whisk.
• Pour batter evenly over fruit mixture.
• Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.

Steps:

• Filling:Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
• Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
• Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.