Food recipes
Summertime Fresh Blackberry Peach Cobbler
Summertime Fresh Blackberry Peach Cobbler Ingredients: blackberries, raw peaches, yellow, raw orange juice, raw water, bottled, generic sugars, granulated butter, without salt spices, nutmeg, ground butter, without sa...
Summertime Fresh Blackberry Peach Cobbler
Ingredients:
blackberries, raw
peaches, yellow, raw
orange juice, raw
water, bottled, generic
sugars, granulated
butter, without salt
spices, nutmeg, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
oats
sugars, granulated
spices, nutmeg, ground
Directions:
Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat.
Stir gently to mix.
Cook until just simmering.
Keep warm while making batter and crumb topping.
Preheat oven to 350 degrees F.
Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
Set aside.
Remove melted butter from oven.
Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
Set aside.
Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
Place the baking dish on a cookie sheet in case it runs over.
Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
Let cool 15-20 minutes before serving.
Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
Ingredients:
blackberries, raw
peaches, yellow, raw
orange juice, raw
water, bottled, generic
sugars, granulated
butter, without salt
spices, nutmeg, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
oats
sugars, granulated
spices, nutmeg, ground
Directions:
Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat.
Stir gently to mix.
Cook until just simmering.
Keep warm while making batter and crumb topping.
Preheat oven to 350 degrees F.
Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
Set aside.
Remove melted butter from oven.
Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
Set aside.
Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
Place the baking dish on a cookie sheet in case it runs over.
Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
Let cool 15-20 minutes before serving.
Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.