Peach Blueberry Cream Cheese Cobbler Food

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.

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 & PEACH CREAM TART

Steps:

• Use pulsing action to process flour, butter and 4 oz. cream cheese in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
• Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in COOL WHIP. Refrigerate until ready to use.
• Heat oven to 325°F. Roll dough into 14-inch round on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
• Bake 35 to 40 min. or until golden brown; cool completely. Transfer crust from pan to serving plate.
• Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

BLUEBERRY PEACH COBBLER

Steps:

• If using fresh fruit: Gently stir the peaches, blueberries, and 1/4 cup of sugar together in a bowl and let the mixture sit for 30 minutes, stirring a couple of times.
• If using frozen fruit: Combine the peaches and berries in a bowl and let sit for 20 to 30 minutes, until the fruit is partially thawed. Drain if the fruit has given off a lot of liquid, then return the fruit to the bowl. Stir in 1/4 cup of sugar and let sit another 10 or 20 minutes to allow the sugar to dissolve. (The fruit will give off more liquid but you don't want to drain it at this point.)
• Once the mixture has been sitting for 30 minutes, preheat the oven to 350 degrees.
• Melt the butter and pour into the bottom of an 11- by 7-inch square (or 9-inch square) baking dish.
• Stir the flour, remaining 1 cup of sugar, milk, baking powder, and salt together in a mixing bowl until smooth. Pour over the melted butter.
• Pour the fruit (and all of the juices!) over the batter. There will seem to be a lot of liquid but that's normal. Don't be tempted to stir or swirl the batter and the fruit together!
• Set baking dish on a large baking sheet in case any juices bubble over, and bake 48 to 58 minutes, until the the fruit has sunk to the bottom of the pan and the cobbler is golden brown on top.
• Let cool for 30 minutes to an hour-longer is fine-so the juices can set up a bit, then serve with whipped cream or ice cream or even just a dusting of powdered sugar. (Although I strongly recommend ice cream!)
• Uneaten cobbler can be stored, covered, in the fridge for up to 3 days. (Be sure to cool your cobbler completely before covering and refrigerating it or it might sweat.)
• You can also freeze slices of cobbler in airtight containers for about a month. Defrost in the microwave or in the fridge overnight.

CREAM CHEESE PEACH COBBLER

Steps:

• Begin by preheating your over to 350°
• Peel and slice your peaches if you are using fresh, if using canned, drain them as best you can.
• Take one egg, butter and the white cake mix and use a fork to mix it all together. It will be crumbly but stick together as well
• Spray your pan with nonstick spray
• reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan. Bake in the oven for 10 minutes.
• While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid. Make sure that it is mixed well, and smooth.
• Take your pan out of the oven, add your peaches(you can add more or add less if desired. Top the peaches with the cream cheese mixture.
• Take the remaining cake mixture and spread it across the top of the peaches and cream cheese.
• Bake in the oven for 30 minutes, or until its golden brown on top.
• Let is cool for at least 30 minutes before eating. I like it served warm and cold. Its so good!

VEGAN BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 375°F and oil a 10" cast iron skillet or medium baking dish of choice.
• In a medium bowl, prepare the filling by combining the peaches blueberries, sugar cornstarch, lemon juice, vanilla extract, cinnamon and salt. Once everything is uniform, transfer the mixture to the cast iron skillet or baking dish of choice and evenly distribute. Set aside.
• In another medium bowl, use a standing mixer or a handheld mixer to cream together the butter and sugar until fluffy. Add in the remaining ingredients and mix until uniform.
• Add the dough on top of the filling and evenly distribute. Sprinkle the top with additional sugar. Using a spray bottle, party brush or even your hands, spritz a bit of water over top to moisten the sugar.
• Place into the oven and bake for 50-55 minutes, or until the top of cobbler is golden brown and a toothpick comes out clean.
• Cool and serve warm. We like it with a scoop of vegan vanilla ice cream.

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, sugar, baking powder and salt.
• Add milk and mix well.
• Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.
• Pour fruit ontop of batter.
• Bake 1 hour until golden brown and set.
• Delicious hot or cold.

BLUEBERRY DUMPLING COBBLER

Steps:

• Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat.
• Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats.
• Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9x13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture.
• Dollop remaining dumpling mixture evenly over blueberries.
• Bake in a 350 degree oven for 35 minutes. Good served warm.

EASY PEACH COBBLER WITH CREAM CHEESE PIE CRUST

Steps:

• Drain canned peaches; reserve 3/4 cup of syrup.
• Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
• Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
• Stir peaches gently every 5 minutes.
• Meanwhile, cream together cream cheese, butter,and sugar.
• Add flour slowly mixing until the dough comes together and is well blended.
• Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
• Preheat oven to 350 degrees.
• Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
• Pour peach mixture into baking pan.
• Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
• Fold edges of pastry under so pastry edges are flush against the pan.
• Cut slashes in top of the pastry to let steam out.
• Beat 1 large egg white until foamy; then brush lightly on pastry.
• Sprinkle remaining cinnamon sugar blend on top of pastry.
• Bake at 350 degrees for 1 hour or until golden brown.
• Serve warm with vanilla ice cream.

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 COBBLER WITH CREAM CHEESE

Steps:

• Spray a 9 x13 pan with pam. Lay one can of crescent rolls on bottom of pan and mash to seal edges. Mix softened cream cheese with sugar and spread on top of rolls. Pour two cans of pie filling on top of that. Separate second can of crescent rolls into triangles and place on top. bake in 350 oven until top rolls are brown.