Fresh Peach And Blueberry Cobbler Food

PEACH-BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
• Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
• Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
• Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

BLUEBERRY AND PEACH COBBLER

Steps:

• In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. 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.

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.

FRESH PEACH BLUEBERRY COBBLER

Steps:

• Preheat oven to 400°.
• In a large bowl, combine peaches and lemon juice; mix gently.
• Add blueberries, sugar, cornstarch; mix to combine.
• Spoon into an ungreased 9" square pan and bake for 15 minutes.
• Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
• cut in margarine with a pastry blender or fingers.
• Stir in milk and vanilla.
• Drop batter in spoonfuls over fruit (it will spread).
• Bake for an additional 30 minutes, or until golden brown.

BLUEBERRY PEACH COBBLER WITH VANILLA YOGURT

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a large bowl, add the peaches, blueberries, dark rum, sugar, cornstarch, ground cinnamon, lemon zest and juice and vanilla extract. Mix well to coat the peaches and blueberries evenly. Set aside.
• For the topping: In a large mixing bowl, add the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour (either with a pastry blender or your hands). Mix until the texture is coarse and clumps in your hand when you squeeze a handful. Add the heavy cream and mix just until the dough just comes together a bit more.
• Pour the filling in a 10-inch cast-iron skillet and spread out evenly. Spread the topping mixture over evenly, and then place in the center of the oven and cook until the topping is browned and the fruit is bubbling around the edges, 35 to 40 minutes. Serve with vanilla yogurt on the side.

PEACH AND BLUEBERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F.
• Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
• If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
• Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
• In a medium bowl, whisk to combine the flour, baking powder and salt.
• Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
• Bake until a toothpick inserted in the center comes out clean, 1 hour.
• Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

PEACH AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
• Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
• Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

OLD FASHIONED PEACH & BLUEBERRY COBBLER

Steps:

• In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
• Cook& stir over med heat until mixture boils and thickens.
• Stir in blueberries.
• Cover and set aside.
• Stir together flour, sugar, baking powder and salt.
• With a pastry blender, cut in butter until mixture resembles cornmeal.
• Add milk and vanilla; mix lightly with fork until just combined.
• Bring fruit mixture to a boil; pour into a 4-qt casserole.
• Drop large spoonfuls of batter onto fruit mixture.
• Bake at 375 for 25-30 minutes or until batter tests clean.

PEACH BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
• In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
• Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

SOUR CREAM FRESH BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 350°F.
• Spray an 8-inch square cake pan with vegetable spray.
• FILLING: In a bowl, stir together the blueberries, peaches, and cornstarch.
• In another bowl, stir together the sugar and cinnamon.
• Set aside 1 tablespoons.
• Stir the remaining cinnamon sugar into the berry mixture.
• Pour the mixture into a prepared pan.
• TOPPING: In a bowl, stir together the flour and baking powder.
• In another bowl, mix the sugar, egg, sour cream, margarine, and water.
• With a wooden spoon, add the dry ingredients to the wet until everything is combined.
• Drop by spoonfuls on top of the fruit mixture.
• Sprinkle with the reserved cinnamon sugar.
• Place the pan in the center of the oven and bake for 35 to 40 minutes or until a tester inserted in the center comes out dry.
• Serve warm.

PEACH BLUEBERRY COBBLER-EASY WITH BISQUICK

Steps:

• Preheat oven to 375; 350 for glass.
• While oven is preheating, put butter in 8 x 8 x 2 pan, place pan in oven to melt the butter. Keep close watch so that it doesn't burn.
• Mix together Bisquick, Milk, Nutmeg and Cinnamon.
• Remove pan with melted butter from oven, pour batter over melted butter. Stir Lightly just to mix all together.
• Pour Peach Pie filling evenly over batter mixture and then sprinkle Blueberries over top of Peach Pie Filling, DO NOT STIR!
• Sprinkle Cinnamon Sugar over the top of everything, if you need more than one TBSP it is ok, but be careful that the cinnamon doesn't overwhelm the taste the fruit.
• Bake for 45-55 minutes or until golden brown.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
• Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
• Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.