Frozen Blueberry Strawberry Cobbler Recipes

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.

Steps:

• FOR THE FRUIT LAYER:
• In a buttered 9 inch baking dish combine the frozen blueberries and the strawberries.
• Sprinkle with the sugar, tapioca and nutmeg. Then dot with the cold margarine.
• FOR THE TOPPING:
• In a food processor combine the flour, baking powder, seas salt, vegan margarine, egg, coconut creamer and vanilla.
• Pulse until just combined.
• Drop spoonfuls of batter evenly on top of the fruit.
• Sprinkle with the 1/2 tsp. sugar.
• Bake in a 350'F oven for 30-35 minutes or until the top is golden.
• Serve warm with your favourite whipped topping or ice cream. Enjoy :)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.