PEACH BLACKBERRY COBBLER
"This is great for a large family group or church dinner during peach season. The rest of the year canned peaches are fine, but, of course, fresh is best. As we say, 'Jersey Fresh!'" -Marguerite Shaeffer of Sewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 15
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.,
Nutrition Facts : Calories 263 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 5g fiber), Protein 4g protein.
FRESH PEACH AND BLACKBERRY COBBLER
Make this with frozen fruit or fresh fruit. From the May 2008 issue of Cooking Light magazine. Feel free to substitute blackberries for strawberries or all peaches, all blackberries, etc.
Provided by Celeste
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 273.9, Carbohydrate 48.6, Fiber 3.2, Sugar 33.2, Protein 3.8
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
FRESH PEACH COBBLER (THE UPSIDE DOWN VERSION)
Adapted from FoodTV's Sara Moulton. I've tweaked the fruit part quite a bit. In the summer, when we harvest peaches and blueberries, I make a large batch of the fruit part. I freeze it in recipe-quantity and then thaw for year-round cobbler. This recipe starts upside down with the cobbler dough on the bottom of the pan. The dough will migrate to the top and make a true cobbler crust. My kids like to watch thru the oven door as this happens. If you love crust, make a half batch of the fruit and a full batch of the dough. Cook in a 9x13 pan and you'll have just enough fruit (1/4 inch) to go with the crispy goodness. It's wonderful warm over vanilla icecream. I'll admit to eating it cold (leftover) for breakfast when no one is looking. If I use blueberries, I use 1 cup blueberries to 3 cups peaches. I'm sure it would work with other fruits.
Provided by gourmetmomma
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the peaches, lemon juice, cup of sugar, and pinch of salt and bring to a boil over high heat, stirring constantly. Remove from heat and add cinnamon and orange liquor. (Nutmeg is also good). If you do this ahead of time, make sure the fruit mixture is warm or room temp before proceeding.
- Preheat oven to 375 degrees.
- Pour the melted butter into a 13 by 9 by 2-inch baking dish.
- In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
- Pour the peaches over the batter but do not stir them together.
- Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
BLUEBERRY AND PEACH COBBLER
Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
PEACH AND BLUEBERRY COBBLER
The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.
Provided by DawnH
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
- Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g
FRESH PEACH AND BLUEBERRY COBBLER
Summer is the best time of the year because fresh, organic, local fruit is so readily available! This is a recipe I put together trying to stay with clean foods, local fresh fruit, and nut flour. I do not eat gluten free, but I love the way nut flours work in baked good. So this one is made using almond flour rather than wheat flour (but wheat would work fine) and I used very ripe fruit so didn't need all the sugar in other recipes. Turned out delicious! A definite keeper!
Provided by MsTeechur
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off!
- Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
- Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.
Nutrition Facts : Calories 89.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 96.6, Carbohydrate 9.8, Fiber 1.7, Sugar 6.7, Protein 0.8
BLACKBERRY, PEACH AND OAT COBBLER
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.
PEACH BERRY COBBLER
The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.
Provided by Amy Posont
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
- In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
- Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 153.2 mg, Sugar 27.8 g
HONEY PEACH AND BLACKBERRY COBBLER
Fresh summer fruits and a homemade lightly-sugared biscuit make this colorful dessert a dish to remember. Top with whipped cream for a super indulgence. From Cooking Light Magazine
Provided by kittycatmom
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
- Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
Nutrition Facts : Calories 277.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 16.3, Sodium 244.5, Carbohydrate 52.2, Fiber 4.3, Sugar 30.9, Protein 4.9
PEACH AND BLACKBERRY COBBLER WITH CRYSTALLIZED GINGER
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Provided by Claudia Fleming
Categories Mixer Dessert Bake Fourth of July High Fiber Blackberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For biscuits:
- Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD: Biscuits can be made 2 hours ahead. Cover and chill.
- For fruit mixture:
- Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
- Position rack in center of oven; preheat to 350°F. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
- Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
- * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
MOMMA DAISY'S PEACH AND BLACKBERRY COBBLER
Steps:
- To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Using a fork, stir in the milk and egg just to combine (do not over mix). Set aside while preparing the filling.
- To make the peach filling, preheat the oven to 350°F. Generously butter a 7 × 11-inch baking dish.
- Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat. Bring the peaches to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes. Remove from the heat, and stir in the vanilla and blackberries. Transfer the filling to the prepared baking dish.
- Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Continue with the remaining batter, covering the fruit evenly. Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges.
- Cool for 10 minutes, then serve warm with ice cream.
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