PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
BLACKBERRY-PEACH COBBLER
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.
Provided by Laurie Ellen Pellicano
Categories pies and tarts, dessert
Time 45m
Yield 1 (10-inch) skillet cobbler (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
- Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
- In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
- Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
- Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
PEACH BLACKBERRY COBBLER
"This is great for a large family group or church dinner during peach season. The rest of the year canned peaches are fine, but, of course, fresh is best. As we say, 'Jersey Fresh!'" -Marguerite Shaeffer of Sewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar. , Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.,
Nutrition Facts : Calories 263 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 5g fiber), Protein 4g protein.
BLACKBERRY, PEACH AND OAT COBBLER
Steps:
- Preheat the oven to 325°F. Line the bottom of an 8 × 3-inch round cake pan with a circle of parchment paper and coat lightly with oil.
- In a small bowl, combine the peaches, blackberries, arrowroot, 1/4 cup of the agave nectar, and 1/4 teaspoon of the salt with a rubber spatula; set aside. In a medium bowl, whisk together the flour, oats, 3 tablespoons evaporated cane juice, baking powder, cinnamon, and the remaining 1 1/4 teaspoons salt. Add the oil, the remaining 1/4 cup agave nectar, the vanilla, and the hot water to the dry ingredients. Stir until a moist dough is formed.
- Using a rubber spatula, spread the peach and blackberry mix evenly in the prepared pan. Drop spoonfuls of the batter over the top of the fruit, but do not spread them. Sprinkle the top with evaporated cane juice.
- Bake the cobbler on the center rack for 20 minutes. The finished cobbler will have a golden crust, and the juice from the fruit will bubble up through the gaps in the cobbler topping.
- Let the cobbler stand for 15 minutes before serving it warm and directly from the pan. Store leftovers at room temperature, covered in plastic wrap, for up to 3 days.
PEACH AND BLACKBERRY COBBLER WITH CRYSTALLIZED GINGER
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Provided by Claudia Fleming
Categories Mixer Dessert Bake Fourth of July High Fiber Blackberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For biscuits:
- Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. DO AHEAD: Biscuits can be made 2 hours ahead. Cover and chill.
- For fruit mixture:
- Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form, tossing occasionally, about 30 minutes.
- Position rack in center of oven; preheat to 350°F. Butter 2-quart baking dish or 11x7x2-inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar.
- Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream.
- * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
PEACH-BLACKBERRY COBBLER WITH ALMOND-BUTTERMILK BISCUIT TOPPING AND ALMOND WHIPPED CREAM
Provided by Damaris Phillips
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
- For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
- For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
- Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
- Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
- Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
- Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.
PEACH, PLUM AND BLACKBERRY COBBLER
Categories Fruit Dessert Bake Blackberry Peach Plum Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend. Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes.
- Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal. Add cream; stir until moist clumps form. Gather into ball. Using floured hands, pat out dough on floured surface to 6-inch square. Cut into 6 equal rectangles.
- Mix brown sugar, spices and 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together.
- Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream.
BLACKBERRY PEACH COBBLER
Categories Milk/Cream Dessert Bake Quick & Easy Blackberry Peach Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
- Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
- While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
- Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.
FRESH PEACH AND BLACKBERRY COBBLER
Make this with frozen fruit or fresh fruit. From the May 2008 issue of Cooking Light magazine. Feel free to substitute blackberries for strawberries or all peaches, all blackberries, etc.
Provided by Celeste
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
- Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently.
- Add 1/4 cup sugar and ginger; toss gently to combine.
- Pour peach mixture into prepared baking dish.
- Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife.
- Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk.
- Add remaining 2 tbsp melted butter and milk, stirring with a whisk.
- Pour batter evenly over fruit mixture.
- Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.
Nutrition Facts : Calories 259.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 273.9, Carbohydrate 48.6, Fiber 3.2, Sugar 33.2, Protein 3.8
MOMMA DAISY'S PEACH AND BLACKBERRY COBBLER
Steps:
- To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Using a fork, stir in the milk and egg just to combine (do not over mix). Set aside while preparing the filling.
- To make the peach filling, preheat the oven to 350°F. Generously butter a 7 × 11-inch baking dish.
- Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat. Bring the peaches to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes. Remove from the heat, and stir in the vanilla and blackberries. Transfer the filling to the prepared baking dish.
- Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture. Continue with the remaining batter, covering the fruit evenly. Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges.
- Cool for 10 minutes, then serve warm with ice cream.
HONEY PEACH AND BLACKBERRY COBBLER
Fresh summer fruits and a homemade lightly-sugared biscuit make this colorful dessert a dish to remember. Top with whipped cream for a super indulgence. From Cooking Light Magazine
Provided by kittycatmom
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
- Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
Nutrition Facts : Calories 277.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 16.3, Sodium 244.5, Carbohydrate 52.2, Fiber 4.3, Sugar 30.9, Protein 4.9
VEGAN BOURBON COBBLER (PEACH, NECTARINE, STRAWBERRY, BLACKBERRY)
This is a vegan variation of my recipe: Recipe #295437 Southern Bourbon Peach Cobbler. This tastes slightly different because I use coconut, but very tasty, and you wouldn't think it was vegan if someone hadn't told you. I've found nectarines are very nice (and inexpensive) in my area during the summer, but any fruit or combination could be used. Some possibilities include: peaches, nectarines, strawberries, blackberries, cherries, raspberries, plums, blueberries, mango, apricots, rhubarb, and other berries and stone fruit. The recipe would have to be varied if you wanted to use a less juicy fruit like apples or an acidic fruit like pineapple.
Provided by MC Baker
Categories Dessert
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400°F.
- Combine all ingredients up to lemon juice in a large bowl and let sit.
- Pour apple sauce on bottom of an 8 1/2" by 11" baking pan.
- Combine flour with remaining ingredients except sugar for topping.
- Drop tablespoon fulls of the dough onto the apple sauce on pan to cover. Leave some small gaps as this helps the dough rise through the fruit to get crisp on the top.
- Pour fruit mixture over dough.
- Bake for 45 minutes or until dough is cooked.
- Top with remaining sugar if desired and bake an additional 5-15 minutes until top is crisp. You can also try the broiler, or a kitchen torch to carmelize the sugar. It is easy to burn the top doing this, so be sure to check regularly if this is your chosen method.
Nutrition Facts : Calories 367.9, Fat 17.2, SaturatedFat 6.5, Sodium 386, Carbohydrate 53.8, Fiber 4.3, Sugar 36.3, Protein 3.8
PEACH PINEAPPLE BLACKBERRY COBBLER
Adapted from a recipe in the newspaper from the Creekside Cafe & Grill in Arizona. This is my go-to cobbler/dump cake. Wonderful & so easy. Awesome served with ice cream. It also re-heats great as left-overs. You can substitute the blackberries for another berry of your choice.
Provided by Feej3940
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In 9x13 ungreased pan, spread crushed pineapple & juice.
- Add the thawed blackberries.
- Sprinkle the yellow cake mix on top of the berries.
- Add thawed peaches on top of the yellow cake mix.
- Sprinkle pecans, then sugar on top.
- Drizzle with the melted butter.
- Bake 350°F for about 35-40 minutes, or until golden brown.
- Allow to cook for a few minutes. Scoop and serve with vanilla ice cream.
Nutrition Facts : Calories 399.9, Fat 19.6, SaturatedFat 7, Cholesterol 25.1, Sodium 310.4, Carbohydrate 56.3, Fiber 4.5, Sugar 39.1, Protein 3.5
COMMON GRILL PEACH, BLUEBERRY AND BLACKBERRY COBBLER
Make and share this Common Grill Peach, Blueberry and Blackberry Cobbler recipe from Food.com.
Provided by Cook4_6
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Streusel Topping:
- Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
- In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
- Bake in oven for 30 minutes or until topping is golden.
- Best served warm, topped with your favorite ice cream.
Nutrition Facts : Calories 174.4, Fat 7.9, SaturatedFat 2.8, Cholesterol 10.2, Sodium 61.8, Carbohydrate 25.7, Fiber 3.9, Sugar 14.8, Protein 2.6
VEGAN BLACKBERRY AND PEACH COBBLER
From Dinner:A Love Story. We made this with blueberries and substituted more vanilla for the almond, as that's what we had available. Delicious!
Provided by basia1
Categories Berries
Time 50m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. In a glass baking dish, toss together the fruit and sugar. Cover with foil. Bake for 20 minutes.
- While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the almond milk, oil, vanilla, and almond extract, and set aside.
- In a large bowl, place both flours, sugar, baking powder, cinnamon, and salt, and stir well to combine.
- Add the wet ingredients into the dry ingredients slowly, stirring to combine after each addition.
- After the fruit has cooked, remove the piece of foil. Scatter spoonfuls of the dough on top of the fruit (smushing and flattening down the dollops a bit) and return the pan to the oven.
- Bake another 15 minutes or until the topping is golden brown.
- Allow to cool for 10 minutes before serving.
SUMMERTIME FRESH BLACKBERRY PEACH COBBLER
Juicy blackberries and peaches combine with a buttery crisp topping in a luscious cobbler that has become a family favorite. Fresh or frozen blueberries or raspberries can be used in place of the blackberries. As my husband says, 'That's so good, it'll make you slap your granny!'
Provided by Chef Kathy
Categories Dessert
Time 1h10m
Yield 1 9 x 13 pan, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
- Cook until just simmering.
- Keep warm while making batter and crumb topping.
- Preheat oven to 350 degrees F.
- Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
- Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
- Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
- In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
- Set aside.
- Remove melted butter from oven.
- Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
- Set aside.
- Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
- Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
- Place the baking dish on a cookie sheet in case it runs over.
- Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
- Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
- Let cool 15-20 minutes before serving.
- Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
Nutrition Facts : Calories 435.1, Fat 17, SaturatedFat 10.5, Cholesterol 43.7, Sodium 510.7, Carbohydrate 69.8, Fiber 3.1, Sugar 52.6, Protein 4
HONEY PEACH AND BLACKBERRY COBBLER
How to make Honey Peach and Blackberry Cobbler
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
- Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
BLACKBERRY PEACH COBBLER RECIPE | EPICURIOUS.COM
If you're making this entire menu in a single oven, we recommend baking the cobbler ahead of time ? that way you can reheat it while clearing the table. Otherwise, you can just whisk together the dry ingredients beforehand, but you'll have to excuse yourself during dinner to assemble and bake the dessert.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
- Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
- While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
- Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.
- Cooks' note:
- Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love