Berry Peach Cobbler Recipes

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:

• Preheat oven to 400 degrees F.
• Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

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 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
• Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
• Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

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:

• 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 F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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:

• 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:

• Preheat oven to 350°F.
• Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
• Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
• Process to combine.
• Add the milk and melted butter.
• Process until smooth.
• Spoon batter over the peaches, making sure you spread to edge of dish.
• Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
• Bake in center of oven about one hour.
• Crust should be brown and crisp on the outside and cooked all the way through.
• Let cool for 10 minutes before serving.
• Serve with whipped cream or vanilla ice cream.
• Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.

Steps:

• In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar. , Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.,

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.