Mixed Berry Cobbler With Cornmeal Crust Food

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MIXED BERRY COBBLER WITH CORNMEAL CRUST



Mixed Berry Cobbler With Cornmeal Crust image

Make and share this Mixed Berry Cobbler With Cornmeal Crust recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup brown sugar
1 1/2 tablespoons cornstarch
4 cups about 1 1/4 pounds frozen mixed berries, thawed
3/4 cup stone-ground cornmeal
2 tablespoons whole wheat pastry flour
1 1/2 tablespoons brown sugar
1 1/2 teaspoons baking powder
salt
2 1/2 tablespoons cold butter, cut into chunks
1/3 cup nonfat milk

Steps:

  • Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
  • To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
  • To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
  • Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

MIXED BERRY CORNMEAL COBBLER



Mixed Berry Cornmeal Cobbler image

Make and share this Mixed Berry Cornmeal Cobbler recipe from Food.com.

Provided by kyle martin

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 pint blueberries (about 2 cups)
1 pint raspberries (about 2 1/4 cups)
1 pint strawberry, hulled and sliced in half
1/2 cup sugar
3 tablespoons cornstarch
1/3 cup sugar
1/16-1/8 cup butter, at room temperature
1 egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Steps:

  • Heat oven to 350°F.
  • Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 8*8*2-inch square baking pan, spreading mixture evenly.
  • Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
  • Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl.
  • Add half the flour mixture to the butter mixture.
  • On low speed, beat just until combined.
  • Beat in the milk, then the remaining flour mixture.
  • Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly.
  • Serve warm.

MIXED BERRY COBBLER



Mixed Berry Cobbler image

Provided by Ellie Krieger

Categories     dessert

Time 50m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 14

Nonstick cooking spray
Two 12-ounce bags frozen mixed berries, thawed (about 6 cups)
1/4 cup whole-wheat flour
1/4 cup sugar
1 orange, zest finely grated (about 2 teaspoons)
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup low-fat buttermilk
2 tablespoons canola oil

Steps:

  • Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
  • For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
  • For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
  • In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

MIXED BERRY COBBLER



Mixed Berry Cobbler image

Provided by Melissa Roberts

Categories     Berry     Dessert     Bake     Fourth of July     Picnic     Graduation     Father's Day     Backyard BBQ     Summer     Family Reunion     Phyllo/Puff Pastry Dough     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Filling:
1/2 cup sugar
1 1/2 tablespoon cornstarch
7 cups (1 3/4-2 pounds) mixed fresh berries (use no more than 1 ½ cups strawberries; halved if large)
Dough:
1 1/3 cups unbleached all-purpose flour plus more for surface
1/4 cup sugar plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoons salt
5 tablespoons chilled unsalted butter, cut into 1/2" cubes
1/2 cup chilled whole milk plus more for brushing
Vanilla ice cream

Steps:

  • For filling:
  • Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.
  • For dough:
  • Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
  • Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.

BLACKBERRY CORN COBBLER



Blackberry Corn Cobbler image

This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding texture to a buttery crust. Grating two large ears of corn should produce enough liquid for the topping, but, if not, you can grate a third ear, or add cream or milk. The rich, crumbly crust also gets some of its moisture from the filling, which is extra syrupy from the mashed blackberries. Serve the cobbler warm with a splash of heavy cream, a dollop of coconut yogurt, or a scoop of vanilla ice cream. Finishing it all off with a drizzle of dark rum, while not necessary, is especially sweet.

Provided by Jerrelle Guy

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

4 tablespoons/60 grams very cold unsalted butter (1/2 stick), cut into cubes, plus more for greasing the pan
2 pounds/905 grams fresh, ripe blackberries (about 6 1/2 cups), lightly mashed with a potato masher
1 cup/200 grams granulated sugar, plus more as needed
1 1/2 cups/190 grams all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 large ears sweet yellow corn
1/3 cup/50 grams finely ground yellow cornmeal
1 1/4 teaspoons baking powder
2 tablespoons heavy cream
4 teaspoons turbinado sugar, for sprinkling

Steps:

  • Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
  • In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
  • Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
  • In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
  • Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
  • Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.

MIXED BERRY COBBLER



Mixed Berry Cobbler image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 cups flour
2 tablespoons baking powder
Pinch of salt
1/2 pound cold butter, plus butter for greasing baking dish
1/4 cup plus one tablespoon sugar
1 cup half-and-half
1 pint blueberries, rinsed and picked over
1 pint strawberries, rinsed and hulled
1/2 pint blackberries, rinsed
1/2 pint raspberries, rinsed
1 1/2 cups dark brown sugar
4 cups vanilla ice cream
Mint sprigs

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Butter a 9-by-13-inch baking dish, preferably one attractive enough for serving.
  • Place the flour, baking powder and salt in a food processor, and whirl briefly to combine. Dice the butter, add it and pulse until the mixture is uniformly crumbly. Mix the quarter of a cup sugar and half-and-half together, and pour into the food processor. Pulse just until the ingredients are combined to form a soft dough. Do not overmix.
  • Scoop the dough into eight mounds on the baking sheet, spacing to allow two inches between them. Sprinkle with the tablespoon of sugar, and bake 20 to 25 minutes, until lightly browned.
  • While the pastry is baking, combine the berries in a mixing bowl, add the brown sugar, mix gently, then spread in the buttered baking dish.
  • When the pastry is done, slide each piece off the parchment, and place on the berries, spacing them evenly. Place the baking dish in the oven to continue baking, until the topping is browned and the berries are bubbling, about 30 minutes.
  • Allow to cool for about 30 minutes, then serve, with pastry topping on each portion. Garnish with mint sprigs, and spoon vanilla ice cream on the side.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 12 grams, Carbohydrate 89 grams, Fat 38 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 387 milligrams, Sugar 57 grams, TransFat 1 gram

BERRY COBBLER



Berry Cobbler image

Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.

Provided by ALETE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter, melted
.66 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  • In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
  • Bake in preheated oven 35 to 40 minutes, until top is firm.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 53.8 g, Cholesterol 36.3 mg, Fat 5.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 306.1 mg, Sugar 27.6 g

BLUEBERRY CORNMEAL COBBLER



Blueberry Cornmeal Cobbler image

Cornbread, blueberries and maple syrup give this special dessert a flavor that's different from any cobbler you've had before. I came across the recipe many years ago. -Judy Watson, Tipton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

4 cups fresh blueberries
1 cup plus 2 tablespoons sugar
1 tablespoon quick-cooking tapioca
2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
TOPPING:
1/2 cup butter, softened, divided
1 cup confectioners' sugar
1 large egg, room temperature
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 tablespoons maple syrup

Steps:

  • In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish., In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes., In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 317mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY



Slow-Cooker Mixed Berry Cobbler Recipe by Tasty image

Here's what you need: raspberry, blueberry, strawberry, blackberry, cornstarch, vanilla cake mix, butter

Provided by Claire Nolan

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Steps:

  • Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
  • Sprinkle cornstarch on top and mix gently.
  • Pour cake mix on top of the berries and spread out so it covers the berries.
  • Place pieces of butter on top of the cake mix and cover.
  • Cook on high for 2½ to 3 hours, until the cake is fully cooked.
  • Serve topped with ice cream
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 51 grams, Fat 13 grams, Fiber 3 grams, Protein 1 gram, Sugar 27 grams

BEST BERRY COBBLER



Best Berry Cobbler image

This cobbler is topped with simple biscuit dough that lets the berries shine. Use blackberries or raspberries; a dash of cinnamon rounds out their flavor. Martha made this recipe on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar, plus more if needed
3 tablespoons cornstarch, plus more if needed
6 cups (3 pints) blackberries or raspberries
Sanding sugar, for sprinkling
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
  • Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.

MIXED BERRY SKILLET COBBLER RECIPE BY TASTY



Mixed Berry Skillet Cobbler Recipe by Tasty image

Here's what you need: mixed berries, sugar, cornstarch, lemon juice, salt, yellow cake mix, butter

Provided by Vaughn Vreeland

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

4 cups mixed berries
½ cup sugar
1 tablespoon cornstarch
¼ cup lemon juice
salt
1 box yellow cake mix
½ cup butter, cut into slices

Steps:

  • Preheat your oven to 350ºF (180ºC).
  • In a cast-iron skillet over medium-low heat, add the berries, sugar, cornstarch, and lemon juice.
  • Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
  • Let simmer for 5 minutes on low heat.
  • Sprinkle the box cake mix over the berry filling.
  • Distribute the butter evenly over the top to ensure even baking.
  • Bake for 45 minutes to an hour, until the top is golden brown.
  • Serve warm with ice cream.
  • Enjoy!

Nutrition Facts : Calories 364 calories, Carbohydrate 61 grams, Fat 13 grams, Fiber 4 grams, Protein 2 grams, Sugar 36 grams

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From beeyondcereal.com


SKILLET MIXED BERRY BUTTERMILK COBBLER - SKINNYTASTE
Preheat the oven to 375°F. Spray a 10-inch cast iron or enamel skillet with oil. In a large bowl, whisk the cornstarch, cinnamon, and salt. Toss in the mixed berries and gently mix to coat. Add honey, lemon juice, lemon zest and vanilla then transfer to a 10-inch cast iron skillet.
From skinnytaste.com


FRUIT COBBLER WITH CORNMEAL BISCUIT TOPPING
Line a sheet pan with parchment. Scoop out heaped rounded tablespoons of the biscuit mixture onto the parchment. Chill in the refrigerator for 30 minutes to an hour (or longer). Meanwhile, pit and slice the fruit and toss in a large bowl with the 70 grams sugar, the lemon juice, almond extract and cornstarch. Allow to sit for 30 minutes or longer.
From thebutterbook.com


BEST JIFFY MIXED BERRY CORNMEAL COBBLER RECIPE - FOOD NEWS
1/4 cup All-purpose flour. 1 (8.5-oz.) box Jiffy corn muffin mix. 2/3 cup Sugar. 2 tsp Vanilla extract, pure. Nuts & Seeds. 1/2 cup Pecans. Dairy. 6 tbsp Butter, unsalted. Serve Warm Cornmeal Food Kitchen Magic Jiffy Mix Recipes Cobbler …
From foodnewsnews.com


MIXED BERRY COBBLER – THE COMFORT OF COOKING
Instructions. Preheat oven to 350 degrees F. With a pastry brush, coat the bottom of a 13 x 9 or large oval dish with melted butter. Evenly spread mixed berries on the bottom. Place dish on a lined baking sheet. In a medium bowl, mix butter, sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon.
From thecomfortofcooking.com


BERRY COBBLER WITH CORNBREAD BISCUIT TOPPING - STRIPED SPATULA
After cooling, the cobbler will be just slightly warm and perfect for scooping. I like to serve it with vanilla bean ice cream, but lightly-sweetened whipped cream is also delicious. Like most biscuit-topped recipes, this mixed berry cobbler should be served within several hours of baking. The cornbread biscuits will become heavier in texture ...
From stripedspatula.com


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