Sweet Essentials Blueberry And Apple Cobbler Recipes

APPLE-BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
• Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
• Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.

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.

BLUEBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

SWEET ESSENTIALS: BLUEBERRY AND APPLE COBBLER

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• THE FILLING
• Place a rack in the middle position, and preheat the oven to 375f (190c).
• Add the diced apples to a small bowl, and then add 2 teaspoons of the freshly squeezed lemon juice.
• Add the blueberries.
• Add the coconut sugar, ground cinnamon, half the lemon zest, and then toss to combine.
• Place ingredients in a baking, or pie dish.
• THE TOPPING
• Chef's Note: This topping produces a very dry crumbly topping that lovingly absorbs the ice cream, as melts over the cobbler. What I am saying is that the ice cream is an essential element of this recipe. If you are not using ice cream on the top, then I suggest you add additional liquid (milk, cream, etc.) to the topping ingredients before mixing and adding to the cobbler. A couple of tablespoons should do nicely.
• In a small bowl, mix up all the ingredients for the topping.
• Add to the top of the cobbler.
• Place into the preheated oven, and bake until the topping is a golden brown, and the fruit is bubbling, about 18 - 20 minutes.
• PLATE/PRESENT
• Serve while still nice and warm (it has to be warm), with a nice scoop of vanilla ice cream. Enjoy.
• Keep the faith, and keep learning.