Sour Cream Fresh Blueberry Peach Cobbler Recipes

Steps:

• For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish.
• Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together.
• Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes.
• For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve.
• To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Steps:

• In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
• Cook& stir over med heat until mixture boils and thickens.
• Stir in blueberries.
• Cover and set aside.
• Stir together flour, sugar, baking powder and salt.
• With a pastry blender, cut in butter until mixture resembles cornmeal.
• Add milk and vanilla; mix lightly with fork until just combined.
• Bring fruit mixture to a boil; pour into a 4-qt casserole.
• Drop large spoonfuls of batter onto fruit mixture.
• Bake at 375 for 25-30 minutes or until batter tests clean.

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.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, sugar, baking powder and salt.
• Add milk and mix well.
• Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.
• Pour fruit ontop of batter.
• Bake 1 hour until golden brown and set.
• Delicious hot or cold.

Steps:

• Preheat oven to 350°F.
• Spray an 8-inch square cake pan with vegetable spray.
• FILLING: In a bowl, stir together the blueberries, peaches, and cornstarch.
• In another bowl, stir together the sugar and cinnamon.
• Set aside 1 tablespoons.
• Stir the remaining cinnamon sugar into the berry mixture.
• Pour the mixture into a prepared pan.
• TOPPING: In a bowl, stir together the flour and baking powder.
• In another bowl, mix the sugar, egg, sour cream, margarine, and water.
• With a wooden spoon, add the dry ingredients to the wet until everything is combined.
• Drop by spoonfuls on top of the fruit mixture.
• Sprinkle with the reserved cinnamon sugar.
• Place the pan in the center of the oven and bake for 35 to 40 minutes or until a tester inserted in the center comes out dry.
• Serve warm.

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 375°F.
• Wash, peel, pit, and slice peaches into a 9" round pie pan.
• Rinse blueberries, remove any stems and add to pie pan.
• Add almond extract to fruit mixture.
• Cut lemon in half and squeeze juice from half of the lemon over through a strainer (to catch seeds) over fruit, and then mix the lemon juice and almond extract throughout the fruit. Put the other half of the lemon in refrigerator for another purpose.
• To either a blender or food processor, add half of the oats (1/2 cup) and the almonds. Grind it to flour.
• Remove flour from blender or food processor and put it into a separate bowl.
• To the bowl, add the remaining 1/2 cup of rolled oats, the brown sugar, butter, and water. Mix together and sprinkle over top of fruit.
• Bake for 30 minutes.
• Remove from oven and cool on a wire rack for 30 minutes, and serve with vanilla ice cream or eat by itself. Enjoy.

Steps:

• Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
• Add in milk and butter; stir to combine.
• Spread batter into a greased 8-inch square baking pan.
• Sprinkle blueberries evenly over batter.
• Sprinkle with 1/3 cup sugar and drizzle with vanilla.
• Bake at 350° for 40-45 minutes or until a pick comes out clean.
• Can serve plain or with ice cream on top.