Blueberry Apple Cobbler With Almond Topping Food

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BLUEBERRY-APPLE COBBLER WITH ALMOND TOPPING



Blueberry-Apple Cobbler with Almond Topping image

This recipe uses the best cobbler topping I've found. Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. - Cathy Rau, Newport, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 21

2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 cups fresh or frozen unsweetened blueberries
1-1/4 cups shredded peeled apples (about 2 medium)
2 tablespoons lemon juice
BISCUIT TOPPING:
1-3/4 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup half-and-half cream
1/2 cup plain yogurt
1 teaspoon vanilla extract
ALMOND CRUMBLE:
1/2 cup sliced almonds, coarsely chopped
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter

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.

Nutrition Facts :

APPLE AND BLUEBERRY COBBLER



Apple and blueberry cobbler image

Provided by Colleen Bennett

Categories     Desserts

Yield Serves 6-8

Number Of Ingredients 7

750g/1lb 10oz Bramley apples
250g/9oz blueberries
200g/7oz unsalted butter
200g/7oz caster sugar
200g/7oz ground almonds
3 eggs
55g/2oz almonds, sliced finely

Steps:

  • Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed.
  • Cream the butter and sugar with a beater until light and fluffy.
  • Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated).
  • Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking).
  • Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes.
  • Serve with a giant scoop of vanilla ice cream and dust with icing sugar.

VEGAN CHERRY COBBLER WITH ALMOND BISCUIT TOPPING



Vegan Cherry Cobbler with Almond Biscuit Topping image

We love local spring cherries, but our cobbler works equally well with fresh or frozen cherries. We chose easy drop biscuits for the topping since they allow the jewel-like cherry juices to bubble up around them--a great visual showcase for a simple desert. Baking the cherries first without the topping gives them time to soften in their own juices, and dropping the biscuits on hot filling helps them cook through--no soggy bottoms. Almond goes beautifully with cherries, so we use almond extract in both the filling and topping, plus a little almond flour in the topping as well.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup vegan granulated sugar
2 tablespoons cornstarch
2 1/4 pounds fresh sweet cherries, stemmed and pitted (see Cook's Note)
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1 cup all-purpose flour
1/3 cup almond flour, preferably skin-on
1/4 cup vegan granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup refined coconut oil, melted and cooled but still liquid
1/8 teaspoon almond extract
1/3 cup cashew milk

Steps:

  • Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
  • Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
  • For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
  • For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
  • Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.

APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING



Apple-Blueberry Crisp With Oatmeal Topping image

To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

5 large granny smith apples, peeled, cored and sliced
1 cup blueberries (fresh or frozen, do not thaw if frozen)
3 -4 tablespoons white sugar
3 -4 tablespoons light brown sugar
2 tablespoons flour
2 teaspoons cinnamon
1 pinch nutmeg (or to taste)
3 tablespoons melted butter (no substitutes!)
vanilla ice cream
3/4 cup flour
2 tablespoons flour
7 tablespoons oats (not instant or quick oats)
1/3 cup sugar
1/3 tablespoon light brown sugar
1/2 teaspoon cinnamon
3/4 cup butter (cut into small pieces, no substitutes!)

Steps:

  • Set oven to 350 degrees.
  • Butter a 2-quart casserole dish (or larger).
  • For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
  • In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
  • Let the apple mixture sit out at room temperature for about 25 minutes.
  • Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
  • Drizzle 2-3 tablespoons melted butter over the fruit mixture.
  • Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
  • Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
  • Serve warm with vanilla ice cream!

Nutrition Facts : Calories 584.4, Fat 30.2, SaturatedFat 18.5, Cholesterol 76.3, Sodium 258.5, Carbohydrate 78.5, Fiber 7.4, Sugar 46.7, Protein 5.1

ALMOND BLUEBERRY COBBLER



Almond Blueberry Cobbler image

I got a recipe from a friend for Pear Cobbler. It was Really good. I decided to come up with my own recipe. The only thing that I kept the same was the sugar and flour measurments.

Provided by MandH Cornucopia

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

24 ounces frozen blueberries (frozen is best because it makes its own juice when it defrosts)
1/2 cup salted butter
1 cup self rising flour
1 cup sugar
1 cup evaporated milk
1 teaspoon almond extract
ground cinnamon
Pam cooking spray (I used the olive oil flavour)

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.

Nutrition Facts : Calories 497.9, Fat 18.9, SaturatedFat 11.7, Cholesterol 52.9, Sodium 445.8, Carbohydrate 80.5, Fiber 3.3, Sugar 58, Protein 5.6

BLUEBERRY APPLE CRISP



Blueberry Apple Crisp image

Blueberries and apples are a great combination for a wonderful crisp. Pair this dessert with a great meal and everyone will think you are a genius.

Provided by AshleyTex

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 15

2 cups whole wheat flour
1 ½ cups rolled oats
1 cup cold butter, cubed
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
4 apples - peeled, cored, and sliced
5 cups fresh blueberries
¼ cup brown sugar
¼ cup white sugar
2 tablespoons whole wheat flour
1 lemon, juiced and zested
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 407.6 calories, Carbohydrate 64.1 g, Cholesterol 40.7 mg, Fat 16.7 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 10 g, Sodium 155.6 mg, Sugar 37 g

APPLE-BLUEBERRY COBBLER



Apple-Blueberry Cobbler image

This recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries, and baked over a campfire; but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use a homemade apple beer in the batter, but use whatever hard cider or fruity beer you like.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

4 Gala apples - peeled, cored, and cut into 1/16-inch slices
2 cups frozen wild blueberries
⅓ cup maple syrup
1 tablespoon cornstarch
1 lemon, juiced
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup maple syrup
¼ cup unsalted butter, melted
½ teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup hard apple cider

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.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 57.3 g, Cholesterol 15.3 mg, Fat 6.7 g, Fiber 6.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 467.2 mg, Sugar 32.1 g

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