Strawberry Cobbler Fruit Cobbler Blueberry Cobbler Food

STRAWBERRY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray and set aside. In a large mixing bowl, add the berries along with the sugar, lemon juice, and flour. Stir together until the berries are coated in the sugar and flour. Pour berries into baking dish and set aside.
• In another mixing bowl, add the flour, baking powder, sugar, cinnamon, and salt and stir together. Add the cubed butter and use your hands or a pastry blender to blend the butter in with the flour mixture until crumbly. Then beat in the egg and milk until combined (batter will be thick). Drop the batter in big spoonfuls on top of the berries, leaving the edge exposed. Use a knife to spread the tops of each spoonful into a more even layer (as pictured).
• Bake for approximately 40 minutes or until the berries are bubbling and the cobbler is golden brown (can insert toothpick in the cobbler topping to also ensure doneness). Serve warm with vanilla ice cream or whipped cream on top.

STRAWBERRY COBBLER

Steps:

• For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and toss gently to coat evenly. Transfer the mixture to a 2-quart baking or gratin dish, using a spatula or the back of a large spoon to gently pack the fruit into an even layer. Set aside.
• For the topping: Pulse together the flour, 1/4 cup of the sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and the vanilla and pulse until the dough just starts to come together. Do not over mix.
• Spread the dough evenly over the strawberries, drizzle with the remaining 2 tablespoons cream and sprinkle with the remaining 2 tablespoons sugar.
• Place the cobbler on a baking sheet and bake until the topping is lightly browned and the fruit is bubbling, about 1 hour. Let the cobbler cool completely before serving, 2 to 3 hours. Serve with vanilla ice cream.

BLUEBERRY STRAWBERRY COBBLER

Steps:

• Preheat oven to 375ºF.
• In a medium bowl, stir together strawberries, blueberries, cornstarch, 1 cup sugar, and lemon juice. Pour into the bottom of the casserole dish.
• Next, rinse and dry the bowl before adding self-rising flour, 1 tablespoon of sugar, and grated butter. Then, pour in the milk and use a heavy wooden spoon to stir until just mixed. Do not overmix, otherwise, your biscuits will be dense and heavy.
• Drop the biscuit dough with a large spoon and press lightly to partially submerge them into the fruit cobbler mixture.
• Bake at 375ºF for 30 minutes, until the filling is bubbly and the biscuits on top are golden. Let cool at least 20 minutes before topping with vanilla ice cream, whipped cream, or cream cheese.

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.

EASY FRUIT COBBLER WITH SPLENDA

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

BLUEBERRY COBBLER

Steps:

• Mix your cobbler ingredients together and put in a 9 x 13 pan.
• Mix together your topping ingredients and pour over top of cobbler.
• Bake 350 for 30-45 minutes.
• Top with cream of your choice !

STRAWBERRY COBBLER

Steps:

• In a bowl, combine sugar, cornstarch and berries. Transfer to a greased 11x7-in. baking dish. Dot with butter. , In another bowl, combine muffin mix and milk just until blended; drop by tablespoonfuls onto strawberry mixture. Bake at 425° for 18-22 minutes or until golden brown and bubbly.

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.