Home-cooked cobbler easier than you think

During the season for outdoor parties, reunions, picnics and delicious desserts, try bringing a new dish to the table with a recipe like this Apple-Cranberry Cobbler.

Apple-Cranberry Cobbler

Recipe courtesy of Wilton.

Ingredients:

• Nonstick cooking spray
• 5 apples, peeled, cored and cut into 1/2-inch thick slices
• 1 1/2 cups fresh or frozen cranberries
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
  1 container (10.2 ounces refrigerated home-style biscuits, quartered
• 2 tablespoons butter, melted
• 2 tablespoons sparkling sugar

Directions:

Heat oven to 375 °F. Prepare pie pan with nonstick cooking spray. In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract. In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture. Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes. Remove from oven. Toss biscuits in melted butter. Distribute cut biscuits over fruit. Sprinkle biscuits with sparkling sugar. Return to oven and bake 18-20 minutes. Remove from oven. Let cool 15 minutes before serving.

Find more recipes at Culinary.net.

Blackberry Peach Cobbler

The crowd-pleaser dessert

Serves 12
Ingredients:

Filling

• 8 cups fresh blackberries
• 8 cups peeled, sliced peaches
• 3 cups sugar
• 3/4 cup all-purpose flour
• 1/2 tsp. ground cinnamon
• Pinch of salt

Crust

• 1 cup (2 sticks) butter, at room temperature
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 1/2 cup crystallized ginger, chopped
• 1 cup toasted pecans, chopped
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 cups all-purpose flour

Preparation:

Preheat oven to 350°F. For the filling: Place fruit in a large mixing bowl. In a separate bowl, combine sugar, flour, cinnamon, and salt. Sift dry ingredients over fruit and fold them in with a spatula. Then let fruit mixture sit for 20 minutes.

For the crust: Place butter and white and brown sugars in a large mixing bowl and cream with an electric mixer at medium-high speed until fluffy. Add ginger and pecans, stirring to combine. In a separate bowl, combine baking powder, salt, and flour. Add dry ingredients to butter-and-sugar mixture one cup at a time. The result should resemble cookie dough.

Pour fruit filling into a deep 4-quart baking dish, and then drop pieces of dough over the top to cover. Place baking dish in a jelly-roll pan—to catch any filling that may overflow—and bake for 1 hour. Check the cobbler periodically to make sure the crust doesn’t become too brown before the filling is fully cooked. (You may need to turn the oven temperature down to 325°F.) Filling should be bubbly around the edges.

Serve with fresh whipped cream, vanilla ice cream, or both. Recipe from https://gardenandgun.com/ Recipe from pastry chef Bill Smith of Crook’s Corner in Chapel Hill, North Carolina.