Best Stone Fruit Berry Muffin Cobbler Recipes

Berry Cobbler Cakes image

Provided by momaphet

Categories Dessert

Time 1h

Yield 12 cobblers

Number Of Ingredients 8

1 cup self-rising flour (must use self-rising)
1 cup sugar
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup fresh berries
1 -2 tablespoon sugar, for sprinkling

Steps:

Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
You have to decide how many this serves : ).

Stone Fruit Cobbler image

Provided by Carla Hall

Categories dessert

Time 1h15m

Yield one 8-inch cobbler

Number Of Ingredients 18

3 1/2 pounds plums, peaches and/or apricots, pitted and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon apple cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup all-purpose flour
1 tablespoon light brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons trans-fat-free vegetable shortening
2 tablespoons cold unsalted butter, cut up
1/2 cup buttermilk
1/2 teaspoon sesame seeds
Ice cream, for serving (optional)

Steps:

Preheat the oven to 375 degrees F.
For the filling: Toss the stone fruits, lemon juice, brown sugar, granulated sugar, cornstarch, vinegar, cinnamon, and salt in a large bowl until well mixed. Transfer to a large cast-iron skillet.
For the topping: Whisk the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Add the shortening and rub it in with your fingers until the mixture resembles coarse meal. Add the butter and cut it in with a pastry cutter or your fingers until incorporated with a few pea-size pieces remaining. Add the buttermilk and fold in until the dry ingredients are evenly moistened.
Drop heaping spoonfuls of the topping mixture onto the stone fruits, spacing them 1 inch apart. Sprinkle the topping with the sesame seeds.
Bake until the topping is golden brown and the filling is bubbling, about 45 minutes. Serve hot or warm with ice cream, if you'd like.