Blueberry Cobbler

For the fruit:

 8 cups fresh blueberries

2/3 cup sugar

1 T. lemon juice

1/4 cup flour

For the topping:

2 1/2 cup flour

1 T. baking powder

2 1/2 heaping T. sugar, plus more for sprinkling

1/2 tsp. salt

1 1/2 sticks plus 2 T. cold salted butter, cut into pieces

3/4 cup milk

1 large egg

vanilla ice cream, for serving

Preheat oven to 425 degrees. 

For the fruit: Place the blueberries in a large bowl and sprinkle in the sugar & lemon juice. Add the flour and stir to combine.

For the topping: In a separate bowl, combine the flour, baking powder, sugar and salt. Stir it around, then add 1 1/2 sticks cold butter and use a pastry blender to cut the butter into the dry ingredients.

Whisk together the milk and egg, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy!

Pour the blueberries into a 9x13 baking dish and dot them with 2 T. butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. 

Serve warm or at room temperature with a big scoop of vanilla ice cream.

Crockpot Cinnamon Applesauce

 3 lbs. apples, peeled, cored and sliced (about 6 medium apples) I use Gala

1/2 cup granulated sugar

1/2 tsp. ground cinnamon

1/2 cup water

Place the peeled, sliced apples into the bowl of your crockpot. Sprinkle the sugar and cinnamon over the apples and mix well. Pour the water into the crockpot and place the lid on top. Cook over high heat for 4 hours.

When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached. Applesauce is delicious served warm.

Via: Belleofthekitchen.com

Peach Crisp

Peach Crisp
{or any old crisp you feel like making}

2 cups sugar
1 1/2 cups flour
1 cup butter
2 tsp cinnamon
1 cup quick oats

Fill 9x13 pan with sliced fruit. Mix together all dry ingredients, and cut in butter. Mix with a fork or a pastry blender until butter resembles pea sized chunks. Spread over fruit and bake @ 325 degrees for 45-50 minutes.
via:bakeitandloveit.blogspot.com 9/9/10

Lava Flow

1/2 banana

1/2 oz coconut syrup

1 1/2 oz pineapple juice

1 1/2 oz ice cream syrup (or 1 scoop ice cream)

Mix all of the above together in a blender.

Pour 1/4" blended strawberries on the bottom of a glass.

Quickly pour mixture into glass to swirl with strawberries.

Garnish with slice of pineapple & cherry with umbrella pick.

Strawberry Daquiri Punch

6 c fresh or frozen strawberries

6 oz. frozen limeade concentrate

3/4 c pineapple juice

16 oz. lemon-lime soda, chilled

2 c ice cubes

Blend!

Fruit Sparkles

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry or Strawberry-Banana Flavor Sugar Free Low Calorie Gelatin

1 cup cold fruit-flavored seltzer, sparkling water, club soda or other sugar free carbonated beverage

1 cup chopped mixed bananas and strawberries

STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add seltzer; stir until well blended. Refrigerate 1 hour or until slightly thickened. ADD fruit; stir gently until well blended. Pour into 5 dessert dishes or medium serving bowl. REFRIGERATE 1 hour or until firm.