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Blackberry and Apple Crumble

November 20, 2012 in cobbler

Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets basket a few weeks back and I can’t stand the little seedy things so the only thing to do was bake with them. And since apples are so delicious right now I figured this was the perfect thing to make.

It’s a super simple little dessert and so yummy. Like I mentioned, I don’t like blackberries but I found this to be irresistible. The apples are cooked until soft and then they’re mixed with blackberries before being topped with oats, coconut, sliced almonds, and some cinnamon and ginger. I love, love, love the coconut and almonds in the topping – it’s what makes it different from your everyday crumble.

If you are a normal person who doesn’t buy blackberries in November, you could easily substitute frozen ones or just leave them out completely.

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Blackberry and Apple Crumble

serves 6 - 8

adapted from Williams Sonoma

Ingredients

4 apples
1/2 cup sugar
juice of half a lemon
4 cups fresh or frozen blackberries
2 t easpoon cornstarch
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup shredded coconut
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat an oven to 325F.
  2. Peel, core and thinly slice the apples.
  3. In a medium-sized saucepan over medium-low heat, cook apples, sugar, and lemon juice, stirring occasionally, until apples are soft. Remove from heat. Stir in blackberries and cornstarch.
  4. Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
  5. In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle this mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm.
http://fakeginger.com/2012/11/20/blackberry-and-apple-crumble-2/

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Peach Cobbler

July 21, 2011 in cobbler

The past few times I’ve gone to the grocery store, I’ve made the mistake of taking my husband and both boys. I’m sure you understand the problem with this. They. Want. Everything. Every cookie, every cereal, every ice cream, and in the case of my 4 year old, every piece of fruit. So I ended up with a ton of peaches recently. A ton.

The peaches are kind of ridiculous right now. They’re so sweet and juicy and perfect for this old-fashioned dessert which you can assemble in the time it takes dinner to simmer on the stove. This is seriously easy and so comforting. The only way it could’ve been better is if we’d had vanilla ice cream to go with it!

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Peach Cobbler

from Gourmet

Ingredients

6 large peaches, cut into thin wedges
¼ cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For the topping:
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¾ stick cold unsalted butter, cut into small pieces
¼ cup boiling water

Instructions

  1. Preheat oven to 425F.
  2. Toss peaches with sugar, lemon juice, and cornstarch in a 2 quart baking dish and bake in middle of oven 10 minutes.
  3. While the peaches bake, stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
http://fakeginger.com/2011/07/21/peach-cobbler/

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Individual Pear-Maple Cobblers

October 3, 2010 in cobbler

Time for another Project Pastry Queen recipe! This week we made the Individual Pear-Maple Cobblers that were chosen by Josie of Pink Parsley.

I was excited to make this one since I know it’s not something I would ever choose on my own. I am not a fan of pears OR maple in desserts but part of the fun of being in a blogging group is trying new things.

I thought that the proportions were way off for this recipe. I had about 1/4 of my ramekins filled with pears (which I chopped instead of quartering) and then a doughy, dry biscuit topping filled up the rest plus some. Maybe it’s because I prefer the topping of a crisp, but the biscuit just didn’t do it for me. I scraped the topping off all the cobblers and let my boys go to town on the pear pieces which they LOVED and I have to admit, the soft pears and the maple did go very well together. I would love to try this again but use an oatmeal topping instead. I mean, can you think of a better combination than pears and oatmeal? Yum.

Make sure you visit Pink Parsley for the recipe and visit the Project Pastry Queen page to see how the other bloggers did.

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Strawberry, Blueberry, Peach Cobbler

July 6, 2009 in cobbler

You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit are went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh… I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

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Strawberry, Blueberry, Peach Cobbler
 

Ingredients
For the filling:
  • 1 (16-ounce) package fresh strawberries, sliced
  • 2 (6-ounce) packages fresh blueberries
  • 3 medium peaches, peeled and sliced
  • Cooking spray
  • ½ cup granulated sugar
  • 2½ tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • ⅛ teaspoon salt
For the topping:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • ½ cup milk
  • ⅓ cup sliced almonds
  • 3 tablespoons turbinado sugar
  • 1 tablespoon egg white

Instructions
  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle ½ cup granulated sugar, 2½ tablespoons cornstarch, juice, and ⅛ teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ¼ cup granulated sugar, 2 tablespoons cornstarch, baking powder, and ⅛ teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350F for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.


 adapted from Cooking Light

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