FOR THE CREAM SAUCE:.
Place
inch oval casserole dish for mine. So there are a
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
or you can freeze it for up to 3 months. There
o 375 degrees F.
For the fruit: Halve the nectarines
ish to continue.
The cobbler is best served warm directly
isquick until crumbly. Stir in blueberry mixture and spread in the
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
75 degrees for 10 minutes while you make the Cobbler.
COBBLER:
b>for 20 minutes.
While the blueberries are baking, prepare the cobbler
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Preheat oven to 325 degrees.
Combine blueberries, condensed milk, and lemon peel in bowl.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
Spread in greased 9-inch square baking pan.
In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
Add nuts, sprinkle over cobbler.
Bake 1 hour or until golden brown.
Serve warm with ice cream and blueberry sauce.
Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, lemon peel, cinnamon and salt.
Cook and stir over medium heat for 4 to 6 minutes or until thickened.
Place in 4-cup baking dish.
Spoon Cobbler Topping over fruit mixture.
Bake at 375\u00b0 for 15 to 20 minutes or until golden brown.
Serve warm with ice cream or whipped cream.
up cold water; stir into blueberry mixture. Continue cooking blueberries until
Preheat oven to 400\u00b0.
In a large bowl, combine peaches and lemon juice; mix gently.
Add blueberries, sugar, cornstarch; mix to combine.
Spoon into an ungreased 9\" square pan and bake for 15 minutes.
Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
cut in margarine with a pastry blender or fingers.
Stir in milk and vanilla.
Drop batter in spoonfuls over fruit (it will spread).
Bake for an additional 30 minutes, or until golden brown.
Mix your cobbler ingredients together and put in a 9 x 13 pan.
Mix together your topping ingredients and pour over top of cobbler.
Bake 350 for 30-45 minutes.
Top with cream of your choice !
ot peach mixture and cook for 10 minutes until it starts
In small bowl, combine muffin mix and milk until blended.
Pour pie filling into round baking dish.
Put dollops of muffin mix on top, close together.
Bake at 425\u00b0 for 10 to 15 minutes until brown and bubbly.
Heat oven to 400 degrees.
Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough.
Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
Bake until topping is light brown, 15-20 minutes.
Serve warm, with light cream or ice cream if you like.
Spread pineapple on bottom of a 9 x 13-inch pan.
Spread blueberries on top.
Sprinkle dry cake mix over top.
Pour melted margarine on top, then nuts.
Bake at 350\u00b0 for 30 to 45 minutes. Serve with whipped topping or ice cream.