Berry Cobbler With Pecan Sandie Streusel Food
TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING
No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
- In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
- Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.
Nutrition Facts : Calories 510, Carbohydrate 77 g, Cholesterol 40 mg, Fat 4, Fiber 8 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 51 g, TransFat 1/2 g
BERRY COBBLER
Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.
Provided by ALETE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
- Bake in preheated oven 35 to 40 minutes, until top is firm.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 53.8 g, Cholesterol 36.3 mg, Fat 5.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 306.1 mg, Sugar 27.6 g
BLUEBERRY STREUSEL COBBLER
Nobody will be able to resist freshly-baked cobbler slathered in a homemade blueberry sauce!
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
- In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
- In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
- Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
- Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
Nutrition Facts : Calories 729.6 calories, Carbohydrate 74.3 g, Cholesterol 70.9 mg, Fat 35.1 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 18 g, Sodium 596.3 mg, Sugar 50.6 g
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- Black-and-Blue Buttermilk Tart. This make-ahead dessert is just the cool—both in temperature and quality—finale your summer party needs. You'll want to use the buttery cracker crust for every pie you bake after trying it.
- Petite Blueberry Cheesecakes. No one can fight over who got the biggest slice when dessert is already pre-portioned into adorable mini cakes. Bonus: Make the cheesecakes and freeze them up to a month in advance.
- Red Velvet-Berry Cobbler. Top this colorful cobbler with scoops of Homemade Cream Cheese Ice Cream for a personal touch that won't go unnoticed. Using assorted berries ensures you'll always have the freshest fruits to add to this sweet and refreshing treat.
- Red, White, and Blue Poke Cake. Southern cooks know the easiest way to achieve the dreamiest cake texture is to poke it! This fresh summer berry cake, topped with rich mascarpone frosting, is an upgrade to traditional poke cake as the berries replace the gelatin or pudding mix filling.
- Blueberry-Cornmeal Cake. You can serve this fresh blueberry-studded cake from brunch to dinner, so it's the perfect "What can I bring?" dish for any summer gathering.
- Red Velvet Ice-Cream Cake. Talk about a standout! This decadent layer cake will blow the competition away at the Fourth of July dessert table (not that it's a competition, but if it were, you'd win).
- Blueberry-Lemon Crunch Bars. If you want to stand out from the stacks of fudge and classic chocolate chip cookies, this crumbly, fruity bar is the perfect dessert to bring to the summer potluck.
- Blueberry-Cheesecake Ice-Cream Pie. Icebox pies are a hallmark of Southern desserts, and this one is so refreshing for those hotter-than-hot summer days.
- Cornmeal Cookie Berry Shortcakes. Make each component of this adorable dessert ahead to help you out as you prepare for company. Starting with the shortcake cookies, make the crunchy cornmeal-enhanced dessert up to two days in advance.
- Triple Berry Sonker with Dip. If you've never heard of a sonker, it's time to get acquainted with this cobbler-like dessert and its creamy vanilla sauce, "dip."
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- In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.
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