Fresh Lemon Cobbler Food

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FRESH PEACH COBBLER



Fresh Peach Cobbler image

Peach season is coming, so I thought I would post this cobbler recipe. This is nice because it doesn't yield a whole bunch, just enough for four servings. And Oh So Yummy! From Cook's Illustrated.

Provided by Marz7215

Categories     Dessert

Time 50m

Yield 1 cobbler, 4 serving(s)

Number Of Ingredients 13

2 1/2 lbs peaches, ripe but firm (6 to 7 medium)
1/4 cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 pinch table salt
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter, cut into 1/4-inch cubes (cold)
1/3 cup plain yogurt
1 teaspoon granulated sugar

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 425 degrees.
  • For the filling: Peel peaches, then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl.
  • Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
  • For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
  • To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

Nutrition Facts : Calories 457.2, Fat 16.1, SaturatedFat 9.7, Cholesterol 40.8, Sodium 333.6, Carbohydrate 76, Fiber 5.1, Sugar 48, Protein 6.7

FRESH BLUEBERRY COBBLER WITH BLUEBERRY SAUCE



Fresh Blueberry Cobbler With Blueberry Sauce image

Bet your tongue is blue after eating this one! Careful, if you eat all of it you might turn into Violet from Willy Wonka and the Chocolate Factory!

Provided by Sherrybeth

Categories     Dessert

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 pint fresh blueberries (or frozen)
14 ounces sweetened condensed milk (you can use fat free)
2 teaspoons lemon zest
3/4 cup cold butter, plus
2 tablespoons cold butter
2 cups Bisquick, divided
1/2 cup brown sugar
1/2 cup nuts, chopped
vanilla ice cream
1 pint blueberries or 16 ounces frozen blueberries
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup hot water
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon

Steps:

  • Combine blueberries with sweetened condensed milk and lemon peel; set aside.
  • In a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. Stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray.
  • Cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. Add nuts and then sprinkle mixture over top of cobbler.
  • Bake in preheated 325 degree oven for 1 hour and 10 minutes. Remove from oven and serve warm with ice cream and blueberry sauce.
  • FOR SAUCE:.
  • In a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch.
  • Whisk until all lumps are dissolved.
  • Add remaining ingredients and cook until thickened.
  • Serve warm over cobbler and ice cream.

Nutrition Facts : Calories 896.8, Fat 45.4, SaturatedFat 23.2, Cholesterol 94.5, Sodium 835.6, Carbohydrate 116.3, Fiber 4.5, Sugar 85.8, Protein 11.7

BLUEBERRY LEMON COBBLER



Blueberry Lemon Cobbler image

This is different as it has lemon juice and peel in it with a biscuit type topping. Recipe from Meals.com

Provided by Dorel

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 14

3 cups blueberries (fresh or frozen)
1/2 cup sugar
4 teaspoons lemon juice
1 tablespoon cornstarch
1 teaspoon lemon zest, grated
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup milk
1 egg

Steps:

  • In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
  • Cook stirring over medium heat for about 5 minutes or until thickened.
  • Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
  • In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
  • In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
  • Spoon over blueberry mixture.
  • Bake at 375°F for about 20 minutes or until golden brown.
  • Best served warm.

Nutrition Facts : Calories 156.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 24.8, Sodium 170.5, Carbohydrate 34.8, Fiber 1.7, Sugar 20.3, Protein 2.8

FRESH PEACH COBBLER WITH ALMOND CRUNCH TOPPING



Fresh Peach Cobbler With Almond Crunch Topping image

Make and share this Fresh Peach Cobbler With Almond Crunch Topping recipe from Food.com.

Provided by Dave5003

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

10 large firm ripe peaches, skins removed
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 pinch nutmeg
1 pinch salt
1 pinch lemon zest
1 1/3 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold, cut into cubes
1/2 cup buttermilk or 1/2 cup heavy cream
1/2 cup whole unblanched almond, Coarsely chopped
3 tablespoons light brown sugar, Packed
1/2 teaspoon cinnamon

Steps:

  • For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
  • Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
  • Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
  • For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
  • To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
  • Gently re-roll scraps and arrange over fruit, slightly overlapping.
  • Brush biscuits with cream.
  • In a small bowl, combine almonds, brown sugar and cinnamon.
  • Sprinkle over dough.
  • Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
  • Serve warm with ice cream, heavy cream or creme anglaise.

Nutrition Facts : Calories 483.3, Fat 14.8, SaturatedFat 5.5, Cholesterol 21.1, Sodium 224.6, Carbohydrate 84.5, Fiber 6.2, Sugar 55.3, Protein 8.6

FRESH LEMON COBBLER



Fresh Lemon Cobbler image

Make and share this Fresh Lemon Cobbler recipe from Food.com.

Provided by Dan Smith

Categories     Pie

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 1/2 cups flour
1 cup shortening
1 teaspoon salt
2 tablespoons sugar
1 egg
1/2 cup water
3 -4 lemons
sugar, as needed
butter, as needed

Steps:

  • Grease 9x12 casserole/cake pan.
  • Sift salt and flour together.
  • Add shortening and sugar and cut.
  • Add beaten egg and water.
  • Roll very thin.
  • Line pan (bottom/sides) with crust.
  • Slice washed lemons (as you use them) into paper-thin slices.
  • Cover bottom crust with overlapped slices.
  • Sprinkle 1/3 to ½ cup sugar over slices.
  • Add butter (in pat-sized pieces) liberally.
  • This is a complete layer.
  • Add layers until you run out of vertical space or crust.
  • Bake in 325°F oven for about an hour or until crust is golden brown.
  • Cool and serve with vanilla ice cream.
  • It is VERY sour!

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