Blackberry Cobbler Food

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.

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.

OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Place blackberries, 1/2 cup sugar, 1 cup water, lemon juice, and vanilla extract in a pot. Place the pot on a burner, and turn the heat on to medium high. Bring to a boil.
• In a small cup or bowl, combine 1/2 cup water and 2 tbsp of all purpose flour. Mix, then pour into the blackberry mixture, and stir.
• Remove the pot from the heat.
• In a separate bowl, add 1 1/2 cup flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1 cup water. Mix until the batter is smooth.
• Place a stick of salted butter in a bake dish, then place the bake dish in a oven preheated on 350. Let the butter melt down, then remove the bake dish out of the oven.
• Pour the pastry/crust in the center of the bake dish along with the butter.
• Next, spoon out or pour the blackberry mixture into the center of the dish.
• Bake the cobbler on 350 F, for about 35 to 40 minutes.
• Remove the cobbler from the oven, and let cool.
• Serve along our with ice cream or whipped cream.

BLACKBERRY COBBLER

Steps:

• Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
• Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
• Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it's done.

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray 8 (4-inch) ramekins with butter flavored cooking spray and set aside.
• In a bowl combine thawed blackberries, tapioca, lemon juice, 1/4 cup of cream soda and sugar. Transfer to ramekins.
• In a large bowl combined biscuit mix and remaining cream soda. Mix until well blended. Sprinkle biscuit mix over berries. Dust with sugar. Bake for 30 to 40 minutes. Serve warm.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F.
• In a medium pot, combine blackberries, 1 cup sugar, and water. Bring to a boil, reduce heat to a simmer, and cook for 5 to 10 minutes until reduced and thickened, stirring occasionally. Remove from heat.
• While blackberries are cooking, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt in a large bowl. Slowly blend in milk and vanilla and mix until batter is smooth.
• Put butter (sliced into 6 equal pieces) in a 9 by 13-inch baking dish and place in preheated oven for a couple of minutes to melt. Remove dish from oven and tilt so that butter evenly coats the bottom. Slowly pour batter over melted butter. Gently spoon berries and syrup evenly over batter without stirring.
• Bake for 30 to 35 minutes or until cobbler is light golden brown and tests done with a toothpick inserted in the center. Serve warm with vanilla ice cream or fresh whipped cream.

PERFECT BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 and spray a 9"x 9" baking pan with PAM.
• Mix together all ingredients except berries just until blended and pour into pan.
• Pour berries on top of batter (they'll sink in).
• You can sweeten the berries with a little Splenda if they are very tart.
• If you are using frozen berries, let them semi defrost.
• Bake 40-50 minutes, or until golden brown.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter.
• Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.

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:

• 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:

• Stir together the sugar, flour, butter and vanilla.
• Gently stir in blackberries.
• Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
• Cut the piecrust into strips and arrange on top of blackberry mixture.
• Mix together the egg white and water.
• Brush the pie crust strips with this egg wash.
• Sprinkle with sugar.
• Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.

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.

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.

BEST BLACKBERRY COBBLER

Steps:

• Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish., In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball. , Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar., Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.

BARON'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
• Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
• Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

BLACKBERRY COBBLER

Steps:

• Preheat oven to 425°. Combine 1 cup sugar and 1⁄4 cup flour; add berries, and toss well. Sprinkle with lemon juice. Spoon into lightly greased 8- or 9-inch baking dish.
• Prepare Crust: Combine first 4 ingredients of crust; cut in shortening with a pastry blender until mixture is crumbly. Stir in whipping cream and buttermilk just until blended. Makes enough for 1 cobbler.
• Spoon 9 mounds of Crust over blackberries. Brush with butter, and sprinkle with 1 tsp. sugar.
• Bake at 425° for 30 minutes or until browned and bubbly. Serve warm with ice cream, if desired.

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.

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°F. Spray a 9" x 13" baking pan with cooking spray.
• In a bowl, gently toss berries with ginger, 4 tablespoons of Splenda Stevia Sweetener, , water, and lime juice. Let berries sit for at least 15 minutes for juices to accumulate.
• In another bowl, 5 tablespoons of sweetener, flour, baking powder, and salt.
• In a large bowl combine canola oil, yogurt, vanilla extract, and milk. Add the dry ingredients; stir just until batter comes together (do not overmix).
• Pour batter into the baking pan, using a spatula to spread batter as best you can (it's OK if it doesn't completely fill the pan). Top with the berries and juice.
• Bake until a toothpick inserted in the center of the cobbler comes out clean, about 50 minutes. Serve warm.

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!

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.