Sweet Essentials Blueberry And Apple Cobbler Recipes

Steps:

• Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside., Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat. , Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat. , For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). , Bake at 350° for 35-40 minutes or until bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
• Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
• Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.

Steps:

• Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish., For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit., For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top., Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• THE FILLING
• Place a rack in the middle position, and preheat the oven to 375f (190c).
• Add the diced apples to a small bowl, and then add 2 teaspoons of the freshly squeezed lemon juice.
• Add the blueberries.
• Add the coconut sugar, ground cinnamon, half the lemon zest, and then toss to combine.
• Place ingredients in a baking, or pie dish.
• THE TOPPING
• Chef's Note: This topping produces a very dry crumbly topping that lovingly absorbs the ice cream, as melts over the cobbler. What I am saying is that the ice cream is an essential element of this recipe. If you are not using ice cream on the top, then I suggest you add additional liquid (milk, cream, etc.) to the topping ingredients before mixing and adding to the cobbler. A couple of tablespoons should do nicely.
• In a small bowl, mix up all the ingredients for the topping.
• Add to the top of the cobbler.
• Place into the preheated oven, and bake until the topping is a golden brown, and the fruit is bubbling, about 18 - 20 minutes.
• PLATE/PRESENT
• Serve while still nice and warm (it has to be warm), with a nice scoop of vanilla ice cream. Enjoy.
• Keep the faith, and keep learning.