Blackberry Cobbler Food

BLACKBERRY COBBLER

Steps:

• Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly.
• For the lattice crust: Preheat the oven to 425 degrees F.
• Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide.
• Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little.
• Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.)
• Serve bowls of cobbler with scoops of vanilla ice cream.

EASY BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Wash berries, mix with 1 cup sugar. Set aside.
• In 9" x 13" baking pan, mix with fork: 1 cup sugar, flour, butter, milk, baking powder, salt and cinnamon.
• Pour berries on top. Do NOT stir.
• Bake for 45 minutes or until brown on top.

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 COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Into a buttered shallow baking dish place blackberries. Sprinkle with 1/3 cup sugar.
• In the bowl of a food processor combine flour, baking powder and salt. Add butter and pulse to create lumpy mixture. Add cream and pulse until dough forms. Dough will be soft. Spoon dough over blackberries.
• Melt remaining 2 tablespoons butter and drizzle over mounds of dough. Sprinkle with remaining 1/3 cup sugar.
• Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
• Serve with whipped sweetened cream.

BLACKBERRY COBBLER

Steps:

• In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
• In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
• Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

FRESH BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Grease a 3-quart baking dish.
• In a medium bowl, whisk 1 cup of the sugar with the flour, baking powder, salt and milk. Whisk in melted butter.
• Meanwhile, rinse the blackberries and pat them dry. Pour the batter into the greased baking dish and sprinkle blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries.
• Bake for one hour, or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining two tablespoons of sugar over the top, and let that get all mouth-wateringly crispy and carmelized.
• Try to stop drooling.
• Serve with vanilla ice cream and enjoy!

BLACKBERRY COBBLER

Steps:

• Heat oven to 375 degrees.
• Butter an 8-inch square baking dish. Add the berries and 1-1/2 T. of the sugar to dish and toss.
• In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries.
• Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
• Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

BLACKBERRY COBBLER CAKE

Steps:

• Mix blackberries and sugar; let stand 20 minutes or until fruit syrup forms.
• Mix together flour, baking powder, salt, and milk in ungreased 8 inch square pan; stir in butter until blended; spread evenly in pan.
• Spoon blackberries over batter.
• Bake at 375 degrees for 45-55 minutes or until dough rises and is golden.
• Serve warm.

SUMMER BLACKBERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray., In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture., Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.

BLACKBERRY COBBLER

Steps:

• In a 10 inch round or oval baking dish, melt 1/2 C butter; set aside.
• In a saucepan, heat sugar and water until sugar melts; set aside.
• Place flour in a mixing bowl; cut in remaining butter until fine crums form.
• Add milk to flour mixture, stirring with a fork until dough leaves side of bowl.
• Turn out flour mixture onto a floured surface; knead 3 or 4 times.
• Roll out dough to an 11 x 9 rectangle 1/4 in thick.
• Spread berries over dough; sprinkle with cinnamon.
• Roll up dough, jelly-roll style.
• Cut dough into 1/4 in thick slices.
• Carefully lay slices of dough in baking dish over butter.
• Pour sugar syrup around slices(syrup will be absorbed).
• Bake at 350 degrees F for 45 minutes.
• Sprinkle sugar over top and bake 15 minutes more.
• Serve warm or cold.

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.

BERRY COBBLER

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.