Sour Cream Fresh Blueberry Peach Cobbler Food

BERRY FRUIT COBBLER WITH FRESH WHIPPED CREAM

Steps:

• For the cobbler: Preheat the oven to 425 degrees F. Using 1 tablespoon of the butter, grease a 9-by-13-inch baking dish.
• Chop the remaining 2 tablespoons butter into 1/2-inch cubes and set aside. In a separate bowl, add the flour, sugar, baking soda, salt and eggs. Mix together with a wire whisk until the dough just comes together.
• Add the blueberries and peaches to the greased baking dish. Drizzle the top with the lemon juice, sprinkle with the cinnamon and top with the remaining butter cubes. Drop the dough in large pieces onto the mixed fruit. Bake until the biscuits are just browned and the fruit is bubbling, 30 minutes.
• For the whipped cream: In a large, chilled stainless steel bowl, add the whipping cream, sugar, vanilla and cinnamon. Using an electric hand mixer, beat the cream for 1 minute on medium high. Place the bowl in the refrigerator until ready to serve.
• To serve the dessert, spoon some of the warm cobbler into a bowl, and top with a dollop of whipped cream.

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.

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 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.

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.

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.

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.

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.

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.

YUMMY BLUEBERRY COBBLER

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.