RASPBERRY AND BLUEBERRY COBBLER
Serve with plain vanilla ice cream.
Provided by rbabyrolle
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
- Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
- Bake in preheated oven until the topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 53.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 196.3 mg, Sugar 36 g
BLACK RASPBERRY COBBLER
This black raspberry cobbler is the best cobbler recipe I have ever tried.
Provided by farmwife92
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into an 11x7-inch baking dish.
- Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
- Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 32.3 mg, Fat 12.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 182.8 mg, Sugar 34.2 g
PEACH RASPBERRY COBBLER
A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!
Provided by Jennifer
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
- Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
- In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
- Bake 45 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g
RASPBERRY COBBLER
Make and share this Raspberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, toss the raspberries with the sugar and lemon juice.
- Spread berries out into a buttered 10x6 inch baking dish.
- Dot with 2 tablespoons butter.
- In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
- Drop spoonfuls of dough over fruit.
- Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
- Serve warm with whipped cream.
BLACKBERRY AND RASPBERRY COBBLER
Nothing better than a cobbler for a southern dessert. This is a mix on one of my mother's recipes. It has a little more crust than typical cobblers. You can use just about any fruit you would like. Make sure to serve with ice cream!
Provided by MGT1103
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
- Roll other half of pie crust very thin and cut into 2 inch strips.
- Bake half of the 2 inch strips at 350-375F on a cookie sheet.
- In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
- Mix together flour and remaining sugar; add to berry mixture.
- Stir constantly for 3 minutes, until thick.
- Spoon into pastry lined pan and push the cooked crust strips to the middle.
- Dot with butter.
- Cover with remaining strips.
- Bake at 425F for 25-30 minutes.
Nutrition Facts : Calories 648.1, Fat 26, SaturatedFat 9.6, Cholesterol 22.9, Sodium 322.8, Carbohydrate 102.5, Fiber 9.8, Sugar 68.8, Protein 5.3
BLACK RASPBERRY COBBLER
This recipe has been in our family for a long time. We use it for any type of fruit cobbler. Instead of the berries, you could use 1 or 2 cans of canned cherry pie filling. I just used freshly picked berries for this recipe today.
Provided by Joellen1972
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine the 1/4 cup sugar and cornstarch. Then mix in the berries. Place the berries in a 13 x 9 baking pan.
- In another bowl cream butter and sugar. Add in flour, salt, baking powder, and milk.
- Spoon the batter over top of the berries, using a spatula to smooth it out.
- Sprinkle a little bit of sugar on top. Bake at 350 for 40-45 minutes.
Nutrition Facts : Calories 356.4, Fat 10.4, SaturatedFat 6.2, Cholesterol 27.2, Sodium 473.9, Carbohydrate 62.6, Fiber 3.9, Sugar 33.3, Protein 4.9
RASPBERRY & REDCURRANT COBBLER
Round off Sunday lunch with this comforting and fruity recipe - you might find it hard to leave the table...
Provided by Good Food team
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
- Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
- To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
- Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.
Nutrition Facts : Calories 367 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.53 milligram of sodium
RASPBERRY COBBLER
Berry fine, indeed: The jammy, intensely fruity base of this raspberry cobbler -- which packs in five whole cups of berries -- is balanced by a light, sweet biscuit topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Make the filling: Preheat oven to 375 degrees. Mix together raspberries, granulated sugar, cornstarch, and salt. Pour into a 9-inch square baking dish (2 inches deep).
- Make the biscuit topping: Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of small peas. Add cream, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
- Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with cream, and sprinkle with sanding sugar.
- Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour (loosely tent with foil if biscuit topping gets too dark). Let stand at least 30 minutes before serving.
PEACH-AND-RASPBERRY OAT COBBLER
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h40m
Number Of Ingredients 14
Steps:
- Filling:Preheat oven to 375 degrees. Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish.
- Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.
- Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.
PEACH AND RASPBERRY COBBLER
Dessert doesn't get any better than a favorite fruit combo transformed into an easy, warm-from-the-oven cobbler!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
- Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
- Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 460 mg
FRESH RASPBERRY APPLE COBBLER
A healthier version of fruit cobbler where the fruit is emphasized by reducing the sugar. I made this with the wild raspberries from my backyard, and it was delicious! If you want to really taste the fruit in your cobbler, this is a good one to try!
Provided by emerili
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix apples, raspberries, white sugar, lemon juice, 1 tablespoon flour, and 1 teaspoon cinnamon together in a bowl; pour into a 9x13-inch baking dish.
- Mix 1 cup flour, oats, brown sugar, butter, whole wheat flour, flax seeds, milk, yogurt, baking powder, 1 teaspoon cinnamon, salt, and baking soda together in a separate bowl until topping is crumbly. Spread topping over apple mixture.
- Bake in the preheated oven until topping is golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 30.4 g, Cholesterol 8 mg, Fat 4 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 128.3 mg, Sugar 14.4 g
BLUEBERRY, RASPBERRY & BLACKBERRY COBBLER
Top our Blueberry, Raspberry & Blackberry Cobbler with a cream cheese crust! Tapioca thickens the filling of this Blueberry, Raspberry & Blackberry Cobbler.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
- Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
- Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
- Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 14 g, Protein 2 g
RASPBERRY PEAR COBBLER
This wonderful cobbler from Canadian Living magazine can be baked in a rectangular baking pan for family dinners or in individual ramekins for an elegant dinner party. Serve with a scoop of vanilla ice cream.
Provided by Irmgard
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir the milk with the vinegar and let stand for 10 minutes.
- Stir in the vanilla.
- Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Using a pastry blender, cut in the butter just until it forms coarse crumbs.
- Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
- Set aside for the topping.
- In a separate bowl, stir the brown sugar with the cornstarch.
- Add the pears and raspberries and gently toss to combine.
- Divide among eight 3/4-cup ovenproof coffee or custard cups.
- Place on a rimmed baking sheet.
- Drop the topping by spoonfuls over the fruit, leaving some visible.
- Sprinkle with turbinado sugar.
- Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
- Let cool on a rack for 10 minutes.
- Serve warm.
- Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.
Nutrition Facts : Calories 254.9, Fat 5, SaturatedFat 3, Cholesterol 12.9, Sodium 122.5, Carbohydrate 52.5, Fiber 5.6, Sugar 33.7, Protein 2.4
CHERRY-RASPBERRY CHOCOLATE COBBLER
Honorable Mention Bisquick® Recipe Contest 2010! Dig into a rich and homey cobbler packed with two kind of ruby red fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
- Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1/2 g
CHOCOLATE RASPBERRY COBBLER
Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
- Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 65 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 44 g, TransFat 1/2 g
RHUBARB RASPBERRY COBBLER WITH CORNMEAL BISCUITS
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.
Provided by Melissa Clark
Categories weekday, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. For filling, in a large bowl, toss together rhubarb, raspberries, sugar and cornstarch. Allow mixture to stand while preparing biscuit dough.
- To prepare biscuits, place flour, cornmeal, sugar, baking powder and salt in a food processor and pulse to combine (or whisk everything together in a bowl).
- Add butter and pulse until mixture resembles coarse meal (or use 2 knives to cut butter into flour mixture). Pour in cream and continue pulsing (or stir) until dough starts to come together, scraping down sides of bowl if necessary.
- Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds. Biscuit dough can be made up to a day in advance and refrigerated, covered, until needed.
- Scrape filling and accumulated juices into a 2 1/2-quart gratin or baking dish (9 by 12 inches). Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 5 grams, Carbohydrate 71 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 279 milligrams, Sugar 38 grams, TransFat 0 grams
MANGO-RASPBERRY COBBLER
Looking for a fruit dessert? Then check out this mango and raspberry cobbler that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
- In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
- Bake 40 to 50 minutes or until top is golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g
PEACH AND RASPBERRY COBBLER
This has got to be one of the easiest and tastiest cobbler recipes I've tried. It literally took me 10 minutes to throw together before it went into the oven. Very simple and delicious.
Provided by C in PA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Mix peaches and raspberries, and place in bottom of 3 qt casserole dish.
- Using fork, stir together flour, sugar, baking powder and cinnamon.
- Stir in eggs using fork.
- Batter will be quite dry.
- Pour over top of fruit.
- Pour melted butter of top.
- Place in oven and cook for 1 hour.
Nutrition Facts : Calories 490.1, Fat 7.5, SaturatedFat 4.1, Cholesterol 68.1, Sodium 153.9, Carbohydrate 103, Fiber 4.6, Sugar 75.1, Protein 5.6
NECTARINE-RASPBERRY COBBLER WITH GINGER BISCUITS
A cobbler is a traditional baked dish of sweetened fruit with a biscuit-dough topping. It's best to bake the fruit untopped for a half-hour or more before adding the raw disks of dough - some say they look like cobblestones - and baking them for another 15 minutes. It is the ideal home dessert, all bubbly fruit and golden crisp. This particular biscuit dough is studded with pistachios and candied ginger. Let it cool a bit before serving, with whipped cream, crème fraîche or ice cream.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together, then add butter pieces and work into flour mixture with fingers or fork until mixture looks like moist sand. Stir in pistachios and candied ginger.
- Combine eggs and cream and pour over flour mixture, stirring briefly until dough comes together. Turn dough out onto a work surface lightly dusted with flour. Knead dough for a minute or so, then wrap and refrigerate.
- Make filling: Add nectarine slices, brown sugar, lemon zest and juice and nutmeg to a large mixing bowl. Toss with your hands, to ensure seasoning is distributed well. Sprinkle with flour and toss one more time. Fold in raspberries, taking care not to smash them.
- Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for about 30 minutes, until fruit and juices are bubbling.
- Meanwhile, roll out dough to a rough rectangle about 3/4-inch thick. Using a 3-inch biscuit cutter or a water glass whose rim has been dipped in flour, cut out as many biscuits as possible. Roll out scraps, and continue cutting out rounds until you have 12 biscuits. Place biscuits rounds on a plate, and refrigerate them for a few minutes.
- Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with about 1 teaspoon cream and sprinkle with a pinch of sugar.
- Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 391 milligrams, Sugar 28 grams, TransFat 0 grams
CHOCOLATE RASPBERRY COBBLER CAKE
I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.
Provided by bunkie68
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a 9" x 13" baking pan.
- In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
- Pour half of the batter directly into the hot buttered pan.
- Add 3 cups of the raspberries and the chocolate chunks.
- Pour the remaining batter over the berries, then top with the last cup of berries.
- Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
- Let cool at least 10 minutes before serving.
Nutrition Facts : Calories 420.8, Fat 18, SaturatedFat 10.9, Cholesterol 35.3, Sodium 182.8, Carbohydrate 61.7, Fiber 4.5, Sugar 38.5, Protein 4.6
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