BLUEBERRY COBBLER
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.
BLUEBERRY COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
GOOSEBERRY-BLUEBERRY JAM
Tart-sweet blueberries, as it turns out, are the perfect complement to gooseberries. And because gooseberries are naturally high in pectin, you can leave your box of the stuff in the cupboard. It thickens up beautifully on its own.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 6
Steps:
- Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
- Add the lemon juice and water to a medium saucepan.
- Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
- Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
- Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
- Stir in the blueberries (and the nutmeg, if using).
- Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
- Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.
EASY GOOSEBERRY COBBLER
This low-fat and satisfying cobbler is the perfect way to end a roast lunch with friends in summer
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the gooseberries, caster sugar, ginger and elderflower in a saucepan with 4 tbsp water and cook, covered, for 5 mins until the berries begin to pop. Tip into a baking dish.
- Make the topping. Sift the flour, baking powder and a pinch of salt into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs, then stir in the caster sugar. Mix in the buttermilk to give a soft, sticky dough. Dollop spoonfuls on top of the gooseberries, then sprinkle with the demerara. Bake for 25 mins or until golden brown and crusty. Stand for 5 mins, then serve with some low-fat ice cream, fromage frais or custard.
Nutrition Facts : Calories 255 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
GOOSEBERRY DESSERT
Betty Janzen CLEMSON, SOUTH CAROLINA A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 357 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 184mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
EASY BLUEBERRY COBBLER
This is the recipe my Grandma used to make her blueberry cobbler. Hope you enjoy it as much as I do. Serve with ice cream!
Provided by Lynette Collins Mottolo
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
- Melt butter in the preheating oven, about 5 minutes. Remove from oven.
- Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 48.5 g, Cholesterol 32.9 mg, Fat 12.5 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 7.7 g, Sodium 293.4 mg, Sugar 33.7 g
GOOSEBERRY-BLUEBERRY TARTLETTES
Steps:
- Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
- Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
- Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
- To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
- Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes.
- Serve with confectioners' sugar dusted on top.
BLUEBERRY AND GOOSEBERRY FOOLS
Fools can be made with any soft fruit; the amount of sugar will vary with the tartness of the fruit.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes three 3/4-cup servings
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
- Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.
RUTH HAWHEE'S GOOSEBERRY COBBLER
Make and share this Ruth Hawhee's Gooseberry Cobbler recipe from Food.com.
Provided by Alley Barbie
Categories Dessert
Time 1h10m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
- Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
- Then cream together 1 cup sugar and 1/4 cup shortening.
- Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
- Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.
GOOSEBERRY BLUEBERRY COBBLER
Although I've tweaked this recipe a little, the original was found on the website www.oregonfruits.com!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 1 9-inch square cobbler, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F, then butter a 9-inch square baking pan or a 2-quart baking dish.
- In a bowl, toss together the berries, 1/2 cup sugar, lemon juice & cornstarch until combined well, then transfer to the baking dish of choice, spreading evenly.
- In another bowl sift or whisk together the flour, baking powder, cinnamon & 1/4 cup of sugar, then cut the butter into the flour mixture until the mixture had chunks no larger than small peas.
- Add vanilla & half and half & stir together until a dough forms, then spoon the dough into mounds over the berry mixture.
- Bake about 40 minutes or until topping is golden brown & cooked through.
- Cool slightly & enjoy a very warm cobbler, or let it come to room temperature & enjoy it that way!
Nutrition Facts : Calories 290.7, Fat 13, SaturatedFat 7.9, Cholesterol 34.2, Sodium 64.7, Carbohydrate 41.9, Fiber 3.4, Sugar 19.5, Protein 3.3
BLUEBERRY COBBLER
I got this recipe from a very old eagle brand advertising recipe (out of granny's recipe book). I am a sucker for cobbler and love this recipe!
Provided by Leona
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine blueberries, condensed milk, and lemon peel in bowl.
- In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
- Spread in greased 9-inch square baking pan.
- In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
- Add nuts, sprinkle over cobbler.
- Bake 1 hour or until golden brown.
- Serve warm with ice cream and blueberry sauce.
YUMMY BLUEBERRY COBBLER
Easy delicious cobbler made with blueberries. Serve with vanilla ice cream for a terrific summer dessert.
Provided by POODLEOWNER2
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
- Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
- In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
- Bake for 45 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 449 calories, Carbohydrate 94.8 g, Cholesterol 19.5 mg, Fat 7.7 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 342 mg, Sugar 72.1 g
GOOSEBERRY-RASPBERRY CRUMBLES
The combination of gooseberries and raspberries in these individual crumbles strikes just the right balance between tart and sweet. A hint of spicy nutmeg adds depth of flavor to the easy-to-assemble topping.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Filling: Preheat oven to 375 degrees with rack in upper third.
- In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
- Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
- Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
- Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.
BLUEBERRY COBBLER
Make and share this Blueberry Cobbler recipe from Food.com.
Provided by Dixon C.
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
- In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
- Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.
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