Mixed Berry Almond Cobbler

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Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice

Topping:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Mango-Blueberry Cobbler

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2 cups flour

1 cup sugar

1/2 baking powder

1/4 tsp. salt

1/4 tsp baking soda

1 cup whole milk room temperature

2 eggs room temperature

zest of 1 lemon

2 1/2 cups blueberries

2 lbs. mango, peeled ans cut into slices

Preheat oven to 350 degrees. Butter 6 au gratin dishes or 9×13 inch pan; set aside.

In a bowl combine the dry ingredients and whisk to combine. In a small bowl whisk together the eggs, milk and zest. Stir into dry ingredients and stir until smooth. Fold in the blueberries. Pour evenly into the au gratin dishes or 9×13 inch pan. Top with mango slices. Bake for about 30-35 minutes or until edges are golden.

Sweet Potato Cobbler

Sweet Potato Cobbler

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Crust:

3 cups flour

1/2 tsp. salt

2 tablespoons sugar

1 cup shortening

1/4 cup cold water

Place the dry ingredients in a bowl and whisk until combined. Cut in the shortening until it is a coarse meal. Make a well and add the cold water. Gently stir until dough begins to come together. Form into 2 disks and set aside.

Filling:

4 medium sweet potatoes or yams, peeled and sliced thin

1/2 tsp ground ginger

3oz. crystallized ginger, chopped

1 cup brown sugar, packed

1/2 cup granulated sugar

1 heaping tablespoon flour

1 1/2 cups water

6 tablespoons butter

Preheat oven to 375 degrees. Line a 9×13 pan with crust using one disk of dough. Place the thinly sliced sweet potatoes on top of the bottom crust, sprinkle the crystallized chopped ginger over the top. In a bowl combine the sugars, ground ginger and flour. Sprinkle over the sweet potatoes. Pour 1 1/2 cups water over the potatoes and dot top with the butter. Roll out other dough disk and place over the top of the sweet potatoes. Brush crust lightly with milk and sprinkle with turbinado sugar. Bake on a sheet pan for 1- 1 1/2 hours or until center is bubbly and crust is golden. Serve with Sweetened Cinnamon Whipped Cream.

Cinnamon Whipped Cream:

1 cup heavy cream

Scant tsp. cinnamon

2 tablespoon powdered sugar.

Combine all ingredients and whip until stiff.

Peach Cobbler

Peach Cobbler

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Peach Cobbler

2 cups fresh or frozen peaches

3 tablespoons butter

1 tablespoon lemon zest

3 tablespoons cornstarch

1 1/2 cups sugar, divided

1 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 cup milk

1/4 cup shortening

1 tsp. vanilla

1 egg

Preheat oven to 350 degrees.

Combine the fruit , 3/4 cup sugar, butter, lemon zest and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Set aside. Meanwhile, prepare the topping. In a bowl whisk together the flour , 3/4 cup sugar, baking powder, shortening and salt. Add the milk, egg and vanilla and beat at medium speed for 3 minutes until smooth. Pour fruit into a 2 quart baking dish then pour the topping over the fruit. Bake for 40 minutes or until topping is golden and completely cooked.