Strawberry Blueberry Magic Cobbler Recipes

STRAWBERRY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray and set aside. In a large mixing bowl, add the berries along with the sugar, lemon juice, and flour. Stir together until the berries are coated in the sugar and flour. Pour berries into baking dish and set aside.
• In another mixing bowl, add the flour, baking powder, sugar, cinnamon, and salt and stir together. Add the cubed butter and use your hands or a pastry blender to blend the butter in with the flour mixture until crumbly. Then beat in the egg and milk until combined (batter will be thick). Drop the batter in big spoonfuls on top of the berries, leaving the edge exposed. Use a knife to spread the tops of each spoonful into a more even layer (as pictured).
• Bake for approximately 40 minutes or until the berries are bubbling and the cobbler is golden brown (can insert toothpick in the cobbler topping to also ensure doneness). Serve warm with vanilla ice cream or whipped cream on top.

RHUBARB, STRAWBERRY, AND BLUEBERRY COBBLERETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
• Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
• Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
• Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.

BLUEBERRY-STRAWBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
• In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
• Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.