CAST-IRON HUCKLEBERRY COBBLER
Cornmeal gives this rustic cobbler a satisfying texture. Serve with whipped cream or vanilla ice cream -- both pair nicely with the sweet-tart huckleberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
- Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
- Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.
HUCKLEBERRY CRISP
Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings.
Provided by MamaBuzzard
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
- Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 69.4 g, Cholesterol 27.1 mg, Fat 11.2 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 85.3 mg, Sugar 49.3 g
SLOW-COOKER BERRY COBBLER
I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. -Karen Jarocki, Yuma, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.
Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 110mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY COBBLER
Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
- In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
- Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 500, Carbohydrate 67 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 serving, Sodium 600 mg, Sugar 39 g, TransFat 2 g
HUCKLEBERRY BUCKLE II
This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!
Provided by Roni
Categories Desserts Crisps and Crumbles Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
- In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
- In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
- Bake in the preheated oven for 45 to 50 minutes.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g
HUCKLEBERRY COBBLER
I found this recipe on Huckleberry Hounds - a Montana based site while searching info for my fav - huckleberries. :) YUM!!
Provided by Mommy Diva
Categories Dessert
Time 40m
Yield 1 13x9 inch cobbler
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Mix first five ingredients until crumbly.
- Put half the mixture in the bottom of a 13- by 9-inch baking pan (sprayed with cooking oil) and pat down.
- Distribute huckleberries over bottom layer.
- Sprinkle remaining crumb mixture over the top and pat lightly.
- Bake 30 minutes or until lightly browned.
- Serve with whipped cream or ice cream, enjoy!
Nutrition Facts : Calories 4508.5, Fat 281.2, SaturatedFat 104, Cholesterol 376.3, Sodium 4579.8, Carbohydrate 475.6, Fiber 28.4, Sugar 226.9, Protein 44.9
HUCKLEBERRY COBBLER
Another recipe from my Huckleberry Cookbook. I haven't made this, personally, yet, but I also haven't found a recipe out of this cookbook that hasn't sent everyone into "mmm's". So I hope you like it! :) Note: You can also forego the blueberries all together, and just use 2 cups huckleberries. It's up to you.
Provided by Luvinmyfamily
Categories Dessert
Time 40m
Yield 1 Cobbler, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Generously butter an 8'' (1 ½ quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate.
- In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop ¼ Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 110.2, Fat 0.2, Sodium 61.1, Carbohydrate 26.1, Fiber 1, Sugar 13.6, Protein 1.6
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- Whisk together buttermilk and oil in a small bowl. Make a well in the center of the dry ingredients, add the wet ingredients and stir with a fork until just combined. Turn the dough out onto a lightly floured surface. Roll or pat to a rough 8-inch circle. Gently lift the dough and set it on the berries. Use your fingers to pinch and patch together. (The dough is supposed to look rough and "cobbled.") Prick the dough in several places with the tines of a fork. Sprinkle the top with the remaining 1 teaspoon sugar.
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