Peach Mango And Strawberry Cobbler Food

SANTA FE PEACH AND MANGO COBBLER

Steps:

• In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour.
• Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping.
• INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed.

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

PEACH MANGO PIE

Steps:

• In a bowl, mix together the flour and salt. Add in the butter and shortening. Cut the butter and shortening together with flour using a fork or pastry cutter. You will want to make sure to press out and cut any large chunks.
• Slowly add in the water a tablespoon at a time, mixing with a wooden spoon in between each addition. With lightly floured hands, knead the flour mixture until a soft dough forms. Roll into a ball and divide into two. Wrap both sections in plastic wrap and chill for at least 2 hours.
• While the dough is chilling, prepare your pie filling. Start by peeling your fresh fruit and thinly slicing. Place all the sliced fruit into a medium sized mixing bowl. Add the sugar, 2 tablespoons of flour and ground spices. Mix to evenly coat the fruit. Cover with plastic wrap and set aside.
• 4. After chilling your dough, unwrap a single dough ball first and place on a lightly floured surface. With a rolling pin, gently roll out the dough until it reaches roughly 12 inches in diameter. Gently place within a pie dish.
• Uncover the filling and squeeze 1 tablespoon of fresh lime juice over the fruit. Pour the pie filling into the center of the pastry crust lined pie dish.
• Repeat with rolling out the second ball of dough. Place over the top of the filled pie and make a few slits with a knife. Trim off any excess dough and press the edges together with a fork.
• Lightly brush the top layer of the pie dough with the egg white and sprinkle with a dusting of sugar on top.
• Cover the edges of the pie with cut pieces of foil (this helps prevent the crust from browning too quickly). Bake in a preheated oven at 375 degrees Fahrenheit for 35-40 minutes, or until the crust is slightly browned.
• Remove from the oven and let rest for 15 minutes before cutting. Serve with whipped cream or vanilla ice cream.

MANGO AND STRAWBERRY COBBLER

Steps:

• The Filling : Preheat oven to 375°F.
• Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
• Pour into a 2-quart ovenproof casserole or other dish.
• It is best if the fruit fills the dish but doesn't rise above the edges.
• The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
• Pour in milk and stir until mixture comes together and forms a rough dough.
• Place spoonfuls of the dough on top of the fruit evenly covering it.
• Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
• Serve warm.

STRAWBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet.
• Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
• Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
• Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream.

FRESH STRAWBERRY AND PEACH COBBLER

Steps:

• Preheat oven to 350°F
• To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
• To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
• Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.

MOM'S LAZY MAN COBBLER

Steps:

• Pre heat oven to 350.
• place stick of butter in 9x13 size casserole pan and let sit in oven during preheating to melt butter.
• Mix flour, sugar, milk and vanilla with blender until well mixed.
• Pour batter over melted butter.
• Pour fruit and juice evenly over batter. (My husband prefers more bread, less juice so I drain half.).
• Bake for 1 hour.
• Serve warm with ice cream.