Peach And Berry Bliss Cobbler Recipes

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.

Steps:

• In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish. , For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. , Bake at 400° for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder, nutmeg and salt in a medium bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Stir in the heavy cream until the mixture just comes together into a shaggy dough. Turn out onto a floured baking sheet and pat until 1/4 inch thick; freeze until firm, about 10 minutes.
• Make the filling: Toss the peaches, granulated sugar, cornstarch, orange zest and juice, and vanilla in a bowl until the peaches are coated. Gently stir in the berries. Transfer to the prepared baking dish.
• Cut out circles from the cold dough using 2 1/2-inch cookie cutters. Arrange the circles on the fruit mixture; brush with heavy cream and sprinkle with coarse sugar. Bake until the biscuits are golden brown and the filling is bubbling, 50 minutes to 1 hour. Transfer to a rack and let cool.

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

Steps:

• For the filling: Mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees.
• For the dough: In a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a
• dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.

Steps:

• Heat oven to 375°F. Mix flour and water with whisk in large saucepan. Bring to boil on medium heat, stirring constantly. Stir in dry gelatin mix, 2 Tbsp. sugar and fruit.
• Pour into 8-inch square baking dish. Mix baking mix, remaining sugar, cereal and milk just until moistened. Drop 8 heaping spoonfuls of dough over hot fruit mixture.
• Bake 30 min. or until golden brown. Cool slightly. Serve topped with COOL WHIP. Refrigerate leftover cobbler.

Steps:

• Heat oven to 400°F. Grease 2-quart glass casserole with butter or cooking spray.
• In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
• In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
• Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
• Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

Steps:

• Prepare filling: Bring 2 quarts of water to a boil in a 3-qt saucepan. Gently add peaches; blanch for 15-20 seconds. With slotted utensil, remove from water; cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups).
• Put peaches, 1/2 cup sugar, 2 tbs. flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoons salt in a large bowl.
• Add 1/4 cup water. Mix peach mixture gently with a wooden spoon and transfer to an 8x8x2" baking dish. Dot with 2 tbs. butter. Preheat oven to 375°F.
• Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoons baking powder, 1/4 teaspoons salt, 4 tbs. softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly.
• Place Peach Cobbler on center rack in preheated oven and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly.
• To serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher oflight cream or half and half to pour over cobbler. Serve immediately. Maks 6 servings.

Steps:

• Preheat oven to 400°.
• In a large bowl, combine peaches and lemon juice; mix gently.
• Add blueberries, sugar, cornstarch; mix to combine.
• Spoon into an ungreased 9" square pan and bake for 15 minutes.
• Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
• cut in margarine with a pastry blender or fingers.
• Stir in milk and vanilla.
• Drop batter in spoonfuls over fruit (it will spread).
• Bake for an additional 30 minutes, or until golden brown.

Steps:

• Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes., Meanwhile, whisk flour, remaining 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar., Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.

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.