Mary Berry Apple 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 CRUMBLE WITH WALNUTS

Steps:

• Preheat the oven to 180C/350F/Gas 4 (160C fan).
• Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
• Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
• Stir to break up the crumble and sprinkle over the hot apple.

APPLE BERRY COBBLER

Steps:

• Combine first 4 ingredients,set aside.
• Beat butter at medium speed until creamy.
• Gradually add sugar,beat well.
• Add milk and egg,beating well.
• Stir in flour mixture,set aside.
• Combine apples and next 4 ingredients in large bowl.
• Combine cornstarch and water.
• Add to apples,stir well.
• Spoon fruit mixture into lightly greased 11x7x1 1/2 inch baking dish.
• Drop batter by spoonfuls over fruit.
• Bake at 350 degrees,for 45-60 minutes or until golden.
• Serve with Vanilla Bean Hard Sauce (another Recipezaar recipe) or ice cream.

GRAMMA'S EASY BERRY COBBLER + VIDEO

Steps:

• Preheat oven to 350°F. Coat a 11x7" pan with cooking spray.
• In a mixing bowl add the flour, sugar, baking powder, salt, and milk. Whisk to combine. Add the melted butter and vanilla and whisk until combined and a smooth batter.
• Scatter 2 cups of berries on bottom of pan and pour batter evenly over top. Sprinkle remaining cup of berries on top, zest from half the lemon and finishing sugar.
• Bake for 40-45 minutes, until golden brown. Serve warm with a scoop of ice cream or whipped cream.

MERRY BERRY COBBLER - GOLD MEDAL FLOUR

Steps:

• Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes (7 to 10 minutes for frozen berries), stirring constantly, until slightly thickened. Spoon into casserole.
• In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonfuls onto berry mixture.
• Bake cobbler 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream.
• Tuck a few fresh berries into serving bowls for a flavorful and colorful garnish.
• Sprinkle decorating sugar crystals over the cobbler dough just before baking.

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.