Best Mixed Berry Cobbler With Cornmeal Crust Recipes

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MIXED BERRY CORNMEAL COBBLER



Mixed Berry Cornmeal Cobbler image

Make and share this Mixed Berry Cornmeal Cobbler recipe from Food.com.

Provided by kyle martin

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 pint blueberries (about 2 cups)
1 pint raspberries (about 2 1/4 cups)
1 pint strawberry, hulled and sliced in half
1/2 cup sugar
3 tablespoons cornstarch
1/3 cup sugar
1/16-1/8 cup butter, at room temperature
1 egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Steps:

  • Heat oven to 350°F.
  • Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 8*8*2-inch square baking pan, spreading mixture evenly.
  • Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
  • Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl.
  • Add half the flour mixture to the butter mixture.
  • On low speed, beat just until combined.
  • Beat in the milk, then the remaining flour mixture.
  • Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly.
  • Serve warm.

MIXED BERRY COBBLER



Mixed Berry Cobbler image

Provided by Ellie Krieger

Categories     dessert

Time 50m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 14

Nonstick cooking spray
Two 12-ounce bags frozen mixed berries, thawed (about 6 cups)
1/4 cup whole-wheat flour
1/4 cup sugar
1 orange, zest finely grated (about 2 teaspoons)
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup low-fat buttermilk
2 tablespoons canola oil

Steps:

  • Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
  • For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
  • For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
  • In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

BLUEBERRY CORNMEAL COBBLER



Blueberry Cornmeal Cobbler image

Cornbread, blueberries and maple syrup give this special dessert a flavor that's different from any cobbler you've had before. I came across the recipe many years ago. -Judy Watson, Tipton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

4 cups fresh blueberries
1 cup plus 2 tablespoons sugar
1 tablespoon quick-cooking tapioca
2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
TOPPING:
1/2 cup butter, softened, divided
1 cup confectioners' sugar
1 large egg, room temperature
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 tablespoons maple syrup

Steps:

  • In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish., In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes., In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 317mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

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