SUMMER BERRY COBBLER
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
- Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.
SUMMER BERRY DUMPLING COBBLER
Make and share this Summer Berry Dumpling Cobbler recipe from Food.com.
Provided by Caroline Cooks
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 dgrees F.
- Bring berries, butter and 1/2 cup sugar to a boil and melt all sugar, stirring constantly.
- Pour berry mixture evenly into lightly greased 9" round cake dish.
- Beat cream cheese and remaining sugar with a mixer until fluffy.
- Add milk, baking mix and oats mixing well. Dollop mixture over hot filling.
- Sprinkle dumplings with sugar.
- Bake for 35 minutes or until golden brown.
Nutrition Facts : Calories 515.1, Fat 19.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 596, Carbohydrate 79.7, Fiber 1.7, Sugar 53.9, Protein 8
BLACK & BLUE BERRY GRUNT
If you're looking for something different from the usual cakes and fruit pies, try this old-fashioned dessert. It features a delicious combination of blackberries and blueberries with homemade dumplings on top. -Kelly Akin, Johnsonville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the first 5 dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar. , Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.
Nutrition Facts : Calories 226 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 4g fiber), Protein 3g protein.
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
JUANITA'S BLACKBERRY DUMPLINGS
My mother's specialty, she was the oldest of 6 children, her mother died when she was 12 and she cooked for the family from 12 on. Blackberries were plentiful in Southern Missouri in summer and she made the blackberry dumplings for her siblings instead of a cobbler. I have never seen a recipe for the dumplings so I am thinking this is something my mother devised herself perhaps a quart of blackberries went further by making dumplings instead of a cobbler.
Provided by charlo
Categories Desserts
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
- Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
- Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
- Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54 g, Cholesterol 22.2 mg, Fat 7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 210.2 mg, Sugar 35.6 g
SUMMER BERRY COBBLER
This four berry cobbler, topped with blueberry scone dough and baked is to die for! Recipe courtesy Tyler Florence of the Food Network.
Provided by Marie
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
- Stir gently to combine.
- Spread berry mixture out on a 10-inch tart or gratin dish.
- To Make Scones:.
- In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
- Cut in butter using 2 forks or a pastry blender.
- The butter pieces should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
- Mix just to incorporate, do no overwork the dough.
- Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
- Fold the blueberries into batter, being careful not to bruise.
- Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
- Drizzle the surface with melted butter and dust with sugar.
- Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
- Cool for 15 minutes before serving.
- Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 486.1, Fat 10.2, SaturatedFat 5.4, Cholesterol 52.6, Sodium 618.1, Carbohydrate 94, Fiber 10.7, Sugar 46.8, Protein 8.9
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BERRY DUMPLINGS RECIPE | KING ARTHUR BAKING
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4.4/5 (5)Total Time 32 minsServings 20Calories 104 per serving
- To make the filling: Put the fruit, sugar, water, lemon juice, and cinnamon in a large, deep lidded pot or saucepan; a 9” round (4-quart) Dutch oven works well.
- To make the dough: In a medium bowl, whisk together the flour, salt, sugar, and baking powder.
- Cut the butter into pats and work it into the flour using a pastry blender, mixer, a food processor, or your fingers. When thoroughly combined the mixture should resemble uneven, coarse crumbs; this consistency will make the dumplings extra tender.
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- Fresh Southern Peach Cobbler. The easiest cobblers are simply made of fruit topped with a thick batter or with spoonfuls of biscuit dough. Biscuit-topped cobblers look like cobblestones after they're baked, hence the name.
- Old Fashioned Peach Cobbler. You can also top cobblers with a lattice top woven from pie dough. "I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri," says recipe creator ELETA.
- Best Ever Blueberry Cobbler. "Oh my gosh... this is an outstanding recipe. My daughter and I picked blueberries this morning and I made it tonight.
- Triple Berry Crisp. Crisps are cobbler cousins topped with a crumbly mix that could include oatmeal, flour, bread crumbs, sugar, butter, and spices like cinnamon or nutmeg.
- Classic American Blueberry Crisp. Fresh or frozen blueberries brightened with a splash of orange juice and cinnamon are baked under a simple topping of flour, butter, and brown sugar.
- The Ultimate Berry Crumble. A crumble is just like a crisp with it's oat/butter/sugar topping, but for this version, you'll add egg yolks to enrich the crumble, press half of the mixture into the bottom of the baking dish, spread the berries over it, top with the remaining crumble, and bake.
- Chef John's Blackberry Buckle. For this kind of cobbler, you pour the batter into the pan first and then you top it with fruit. As it bakes, the batter rises around the fruit to form a cake with an uneven, or buckled, surface.
- Huckleberry Buckle II. "This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!"
- Rhubarb Betty. A "Brown Betty" is one of the first documented apple desserts in the early colonial United States. Theories abound as to the origin of its name, but none are conclusive.
- Grunt. Grunts are sweetened fruit stewed under a topping of batter or dumplings, typically on the stovetop in a cast iron skillet. The odd name might refer to the guttural sound the fruit makes as steam escapes through the thick topping.
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