Mixed Fruit Cobbler Recipes

Steps:

• In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture. , Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm.

Steps:

• Preheat a grill.
• Combine flour, oatmeal, sugar, and butter in a large bowl; mix until well combined. Place 3/4 of mixture along the bottom of a Dutch oven. Spread fruit over top, then sprinkle with the rest of the oatmeal mixture. Place on rack of hot grill; 1/3 of the charcoal must be on top and 2/3 of the charcoal must be on the bottom. The key to cooking it is not to open the Dutch oven until you have smelled the cobbler for 10 minutes. Every time you open the Dutch oven you lose the heat. Serve warm.

Steps:

• Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
• Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

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:

• Thaw and chop fruit if necessary. In a saucepan, combine the fruit, 3/4 cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside., In a bowl, combine baking mix and remaining sugar. Melt remaining butter. Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2-qt. baking dish. Spoon fruit mixture over batter. Bake at 375° for 35 minutes or until cake tests done. Serve warm.

Steps:

• Place a piece of parchment paper on a small rimmed baking sheet or large plate.
• In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.
• Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to 3/4-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
• Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2 1/2-quart gratin dish or 9-by-13-inch baking pan.
• Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.

Steps:

• For filling:
• Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.
• For dough:
• Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
• Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.

Steps:

• In medium baking dish, melt butter. Add frozen fruit.
• Mix together remaining ingredients and pour over fruit. Do not stir.
• Bake at 375*F for 30-45 minutes until cake is done.

Steps:

• Combine blueberries, sugar and first amount of water in small saucepan.
• Heat, stirring often, until mixture simmers.
• Simmer for 2 or 3 minutes until berries are cooked.
• Mix cornstarch into second amount of water and stir into simmering berries.
• Stir until thickened a bit.
• Turn into ungreased 3 cup or 1 quart casserole.
• Keep warm.
• Topping: Measure first 4 ingredients into bowl.
• Stir.
• Add cooking oil, milk and vanilla.
• Stir.
• Drop in 4 mounds over top of berries.
• Bake, uncovered in 400f degree oven for about 20 minutes.
• Recipe can easily be doubled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; (if batter is a little lumpy thats fine) Pour mixture on top of melted butter in baking pan. DO NOT mix butter and mixture together.
• Mix apple & raspberries & drop into the middle of the batter; if more crust is desired add less fruit. Bake in preheated oven for one hour or until golden brown
• *Other combinations of fruit work fine, blackberries in particular.