PEACH AND BLUEBERRY COBBLER WITH HAZELNUT BISCUITS
Cobbler is an irresistible summer treat, with its combination of bubbling fruit and golden biscuits. This version uses sweet, nutty hazelnut flour in the biscuits, which bake up crunchy on the outside and tender in the middle. To swap whole hazelnuts for the meal, start with 1/2 cup (64 grams) hazelnuts, toasted and with skins rubbed off. Grind the cooled nuts in a food processor or coffee grinder with the 1/3 cup (65 grams) granulated sugar until finely ground, and proceed with recipe as written. Tart wild blueberries are best here; use fresh if you can find them, but frozen are widely available and can go straight into the mix, no thawing necessary. Conventional supermarket blueberries work, too, but shouldn't be the first choice; they are watery and have a weaker flavor.
Provided by Samantha Seneviratne
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.
- Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.
- Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)
- In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don't overwork the dough.
- Drop the dough in 8 to 10 apricot-size balls (a scant 1/4 cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.
- Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 27 grams, TransFat 0 grams
BUTTER BISCUIT PEACH COBBLER
This is my grandmother's Southern homemade peach cobbler recipe, handed down to my mother in Louisiana. It's made with cinnamon, nutmeg, and buttery morsels of biscuit bits. It tastes great on its own, but even better with vanilla ice cream, a la mode.
Provided by mistachy
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
- Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
- Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
- Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 73.4 g, Cholesterol 24.9 mg, Fat 21.4 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 552.1 mg, Sugar 45.9 g
BLUEBERRY AND PEACH COBBLER
Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
PEACH AND BLUEBERRY COBBLER
The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.
Provided by DawnH
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g
PEACH BERRY COBBLER
The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.
Provided by Amy Posont
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 153.2 mg, Sugar 27.8 g
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