Stone Fruit Berry Muffin Cobbler Recipes

Steps:

• Place sheet of foil on lower oven rack. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix peaches, nectarines, blueberries, sugar, cornstarch and lemon juice. Spoon into baking dish. Bake 25 minutes or until hot and bubbly.
• Meanwhile, in medium bowl, stir muffin mix, milk, oil, eggs and almond extract just until blended. Spoon batter over hot filling.
• Bake 25 to 27 minutes longer or until toothpick inserted in topping comes out clean. Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Toss the stone fruits, lemon juice, brown sugar, granulated sugar, cornstarch, vinegar, cinnamon, and salt in a large bowl until well mixed. Transfer to a large cast-iron skillet.
• For the topping: Whisk the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Add the shortening and rub it in with your fingers until the mixture resembles coarse meal. Add the butter and cut it in with a pastry cutter or your fingers until incorporated with a few pea-size pieces remaining. Add the buttermilk and fold in until the dry ingredients are evenly moistened.
• Drop heaping spoonfuls of the topping mixture onto the stone fruits, spacing them 1 inch apart. Sprinkle the topping with the sesame seeds.
• Bake until the topping is golden brown and the filling is bubbling, about 45 minutes. Serve hot or warm with ice cream, if you'd like.

Steps:

• Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
• Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
• Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
• Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.