Stone Fruit Berry Muffin Cobbler Recipes
STONE FRUIT BERRY MUFFIN COBBLER
A box of Betty Crocker™ muffin mix gives this cobbler a fluffy, lemony topping that pairs wonderfully with nectarines, peaches and blueberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Place sheet of foil on lower oven rack. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix peaches, nectarines, blueberries, sugar, cornstarch and lemon juice. Spoon into baking dish. Bake 25 minutes or until hot and bubbly.
- Meanwhile, in medium bowl, stir muffin mix, milk, oil, eggs and almond extract just until blended. Spoon batter over hot filling.
- Bake 25 to 27 minutes longer or until toothpick inserted in topping comes out clean. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 60 g, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 180 mg
STONE FRUIT COBBLER
To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.
Provided by Lillian Chou
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
- Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
- Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
- Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.
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- Toss peaches, granulated sugar, flour, salt, and kirsch, if using, in a large bowl. Transfer to a 13x9” baking dish; set aside.
- Preheat oven to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each. Mix in dry ingredients.
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