Berry Peach Cobbler With Sugared Almonds Food

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.

BERRY-PEACH COBBLER

Steps:

• Heat oven to 400°F. Grease 2-quart glass casserole with butter or cooking spray.
• In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
• In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
• Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
• Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

PEACH AND BERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

BERRY-PEACH COBBLER WITH SUGARED ALMONDS

Steps:

• Preheat oven to 350.
• To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
• To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoonsalt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg wihite; sprinkle over top.
• Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

ALMOND BLUEBERRY COBBLER

Steps:

• Set oven to 350°F.
• In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
• In a mixing bowl mix sugar and flour.
• Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
• Add Almond extract.
• In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
• Pour blueberry and butter mixture into your baking dish.
• Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
• Lightly sprinkle a little more cinnamon on top
• Place in oven and cook for 1 hour at 350°F.

BERRY-ALMOND COBBLER

Steps:

• Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray.
• In medium bowl, stir Bisquick mix, oats, brown sugar, almonds, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly and begins to hold together.
• In large bowl, mix granulated sugar and flour. Add berries and lemon juice; toss until coated. Spoon berry mixture into baking dish. Sprinkle oat mixture evenly over berry mixture.
• Bake 50 minutes or until filling is bubbly and topping is golden. Serve warm.

FRESH PEACH AND BLUEBERRY COBBLER

Steps:

• Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off!
• Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
• Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.

PEACH BLUEBERRY COBBLER

Steps:

• Preheat oven to 375°F.
• Wash, peel, pit, and slice peaches into a 9" round pie pan.
• Rinse blueberries, remove any stems and add to pie pan.
• Add almond extract to fruit mixture.
• Cut lemon in half and squeeze juice from half of the lemon over through a strainer (to catch seeds) over fruit, and then mix the lemon juice and almond extract throughout the fruit. Put the other half of the lemon in refrigerator for another purpose.
• To either a blender or food processor, add half of the oats (1/2 cup) and the almonds. Grind it to flour.
• Remove flour from blender or food processor and put it into a separate bowl.
• To the bowl, add the remaining 1/2 cup of rolled oats, the brown sugar, butter, and water. Mix together and sprinkle over top of fruit.
• Bake for 30 minutes.
• Remove from oven and cool on a wire rack for 30 minutes, and serve with vanilla ice cream or eat by itself. Enjoy.