BLACKBERRY COBBLER
A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries.
Provided by Valerie
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h30m
Yield 11
Number Of Ingredients 5
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.
Nutrition Facts : Calories 337 calories, Carbohydrate 59.7 g, Cholesterol 25.7 mg, Fat 9.7 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 366.7 mg, Sugar 40.6 g
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.
FRUIT COBBLER
Delicious fruit cobbler thats incredibly simple & quick & guaranteed to impress
Provided by muireannwalsh
Time 1h30m
Yield Serves 11
Number Of Ingredients 6
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; (if batter is a little lumpy thats fine) Pour mixture on top of melted butter in baking pan. DO NOT mix butter and mixture together.
- Mix apple & raspberries & drop into the middle of the batter; if more crust is desired add less fruit. Bake in preheated oven for one hour or until golden brown
- *Other combinations of fruit work fine, blackberries in particular.
BLACKBERRY DUMP COBBLER
Summer is made for easy treats
Provided by Jeff Zeanah
Categories Recipe
Time 1h
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the blackberries and the sugar. Let stand about 15 to 20 minutes to allow some juices to flow and produce a syrup.
- Preheat the oven to 375°F (190°C).
- In a larger bowl, stir together the flour, baking powder, and salt. Stir in the milk.
- In a medium-size baking dish (I use a 1.5 liter round) melt the butter.
- Remove melted butter from the oven. Being careful with handling, so as not to burn, gently roll the dish to coat the sides with the butter. Then pour the melted butter into the mixture and mix gently. Pour the mixture back into the baking dish.
- Ladle the blackberry mixture on top of the batter. Cover evenly, but do not mix in.
- Bake 40 to 50 minutes or until dough is golden.
- Serve topped with ice cream or cream.
Nutrition Facts : Calories 137 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 362 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
OLD FASHIONED BLACKBERRY COBBLER
The church I have attended since I was a little girl has many women parishioners who all have their own cobbler recipes. But everyone agrees that this recipe from a wonderful older lady is the best. Unlike most cobblers, this has a crispy topping and a fluffy, fruity inside. Her original recipe called for blueberries but I wanted...
Provided by sherry monfils
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375. Lightly spray a 9" x 13" baking pan w/ cooking spray. In a large bowl, cream the butter, 1-1/2 cups sugar, vanilla, lemon juice, milk and salt until well blended.
- 2. Stir in flour until just blended. Spoon blackberries into bottom of pan. Pour or spoon batter over berries. With a rubber spatula gently spread batter to cover berries.
- 3. In another bowl whisk together remaining sugar and the cornstarch. Sprinkle evenly over top of batter. Pour boiling water over cornstarch mix, evenly. Gently stir it up a bit. Bake for 40 minutes or until top is crispy looking, ( don't worry, the inside will be nice and soft.) I make my own whipped cream for this, which I top the cobbler slices with along w/ a sprinkling of lemon peel curls for garnish.
HEALTHY SUGAR-FREE LOW CARB BLACKBERRY COBBLER RECIPE
This easy sugar-free blackberry cobbler recipe needs just 10 minutes prep! So delicious, no one will know this is a low carb blackberry cobbler.
Provided by Maya Krampf
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the berries, lemon juice, and sweetener. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
- Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
- In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
- Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
- Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
- Bake the cobbler for about 25-30 minutes, until the top is golden. Rest at least 10 minutes before serving, or cool to room temperature for even thicker cobbler.
Nutrition Facts : Calories 154 kcal, Carbohydrate 7 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Sodium 65 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
EASY FRUIT COBBLER WITH SPLENDA
This is a variation of recipe #73927 but made with splenda. I've made this with blackberries, strawberries and blueberries and it came out great.
Provided by gaylasikes
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients except the fruit in a bowl.
- Pour it into an 8x8 pan coated with cooking spray.
- Add the fruit right on top.
- The crust will come up over the fruit and cover it.
- Bake in a 350 degree oven for 40 minutes.
Nutrition Facts : Calories 70.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 254.6, Carbohydrate 13.9, Fiber 0.4, Protein 2.8
BLUEBERRY FRUIT COBBLER
As a child, I was reared on a small farm in southeast Georgia, and tobacco was our main crop. Now blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe was the winner in 2008! -Evelyn Dunlap, Nicolls, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries., In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar., Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 362 calories, Fat 13g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 206mg sodium, Carbohydrate 60g carbohydrate (48g sugars, Fiber 2g fiber), Protein 3g protein.
GRANDMA'S OLD FASHIONED BLACKBERRY COBBLER
Juicy, sweet fruit is topped with a sugar cookie-type crust in Grandma's Old Fashioned Blackberry Cobbler recipe. It's best warm with ice cream.
Provided by Paula
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F
- Line a baking sheet with aluminum foil.
- Grease a 12-inch skillet with non-stick spray or vegetable oil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. *video above for this procedure.
- Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist.
- In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water.
- To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries.
- Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently.
- When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls.
- Place skillet on the foil lined baking sheet.
- Bake 25 to 30 minutes at 400 degrees until top is golden brown.
- Serve warm with vanilla ice cream
Nutrition Facts : Calories 317 kcal, Carbohydrate 59 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 222 mg, Fiber 4 g, Sugar 41 g, ServingSize 1 serving
BLACKBERRY COBBLER
A sweet, cake-like take on traditional blackberry cobbler that pairs well with fresh sweetened cream or vanilla ice cream.
Categories birthday Fourth of July Summer dessert main dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 5
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.
BLACKBERRY AND RASPBERRY COBBLER
Nothing better than a cobbler for a southern dessert. This is a mix on one of my mother's recipes. It has a little more crust than typical cobblers. You can use just about any fruit you would like. Make sure to serve with ice cream!
Provided by MGT1103
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
- Roll other half of pie crust very thin and cut into 2 inch strips.
- Bake half of the 2 inch strips at 350-375F on a cookie sheet.
- In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
- Mix together flour and remaining sugar; add to berry mixture.
- Stir constantly for 3 minutes, until thick.
- Spoon into pastry lined pan and push the cooked crust strips to the middle.
- Dot with butter.
- Cover with remaining strips.
- Bake at 425F for 25-30 minutes.
Nutrition Facts : Calories 648.1, Fat 26, SaturatedFat 9.6, Cholesterol 22.9, Sodium 322.8, Carbohydrate 102.5, Fiber 9.8, Sugar 68.8, Protein 5.3
BLACKBERRY-PEACH COBBLER
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.
Provided by Laurie Ellen Pellicano
Categories pies and tarts, dessert
Time 45m
Yield 1 (10-inch) skillet cobbler (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
- Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
- In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
- Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
- Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
BLACKBERRY FRUIT COBBLER
My grandmother made this cobbler when I was a little girl I can still remember the fun we had first picking blackberries together in the hills. Blackberries are my favorite filling, but this cobbler can also be made with apples.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat 1 cup sugar and water until sugar is dissolved; set aside. , Place flour in a bowl; cut in remaining butter until mixture resembles fine crumbs. Add milk, stirring with a fork until dough leaves sides of bowl. , Turn out onto a floured surface; knead 3 or 4 times. Roll into an 11x9-in. rectangle. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 8 slices. Carefully place slices in baking dish. Pour sugar syrup around slices (syrup will be absorbed). , Bake at 350° for 45 minutes. Sprinkle with remaining sugar; bake 15 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 410 calories, Fat 23g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
BLACKBERRY COBBLER
For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
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!
INA GARTEN BLACKBERRY COBBLER
Ina Garten Blackberry Cobbler
Provided by Mohamed Shili
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Start by preheating your oven to 400 degrees F.
- Line a baking sheet with foil. Set aside.
- In a large mixing bowl, combine flour, 1/2 cup sugar, salt, and baking powder. Whisk to combine.
- Next, you want to add the butter to the flour mixture and stir lightly to combine.
- Add boiling water to the flour-butter mixture to melt the butter, then stir to combine. Set aside.
- In a separate mixing bowl, combine the cold water and cornstarch. Mix well. Add the blackberries, the remaining 1/2 cup sugar, vanilla, and cinnamon. Stir well.
- In a 10-inch cast-iron skillet (or 8-by-8-inch baking dish), place the blackberry filling mixture. Cook over medium-high heat, stirring frequently, until bubbly and the berries begin to soften (about 6 to 8 minutes). Remove the pan from the heat.
- By large spoonfuls, drop the batter onto the hot blackberry filling.
- Place the skillet (or baking pan) on the prepared baking sheet, and bake for about 25 minutes or until golden brown.
- Finally, Remove the cobbler and allow it to cool for about 15 to 20 minutes before serving.
Nutrition Facts : Calories 488 cal
BLACKBERRY COBBLER
This was a very easy recipe and it was very good.
Provided by Nancy Allen
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Melt butter in a 9' baking dish in 350 oven. Then mix flour, sugar, salt, baking powder, and milk. Gently pour dough mix over butter. Do not mix.
- 2. Spoon blackberries over dough. Do not mix. Bake at 350 for 1 hour.
BISQUICK BLACKBERRY COBBLER
Steps:
- Use a 9" round or square baking dish. Spray lightly with non stick spray. Preheat oven to 350 F.
- In a bowl mix together Bisquick, sugar and butter. Blend in milk and set aside.
- Fill baking dish with frozen berries, then drop spoonfuls of your batter on the top.
- Bake 45-50 minutes or until top is nicely browned and the middle dough is completely cooked thru.
- Scoop into bowls and top with whipped cream or vanilla ice cream.
Nutrition Facts : ServingSize 2 oz, Calories 264 kcal, Carbohydrate 32 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 467 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 6 g
OLD FASHIONED BLACKBERRY COBBLER - A BLACKBERRY COBBLER FROM SCRATCH
My Dad gives this Old Fashioned Blackberry Cobbler two thumbs up! Follow these easy instructions on how to make a blackberry cobbler from scratch using fresh blackberries. This simple recipe is a home run each and every time.
Provided by Barbara
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Melt butter in 13 x 9 inch baking dish; remove from oven when melted.
- Mix blackberries with 1/3 cup sugar; set aside.
- Combine flour, 1 cup sugar, baking powder and salt; add milk and vanilla and mix to form a batter.
- Pour batter directly into melted butter.
- Pour sweetened blackberries into the center of the batter. Try not to allow berries to touch the edge of the pan.
- Bake for 40-45 minutes.
- Eat warm as is, topped with milk, vanilla ice cream or whipped cream.
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- In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.
- Brush the top of the biscuit dough with 1 Tablespoon of buttermilk, then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
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- Preheat the oven to 350F Line a 9x9 square baking pan with foil or parchment paper with long ends so you can lift the bars out after they've cooled for easy cutting.
- Cream the butter and sugar together until light and fluffy. I do this in my stand mixer, but you can use electric beaters, or do it by hand. Scrape down your bowl a few times to get it evenly incorporated. Beat in the salt and vanilla, then slowly add the flour, mixing just until there is no dry flour left. Don't over mix. The dough will be crumbly.
- Take 2/3 of the dough and crumble it into the bottom of your prepared pan. Flatten gently with floured hands until you get an even layer. Add a bit more dough if needed to completley cover the bottom.
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