8 recipes found
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square glass baking dish.
Pour peaches with juice into the prepared baking dish and sprinkle blueberries on top.
Whisk together flour, sugar, and baking powder in a large bowl until thoroughly combined. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs; sprinkle over blueberries and peaches.
Bake in the preheated oven until fruit is bubbling and topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Combine flour, ½ cup sugar, baking powder, and salt in a bowl; mash in butter until crumbly. Stir in ¼ cup boiling water until a dough forms; set topping aside.
Combine ¼ cup cold water and cornstarch in a separate bowl until cornstarch is dissolved; stir in blueberries, raspberries, ¾ cup sugar, and lemon juice until evenly coated.
Transfer berry filling to a cast-iron skillet; bring to a boil, stirring frequently. Drop topping over hot filling by the spoonful. Place the skillet on the prepared baking sheet.
Bake in the preheated oven until topping is golden brown, about 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish; set aside.
Sift flour, sugar, baking powder, and salt together into a large bowl; cut in ¼ cup butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.
Whisk milk and egg together in a small bowl until well combined; stir into flour mixture until batter is just moistened.
Spread blueberries into the prepared baking dish; sprinkle tapioca flour over blueberries, drizzle with lemon juice, and dot with 2 tablespoons butter pieces. Drop batter in mounds on top blueberry mixture.
Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with nonstick cooking spray.
Toss sliced nectarines, blueberries, 1 cup sugar, and cornstarch together in a bowl; add fruit to the baking dish.
Stir flour, remaining 1/2 cup sugar, butter, egg, and vanilla together in a bowl to make a smooth batter. Drop batter by spoonfuls evenly over fruit.
Bake in the preheated oven until cobbler is golden, and fruit is bubbly, 28 to 35 minutes.
Optional: Heat an air fryer to 400 degrees F (200 degrees C). Place cobbler in the air fryer until topping is crunchy, about 5 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Butter a 2 ½-quart baking dish.
Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.
Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.
Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into a large cast iron skillet.
Whisk baking mix, sugar, and milk together in a bowl. Pour mixture into skillet. Evenly sprinkle blueberries over batter.
Bake until golden brown, 40 to 45 minutes. Serve warm.
Preheat oven to 400 degrees F (200 degrees C).
To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
Drop biscuit dough onto berry mixture by tablespoonfuls.
Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.