AUTUMN HARVEST COBBLER
Saying goodbye to summer peach crisp doesn't have to be sorrowful when there's a delicious fall cobbler waiting to comfort you. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan combine the sugar, cinnamon, salt, nutmeg and 1-3/4 cups water. Bring to a boil. Stir in the apples, raisins, apricots and lemon juice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Combine cornstarch and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 13x9-in. baking dish., In a small bowl combine biscuit mix and milk just until blended. Drop by tablespoonfuls onto hot apple mixture. Sprinkle with coarse sugar and lemon zest., Bake at 400° for 15-20 minutes or until topping is golden brown. Serve warm with whipped cream.
Nutrition Facts : Calories 245 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 359mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE COBBLER FOR TWO
You won't have days and days of leftover cobbler with this perfectly scaled-down recipe. It makes just enough for two!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
- For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
- Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.
AUTUMN COBBLER
Looking for a traditional dessert using Bisquick® mix? Then check out this delicious cobbler made with apples and pears - ready in about an hour!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray round pan, 9x1 1/2 inches, with cooking spray. Heat apples, 1/4 cup sugar and 2/3 cup apple juice to boiling in 2-quart saucepan. Cook over medium heat 5 minutes, stirring occasionally.
- Mix 2 tablespoons apple juice and the cornstarch in small bowl. Add to apples; cook and stir until slightly thickened. Remove from heat. Stir in pears. Spoon mixture into pan.
- Mix Bisquick mix, 1/4 cup sugar and the orange peel in medium bowl with fork. Add milk; mix until soft dough forms, adding additional milk if necessary. Do not overmix. Drop dough by 12 heaping teaspoonfuls onto fruit mixture. Sprinkle with 1 tablespoon sugar.
- Bake 25 to 30 minutes or until biscuit topping is lightly browned and fruit mixture is bubbly. Cool 15 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 35 g, TransFat 0 g
PLUM & APPLE COBBLER
A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.
- Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.
- Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).
- Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.
Nutrition Facts : Calories 556 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 37 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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- Heat the oil or butter in a large pan, add the onion and fry for 10 minutes, until soft but not browned.
- Add the paprika, squash, carrots, parsnips and swede, stir well and cook for a few minutes. Add the borlotti beans, passata, sugar and herbs, and season with salt and pepper.
- Cover the pan with a lid and cook for about 15 minutes, until the vegetables are tender. Stir in the tomato purée and add more seasoning if needed.
- Meanwhile, preheat the oven to 200°C (190°C fan/gas mark 6) and make the topping.
- For the topping. Put the flour and salt in a mixing bowl and lightly rub in the butter with your fingertips, until the mixture resembles breadcrumbs.
- Add two-thirds of the grated cheese and the rosemary. Stir in enough water or milk to make a thick dough.
- Turn the dough out onto a floured surface and knead it lightly to ensure the ingredients are well mixed. Roll it into a circle about 2cm thick.
- Cut the dough into 5cm scones with a cookie cutter, cup or knife, or simply cut the circle into wedges.
- Transfer the cooked vegetable mixture to an ovenproof dish. Arrange the dough pieces on top, brush with a little milk and sprinkle with the remaining cheese.
- Bake in the oven for 20–30 minutes, until the topping is well risen and the cheese has melted. Serve on its own or with a lettuce and tomato salad.
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- Triple Berry Sonker with Dip. Top this dessert with a half-and-half or buttermilk "dip" instead of ice cream. This berry-filled recipe is an old-fashioned dream.
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