Berry Peach Cobbler With Sugared Almonds Recipes

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PEACH BERRY COBBLER



Peach Berry Cobbler image

The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.

Provided by Amy Posont

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup milk
¼ cup butter, softened
¼ cup packed brown sugar
1 tablespoon cornstarch
½ cup cold water
3 cups fresh peaches - peeled, pitted, and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 153.2 mg, Sugar 27.8 g

BERRY-ALMOND COBBLER



Berry-Almond Cobbler image

Looking for a wonderful dessert made using Bisquick Heart Smart® mix? Then check out this almond cobbler with oat and berry mixture.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 11

1 cup Bisquick Heart Smart® mix
1/2 cup old-fashioned oats
1/4 cup packed brown sugar
1/4 cup chopped toasted almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cold butter
1/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
5 cups frozen strawberries or mixed berries
2 tablespoons lemon juice

Steps:

  • Heat oven to 350°F. Lightly grease 8-inch square (2-quart) glass baking dish with shortening or cooking spray.
  • In medium bowl, stir Bisquick mix, oats, brown sugar, almonds, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly and begins to hold together.
  • In large bowl, mix granulated sugar and flour. Add berries and lemon juice; toss until coated. Spoon berry mixture into baking dish. Sprinkle oat mixture evenly over berry mixture.
  • Bake 50 minutes or until filling is bubbly and topping is golden. Serve warm.

Nutrition Facts : Calories 265, Carbohydrate 40 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 233 mg

VEGAN BLUEBERRY PEACH COBBLER



Vegan Blueberry Peach Cobbler image

A traditional peach cobbler brought to the next level with the addition of fresh blueberries and 100% plant-based ingredients. The perfect summer dessert ready in about an hour!

Provided by Jasmine @ Sweet Simple Vegan

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

2 cups sliced peaches
3/4 cup blueberries
1/3 cup Bob's Red Mill organic cane sugar
1 tablespoon Bob's Red Mill cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup vegan butter (we used Earth Balance), chilled
2 tablespoons Bob's Red Mill organic cane sugar + more for topping
1 cup Bob's Red Mill organic 100% stone ground whole wheat pastry flour*
1/2 cup almond milk
1 teaspoon baking powder
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°F and oil a 10" cast iron skillet or medium baking dish of choice.
  • In a medium bowl, prepare the filling by combining the peaches blueberries, sugar cornstarch, lemon juice, vanilla extract, cinnamon and salt. Once everything is uniform, transfer the mixture to the cast iron skillet or baking dish of choice and evenly distribute. Set aside.
  • In another medium bowl, use a standing mixer or a handheld mixer to cream together the butter and sugar until fluffy. Add in the remaining ingredients and mix until uniform.
  • Add the dough on top of the filling and evenly distribute. Sprinkle the top with additional sugar. Using a spray bottle, party brush or even your hands, spritz a bit of water over top to moisten the sugar.
  • Place into the oven and bake for 50-55 minutes, or until the top of cobbler is golden brown and a toothpick comes out clean.
  • Cool and serve warm. We like it with a scoop of vegan vanilla ice cream.

Nutrition Facts : Calories 2414 calories, Sugar 154.2 g, Sodium 2903 mg, Fat 92.1 g, SaturatedFat 28.1 g, TransFat 0 g, Carbohydrate 362.2 g, Fiber 40.3 g, Protein 29.3 g, Cholesterol 0 mg

FRESH PEACH AND BLUEBERRY COBBLER



Fresh Peach and Blueberry Cobbler image

Summer is the best time of the year because fresh, organic, local fruit is so readily available! This is a recipe I put together trying to stay with clean foods, local fresh fruit, and nut flour. I do not eat gluten free, but I love the way nut flours work in baked good. So this one is made using almond flour rather than wheat flour (but wheat would work fine) and I used very ripe fruit so didn't need all the sugar in other recipes. Turned out delicious! A definite keeper!

Provided by MsTeechur

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups fresh peaches
1 cup fresh blueberries
2 teaspoons cinnamon
1 tablespoon cornstarch
1/3 cup sucanat or 1/3 cup white sugar
1 teaspoon baking powder
2/3 cup almond flour or 2/3 cup flour
1/4 cup butter
1/4 cup hot water

Steps:

  • Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off!
  • Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
  • Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.

Nutrition Facts : Calories 89.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 96.6, Carbohydrate 9.8, Fiber 1.7, Sugar 6.7, Protein 0.8

BROWN SUGAR PEACH BLUEBERRY COBBLER



Brown Sugar Peach Blueberry Cobbler image

A vegan cobbler made with fresh peaches and blueberries and coconut oil instead of butter. Easy to make and delicious served warm with a big scoop of vanilla ice cream!

Provided by Monique of AmbitiousKitchen.com

Categories     Cobbler     Dairy Free     Dessert     Vegan

Time 50m

Number Of Ingredients 15

4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you should get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh blueberries
1 cup all-purpose flour or whole wheat pastry flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1/3 cup melted coconut oil
3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
1 teaspoon vanilla
For topping:
extra blueberries
1 tablespoon coconut sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F. Grease 9x9 inch pan or 2 quart baking dish with nonstick cooking spray.
  • Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.
  • In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy.
  • Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.
  • Combine cinnamon and sugar and and sprinkle all over the top of the cobbler. Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!

Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 38 g, Protein 2.6 g, Fat 10 g, Fiber 2.4 g, Sugar 24 g

BERRY-PEACH COBBLER WITH SUGARED ALMONDS



Berry-Peach Cobbler With Sugared Almonds image

Make and share this Berry-Peach Cobbler With Sugared Almonds recipe from Food.com.

Provided by FolkDiva

Categories     Dessert

Time 1h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 19

18 ounces fresh blueberries
18 ounces fresh blackberries
3 medium peaches, peeled and sliced
cooking spray
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt
4 1/2 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
1/3 cup almonds, sliced
3 tablespoons turbinado sugar
1 tablespoon egg white
4 cups vanilla ice cream

Steps:

  • Preheat oven to 350.
  • To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
  • To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoonsalt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg wihite; sprinkle over top.
  • Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

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