SUMMER BERRY COBBLER BARS
These bars boast all the flavors of classic berry cobbler, but in a convenient, portable cookie-bar form. What's not to love?
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper.
- In medium bowl, place cookie mix. Cut in butter with pastry blender or two knives until mixture is size of small peas. Add egg; mix until combined. Dough will be very crumbly. Press half of the mixture into pan.
- In separate bowl, toss blueberries, raspberries, blackberries, granulated sugar and cornstarch. Spread on top of sugar cookie mixture. Crumble remaining dough on top of fruit mixture.
- Bake 35 to 40 minutes or until topping is golden and fruit filling is bubbly. Cool completely, about 1 hour.
- In small bowl, beat Icing ingredients with whisk, adding just enough milk to make a thick but pourable glaze. Drizzle over cooled bars. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 29 g, TransFat 0 g
PEACH COBBLER
Just like Grandma used to make! Tender biscuits top a bubbly peach filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.
- In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.
- Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
- Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.
Nutrition Facts : Calories 240, Carbohydrate 45 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 1 g
GRILLED SUMMER COBBLER
Keep the heat outside with a delicious summer fruit dessert that's made on the grill.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 23 g, TransFat 1 g
SUMMER COBBLER FROM BETTY CROCKER
I received an email this morning from Bisquick and this recipe was featured. It said "new" so I wanted to make sure that it got posted right away. I love to bake with Bisquick!
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 9 inch pan, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231.6, Fat 9.3, SaturatedFat 4.8, Cholesterol 17.8, Sodium 287.8, Carbohydrate 35.9, Fiber 1.2, Sugar 24.1, Protein 2.4
SUMMER SLOW-COOKER COBBLER
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the filling: Grease the insert of a large slow cooker (5 to 6 quarts) liberally with the 1 tablespoon softened butter. Place the peaches and berries in the insert and sprinkle with the lemon zest, juice, granulated sugar, flour and salt and toss to coat.
- Make the topping: In a small food processor, process the pecans, flour, oats, granulated sugar, brown sugar, dried buttermilk powder (if using), cinnamon and salt until well blended. Add the butter and pulse just until the butter is pea-sized (about 5 pulses).
- Sprinkle the topping over the fruit. Place a kitchen towel between the insert and the lid (to absorb condensation). Cook on high for 90 minute to 2 hours. Serve with vanilla ice cream.
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