BLUEBERRY CORNMEAL COBBLER
Cornbread, blueberries and maple syrup give this special dessert a flavor that's different from any cobbler you've had before. I came across the recipe many years ago. -Judy Watson, Tipton, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish., In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes., In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 317mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY
Here's what you need: raspberry, blueberry, strawberry, blackberry, cornstarch, vanilla cake mix, butter
Provided by Claire Nolan
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
- Sprinkle cornstarch on top and mix gently.
- Pour cake mix on top of the berries and spread out so it covers the berries.
- Place pieces of butter on top of the cake mix and cover.
- Cook on high for 2½ to 3 hours, until the cake is fully cooked.
- Serve topped with ice cream
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 51 grams, Fat 13 grams, Fiber 3 grams, Protein 1 gram, Sugar 27 grams
MIXED BERRY COBBLER WITH CORNMEAL CRUST
Make and share this Mixed Berry Cobbler With Cornmeal Crust recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
- To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
- To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
- Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.
MIXED BERRY COBBLER
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
- For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
- For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
- In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.
MIXED BERRY COBBLER
Provided by Melissa Roberts
Categories Berry Dessert Bake Fourth of July Picnic Graduation Father's Day Backyard BBQ Summer Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For filling:
- Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.
- For dough:
- Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
- Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.
MIXED BERRY CORNMEAL COBBLER
Make and share this Mixed Berry Cornmeal Cobbler recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 8*8*2-inch square baking pan, spreading mixture evenly.
- Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
- Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl.
- Add half the flour mixture to the butter mixture.
- On low speed, beat just until combined.
- Beat in the milk, then the remaining flour mixture.
- Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly.
- Serve warm.
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BERRY GALETTE WITH BUTTERMILK CORNMEAL CRUST
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5/5 (2)Category DessertCuisine AmericanTotal Time 2 hrs
- Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened. Add 1 more Tablespoon of buttermilk if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
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