Aunt Coras Blackberry Cobbler Food

FAVORITE BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter., For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture., Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

AUNT CORA'S BLACKBERRY COBBLER

Steps:

• 1. Combine flour, baking powder, 1/2 c sugar, milk and salt in a bowl. Pour into greased 9 by 13 inch baking dish or casserole. Heat blackberries and 1/2 c sugar in saucepan until it boils. Pour over batter. Bake at 400 degrees until golden brown, approximately 20-30 minutes.
• 2. Serve warm with ice cream.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
• In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
• Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

BLACKBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

ANITA'S BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.
• In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
• In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder.
• In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using.

PERFECT BLACKBERRY COBBLER

Steps:

• Grease an 8 inch square baking dish.
• In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.
• Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.
• Pour into prepared baking dish.
• For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
• Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan.
• In a medium saucepan combine the sugar, 1 tablespoon of the flour, berries and 1 cup water. Bring to a boil, reduce the heat, and simmer for 2 minutes, then remove from the heat and set aside.
• In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly-floured board and pat into a square. Use a rolling pin to roll it to 1/2-inch thick. Cut the dough into 2-inch-wide strips.
• Pour 1 cup of the blackberry mixture into the bottom of the pan. Arrange half of the dough strips on top of the blackberry mix, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.

OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
• In a medium-size mixing bowl, toss berries with lemon zest and juice, cornstarch, vanilla, and white sugar. Spread them out in the 9×13 pan.
• In a large mixing bowl, stir together flour, powdered sugar, baking powder, and salt. Use a pastry cutter to cut in butter until it resembles a course meal, or pulse the whole thing together in a food processor.
• Pour in half and half and stir to form a thick batter.
• Scoop the batter in large clumps on top of the berries to form a nice cobbler crust.
• Bake in the preheated oven for 1 hour.

BLACKBERRY COBBLER

Steps:

• Stir together first 4 ingredients in a large bowl.
• Gently stir in blackberries until sugar mixture is crumbly.
• Spoon mixture into a lightly greased 11x7 baking dish.
• Cut 1 piecrust into 1/2 inch wide strips and arrange diagonally over blackberry mixture. Sprinkle with 1 tablespoon sugar.
• Bake at 425º for 45 minutes or until crust is golden brown and center is bubbly.
• Serve with ice cream or freshly whipped sweetened cream, if desired.

BLACKBERRY COBBLER

Steps:

• Place butter in a 9x9 pan in a 350 degree oven.
• While butter is melting, mix flour, sugar and milk. Batter will be lumpy.
• Pour batter into pan with butter.
• Top with fruit.
• Cook until brown and sides pull away. (About 30 minutes).

BEST BERRY COBBLER

Steps:

• Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
• Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.