Warm Peach Berry 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:

• 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:

• 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:

• 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 375 degrees F. Mix water and flour with wire whisk in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Add dry gelatin mix, 2 tablespoons of the sugar and fruit; mix well.
• Pour into 8-inch square baking dish. Mix baking mix, remaining 2 tablespoons sugar, cereal and milk in large bowl. Drop 8 heaping spoonfuls onto hot fruit mixture.
• Bake 30 minutes or until topping is golden brown. Let cool 20 minutes. Serve warm with whipped topping.

Steps:

• Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
• Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
• In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
• Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
• Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.

Steps:

• Drain peaches, reserving 1/2 cup syrup. Place peaches in a greased 1-qt. baking dish. In a small saucepan, combine cornstarch and reserved peach syrup until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over peaches., Combine the graham cracker crumbs, cinnamon and nutmeg; stir in butter. Sprinkle over peaches. Bake, uncovered, at 350° for 10-15 minutes or until the topping is lightly browned.

Steps:

• Combine first four ingredients in small bowl.
• Combine milk and melted butter; stir into dry ingredients until smooth.
• Pour into two greased 8-oz. ramekins or custard cups.
• Top with fruit.
• Bake at 350 degrees for 30-35 minutes or until fruit is tender, and serve warm with vanilla ice cream!
• To serve more people, you can double this recipe and bake it in an 8-inch square pan.