Best In The West Berry Cobbler Food

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BEST-IN-THE-WEST BERRY COBBLER



Best-In-The-West Berry Cobbler image

The name says it all! It has a delicious sugar crackle topping that forms by pouring the boiling water over the top before baking. This is my favorite cobbler recipe. Easy, impressive, and versatile. Can use any combination of berries, frozen or fresh.

Provided by akgrown

Categories     Dessert

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 cups berries (blueberries, blackberries, marionberries, or raspberries. I usually use a combo bag of frozen berrie)
3 tablespoons shortening
1 1/4 cups sugar, divided
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Spread berries in a greased 8 inch square pan.
  • Cream shortening and 3/4 cup sugar well.
  • Sift flour, baking powder, and salt together.
  • Add alternately with milk to creamed mixture. Batter will be thick.
  • Spread batter over berries.
  • Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.
  • Pour boiling water over all. Do not mix.
  • Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).

Nutrition Facts : Calories 468.2, Fat 11, SaturatedFat 3.1, Cholesterol 4.3, Sodium 254.3, Carbohydrate 89.9, Fiber 0.9, Sugar 62.5, Protein 4.2

TRIPLE-BERRY COBBLER



Triple-Berry Cobbler image

Make and share this Triple-Berry Cobbler recipe from Food.com.

Provided by patchpony

Categories     Dessert

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons milk
2 cups blueberries (fresh or frozen)
2 cups raspberries (fresh or frozen)
2 cups blackberries (fresh or frozen)
1 cup sugar
1 cup water
3 tablespoons quick-cooking tapioca
half-and-half (optional) or light cream (optional)

Steps:

  • In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
  • In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
  • Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
  • Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

Nutrition Facts : Calories 493.2, Fat 9.5, SaturatedFat 1.6, Cholesterol 62.7, Sodium 230.1, Carbohydrate 100, Fiber 7, Sugar 73.3, Protein 6

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