Summer Berry Dumpling Cobbler Food

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400°.
• In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
• Stir gently to combine.
• Spread berry mixture out on a 10-inch tart or gratin dish.
• To Make Scones:.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
• Cut in butter using 2 forks or a pastry blender.
• The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
• Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
• Fold the blueberries into batter, being careful not to bruise.
• Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
• Drizzle the surface with melted butter and dust with sugar.
• Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving.
• Serve with whipped cream or vanilla ice cream.

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.

SUMMER BERRY COBBLER

Steps:

• Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
• Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

MIXED BERRY GRUNT

Steps:

• In a nine inch covered skillet mix all the berrie ingredients together and simmer uncovered for 3 minutes.
• In a large bowl, mix together flour, sugar, zest, baking powder, baking soda, and salt.
• Stir in buttermilk.
• Melt butter and stir into mixture just until a loose dough forms.
• Drop dough over berries in skillet in dumpling shapes, about 1 heaping tablespoon each.
• Cover and simmer over medium-low heat for 20 minutes without lifting cover.
• To serve, spoon dumplings and fruit into bowl and top with vanilla ice cream.

JUANITA'S BLACKBERRY DUMPLINGS

Steps:

• Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
• Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
• Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
• Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.

SUMMER COBBLER FROM BETTY CROCKER

Steps:

• Heat gas or charcoal grill.
• Meanwhile, in medium bowl, mix Bisquick mix, 1/2 cup of the sugar and the milk; beat 30 seconds.
• In 9-inch round foil cake pan, melt butter on grill over medium heat. Pour batter over butter in pan. Top with nectarine and blueberries. Sprinkle with remaining 1/4 cup sugar and the cinnamon.
• Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean.

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.