Best Berry Almond Cobbler Recipes

BLUEBERRY-APPLE COBBLER WITH ALMOND TOPPING

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.

ALMOND BLUEBERRY COBBLER

Steps:

• Set oven to 350°F.
• In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
• In a mixing bowl mix sugar and flour.
• Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
• Add Almond extract.
• In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
• Pour blueberry and butter mixture into your baking dish.
• Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
• Lightly sprinkle a little more cinnamon on top
• Place in oven and cook for 1 hour at 350°F.

BERRY-ALMOND COBBLER

Steps:

• Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray.
• In medium bowl, stir Bisquick mix, oats, brown sugar, almonds, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly and begins to hold together.
• In large bowl, mix granulated sugar and flour. Add berries and lemon juice; toss until coated. Spoon berry mixture into baking dish. Sprinkle oat mixture evenly over berry mixture.
• Bake 50 minutes or until filling is bubbly and topping is golden. Serve warm.

GRILLED BLUEBERRY-ALMOND COBBLER

Steps:

• Heat a well cleaned grill to 350 degrees F.
• For the fruit: Combine all ingredients except butter in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter; set aside.
• For the biscuits:
• Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the butter into the bowl and toss to coat in flour mixture.
• Add 1/4 cup of the cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit. Brush biscuits with remaining 1 tablespoon of the heavy cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes.