Gooseberry Blueberry Cobbler Recipes

Steps:

• In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven. , In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir., Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.

Steps:

• Filling: Preheat oven to 375 degrees with rack in upper third.
• In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
• Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
• Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
• Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
• Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.

Steps:

• Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
• Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
• Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
• To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
• Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes.
• Serve with confectioners' sugar dusted on top.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Steps:

• preheat oven to 350.
• prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
• Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
• Then cream together 1 cup sugar and 1/4 cup shortening.
• Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
• Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.