Blueberry Almond Cobbler Recipes

LEMON BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

BLUEBERRY ALMOND COBBLER

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In large bowl, stir together 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 stick together.
• In medium bowl, mix granulated sugar and flour. Add blueberries and lemon juice; toss to coat. Spoon blueberry mixture into baking dish. Top with oat mixture.
• Bake 50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

BLUEBERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
• Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

BLUEBERRY-APPLE COBBLER WITH ALMOND TOPPING

Steps:

• Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish., For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit., For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top., Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.

GRILLED BLUEBERRY-ALMOND COBBLER

Steps:

• Heat a well cleaned grill to 350 degrees F.
• For the fruit: Combine all ingredients except butter in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter; set aside.
• For the biscuits:
• Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the butter into the bowl and toss to coat in flour mixture.
• Add 1/4 cup of the cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit. Brush biscuits with remaining 1 tablespoon of the heavy cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes.

ALMOND BLUEBERRY COBBLER

Steps:

• Set oven to 350°F.
• In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
• In a mixing bowl mix sugar and flour.
• Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
• Add Almond extract.
• In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
• Pour blueberry and butter mixture into your baking dish.
• Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
• Lightly sprinkle a little more cinnamon on top
• Place in oven and cook for 1 hour at 350°F.

BLACKBERRY-ALMOND COBBLER

Steps:

• Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
• For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice. In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.) Pour the cornstarch mixture over the berries; toss to coat. Pour the filling into the prepared baking pan.
• For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor. Process until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl. Gather the dough together on a floured work surface and pat it into a rectangle.
• Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches. Transfer the crust to the baking pan, laying it directly on the blackberry filling. (Any overhanging crust can be rolled inward.) Prick the crust a couple times with a fork.
• Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking.
• Spoon the cobbler onto plates and serve with vanilla ice cream if desired.

SKILLET BLUEBERRY ALMOND COBBLER

Steps:

• Preheat oven to 375 degrees.
• Add all blueberry filling ingredients to a 10 inch cast iron skillet. Spread into an even layer.
• In a large bowl stir together all dough ingredients. The final texture should be clumpy.
• Use your hands to crumble the dough on top of the blueberry mixture. Gently press it into the filling.
• Bake at 375 degrees for 15 minutes.
• Remove cobbler from the oven. Reduce oven temperature to 350 degrees. Sprinkle sliced almonds on top of cobbler. Return to oven and bake for another 15 to 20 minutes or until top is golden brown and the edges of your cobbler should be bubbling.
• Remove from the oven and let it sit for 15 minutes. Serve warm or at room temperature. Scoop into bowls and enjoy as is or topped with vanilla ice cream.

VEGAN BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°F (180°C)
• Slightly oil a 9 x 13-inch pan with vegan butter or coconut oil. Add blueberries, sugar, cornstarch, and lemon zest and mix directly in the baking pan. Set aside.
• In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
• In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
• Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon - it doesn't have to be perfect at all!
• Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and it is bubbly on the sides of the pan.
• To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving.
• Serve with vegan vanilla ice cream or a dollop of coconut whipped cream