Buttermilk Apple And Berry Cobbler Food

APPLE BERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
• Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
• Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
• Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

APPLE-BERRY COBBLER PIE

Steps:

• Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill 30 minutes.
• Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough.
• Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour. (Cover the pie with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

EASY BUTTERMILK BLUEBERRY COBBLER

Steps:

• Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
• In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
• Pour batter into cake pan. Scatter berries evenly over the batter.
• Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

BUTTERMILK COBBLER

Steps:

• Melt margarine in 9x13 baking pan or other deep dish casserole.
• Combine all remaining ingredients and pour over melted margarine.
• Distribute fruit over top of batter.
• Bake at 350 degrees for 1 hour.

APPLE-BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
• Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
• Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.