Apricot-Blueberry Cobbler - Everyday Food with Sarah Carey
Описание:
When it comes to dessert, sometimes I play favorites, and today's recipe will always make it to the top of my list. Juicy apricots and perfectly ripe blueberries act as a canvas to showcase a crumbly topping. And while this treat has all of the qualities of an outrageous pie, the biscuit-like topping means that you don't need to spend time rolling out a finicky crust -- just place small dollops of batter on top of your fruit and let your oven do the rest of the work.
Sarah's Tip of the Day:
To keep a seasoned pan in top condition, wipe it with a lightly oiled paper towel or a brush with hot water (but not soap!) after each use and then dry it completely with a kitchen towel.
Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt
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PREP: 15 MINS
TOTAL TIME:1 HOUR
SERVINGS:8
INGREDIENTS
1 tablespoon cornstarch
1/2 cup plus
2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 1/4 cups blueberries
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar (optional)
Heavy cream
COOK'S NOTE
Cover and keep at room temperature, up to 2 days.
DIRECTIONS
STEP 1
Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
STEP 2
In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
STEP 3
Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
STEP 4
Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.
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Get the Full Recipe: http://full.sc/13hxyyo
More Sweet Treat Recipes: http://full.sc/Q9cvnf
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Blueberry Cobbler - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayf...
When it comes to dessert, sometimes I play favorites, and today's recipe will always make it to the top of my list. Juicy apricots and perfectly ripe blueberries act as a canvas to showcase a crumbly topping. And while this treat has all of the qualities of an outrageous pie, the biscuit-like topping means that you don't need to spend time rolling out a finicky crust -- just place small dollops of batter on top of your fruit and let your oven do the rest of the work.
Sarah's Tip of the Day:
To keep a seasoned pan in top condition, wipe it with a lightly oiled paper towel or a brush with hot water (but not soap!) after each use and then dry it completely with a kitchen towel.
Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt
----------------------------------------
PREP: 15 MINS
TOTAL TIME:1 HOUR
SERVINGS:8
INGREDIENTS
1 tablespoon cornstarch
1/2 cup plus
2 tablespoons granulated sugar, divided
12 apricots, cut into 1/2-inch wedges
1 1/4 cups blueberries
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
Sanding sugar (optional)
Heavy cream
COOK'S NOTE
Cover and keep at room temperature, up to 2 days.
DIRECTIONS
STEP 1
Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron skillet.
STEP 2
In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
STEP 3
Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
STEP 4
Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 45 minutes to an hour. Transfer to a wire rack and let cool. Serve warm or at room temperature.
----------------------------------------
Get the Full Recipe: http://full.sc/13hxyyo
More Sweet Treat Recipes: http://full.sc/Q9cvnf
----------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf
Like Everyday Food: http://www.facebook.com/EverydayFood
Follow Everyday Food: https://twitter.com/everydayfood
Everyday Food Pinterest: http://pinterest.com/everydayfood
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Blueberry Cobbler - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayf...
Комментарии:
Thaneii пишет: I've heard quite a few people say A-pricots, with a hard "A". Sounds like ape-ricots.
Sarah Carey пишет: Thats adorable. It's also really good for breakfast.
Thaneii пишет: FINALLY! Someone who knows how to pronounce "apricot." Not only does this look fantastic, but I think it's probably low enough in sugar that even I can enjoy this. Thank you so much, Sarah. You're wonderful.
Perry Pokharel пишет: I love you so much!! You're personality>>>
Rosie Jones пишет: Cast iron "skillets" aren't really a staple utensil in the UK, but i've just invested (mainly due to your videos..) and i'm so excited! I've done one skillet cornbread but it wasn't excellent... working on it!
Leigh Anne Critzer пишет: lol biscuit dough disappears at 3:35 -- i'm a dork for noticing :)
Eemmy66 пишет: I love your desserts recipes Sarah ,please more amazing easy desserts ,thank you :D
Лилу Лилу пишет: Supeeer I love it3 :-*
9achterbahn пишет: I loveeee the colors
Fadi Sarsak пишет: hi, what knife is that please?
winnie the jew пишет: God I love you Sarah, you make cooking so easy and so fun :3
Ashley Chua пишет: Did these delish!
Terry Lyle пишет: I had a similar incident recently. Lots of super sweet nectarines plus an abundance of blueberries from my garden. I put them together with a custard in a pie crust....awesome. Thanks for your inspiring videos.
Jules E. Abril пишет: This, with Strawberry ice cream will be my dinner tomorrow.
I'm a grown up, I don't need a main dish.
mockingnightmares пишет: I started watching your videos when my sister introduced it to me. I really want to learn how to cook and you have inspired me! Thank You:)
Claudia Rios пишет: OMG
Pmwalls46 пишет: The knife she is using is a Wusthof Classic Santoku. Beautiful recipe Sarah!!
alecsblayde13 пишет: You are awesome. It all looks so easy and fun and delicious!!!! I keep coming back to these videos. Thank you!!!!!!
Toune пишет: Looks so yummy!
Perry Pokharel пишет: Your*
Yolo Tool пишет: 0 dislikes!;)
Jeffrey Gill пишет: Mmm, I want some
Andhika Putra пишет: How do people usually pronounce it? I pronounce it the way she does..
Wendy Cooper пишет: Love watching you cook! What an inspiration - with fun and humor. You are awesome.
Thaneii пишет: I've heard quite a few people say A-pricots, with a hard "A". Sounds like ape-ricots.
Sarah Carey пишет: Thats adorable. It's also really good for breakfast.
Thaneii пишет: FINALLY! Someone who knows how to pronounce "apricot." Not only does this look fantastic, but I think it's probably low enough in sugar that even I can enjoy this. Thank you so much, Sarah. You're wonderful.
Perry Pokharel пишет: I love you so much!! You're personality>>>
Rosie Jones пишет: Cast iron "skillets" aren't really a staple utensil in the UK, but i've just invested (mainly due to your videos..) and i'm so excited! I've done one skillet cornbread but it wasn't excellent... working on it!
Leigh Anne Critzer пишет: lol biscuit dough disappears at 3:35 -- i'm a dork for noticing :)
Eemmy66 пишет: I love your desserts recipes Sarah ,please more amazing easy desserts ,thank you :D
Лилу Лилу пишет: Supeeer I love it3 :-*
9achterbahn пишет: I loveeee the colors
Fadi Sarsak пишет: hi, what knife is that please?
winnie the jew пишет: God I love you Sarah, you make cooking so easy and so fun :3
Ashley Chua пишет: Did these delish!
Terry Lyle пишет: I had a similar incident recently. Lots of super sweet nectarines plus an abundance of blueberries from my garden. I put them together with a custard in a pie crust....awesome. Thanks for your inspiring videos.
Jules E. Abril пишет: This, with Strawberry ice cream will be my dinner tomorrow.
I'm a grown up, I don't need a main dish.
mockingnightmares пишет: I started watching your videos when my sister introduced it to me. I really want to learn how to cook and you have inspired me! Thank You:)
Claudia Rios пишет: OMG
Pmwalls46 пишет: The knife she is using is a Wusthof Classic Santoku. Beautiful recipe Sarah!!
alecsblayde13 пишет: You are awesome. It all looks so easy and fun and delicious!!!! I keep coming back to these videos. Thank you!!!!!!
Toune пишет: Looks so yummy!
Perry Pokharel пишет: Your*
Yolo Tool пишет: 0 dislikes!;)
Jeffrey Gill пишет: Mmm, I want some
Andhika Putra пишет: How do people usually pronounce it? I pronounce it the way she does..
Wendy Cooper пишет: Love watching you cook! What an inspiration - with fun and humor. You are awesome.
You'll Need:
1 cup Bisquick baking mix
1/3 cup milk
1 tablespoon brown sugar
1 tablespoon soft butter or margarine
1/4 teaspoon nutmeg
1 (17 ounce) can apricot halves
Ice cream
Procedures : Preheat oven to 400 degrees F.
Mix all ingredients except apricot halves and ice cream with fork to a soft dough. Spread in ungreased 8-inch square baking pan. Pour apricots (with syrup) over batter. Bake 25 to 30 minutes.
Serve warm with ice cream.
Yields 4 to 6 servings
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