I've never cooked either, but I'm willing to give it a shot!?

Question

For thanksgiving I'm thinking of making a blueberry pie or blueberry cobbler. Which is better, and something that I probably won't mess up. I've never cooked either ofthem. Unless you think peach cobbler is better. Help! If you have a recipe attach it! THanks!!

Answer 1

Blueberry Cobbler

This classic dish is very beautiful; you can substitue just about any fresh fruit for the blueberries if you'd like.

INGREDIENTS:

* 1/2 cup sugar
* 1 Tbsp. cornstarch
* 4 cups blueberries, NOT thawed if frozen
* 1 tsp. lemon juice
* 2 Tbsp. butter
* 1 cup flour
* 2 Tbsp. sugar
* 1-1/2 tsp. baking powder
* 1/4 tsp. cinnamon
* 1/4 tsp. salt
* 1/2 cup whole milk

PREPARATION:
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens.Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.

In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.

Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream. 8 servings
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Easy Blueberry Pie

easy blueberry pie recipe

INGREDIENTS:

* 1 can (2 cups) blueberries in syrup
* 1 can (8 to 9 ounces) crushed pineapple in syrup
* 1 package (8 ounces) cream cheese, room temperature
* 3 tablespoons granulated sugar
* 1 tablespoon milk
* 1/2 teaspoon vanilla
* 1 baked pastry shell, 9-inch
* 1/4 cup granulated sugar
* 1/4 teaspoon salt
* 2 tablespoons cornstarch
* 1 teaspoon lemon juice
* 1/2 cup whipping cream, whipped

PREPARATION:
Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla. Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture.Spread pineapple and cream cheese mixture over bottom of the prepared pie shell. Chill thoroughly. In a saucepan, blend the 1/4 cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture. Cook, stirring, until thickened. Stir in blueberries and lemon juices. Cool. Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.


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Answer 2

A cobbler will definitely be easier than mastering pie crusts!

Pumpkin Cobbler

1 (29 oz) can of Pumpkin
6 eggs, room temperature
2 cans sweetened condensed milk
1 package of Spice Cake Mix
1 cup of chopped Pecans, or more to taste
2 sticks of butter
1 cup of brown sugar

Mix: Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand.

Melt: One stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter.

Pour: The first mixture into the pan.

Bake: 350ºF for 40-60 minutes.

Melt: The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together. Pour this mixture over the top when it comes out of the oven.

Serve warm. Top with cool whip, whipped cream or ice cream.

Answer 3

I personally love Peach cobblers - so I found this verrrrry easy one for you. You can also go to allrecipes.com for LOTS more.

INGREDIENTS
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup margarine, melted
1 (29 ounce) can sliced canned peaches, drained
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, sugars, baking powder, salt and vanilla. Pour milk into dry ingredients and then stir in melted margarine. Mix thoroughly.
Pour mixture into a 9x13 inch baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven for 30 minutes.

Answer 4

Blueberry Pie
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Blueberry Crumble
1 (21 ounce) can blueberry pie filling
1 teaspoon lemon juice
1 (18.25 ounce) package white cake mix
1/2 cup chopped pecans
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice. In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling. Bake in preheated oven for 25 to 30 minutes, until top is light brown.


Peach Cobbler
1 Cup self-rise flour
1 Cup granulated sugar
1 Cup milk
1 large can peaches, do not drain
1 stick margarine

Melt margarine in 9x13 dish in oven. Mix flour, sugar and milk into a batter. Pour peaches in, juice too. Pour batter over top and bake in preheated 350 degree oven until top is a golden brown. The other way she taught me was to put the batter in first on top of the margarine, then pour peaches and juice on top and bake.

Answer 5

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Answer 6

if your a rookie this one is easy...

Quick Peach Cobbler

1/2 cup butter or margarine, melted
2 cans (15 1/4 oz) each sliced peaches, UNDRAINED
1 cup self rising flour
1 cup sugar
1 cup milk
1/4 teaspoon nutmeg
ice cream, optional

Cooking Instructions:

Pour melted butter into a 13x9 inch baking dish. Pour peaches with juice over butter. In a mixing bowl, combine flour and sugar. Gradually add milk and beat until smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375 degrees F for 40 minutes or until golden brown. Serve warm with ice cream if desired.


If you want a blueberry dessert...

Blueberry Cinnamon Nut Coffee Cake
Ingredients:
Cake
1/2 cup (1 stick) butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 container (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Filling
1/3 cup chopped nuts
1/3 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon

Glaze
3/4 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon milk
1/2 teaspoon vanilla extract


Directions:
1.Preheat oven to 350°F. Combine butter and brown sugar in Classic Batter Bowl. Whisk until light and fluffy. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, soda and salt in Small Batter Bowl; gradually add to butter mixture. Fold in blueberries. Combine filling ingredients in Small Batter Bowl; mix well. Spoon half of cake batter into lightly greased Springform Pan fitted with fluted base. Spread filling evenly over batter. Top with remaining cake batter.
2.Bake 45-50 minutes or until Cake Tester inserted in center of cake comes out clean. Let cool in pan on cooling rack 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely on rack. For glaze, combine all ingredients in Small Batter Bowl; whisk until smooth. Drizzle over top of cake. Serve using Mini-Serving Spatula.