Sweet Essentials Blueberry And Apple Cobbler Recipes

Steps:

• Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish., For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit., For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top., Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.

Steps:

• Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside., Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat. , Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat. , For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). , Bake at 350° for 35-40 minutes or until bubbly.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• THE FILLING
• Place a rack in the middle position, and preheat the oven to 375f (190c).
• Add the diced apples to a small bowl, and then add 2 teaspoons of the freshly squeezed lemon juice.
• Add the blueberries.
• Add the coconut sugar, ground cinnamon, half the lemon zest, and then toss to combine.
• Place ingredients in a baking, or pie dish.
• THE TOPPING
• Chef's Note: This topping produces a very dry crumbly topping that lovingly absorbs the ice cream, as melts over the cobbler. What I am saying is that the ice cream is an essential element of this recipe. If you are not using ice cream on the top, then I suggest you add additional liquid (milk, cream, etc.) to the topping ingredients before mixing and adding to the cobbler. A couple of tablespoons should do nicely.
• In a small bowl, mix up all the ingredients for the topping.
• Add to the top of the cobbler.
• Place into the preheated oven, and bake until the topping is a golden brown, and the fruit is bubbling, about 18 - 20 minutes.
• PLATE/PRESENT
• Serve while still nice and warm (it has to be warm), with a nice scoop of vanilla ice cream. Enjoy.
• Keep the faith, and keep learning.

Steps:

• Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
• Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
• Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
• Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
• Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
• Transfer the berry mixture to a food processor or blender and puree. Set aside.
• Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
• Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
• Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
• Top with the remaining cream and puree, then swirl the puree with a knife again.
• Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.
• Enjoy!